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!
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)
- Preheat oven to 325 degrees.
- 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.
- 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.
- 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).
- Bake one batch at a time for 20 minutes, remove from oven and stir around, flipping the granola.
- 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.