People in the Pacific Northwest are supposed to be all “crunchy and granola,” right? So, technically speaking, I am fulfilling my stereotypical duties by making granola…? Obviously the logic is there. I own flannel, bought into a CSA, own an embarrassing amount of Chaco shoes and more outdoor gear than I know what to do with. But still no crunchy granola…
I had wanted to make my own granola for a long time. Heck, the first recipe ever posted on my blog was for homemade granola bars! But as time went on, I still found myself without a jar full of some Ginger Cook Granola (I would totally market that by the way, it has a nice ring to it). A few weeks ago, when I wasn’t feeling that well but still wanted to be in the kitchen, I decided to up and make it. I had oats on hand, natural sweeteners, dried fruit, nuts and all things delicious. I even had some citrus on hand to zest!
Now that I’ve made it, I don’t think I’ll ever be able to go back to buying granola from the store. Not only was making it from scratch SO CHEAP (how DO they get off charging us $6 for a tiny bag in the stores?), but I had SO much and it didn’t take much time at all! Throw together some ingredients, bake, cool down and watch yourself devour every last bit in a few days. I mean, that’s what happened with me but I somehow came down with the death flu and it was the only thing I could manage to eat. And eat it I did!
I think the next batch I made I want to have a little bit of a topical feel – toasted coconut, dried mango, dried pineapple and some macadamia nuts. Maybe?
Cranberry Lemon Almond Granola
- 1/4 tsp salt
- 5 cups rolled oats
- Zest from 2 lemons
- 1/2 cup honey
- 6 TBSP canola oil
- 1/2 tsp vanilla extract
- A little bit of lemon juice
- Almonds, roughly chopped (at your discretion, about 1 ½ cups)
- Dried cranberries (again, at your discretion, about 1 ½ cups)
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. Set aside.
- In a large bowl, toss together all dry ingredients except cranberries.
- In a small bowl, combine honey, canola oil, a bit of lemon juice and vanilla extract. Whisk to fully combine. Pour over dry ingredients and toss until thoroughly coated. Divide mixture between cookie sheets, spreading into a thin layer.
- Bake in preheated oven for 15-20 minutes. Stir around granola, and rotate pans. Bake an additional 10 to 15 minutes, until deep golden brown. Watch carefully, it can burn!
- Remove from oven and cool completely. Add dried cranberries. Store in an airtight container. Enjoy!