Name: Cranberry and almond granola
Cook time: 45 min
Total time: 45 min
Ingredients: 1/2 cup (125ml) cranberry juice; 1/3 cup (75g) firmly packed brown sugar; 1 tablespoon vegetable oil; 2 cup (180g) rolled oats; 1/2 cup (70g) slivered almonds; 1/2 cup (60g) roasted pecans, coarsely chopped; 1 teaspoon ground cinnamon; 1/3 cup (15g) flaked coconut; 1 cup (130g) craisins

Ingredients

1/2 cup (125ml) cranberry juice

1/3 cup (75g) firmly packed brown sugar

1 tablespoon vegetable oil

2 cup (180g) rolled oats

1/2 cup (70g) slivered almonds

1/2 cup (60g) roasted pecans, coarsely chopped

1 teaspoon ground cinnamon

1/3 cup (15g) flaked coconut

1 cup (130g) craisins

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Combine juice, sugar and oil in small saucepan, stir over low heat until sugar dissolves.

3.Meanwhile, combine oats, nuts and cinnamon in a large bowl. Stir in juice mixture. Spread mixture evenly over two oven trays. Cook, uncovered, 30 minutes, stirring occasionally. Stir coconut and craisins into oat mixture. Cook, uncovered, 5 minutes.

4.Remove trays from oven, cool granola on trays. Serve with milk or yogurt, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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