Cranberry Granola

Last month I spent a wonderful morning with a couple of dear friends making granola.  As the snow fell outside we chatted and learned a new recipe.  I liked it so much that I stopped at the store on my way home so I could make a couple more batches before my kids got home from school!  I’ve made it several times since then, and it’s become a new favorite.

Cranberry Granola 6 cups old fashioned oats 1 cup sliced almonds 1 cup pecan pieces 1 cup sweetened shredded coconut 1 cup frozen cranberry concentrate (check labels to get 100% juice and find the one that has the most cranberry juice in it. I could only find blends but they’ve worked fine) 1 cup brown sugar (packed) 1 Tablespoon cinnamon 1 cup dried cranberries In a large mixing bowl combine oats, almonds, pecans and coconut.  Set aside.  In a medium saucepan combine 1 cup cranberry concentrate, brown sugar and cinnamon.  *Don’t mix the concentrate with water – just scoop it straight from the container into your pan. Heat to a simmer to fully dissolve sugar.  Pour over oats mixture and stir until evenly coated with the juice mixture.

Cover 11×17 cookie sheet with parchment paper.  Spread granola evenly over pan and bake at 350 for 15 minutes.  Remove from oven and stir in cranberries.  Return to oven for 8-10 minutes or until granola begins to look golden brown.

{Your kitchen will smell heavenly while it bakes.}
Cool on cooling rack and transfer to airtight container.


My kids love to snack on it plain or eat it with milk.  My favorite way to eat it is with a scoop of plain greek yogurt and fresh berries.