Cranberry-Hibiscus Granola

Cranberries and hibiscus petals add beautiful pops of pink to this nut and seed granola sweetened with maple syrup.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 156 Calories

Ingredients

• 1 cup sliced almonds
• 2 tablespoons safflower oil
• 4 cups old-fashioned rolled oats
• 0.5 teaspoon kosher salt
• 0.5 cup dried cranberries
• 0.5 cup unsweetened shredded coconut
• 0.25 cup whole raw hazelnuts
• 0.5 cup pure maple syrup
• 0.25 cup raw cashews
• 0.25 cup raw sunflower seeds
• 0.25 cup unsalted pumpkin seeds (pepitas)
• 0.5 cup dried hibiscus petals, coarsely chopped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.