Cranberry Maple Granola

Yield: 6 cups Prep Time: 20 minutes Bake Time: overnight

Ingredients:

4 cups old fashioned rolled oats

½ cup slivered or sliced almonds

½ cup pistachios, shelled

½ cup pure maple syrup

½ teaspoon cardamom

1 teaspoon cinnamon

½ teaspoon salt

2 teaspoons maple or vanilla extract

¾ cup dried cranberries

Directions:

Position oven rack in the center of the oven and heat the oven to 350°F.

Line a large, rimmed baking sheet with parchment paper.

Combine the first three ingredients in a large bowl and mix well.

Combine next five ingredients in a pourable bowl or large liquid measuring cup.

Pour over oats and nuts and stir well.

If mixture is too wet add ¼-1-cup quick oats and mix again.

Spread mixture evenly over 1-2 baking sheets.

Bake 15 minutes.

Stir the granola, then return to oven and close oven door.

Return oven to temperature, then turn off. Leave granola in the oven for 6-10 hours.

Stir in the dried cranberries

Quick Tips: Store in an airtight container for up to 1 month. Or place in freezer in a freezer bag to keep up to 3 months.

Nutritional Facts per ¼-cup: Calories 123 Fat 4 g Sodium 50 mg Carbohydrates 18 g Fiber 2 g Protein 3 g Calcium 19 mg Iron 1 mg Potassium 68 mg Phosphorus 50 mg

Grocery List: _____ old fashioned rolled oats, organic _____ slivered or sliced almonds _____ pistachios, shelled _____ 100% pure maple syrup _____ cardamom, ground _____ cinnamon, ground _____ Celtic salt _____ pure maple extract, non-alcoholic _____ pure vanilla extract, non-alcoholic _____ dried cranberries, juice sweetened

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

---