I love granola. The first time I made my own granola was last year and I've been hooked ever since. There are so many different ways to serve this fun mix. As cereal, over yogurt, mixed in ice cream (though the husband isn't convinced), alone as a snack, over top muffin batter etc etc.
Nutty Granola from Ellie Krieger, but I was ready for a change yet still quite nutty, in fact, nuttier. While out at the grocery store, I strolled past the pomegranate juice and thought, using a pomegranate syrup was a bit more...er sexier. I am a mother of 3, I gotta get my kicks some how ;). Excited, I put my creation to work and came out with some very delicious results. My little ones really loved it, and of course the husband did as well!
Pomegranate Nutty Granola
For Pomegranate Syrup
2 cups pomegranate juice
1/4 cup sugar
squeeze of lemon
Pomegranate syrup (above) about 3/4 cup
1/4 cup brown sugar (light or dark)
2.5 cups Old Fashioned Oatmeal
1/2 cup dried cherries, coarsely chopped
1/2 cup unsalted walnuts, coarsely chopped
1/2 cup unsalted pecans, coarsely chopped
1/2 cup unsalted almonds, coarsely chopped
1/2 cup unsalted sunflower seeds
1/4 cup pine nuts (optional)
1 teaspoon salt
Preheat oven to 300F
Add pomegranate juice, lemon juice, and white granulated sugar in small saucepan. Bring to a boil over high heat and stir until sugar's dissolved. Decrease temperature, then simmer over medium to medium low heat until reduced by a little over than half. This should take about 25 minutes altogether together. EYE IT. Allow to cool, juice syrupy texture after cooled. Once cooled, stir in brown sugar well.
Now, add nuts, oatmeal, and salt to a large bowl.
Pour syrup mixture over nuts and oats then stir in well.
Spray a baking sheet with cooking spray, and spread mixture evenly on sheet. Bake 35 to 40 minutes stirring every 10 minutes. Doesn't it smell divine?
Allow to cool 30 minutes on cooling rack, then have your way with it!