Of course many of us prefer to think of the 1930s-1960s as the true vintage we turn to for style inspiration.
This recipe comes is inspired by the 1960s hippie, flower child, free love, back-to-earth era. Lovely crunchy granola which is a perfect complement to your homemade yogurt.
This recipe is pretty flexible. Change the almonds for walnuts. Change the cranberries for raisins. Add different seeds, or no seeds. I also like to clean out the pantry and throw in whatever baking bits and bobs I have leftover – which often includes coconut or banana chips.
Cranberry Almond Granola
1/4c. (60g) fruit syrup – this could be apple juice concentrate or another fruit juice/syrup.
1/3c. (100g) canola oil or melted butter
1/2c. (175g) honey or maple syrup
1/4c. (80g) soft brown sugar
5 c. (475g) rolled oats
1c. (150g) almonds
1/2c. (65g) seeds (I used flax & sunflower)
1c. (120g) dried cranberries
salt / cinnamon to taste
Preheat your oven to 325F/160c.
Roughly chop the nuts (I prefer big chunks of nuts, but chop them how your prefer!)
Combine the oats, sugar, salt and cinnamon in a bowl. Add almonds and seeds. Stir well. In separate bowl, combine honey, syrup and oil. Pour over dry ingredients and stir until coated (it will be sticky!).
Spread thinly on two cookie sheets / baking trays – this is key to having the granola dry out and get crunchy, it can’t be too crowded in the oven.
Put in the oven for at 30-45 minutes, stirring every 10 minutes, until golden and slightly crunchy. Remove from oven and stir in cranberries. Let cool.
Serve with yogurt or milk, or just eat as a snack straight out of the jar!
What are your favorite granola flavors to make??