Cranberry Maple Walnut Granola
Photograph by Bayhill
Recipe Basics
| Total Ready Time | Servings | Number of Ingredients |
|------------------|----------|-----------------------|
| 1 hour 25 minutes | 4 – 10 | 10 |
Ingredients
¾ cup packed golden brown sugar (divided)
½ cup pure maple syrup
¼ cup egg whites (roughly 2 large egg whites)
1 tablespoon vanilla extract
1 ¼ teaspoons maple extract
1 ¼ teaspoons ground cinnamon
1 teaspoon ground allspice
3 cups old-fashioned rolled oats
1 cup walnuts (whole halves broken into smaller pieces)
1 cup dried cranberries
Non-stick cooking spray (for greasing)
Instructions
Preheat your oven to 325°F (160°C), and adjust an oven rack to sit in the bottom third of the oven. Grease a large jelly roll pan with non-stick cooking spray.
Combine ½ cup of the brown sugar and all of the maple syrup in a small heavy-bottomed saucepan. Heat over low heat, stirring occasionally, until the sugar fully dissolves. Periodically use a wet pastry brush to brush stray sugar crystals down from the sides of the pan.
Pour the warm sugar-syrup mixture into a large mixing bowl, and let it cool to lukewarm.
Whisk in the egg whites, both extracts, and all spices until fully combined.
Add the rolled oats, chopped walnuts, and the remaining ¼ cup brown sugar, then mix until every ingredient is evenly coated.
Spread the granola mixture into an even thin layer across the prepared pan.
Bake for 35 minutes. By this point, the bottom layer will be golden brown; use a spatula to flip and stir the granola to cook evenly.
Bake for another 10 minutes, then sprinkle the dried cranberries over the top.
Bake for 10 additional minutes (or longer if needed) until the granola is fully dry and evenly golden.
Let the granola cool completely in the pan before breaking apart, then serve and enjoy!
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Reviewed Recipe
Made for Photo Swap
This granola is absolutely delicious! We fell in love with its gentle spice and perfectly balanced sweetness (it’s not overpoweringly sugary like most store-bought versions). The combination of cinnamon, allspice, vanilla, and maple extract makes it feel so much more special than standard granola. I initially noticed mine was browning too quickly, so I lowered my oven temperature to 250°F and stirred the mixture every 5 to 10 minutes, which fixed the issue perfectly. I baked it for roughly 45 minutes total, adding cranberries for the last 10 minutes. Thank you for sharing this wonderful healthy snack — it’s definitely a keeper for my recipe rotation!
I used to spend so much time watching this bake in the oven before I started making it in my Redmond M4500 multicooker... God, it’s just as tasty and so much easier to pull off! The best part is it’s faster and I don’t have to hover over it the whole time. I also use fresh cranberries instead of dried for this recipe, and it turns out incredible every time.
Recipe Credit
Submitted by Antifreesz, United States
