Cranberry-Almond Granola

  • Shirley J products in the recipe:

Cook Time:  30 Min  |  Level: Easy


  • 1/2 tsp Almond Extract
  • 1/8 tsp Salt
  • 1/2 c. Brown Rice Syrup, Honey Or Maple Syrup
  • 1/2 c. Unsweetened, Shredded Coconut
  • 1 tsp Shirley J Pure Bourbon Vanilla
  • 1/4 c. Canola Oil
  • 3 c. Shirley J Timeless Grains Cranberry Almond Cereal Mix


Preheat oven to 300 degrees F.  Line a rimmed baking sheet with parchment paper.Mix Timeless Grains Cereal with shredded coconut.  Set aside. Whisk brown rice syrup, canola oil, vanilla, almond extract and salt.  Pour over cereal and coconut.  Stir well.  Spread evenly over parchment-lined baking sheet.  Bake for 15 minutes, remove from oven, stir and bake for another 15 minutes.  Let cool on baking sheet and break into pieces.  Store in an airtight container.  Yields about 5 1/2-6 cups of granola. Serving suggestions:

Top with milk and eat as a cold cereal.  Layer with yogurt and fruit to make a breakfast parfait.  Use as a topping for ice cream.  Mix with other dried fruit, nuts and/or chocolate chips for a trail mix.  Dip sliced apples in peanut butter and then into the granola.

*Careful when consuming Timeless Grains in a partially cooked or raw format. Uncracked millet and rice may be hard to chew. This recipe cooks the product but returns to a crunchy state.

Recipe and photos by Lindsey of Cafe Johnsonia for Shirley J.