I know this might sound a bit strange but I’ve created a schedule for our breakfasts during the week. Not because I’m anal, but because my son has become a food snob and if we eat the same thing too many times he simply won’t eat it. I’m not even a food snob but somehow I have turned both my husband and son into one. How does this work?

I do like variety though, so I thought I’d give in and create a system where I knew what was coming the next day. That way we don’t end up eating the dreaded peanut butter and jam on toast every day of the week.

I’ve tried a couple of granola recipes over the last couple months but all of them tasted like… homemade granola. Not that, that’s a bad thing, they just didn’t have me jumping up and down with excitement. This is the first recipe that tastes like I didn’t make it. Like there was a team of scientists behind it tweaking it to perfection. Except, it is homemade and I know every ingredient that’s in it.

It’s light. Not tough and crunchy like so many granola recipes are. And, yet it’s crisp. There is a very distinct almond flavour thanks to the almond extract. It’s not too strong just a nice undertone that enhances the granola and gives it that something special.

It’s such a simple recipe too. Hardly any babysitting and stirring. You might think it’s strange that there is both rolled and quick-cooking oats but the quick-cooking oats are there to help with the clumping. A great tip I picked up from Sylvie at gourmande in the kitchen.

I almost called this Perfect Almond Granola. But, I’m always a little hesitant to label anything “perfect” because what’s perfect for me may not be perfect for you. My family considers this granola to be “The Best” so that’s perfect enough for me. :)

I can’t wait to vary this recipe for different seasons. I think this one, with its light flavours, is perfect for summer and I plan on making big batches of it on rainy days (we get plenty of those here) all summer long.

What qualities are a must for your perfect granola?

Easy Almond Granola

4 cups rolled oats

1 cup quick cooking oats

1/2 teaspoon salt

2/3 cup sliced almonds

2/3 cup shredded coconut

1/4 cup warm water

6 tablespoons canola oil

1/2 cup maple syrup

1.5 teaspoons almond extract

2/3 cup dried cranberries

Mix together oats, salt, almonds and coconut in a large bowl.

In a small saucepan combine water, oil, syrup and extract. Bring to a simmer. Remove from heat and pour over oat mixture. Toss to coat.

Spray a large rimmed baking sheet with cooking spray and line with parchment paper (this will keep the paper from sliding around). Using your hands, squeeze the granola mixture together to create clumps as you transfer it to the baking sheet.

Bake at 275ºF for 30 minutes. Stir in cranberries and cook an additional 20-25 minutes, until lightly browned.

Allow to cool completely before storing. Granola will crisp up as it cools. Store in a sealed container for up to one month.

Makes: 8 cups

Adapted from Three Many Cooks.

Cranberries add such beauty to dishes with their gorgeous deep red, jewel-like hue. Anytime I make something with cranberries I instantly fall in love with the color. A greatly loved addition to the holiday table, they lend a much needed tartness alongside the rich, savoury fare at dinner and the sugary treats served later in the evening.

Yes, they are tart. Yes, they are bitter. But when prepared correctly and with a good amount of sugar (!) they become something else entirely and add such depth to so many dishes. So, don”t let the tartness turn you off, just add more sugar and go on your way.

All About Cranberries

In Season

Cranberries are harvested in September and October, therefore they”re at their purchasing peak from October through December.

Buying

Because cranberries are often sold in bags it”s impossible to pick through and find the best berries so look for bags with bright, intensly colored berries that are firm to the touch. Avoid any bags that contain cranberries that are brown, shrivelled or soft (usually hiding at the bottom of the bag).

Keep in mind that cranberries vary a great deal from light to very dark red. This is not an indication of ripeness. It”s more important to pay attention to blemishes and firmness.

Storing

Store fresh cranberries in the original packaging or a sealed plastic bag for up to one month. Do not wash cranberries until ready to use or they will spoil more quickly.

Cranberries will keep for up to one year in the freezer. If you rinse and dry them, as well as pick through and discard any bad berries before freezing, you can use them directly from the freezer, no thawing necessary.

Cooking

Wash and pick off any stems before using. Make sure to discard any berries that are shrivelled or soft.

When cooking with fresh cranberries make sure to stop cooking once they pop or they may become overly mushy and bitter.

Random Tips

Adding a teaspoon of vegetable oil to cranberries that are simmering on the stove top will help prevent them from boiling over.

And now for the best part…

Recipes

Cranberry Juice

“The tart flavour cleanses the palate and lends itself to avoiding becoming overly sweet. The ruby red color has an elegant translucent sparkle, which makes it perfect for entertaining.”

~ Kitchen Simplicity

Grapefruit Cranberry Marmalade

“The grapefruit adds a wonderful light burst to the classic citrusy flavour and the cranberries round it out with a deep, robust, bittersweet taste.”

~ Kitchen Simplicity

Cranberry Upside-Down Cake

“The sticky, bright red cranberry topping with the scent of cinnamon and cloves wafting in the air. If you can make this and not turn on the Christmas music, I commend you.”

~ Kitchen Simplicity

Cranberry Ginger Jelly

“I really love the addition of the ginger. It rounds out the flavour of the cranberries and adds something a little special. If you don’t like ginger you could substitute orange zest, or leave it out completely to enjoy a clean cranberry taste.”

~ Kitchen Simplicity

Eggnog Cranberry Bundt Cake

“When you bite into the cake you get the sweet creaminess of the eggnog combined with the tart juiciness of the cranberries. It really is a delicious combo.”

~ Fat Girl Trapped in a Skinny Body

Cranberry Pecan Shortbread Bars

“The tart cranberry sauce on top compliments the shortbread perfectly so that the end result is something like a lemon bar, but with cranberries. In other words, delicious.”

~ The Craving Chronicles

Apple Cranberry Caramel Tarts

“The crust is crisp and salty sweet, which pairs so well with the softened fruit and sweet caramel. It’s a bit like eating an upsidedown fruit cobbler, in a way.”

~ The Craving Chronicles

Bourbon Cranberry Sauce

“I think what makes this recipe so fantastic is the method – baking the cranberries instead of cooking them on the stove-top. They come out of the oven warm, gooey, and almost candied. The splash of bourbon at the end just adds a delightful warm kick to finish the whole thing off.”

~ The Craving Chronicles