Cranberry Maple Walnut Granola Recipes

CRANBERRY MAPLE WALNUT GRANOLA

Steps:

• Preheat 325 degrees.
• position rack in bottom third of oven.
• Spray a large jelly roll pan with non stick cooking spray.
• Stir 1/2 cup sugar and syrup in heavy small saucepan over low heat until sugar dissolves,occasionlly brush down sides with wet pasty brush.
• Pour into large bowl,cool to luke warm.
• Whisk in egg whites, extracts and spices.
• Add oats,nuts and remaining quarter cup of sugar,mix well.
• Spread mix in even layer on jelly roll.
• Bake 35 minutes.
• Using spatula turn granola over-bottom will be browned.
• Bake 10 minutes.
• Sprinkle cranberries over and continue to bake 10 more minutes or till dry.
• Cool completely in pan.
• Enjoy.

MAPLE-WALNUT GRANOLA WITH DRIED CRANBERRIES

Steps:

• Position rack in bottom third of oven and preheat to 325°F. Generously coat heavy large rimmed baking sheet with nonstick spray. Stir 1/2 cup sugar and syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing down sides with wet pastry brush. Pour into large bowl; cool to lukewarm. Whisk in egg whites, extracts, and spices. Add oats, nuts, and remaining 1/4 cup sugar; toss well.
• Spread mixture in even layer on prepared baking sheet. Bake 35 minutes. Using metal spatula, turn granola over (bottom will be brown). Bake 10 minutes. Sprinkle cranberries over; bake until dry, about 10 minutes longer. Cool granola completely in pan.

CRANBERRY-WALNUT GRANOLA

Steps:

• Preheat oven to 325°F Prepare a shallow 14x11-inch pan by greasing with cooking spray or butter.
• In large bowl, thoroughly mix together oats, walnuts, sesame seeds, orange zest, sugar, and salt.
• In a separate bowl combine the honey and oil. Pour over the dry ingredients. Thoroughly mix together and spoon into the prepared pan.
• Bake for 30 minutes, turning the pan and stirring every 10 minutes, or until golden brown.
• Remove from oven. Mix in the dried cranberries and blueberries, if using, and allow to cool.

MAPLE-WALNUT GRANOLA

Steps:

• Heat oven to 325 degrees.
• Combine oats, walnuts, cinnamon, nutmeg, and salt together in a large bowl.
• In a separate bowl,mix maple syrup, vanilla, and oil.
• Pour syrup mixture over oat mixture and combine until all ingredients are well incorporated.
• Spread mixture onto parchment paper lined baking sheet and bake 15 minutes.
• Stir and return to the oven 10 minutes longer.
• Remove from oven and allow to cool completely.
• Granola may be stored up to 2 weeks in an airtight container.

HOMEMADE CRANBERRY NUT GRANOLA

Steps:

• Preheat the oven to 350 degrees F.
• Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.
• Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.
• In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.
• In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.
• Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.