Cranberry Walnut Crunchy Granola (Printable Version)

Toasted oats with tart dried cranberries and rich walnuts for a crunchy, lightly sweetened treat.

# What You Need:

→ Dry Ingredients

01 - 3 cups old-fashioned rolled oats
02 - 1 cup raw walnut halves, coarsely chopped
03 - 1 cup dried cranberries
04 - 1/2 cup unsweetened coconut flakes (optional)
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/3 cup maple syrup or honey
08 - 1/4 cup coconut oil or neutral vegetable oil, melted
09 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat oven to 325°F and line a large baking sheet with parchment paper.
02 - In a large bowl, mix oats, chopped walnuts, coconut flakes if using, cinnamon, and salt until evenly distributed.
03 - Whisk together maple syrup or honey, melted oil, and vanilla extract in a separate small bowl.
04 - Pour the wet mixture over the dry ingredients and stir thoroughly until oats and nuts are evenly coated.
05 - Transfer the mixture onto the prepared baking sheet, spreading it out evenly.
06 - Bake for 25 to 30 minutes, stirring halfway through, until golden brown and aromatic.
07 - Remove from oven and let cool completely on the baking sheet, allowing the granola to crisp. Once cooled, fold in dried cranberries.
08 - Store in an airtight container at room temperature for up to two weeks.

# Expert Advice:

01 -
  • This granola feels like a secret handshake between sweetness and crunch that you want to share with everyone you know
  • It quickly became a favorite because it makes the kitchen smell like home and fills your day with cozy energy
02 -
  • It’s key to stir halfway through baking so the granola gets beautifully golden and not burnt on one side
  • Adding dried cranberries after baking keeps them plump and chewy instead of dry and tough
03 -
  • Use parchment paper for easy cleanup and prevent burning on the bottom
  • Let the granola cool completely before storing to keep it crisp and cluster-friendly

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