Pistachio Cranberry Granola
Recipe by Jenny Engel & Heather Goldberg
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
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. Yields about 2 1/4 cups granola.
(C) Spork Foods, 2014