Crunchy granola

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

Ingredients

5 cups large, flaked rolled oats

1 1⁄2 cups sweetened shredded coconut

2 cups chopped unsalted cashews or almonds

1⁄2 cup sesame seeds

1⁄2 cup canola oil

1⁄2 cup honey

1 teaspoon vanilla

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1⁄2 teaspoon coarse salt

1 1⁄2 cups dried cranberries

1 cup dried cherries

1⁄2 cup dried blueberries

Preheat oven to 350°F. Line two 13-inch x 9-inch baking pans with parchment. Mix together oats, coconut, cashews and sesame seeds in large bowl. In small bowl, whisk together oil, honey, vanilla, cardamom, cinnamon and salt; add to oat mixture and mix well. Spread onto prepared pans. Bake, stirring occasionally, until mixture turns light golden brown, 25 to 30 minutes. Remove from oven and let cool in pan 5 minutes. Add cranberries, cherries and blueberries. Granola can be stored in airtight container for 2 weeks. Makes 12 cups.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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