Description
A deliciously crunchy Brown Sugar Granola made with oats, bran flakes, nuts, seeds, and dried cranberries, sweetened with a rich brown sugar and butter glaze. Perfect for a snack or breakfast topping, this granola is baked to golden perfection for a satisfying texture and flavor.
Ingredients
Wet Ingredients
- 1 cup salted butter (8 ounces)
- 1 cup packed brown sugar (210 grams)
- 2 teaspoons vanilla extract (10 grams)
Dry Ingredients
- 6 cups quick cooking oats (600 grams)
- 6 cups bran flakes (lightly crushed, 370 grams)
- 1 cup wheat germ (120 grams)
- 1 cup sunflower seeds (140 grams)
- 1 cup sliced almonds (95 grams)
- 1 cup dried cranberries (124 grams)
Instructions
- Preheat Oven: Preheat the oven to 350ºF (175ºC). Prepare a large baking sheet by spraying it lightly with cooking spray to prevent sticking.
- Make Sugar Mixture: In a medium saucepan over low heat, melt the salted butter and packed brown sugar together. Bring this mixture to a boil, then let it simmer for 5 minutes, stirring occasionally to prevent burning. Remove from heat and stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: In the prepared baking pan, mix together the quick cooking oats, lightly crushed bran flakes, wheat germ, sunflower seeds, and sliced almonds to ensure even distribution.
- Coat Dry Ingredients: Pour the hot sugar and butter mixture evenly over the dry ingredients. Stir thoroughly until all the dry ingredients are well coated with the sweet glaze.
- Bake Granola: Place the baking sheet in the preheated oven and bake for 10 minutes. Remove the tray and stir the granola to promote even browning, then return it to the oven to bake for another 10 minutes until golden and fragrant.
- Add Dried Cranberries: Remove the granola from the oven and immediately stir in the dried cranberries to warm them slightly and incorporate their sweetness.
- Cool and Store: Allow the granola to cool completely on the baking sheet, which helps it crisp up. Once cooled, transfer to an airtight container for storage to maintain freshness.
Notes
- You can substitute dried cranberries with raisins or chopped dried apricots for variety.
- For a nuttier flavor, try toasting the almonds and sunflower seeds briefly before mixing.
- Store the granola in an airtight container at room temperature for up to two weeks.
- Use quick cooking oats for a crispier texture; rolled oats may result in a chewier granola.
- Ensure to stir the granola halfway through baking to promote even cooking and prevent burning.
