Taste Life Blog

This month I want to highlight Kate Davis, MS, RD, CSSD, LDN a board certified specialist in sports nutrition who works with athletes across our fabulous country.

Need a simple sweet delish snack? Kate says look no farther. Her kids love this simply slight sweet and easy to make snack. Beyond the easy ingredient list you can personalize it to your family favorite foods and preferences. This recipe can easily be adopted gluten free.

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Kate Davis' Homemade Almond Cranberry Granola

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Course

Breakfast

Servings

MetricUS Imperial

Ingredients

• 4 cups old fashioned oats can use gluten free
• 2 cups unsalted almonds coarsely chopped
• 2 Tbsp. cinnamon
• 1/3 cup honey
• 1/2 cup canola oil
• 1 1/2 cups dried cranberries
• 1 1/2 cups shredded coconut

Course Breakfast Servings MetricUS Imperial Ingredients 4 cups old fashioned oats can use gluten free 2 cups unsalted almonds coarsely chopped 2 Tbsp. cinnamon 1/3 cup honey 1/2 cup canola oil 1 1/2 cups dried cranberries 1 1/2 cups shredded coconut

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Instructions

1. Preheat your oven to 350°F.
2. Mix all the ingredients except the dried cranberries and shredded coconut in a large bowl. Spread mixture onto baking sheet covered in aluminum foil (for easy cleaning).
3. Bake for 35-40 minutes or until golden brown. During cooking, stir every 10 minutes. Kate sets her timer for 10 minutes at a time.
4. Pull baking sheet out of oven and top with the dried cranberries and shredded coconut.
5. Allow entire mixture to cool. Stir and store in air-tight container.

Recipe Notes

The best part about this recipe is that you can vary the nuts and dried fruit to your liking, but maintain its deliciousness! Kate loves this granola mixed with bran flakes and non-fat milk with her cereal in the morning or placed on top of non-fat, plain Greek yogurt - yum!