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	peggy's kitchen

Yummy Cranberry-Almond Granola

By Stacy Murray - a member of Mothering's Online Community

This is the best granola ever! Everyone who tries it loves it- especially my 2-year-old twins, who tend to be picky about breakfast. Once I offered them this granola on top of some vanilla yogurt, they devoured it & ask for it all the time now. I recommend doubling the recipe - it goes fast!

Nonstick vegetable oil spray
2 cups old-fashioned oats
1/3 cup slivered almonds
1/3 cup sweetened flaked coconut
1/3 cup pecan halves
1/3 cup frozen concentrated cranberry juice cocktail, thawed
1/3 cup (packed) golden brown sugar
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup dried sweetened cranberries

Preheat oven to 325 F. In a large bowl, combine oats, almonds, coconut, and pecans. Blend the cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in a medium saucepan. Bring it to a boil, and continue whisking until the sugar dissolves. Pour the hot syrup over the oat mixture and stir until well blended.

Spray a baking sheet with nonstick spray. Spread the oat mixture out on prepared sheet. Bake until golden brown at edges, about 20 minutes. Sprinkle cranberries on top of granola, and stir with metal spatula to mix cranberries in. Bake until granola is golden and starting to dry out, stirring occasionally, about 10-12 minutes more. Cool completely on baking sheet. Will keep in an airtight container at room temperature up to 1 week.