Last updated on September 4th, 2013
I WAS FORCED TO INVENT THIS RECIPE. Why? Because other granolas I’ve tried contained so much dried fruit they resembled the figgy pudding I made last December. This granola, which is only subtly-sweet, contains just one kind of dried fruit (cranberries) and just one kind of nut (slivered almonds). But it is so divinely crunchy and utterly delicious that I want nothing else for breakfast. It’s a cinch to make:
Cranberry-Almond Granola
Ingredients for about 10 cups cereal
4 cups old-fashioned rolled oats
2 cups slivered almonds
3/4 cup vegetable oil (I use Wesson)
3/4 cup honey (preferably local, unfiltered)
4 cups dried cranberries
Special Equipment: a large bowl, a wooden spoon or stout spatula; a parchment-lined baking sheet
Preheat oven to 350 degrees, and set the rack on the lower-middle level.
1. In a large bowl, toss together the 4 cups rolled oats and the 2 cups of slivered almonds. Make sure you are using old fashioned oats — the quick-cooking kind will offer no crunch. Crunchiness is what granola is all about.
2. Stir in the 3/4 cup vegetable oil, followed by the honey. To keep honey from sticking to sides of your glass measuring cup, heat it for 20 seconds in the microwave.
Why use local, unfiltered honey? Because of the pollen it contains. Such honey is supposed to boost our ability to fight allergens.
3. Pour the oat mixture onto the parchment lined baking sheet. Then spread it out with your spoon or spatula.
4. Bake for 35-45 minutes in the preheated 350 degree oven. As it bakes, toss the cereal with spoon or spatula every 7 minutes or so.
The granola is done when every flake of oat and every sliver of almond has turned a beautiful shade of golden-brown.
I didn’t turn mine often enough, and consequently it browned a little too much. This happens when you watch American Horror Story and bake granola at the same time.
Don’t make my mistake.
5. Set the baking sheet on a wire rack and let it cool, stirring occasionally.
6. When completely cool, pour the granola into a big bowl. Then fold in the beautiful, tart cranberries.
The mix will keep for at least a week if stored in an air-tight bag or glass jar.
I love this ruby and gold, deliciously crunchy creation with milk for breakfast, and poured over homemade Greek-style yogurt for a mid-afternoon snack (above). It’s wonderful over ice cream, too. In other words, it’s awesomeness is multi-purpose.
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Eliza J says
Sounds good Kevin. I didn't grow up liking granola, but made some last Spring and got hooked. I have it every morning for breakfast with a bit of “coffee” on it, and my husband likes it with coffee ice cream. I was afraid honey might be too sticky so substituted maple syrup, it also has brown sugar, dried coconut, sliced almonds, cinnamon and dried cranberries. Granola is fun because you can change things around, of course I am a creature of habit and haven't made any changes, but I will give honey a try. One more thing, I have purchased cranberries on-line, 10 pound box at a good price, as well as coconut. If you make it a lot, you need bulk ๐ baugettes are rising on the counter…thanks
Kevin Lee Jacobs says
Eliza J – Thanks for the great tip about buying cranberries on line. They are rather pricey at the supermarket.
I think I'd like your maple- and brown sugar-sweetened granola. Thank goodness it does not contain raisins. I love raisins all on their own, just not “in” things. Unless, of course, the “thing” is figgy pudding!
Yaxue says
โThis happens when you watch American Horror Story and bake granola at the same time.โ
Delightful–literarily speaking.
Kevin, I mentioned in an earlier comment that I was trying to grow a second batch of shirley poppy, and I want to let you know that I have partial success (partial because I didn't do a good job transplanting the seedlings and lost quite some as a result). I have 4 plants blooming right now. With the first batch blooming in June, the flower lasted for only one day because of the heat; now it is cool (Washingtin, DC, 60s during the day), the flowers stay on for days! Anyway, it's just amazing to have shirley poppy in the middle of November.
