Blueberry Cranberry Crunch

Blueberry Cranberry Crunch Blueberry Cranberry Crunch

Quick look

  • prep 10 min    cook 25 min
  • serves 6


  • 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.

Nutritional Information(per serving)

  • Calories: 218
  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 75mg
  • Carbs: 39mg
  • Protein: 3g
  • Fiber: 3g

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