Description
This homemade Cranberry, Pistachio and Cinnamon Granola is a fragrant and crunchy treat, perfect for breakfast or snacking throughout the day.
Ingredients
Units
Scale
- 2 cups rolled oats
- 1 cup flaked almonds
- 3/4 cup sunflower kernels
- 1/3 cup linseeds
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup maple syrup
- 2 tablespoons grapeseed oil
- 2 tablespoons honey
- 3/4 cup dried sweetened cranberries
- 1/2 cup shelled pistachios
Instructions
- Preheat your oven to 180°C (350°F). Line a baking tray with non-stick baking paper.
- In a small saucepan over low heat, combine the maple syrup, honey, and grapeseed oil. Stir until the mixture is smooth and runny, about 2 minutes.
- In a large mixing bowl, combine the rolled oats, flaked almonds, sunflower kernels, linseeds, ground cinnamon, and shelled pistachios.
- Pour the warm syrup mixture over the dry ingredients and mix thoroughly until everything is evenly coated.
- Spread the granola mixture evenly onto the prepared baking tray.
- Bake in the preheated oven for 20 minutes, stirring halfway through, until the granola is golden brown and fragrant.
- Remove from the oven and allow to cool completely on the tray. Once cooled, stir in the dried sweetened cranberries.
- Store in an airtight container for up to two weeks.
Notes
Store the granola in an airtight container to maintain its crunch. Feel free to substitute ingredients like using pumpkin seeds instead of sunflower kernels, or adding dried fruits like apricots or goji berries. Serve with yogurt and fresh berries for a complete breakfast.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 15 grams
- Sodium: 5 mg
- Fat: 11 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 0 mg