Kevin Lee Jacobs says
Yaxue – Isn't it wonderful to see shirley poppies blooming in November? They are amazing plants. If you want even more poppies, try wintersowing them.
Cary says
As always Kevin, your timing is spot on! I've been dreaming of making homemade granola and you are my inspiration. A terrific restaurant near us sneaks cardamom into theirs and I think I may try that too! Your writing is soooo special to me. Thanks for sharing your wonderful ideas. With gratitude and great affection.
Kevin Lee Jacobs says
Cary – What pleasant words to read this morning!
Cranberry-cardamom granola sounds irresistible to me. I love the scent those little green pods emit.
In fact, I sometimes add a few cardamom pods to my tea (a trick I learned from an Indian restaurant in NYC). The perfume is unbelievable.
angela says
Oh- I'll try adding cranberries to my granola- I always switch things up abit- I love sunflower seeds in my granola for a savory taste- and sesame seeds with Honey are a dead ringer for sesame snaps! so fun!
BethElderton says
This sounds wonderful! Because cranberries and almonds are “super foods” and we know how good oatmeal is, my daughter-in-law makes something like this year round for the kids to snack on–she also adds coconut to hers.
Kevin Lee Jacobs says
angela – Sesame seeds and honey one of my favorite combos, too.
BethElderton – Yes! This is terrific snacking- food for little kids and not-so-little kids!
Brenda Johnson says
Having been treated to a sampling of this wonderful granola… I too am now hooked! Crunchy, nutty and with tart AND sweet (thanks to those cranberries!) I will be making this in batches to enjoy on a regular basis! Thanks so much Kevin!!!!! This is not only delicious- but so simple to make!
Kevin Lee Jacobs says
Brenda – Thanks for taste-testing my “latest project.” I don't know how I lived without this ruby and gold granola all these years. Like you, I plan to make a big batch of it every week.
Bruni says
So simple and so delicious! I’ve made and consumed three half batches already. The only change I made was reducing the amount of cranberries. Since they are added after the granola has cooled, this can be done to individual taste. Here’s a tip: When you get towards the end of baking time, take the cookie sheet out of the oven to stir the mixture. The oven light does not let you see the true color and it is easy to overbake.
Kevin Lee Jacobs says
Bruni – I’m so glad you like this recipe, and thought to tell me. I’m hooked on the stuff, and make it almost every Sunday night.
You are right about the oven light not revealing the true color of the oats. Better to remove from the oven to stir.
Bruni says
Using a Silpat mat on the baking sheet results in the granola sticking together in clusters which can be broken up as desired. These clusters are great for snacking.
Keeping the granola in the fridge will keep it crunchy and prevent it from absorbing some of the moisture from the dried cranberries.
Kevin Lee Jacobs says
Bruni – I’ve noticed the same clustering occurs when I use parchment paper…but only if I neglect to stir the oats a few times during their cooling period. And you are right — the clusters are utterly delicious!
I haven’t tried refrigerating mine. But then, I eat it all within a week ๐
Sue says
Making this as soon as I get off the computer. YUM YUM
After I copy the greek yogurt recipe (more Yum Yum) ๐
Thanks Kevin have a great day…..
Kevin Lee Jacobs says
Sue – Thanks for writing. This granola is utterly delicious on the Greek-style yogurt!
Patricia says
Hi Kevin the Cranberries look lovely and do you cook the dried Cranberries first to get them soft like that.
Kind regards
Patricia
Gloria Duy says
I have noticed I don’t tolerate even the gluten-free oats much so I tried quinoa flakes. If I add flax meal and rice bran they sort of form clumps and are crunchy. Last time I added pumpkin seeds, coconut etc and went crazy, it was the best ever. Looks yummy, Kevin.
Kevin Lee Jacobs says
Gloria – Your quinoa-flake granola sounds wonderful.
Candace Frates says
Did you realize that by microwaving food, you remove the nutrients? To prove this is so, microwave water to feed a plant, cool it of course and water your plant. In a few weeks your plant will be dead even though it has had adequate water. Don’t nuke your honey for the excellent granola!
