How To Make Cranberry-Hibiscus Granola
Cranberries and hibiscus petals add beautiful hints of pink to this nutty and maple-sweetened granola recipe for a healthy and vibrant way start to the day.
Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes
Serves:
Ingredients
- 4cupsrolled oats,old-fashioned
- 1cupalmonds,sliced
- ½cupcoconut,unsweetened, shredded
- ¼cupcashews,raw
- ¼cuphazelnuts,whole raw
- ¼cupsunflower seeds,raw
- ¼cuppumpkin seeds,(pepitas) unsalted
- ½cupmaple syrup,pure
- 2tbspsafflower oil
- ½tspkosher salt
- ½cupcranberries,dried
- ½cuphibiscus petals,dried, coarsely chopped
Instructions
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Preheat the oven to 350 degrees F.
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Pour oats, almonds, coconut, cashews, hazelnuts, sunflower seeds, and pumpkin seeds onto a rimmed baking sheet. Add maple syrup, oil, and salt; toss together until evenly coated.
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Bake in the preheated oven, tossing once, until golden and crisp, 25 to 30 minutes. Add cranberries and hibiscus petals and toss with a spoon to combine. Let cool.
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Serve and enjoy.
Nutrition
- Calories: 580.83kcal
- Fat: 31.96g
- Saturated Fat: 5.02g
- Trans Fat: 0.01g
- Monounsaturated Fat: 14.51g
- Polyunsaturated Fat: 10.06g
- Carbohydrates: 64.89g
- Fiber: 10.24g
- Sugar: 19.16g
- Protein: 16.54g
- Sodium: 164.54mg
- Calcium: 130.26mg
- Potassium: 585.44mg
- Iron: 4.80mg
- Vitamin A: 0.44µg
- Vitamin C: 1.95mg
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