Blueberry Cranberry Crunch

Blueberry Cranberry Crunch

Ingredients

• 4 cups low-fat packaged raisin granola
• 1/2 cup dried cranberries
• 1/3 cup dried blueberries
• 1/4 cup slivered blanched almonds
• 2 tablespoons light brown sugar

• 2 tablespoons sunflower seeds
• 1 tablespoon sesame seeds
• 2 tablespoons fresh orange juice
• 2 tablespoons maple syrup
• 2 tablespoons canola oil

How to make it  35 minutes

• 1

  Preheat the oven to 325°F and set out a shallow baking pan with sides, about 10 x 15 x 1 inches. In a large bowl combine the granola, dried cranberries and blueberries, almonds, sugar, and the sunflower and sesame seeds.
• 2

  In a measuring cup whisk together the orange juice, maple syrup, and oil. Drizzle this mixture over the dry ingredients. Toss well.
• 3

  Spread in a single layer in the pan. Bake until slightly crisp and lightly browned, about 25 minutes. Stir every 10 minutes to ensure even browning.
• 4

  Remove from the oven and let cool. Serve with low-fat vanilla yogurt or nonfat milk. This can be stored in an airtight container at room temperature for up to 2 weeks.

More Ideas:

• Replace cranberries and blueberries with 1/4 cup chopped dried apricots and 1/4 cup golden raisins.