Joyce Killin says
Kevin,
For a low fat granola, try replacing the oil with water and coating the baking sheet with oil instead and for a different flavour try maple syrup to replace the honey.
Love you bulletins each week, received here in Ontario, Canada.
Joyce
Margie says
If you’re interested in a slightly healthier and quicker version, I’ve made this for nearly 40 years.
Mix together well with a fork in large micro safe bowl-
900g rolled oats
4 tablespoons light olive oil
At this point I use my 1100 watt microwave, and microwave on high for 8 min, stir well halfway through. It should be sizzling a little.
While hot:
Add 3/4 cup of honey, stir in
1 dessert spoon of cinnamon
3/4 cup sultanas
1/2 cup dried cranberry
1 cup Almonds whole or chopped
Optional extras – shredded coconut, maple syrup, orange zest for zing, flaxseed…really whatever you fancy. Done!
Judy says
Hi, Kevin
Just made my first batch of your granola. I wonder if I made a wrong choice of oil. I did not have vegetable oil on hand so used olive oil instead. After 14 minutes it started to get really brown but still wet. I continued for another 5 minutes and had to pull it out of the oven, even after turning the temperature of the oven to 275, because it was burning. I am wondering if the oil is what caused this. I think Olive Oil has a lower burning point than other oils used to fry with. I know my oven temp is OK because I bake bread all the time without any problem. We are going to eat this batch and I will remake the recipe soon using a different oil. I just wanted to warn others not to use olive oil until I can run a second batch. Will update after that. The oats were very crunchy and dry, so that part was good ! It just has a charred flavor but not bad. Judy
Kevin Lee Jacobs says
Hi Judy – You are right – the burning was caused by the olive oil. Hope you’ll try the recipe again, but with regular vegetable oil (I use Wesson). This granola is really delicious — I promise!
Judy says
Thanks, Kevin, for your response. I figured the oil might have been the problem. I am old enough and have cooked enough that I should have known better !!!!! Just was in a hurry to try the recipe. I can imagine the granola IS delicious because we liked the flavor even if it was a bit charred!!
Judy says
UPDATE and CONCLUSSION !!! Do NOT use olive oil for this recipe!!! Made another batch this morning using Wesson Oil with absolutely delicious results and just the right color. Thanks, Kevin for sharing this recipe. I learned a lesson…..haste makes waste! The first batch wasnt bad but this one is sooooo much better. :))))
Kevin Lee Jacobs says
Judy – So glad you tried this granola again. Have fun munching your way through that batch of deliciousness!
Jane says
How about using Avocado Oil or Coconut Oil instead? I’m not a fan of Vegetable oil… see the link below for excellent info about the effects of using the wrong oils…
http://articles.mercola.com/sites/articles/archive/2003/10/15/cooking-oil.aspx
Trudi Dido says
I have one of those funky slim roll out cabinets put into my kitchen instead of blank space between the stove and corner . It has three shelves with edges to hold in the bottles and thenI I buy my spices at the farmer’s market (So fresh!) and jar them in mini mason jars. I can label the tops to so its easy to read.
Deanne says
I see most of these comments are fairly old but I love the granola recipe and will try it this weekend. I wanted to comment on the reply about Cardamon. My grandmother and some of her friends (Norwegian , Swedish and Finnish) all used to make a sweet coffee bread(not the cake type) and used Cardamon in the yeast bread. Absolutely fabulous! I love the taste and smell of Cardamon!. Will certainly try that in my granola!
Diana says
Hi Kevin, love your receives. Like Patricia, my question is about the soft cranberries. How do you get them like that. Thanks.
Diana says
Recipes, sorry bout that. Can’t wait to make that granola. Thanks again.
Kevin Lee Jacobs says
Hi Diana – I use the dried cranberries right out of the bag. No need to cook them — they are already soft. Enjoy!
Dannielle says
Old dates on the comments don’t mean a thing.
Wisdom is proven by her results.