Almond Cranberry Granola - Recipe

I decided to try a new recipe for granola that I found here: Almond Cranberry Granola. This recipe makes a very large batch (5 lbs.), so feel free to divide or quarter this recipe. I reduced the cost of this recipe by substituting the honey with a two-ingredient brown sugar syrup that I made. This recipe is just a fraction of the cost of storebought cereals, and it is a lot healthier for you and your family. 

You can also find my simple less expensive recipe for homemade granola here: Mrs. Smith's Granola Recipe

While researching for this blog post, I was astounded by the cost of a box of cereal. On average cereal cost around $4 a pound. We do not buy cereal except on rare occasions or when I need to use it in a recipe like Six Week Bran Muffins. 

I've noticed that in most cases items that go on-sale will be going up in price soon. Stores seem to get rid of their old inventory before raising prices on their new inventory. Sometimes they have the same item in different places with different prices or there will be no price at all. Watch for these signs on your favorites and act accordingly. I bought an extra box of Raisin Bran when I realized that the price was going to increase yet again. It increased by $2.32 a box. 

Almond Cranberry Granola

10 C. Oats 2 C. Coconut 2 C. Wheat Germ

2 C. cranberries 1-1/2 C. Almonds 1 Tbsp. Salt 1-1/2 C. Honey or syrup

2 Egg Whites 1 C. Oil 3/4 C. Water 2 tsp. Vanilla

In a large bowl, mix oats, coconut, wheat germ, almonds and salt, set aside. In a separate bowl mix, honey or syrup, egg whites, oil, water and vanilla. Pour the liquid ingredients over the oat mixture and mix well. Divide mixture in half and place each half on a large cookie sheet. Spread out evenly. Bake at 250 degrees for 1 hour and 20 minutes or until golden brown, stirring every 20 minutes. When baked properly, the granola should be crunchy when cooled. Store in an airtight container.

Enjoy!

Mrs. Smith