I’ve had a food blog for 10 years. I’ve been cooking for a lot longer than that. But even then, a recipe I make can still end in disaster.
This was really close to being a disaster. I should’ve known it wasn’t going to set up as the recipe described, but I avoided my gut feeling and plowed through. It almost bit me, in the end.
This was supposed to be a granola-bar-type recipe. But after mixing together all of the ingredients, it was clear these were never going to form “bars”. Instead of just scrapping the recipe and marking an “L” in the win-lose column, I decided to take it a different route.
If these weren’t going to form bars, I was going to to keep them in their natural form: granola! I thought this would make an excellent yogurt topper, and I was right. Sometimes you get a bite of wheat Chex and almond butter, sometimes you get a bite of fresh almonds and cranberries. That’s what makes this recipe good.
I guess I can scratch out the ‘L’ and put a “W’ in the win-loss column after all.
Honey Almond Cranberry Cereal Granola
Flavorful, sweet and crunchy homemade granola.
- In a large saucepan, heat almond butter over medium high heat. Stir in honey and cook until liquidy, about 2-3 minutes.
- Remove saucepan from heat and stir in wheat Chex. Add almonds and cranberries and keep stirring until well combined.
- Pour granola mixture out on a parchment-paper lined baking sheet. Let it cool at room temperature. Store in airtight containers or ziploc bags for up to a week.
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