Ingredients
4 cups old-fashioned oats
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup almond oil
1/4 cup honey
1 teaspoon vanilla
2 cups dried cranberries
2 cups sliced almonds
4 cups apple cider
4 cups plain, non-fat yogurt
Preparation
Preheat oven to 300 degrees F.
In a bowl mix the oats, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla.
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan.
Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely.
Meanwhile toast the almonds over moderate heat until golden brown and fragrant.
Stir in cranberries and almonds with granola.
Note: Seal granola mixture in an airtight container or self-sealing plastic bag. Store at room temperature for 2 weeks or in the freezer for 3 months.
When ready to serve, spoon 1/2 cup of yogurt into the bottom of a serving bowl and top with 1/2 cup of apple cider and 1 cup of the cranberry almond granola mixture.
