Save This granola combines toasted old-fashioned oats with coarsely chopped walnuts and tart dried cranberries for a satisfying crunch and balanced sweetness. Lightly spiced with cinnamon and enhanced with a touch of vanilla, the mixture is coated with maple syrup and coconut oil, then baked until golden brown. Once cooled, dried cranberries are stirred in to retain their chewy texture. Ideal for breakfast or a nutritious snack, this crunchy granola stores well for up to two weeks in an airtight container. Variations include adding seeds or swapping walnuts for other nuts to suit taste preferences.
When I first stumbled upon this cranberry walnut granola recipe, it felt like unlocking a little morning treasure. Its crunchy texture paired with tart bursts of cranberry quickly became my go-to breakfast pick-me-up.
I’ll never forget the time unexpected guests arrived and I whipped up this granola in no time. It saved the day and earned me some serious kitchen cred.
Ingredients
- Old-fashioned rolled oats: I always reach for these because they toast up beautifully, giving the granola a perfect crunch without getting too hard
- Raw walnut halves: Chopping them coarsely lets you enjoy that satisfying nutty texture in every bite
- Dried cranberries: Tart and sweet, these little gems brighten up the whole mix
- Unsweetened coconut flakes: Optional, but they add a lovely subtle tropical note when used
- Ground cinnamon: Just a hint to bring warmth and depth to the flavor
- Salt: Don’t skip it — it balances the sweetness and enhances all the flavors
- Maple syrup or honey: Using real maple syrup gives a natural sweetness that caramelizes perfectly while baking
- Coconut oil or neutral vegetable oil: Melted before mixing so it spreads evenly and keeps the granola from drying out
- Pure vanilla extract: Adds that cozy, homey aroma that makes the kitchen feel extra inviting
Instructions
- Get Everything Ready:
- Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper to keep the granola from sticking. The anticipation starts here!
- Mix the Dry Ingredients:
- Combine the oats, walnuts, optional coconut flakes, cinnamon, and salt in a big bowl. You'll start to smell the cinnamon already—such a good sign.
- Whisk the Wet Ingredients:
- In a smaller bowl, mix maple syrup (or honey), melted oil, and vanilla extract. The sweet nectar and vanilla meld into a fragrant pool of goodness.
- Bring It Together:
- Pour the wet mixture over the dry. Stir thoroughly, coating every oat and nut—you’ll see a glossy, sticky sheen that promises perfect clumps.
- Spread & Bake:
- Evenly spread the coated mix on your baking sheet. Pop it in the oven and bake for 25 to 30 minutes, stirring halfway to ensure golden, fragrant perfection throughout.
- Cool & Add Cranberries:
- Once baked, cool completely on the baking sheet. This step crisps the granola to that perfect crunch. After cooling, gently fold in the bright dried cranberries—they stay luscious and chewy this way.
- Store & Enjoy:
- Keep your granola fresh in an airtight container at room temperature for up to two weeks. It's perfect for breakfast, snacks, or even a sprinkle over your favorite yogurt.
Save This granola quickly became more than just a quick breakfast. It’s the little moment of comfort on busy mornings, a snack shared at afternoon chats, and a homemade gift that always brings smiles.
Keeping It Fresh
Store your granola in a tightly sealed container to preserve its crunch and flavor. If you want to mix things up, try tossing in some pumpkin seeds or sunflower seeds next time for an extra burst of texture.
When You're Missing Something
If you don’t have walnuts, pecans or almonds can step in gracefully. Just chop them coarsely for the best bite and switch up the flavor profile to keep things interesting.
Serving Ideas That Clicked
This granola shines as a topping on creamy yogurts or smoothie bowls, adding a satisfying crunch and bursts of flavor. It also pairs wonderfully with a splash of cold milk for a simple, classic treat.
- Don’t forget to stir it before serving to redistribute the cranberries
- Try drizzling a little extra maple syrup on top for celebrations
- And store any leftovers in a cool, dry place away from sunlight
Save Thanks for hanging out in the kitchen with me—hope this granola brightens your mornings as much as it does mine!
Your Questions Answered
- → What type of oats work best?
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Old-fashioned rolled oats provide the ideal texture, toasting evenly and delivering a satisfying crunch.
- → Can I substitute the walnuts?
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Pecans or almonds can be used as alternative nuts without sacrificing flavor or texture.
- → How do I ensure the granola stays crunchy?
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Baking until golden and allowing it to cool completely on the baking sheet helps achieve a crisp texture.
- → Is it possible to make this without honey?
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Yes, pure maple syrup is a great natural sweetener alternative that maintains moisture and sweetness.
- → Can I add seeds for extra crunch?
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Adding pumpkin or sunflower seeds before baking adds an extra layer of texture and nutrition.
- → How should I store the granola?
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Keep it in an airtight container at room temperature for up to two weeks to preserve freshness and crunch.
