Homemade Cranberry Nut Granola Recipes

CRANBERRY NUT OATMEAL GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper or waxed paper.
• Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl.
• Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds. Stir mixture and heat in microwave again until smooth, about 30 seconds more. Stir vanilla extract and cinnamon into brown sugar mixture.
• Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish.
• Bake in the preheated oven until edges are golden brown, about 30 minutes. Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.

CRANBERRY-NUT GRANOLA

Steps:

• In a large bowl, combine the first 7 ingredients. In a small saucepan, combine the oil, brown sugar, honey, maple syrup, cinnamon and salt. Cook and stir over medium heat until brown sugar is dissolved. Remove from the heat; stir in vanilla. Pour over oat mixture; stir to coat., Transfer to 2 parchment-lined 15x10x1-in. baking pans. Bake at 325° for 20-25 minutes or until crisp, stirring once. Cool completely on a wire rack. Stir in cranberries and coconut. Store in an airtight container.

EASY GRANOLA RECIPE WITH PECANS AND CRANBERRIES

Steps:

• Preheat oven to 300°F. Spray a sheet pan (rimmed baking sheet) with nonstick cooking spray.
• In a large mixing bowl, combine oats, sunflower seeds, walnuts, pecans, almonds, coconut, flaxseed, wheat germ, ground cinnamon and salt. Stir to combine.
• In a 2 cup microwave-safe measuring cup (or small bowl), mix oil, honey, brown sugar, and vanilla. Heat in microwave for 45 seconds on 50% power. Stir to combine. If using coconut oil, continue to heat in 30 second increments until coconut oil is completely melted. Pour over dry ingredients and stir until everything is coated. Spread into an even layer on prepared baking sheet.
• Place in preheated oven and bake for 15 minutes. Remove from oven, stir, and continue to bake for 15-20 minutes or until golden brown. If you like big chunks, press down with spatula and let cool completely on pan. If you prefer not to have large chunks, stir 3-4 times as granola cools. Stir in cranberries once cooled.

HOMEMADE CRANBERRY NUT GRANOLA

Steps:

• Preheat the oven to 350 degrees F.
• Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.
• Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.
• In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.
• In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.
• Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.

CRANBERRY NUT GRANOLA BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
• Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
• Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
• Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.