Homemade Cranberry Nut Granola

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I never liked granola, it always tasted like cardboard. When I saw Giada make this recipe I new I had to try it. My husband and I both love it. Thank you so much for this and other recipes, you have inspired me to update many of my old recipes.

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Simply delicious. When you look at the time and cost of the raw ingredients you can easily see the value in making this instead of buying something they have added all sorts of hidden things like fat and sugar.

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I calculated at caloriecount.com . Based on six servings: 319 calories, 10.3g fat, 52.4g carb,5.3g fiber, 7.7g protein

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Does anyone know if the pumpkin seeds can have the shell on them or will that make them to hard to eat???

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I saw her make this recipe on a FoodNetwork.com video. Although I didn't follow the recipe exactly, I lined my baking sheet with foil for easy cleanup. I didn't have sunflower or pumpkin seeds. Which is okay since I don't really care for those. Instead I used Pecans and Raw Almonds in place of the seeds. I didn't use the cranberry juice (I don't like chewy granola. You might appreciate my Marki's Re-Make Recipe...Instead of Sunflower and Pumpkin seeds I toasted 1/2 cup Pecans and 1/4 cup Hazelnuts, 1/2 cup Almonds then rough chopped them (so good I used the maple syrup and brown sugar with 1 Tablespoon of Honey and instead of cranberry juice, I used 3 Tablespoons Vegetable Oil. (To help bind the granola Instead of the roasted and salted almonds I used my previously toasted ones and used 2 1/2 cups oats. I baked for 40 minutes and I stirred every 10 minutes. I didn't know if I would like the cranberries so when the baking was done I put half of the granola in a bowl and put the cranberries in the other half. I baked for an additional 5 minutes. Absolutely wonderful. Next time I will definitely try her original recipe, because it may very well be wonderful, but mine is pretty good. : Grazie Giada for inspiring my creation!! By the way I love your show!!

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When I first made this I thought it was just ok but it actually got better as it sat and now I can't stop eating it. It has a great combination of crunch from the nuts and chewiness from the maple syrup and sugar. I also like the fact that although it has quite a bit of sugar, there is no added fat or oil.

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I think this is very easy to make. The cost up front is high with the pure maple syrup and unsweetened cranberry juice but just remember you then have that to make many more batches. The crunch is great right after it's baked. But how do you keep it from loosing that crunch? I stored it twice now in plastic containers. I'm going to try my cereal bags that I recycle. I think the plastic makes it get soft. Any hints out there? But it's excellent! Give it a try.

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I just had my second baby and a friend brought a bag of this to me in the hospital. It was absolutely fantastic! It was SO much better than flowers. Can't wait to make it for myself!

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I made this before my husband went on business trip and packed a large bag for his snack on the plane. He basically finished the bag before he even packed it. I added some semi-sweet, white chacolates and butterscotch chips, not too much though, for some crunches. I can't stop eating them too. Love the chewy part and the sweet.

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I followed other reviewer hints & doubled the recipe--good thinking! I also stirred after about 12 min., then continued baking for another 13. Added the dried cranberries, but did not return to the oven. Great taste. Not overly sweet. Don't completely dismiss this if you don't like cranberries. Even my husband, a cranberry hater, loves this granola. With double the cranberry-brown sugar-cinnamon mixture, you could easily add more nuts or oats & have enough liquid.