ensuring

Oh, hello dear readers. I seem to have distanced myself momentarily from this blog (unfortunately that is a direct reflection of my distance from the kitchen). It is just not as fun to cook when there is no one to eat the finished product. husBen is about to make the switch from Ensure to other-things-also-liquid-but-at-least-not-Ensure and we are really excited about that. I am growing quite tired of hearing that everyone’s grandma had to do this same Ensure diet…right before they died…thanks for the empathy? Anyway, I got to spend some good time dining with girlfriends this week so I whipped up a little granola for them from a recipe I’ve been using for years. Hope ya’ll enjoyed it (because it makes me happy when you do).

Cranberry Almond Granola with White Chocolate Chips

Nonstick vegetable oil spray

2 cups old-fashioned oats

½ cup slivered almonds

1/3 cup sweetened flaked coconut

1/3 cup pecan halves

1/3 cup frozen concentrated apple juice cocktail, thawed

1/3 cup (packed) golden brown sugar

2 tablespoons vegetable oil

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

pinch of salt

1 cup dried sweetened cranberries

¾ cup white chocolate chips

Preheat oven to 325°F. Spray heavy large rimmed baking sheet with nonstick spray. Combine oats, almonds, coconut, and pecans in large bowl. Combine cranberry juice concentrate, brown sugar, oil, cinnamon, salt and allspice in medium saucepan. Bring to boil, whisking until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture out on prepared sheet. Bake until golden brown at edges, about 20 minutes. Add cranberries; using metal spatula, stir to blend. Bake until granola is golden and beginning to dry, stirring occasionally, about 10 minutes longer. Cool completely on baking sheet. Once entirely cool, add white chocolate chips and stir to blend. Now share!