Recipe: Pistachio Cranberry Granola

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I LOVE granola – it’s so good (and good for you too!) Try this delish recipe for Pistachio Cranberry Granola (courtesy of Spork Foods!)

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Pistachio Cranberry Granola

Yields about 2 1?/4 cups granola

Ingredients:

2 cups organic gluten-free rolled oats

2 teaspoons vanilla extract

1?/4 teaspoon sea salt

1?/2 teaspoon ground cinnamon

1?/4 teaspoon ground allspice

1?/4 teaspoon ground cloves

3 tablespoons neutral tasting oil or virgin coconut oil

1?/4 cup maple syrup

1?/2 cup Setton Farms shelled pistachio kernels, roughly chopped*

1?/2 cup dried cranberries*

*6 Setton Farms Pistachio Chewy Bites (1 bag) can be substituted for pistachios and cranberries

Directions:

Pre-heat oven to 350°F.

In a mixing bowl, combine oats, vanilla extract, sea salt, cinnamon, allspice, cloves oil, maple syrup. Coat evenly. Spread mixture on a greased, walled cookie sheet.

Bake for 10 minutes, then open oven and stir, bringing granola on edges towards center.  Repeat every 5 minutes, until mixture has baked for about 20-22 minutes. Moving granola around during baking, prevents burning.

Fold in pistachios and dried cranberries or chop all 6 chewy bites into 12 pieces per Pistachio Chewy Bite, and fold into mixture.  Let cool completely before serving or storing.

Note: The granola can keep for up to 2 weeks if stored in an airtight container.  No need to refrigerate.