cinnamon cranberry walnut granola

cinnamon cranberry & walnut granola

i didn’t really keep track of any measurements and was more or less throwing things into the bowl to create this recipe.  whenever making granola, i stick to 5 basic components and mix & match with whatever ingredients i have on hand: grains (oats), nuts/seeds, dried fruit, a sticky sweetener (honey, maple syrup, agave, etc) and a binder (nut butter, pureed dried fruit, almond butter, etc).  sticking to these 5 main ingredients makes it easy to come up with new granola recipes!

INGREDIENTS

makes 5 cups

  • 3 cups rolled oats (not instant or quick oats)
  • 1/2 cup chopped almonds
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1/2 cup honey
  • 1/2 cup peanut butter (i used chunky, but smooth would be good too)
  • 1 tbsp cinnamon
  • brown sugar (for sprinkling)

DIRECTIONS

  1. Preheat oven to 325 degrees.
  2. In a small bowl, quickly whisk together honey & peanut butter.  Microwave for 30 seconds and stir until fully combined and melted.  Stir in cinnamon and set aside.
  3. In a large bowl, combine oats, nuts, cranberries, & raisins.  Pour peanut butter/honey/cinnamon mixture overtop and mix everything together.  Make sure all oats are thoroughly coated.
  4. Line 2 large baking sheets with wax paper and spread oats overtop. Sprinkle with a light dusting of brown sugar (it will caramelize and allow the granola to stick together a bit).
  5. Bake one batch at a time for 20 minutes, remove from oven and stir around, flipping the granola.
  6. Bake for 15 more minutes, remove, and let cool.  Granola will harden up as it’s cooling. Keep in an air-tight container.  Granola does not have to be refrigerated.
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