Bonicelli Cranberry Nut Granola
Golden clusters of oats and nuts mingle with ruby-red cranberries in this fragrant granola that fills the kitchen with the scent of toasted coconut and honey. I love serving generous bowls with thick Greek yogurt for brunch, or packaging mason jars as gifts during the holidays.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
24 servings
Ingredients
- 4 cupsrolled oats
- 2 cupssweetened coconut
- 2 cupsblanched slivered almonds
- 2 cupswhole raw cashews
- 3/4 cupcanola oil
- 1/2 cuphoney
- 1 teaspoonvanilla
- 2 cupsdried cranberries
Nutrition Facts
Per Serving (serves 24 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350° F.
- 2
In a large bowl combine oats, coconut, almonds, and cashews. Pour oil and honey into a saucepan and heat to combine; add vanilla.
- 3
Pour oil mixture over dry ingredients and toss to combine. Pour onto a large baking sheet with sides and bake for 30 to . Set timer and stir thoroughly every after the first This will prevent the mixture from burning in the corners.
- 4
When the mixture is golden brown, remove it from the oven and cool, stirring occasionally. Stir in the cranberries. Store in an airtight container for several weeks. Freezes well.