Name: Cranberry-Almond Granola
Yield: Makes about 4 cups
Ingredients: Nonstick vegetable oil spray; 2 cups old-fashioned oats; 1/3 cup slivered almonds; 1/3 cup sweetened flaked coconut; 1/3 cup pecan halves; 1/3 cup frozen concentrated cranberry juice cocktail, thawed; 1/3 cup (packed) golden brown sugar; 2 tablespoons vegetable oil; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1 cup dried sweetened cranberries

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Cranberry-Almond GranolaScott Peterson

Steve Silverman of South Burlington, Vermont, writes: "I consider myself more of a baker than a cook. When my kids were in elementary school and the only bread available at the supermarket was plain and white, I started baking. At one point, I was making five to ten loaves a week. But now I'm known for my challahs, which I give as presents during the holidays."

This crunchy, not-too-sweet granola makes a terrific breakfast served with nonfat milk, or a delicious snack on its own.

Recipe notes

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