This Cinnamon Maple Granola with Cranberries is a delicious and healthy alternative to store bought granola.
I’ve always been a cereal person, and not one much for granola. The more sugar coated, the better, and if there is a cartoon character on the box, I’m usually in.
Call me a kid! I just have always loved cereal. It was even a craving, when I was pregnant with Kelsie. I think I’d go through a box in two days time because I ate it three meals a day, plus those random bowls for snack.
Even though I have this love of cereal, I’ve recently ventured into this new found world of granola.
I was randomly buying bags from Target, because Archer Farms has some amazing flavors. My only complaint you don’t get much in that $5 bag.
After I put some thought into it, I knew that I could make it myself for nearly the same price, but I’d end up with a lot more in volume compared.
This is probably the third of fourth batch of different flavors that I’ve combined. Why have I not shared any of this until now? Well, I tend to lean towards warm flavors with cinnamon, pumpkin, apple, and maple.
I’ve seen some tropical flavors around the net, but that just isn’t my bowl of granola! <— get it, cup of tea, bowl of granola. Ha!
What I really think I love about granola the most is that it holds the texture in milk a lot longer than cereal.
Cereal tends to get soggy in just a few minutes, where granola remains crunchy. I have also been on a kick lately where I top my vanilla Greek yogurt with it.
It goes so well together.
While looking at some other blogs recently, I even saw where Rebecca from Strength and Sunshine used granola to top a berry crisp! Smart idea. Another use for homemade granola.
This granola, like all granola recipes is so easy! I make most of my granola with the same mixed nuts. It’s a combination can from Planter’s that include hazelnuts, almonds, pistachios, pecans, walnuts, and peanuts.
Rolled oats is the way to go. Instant won’t work at all for granola. Ick!
Cinnamon Maple Granola with Cranberries ingredients:
- old fashioned rolled oats
- mixed nuts
- dried cranberries
- vanilla extract
- maple syrup
TIPS FOR PERFECT GRANOLA:
Always use rolled oats. Quick cooking oats won’t give you the same texture, as you see in granola.
Line your pan with parchment paper. This makes for easier clean up, and ensures that the granola doesn’t stick.
Careful not to overcook granola. Check it prior to the bake time listed on any recipe. This is because all ovens, unless calibrated, aren’t the same. You don’t want to overcook your granola.
Allow the granola to cool completely before breaking it apart. I’ve even left it on the counter overnight.
LOOKING FOR MORE GRANOLA RECIPES?
- 2 ½ cups old fashioned rolled oats
- 1 cup Planter's mixed nuts (see link above) or any nut(s) you like
- ⅔ cup dried cranberries
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup maple syrup
- ½ cup oil I used peanut oil, but canola would work too
- Preheat oven to 300 degrees. Line a baking sheet with parchment paper. Set aside.
- Combine the oats, nuts, cinnamon, and salt in a large bowl. Stir in the vanilla, maple syrup, and oil. Be sure to coat everything.
- Pour onto the lined baking sheet, make sure to create a flat surface. You don't want anything on top of each other. Bake for 45 minutes, stirring every 15 minutes.
- Remove from the oven, and allow to completely cool. Toss in the cranberries, and store in an air tight container for up to 3 weeks.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 662Total Fat: 35gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 0mgSodium: 73mgCarbohydrates: 84gFiber: 7gSugar: 45gProtein: 7g