Toasted Granola with Cranberries and Walnuts
Updated: May 24
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Today I’m sharing my all-time FAVORITE recipe for cranberry walnut granola. I might be a little partial because this is my personal recipe, but honestly – this is THE best one I’ve ever eaten and now the only one my husband will eat! Give it a try and see what you think!
This delicious toasted cranberry walnut granola combines simple healthy ingredients and comes together in a snap!
Served up for breakfast or as a snack, this recipe is both versatile and satisfying.
WARNING: This recipe makes a large batch (HUGE!) which is great for large families! But if your family is small, no worries! The recipe can be easily halved or even quartered if you’d like to make a smaller amount.
It also stores very well so it makes a wonderful homemade gift! Fill up a few canning jars, add a little note, and hand some of this sweet crunchy goodness to friends and family.
Once you give homemade granola a try – I think you’ll ditch the store-bought. This is so much tastier and leaves out all of the unnecessary preservatives. Filled with hearty whole grains, a natural sweetener, and nutrient rich seeds and nuts, this cranberry walnut granola is so much better for you, too! Ready to dig in?
The Oh-So Good Ingredients in our Cranberry Walnut Granola:
Oats: This recipe uses old-fashioned rolled oats. This style of oats are hearty and keep their shape during baking. They are a great source of heart-healthy grains.
Nuts and Seeds: I use walnuts, which are rich in Omega-3s, unsweetened shredded coconut – a great source of fiber, pepitas (green pumpkin seeds) and raw sunflower seeds – both rich it nutrients and healthy fats. Pecans, slivered almonds, cashews, or any other nut you like can be used in the place of the walnuts.
Butter: I know there is a big debate over whether butter or coconut oil is better for you. We choose butter for the richness it adds (and butter DOES contain a few health benefits, too) but coconut oil can be used instead if you’d like. Here is an interesting article comparing the two.
Natural Sweetener: Honey is used in this base recipe. As we are beekeepers, this is a natural choice for us. However, pure maple syrup is equally delicious and adds a different flavor to the mix.
Spice and Salt: Cinnamon is a wonderful “warming” spice and is my favorite to use in this recipe. Ginger would work equally well if that is a flavor you prefer. As I tend to use salted butter, no additional salt is added to this recipe, but if you choose to use unsalted butter, be sure to add 2 teaspoons of unrefined sea salt, pink salt, or real salt to this recipe. Salt helps the flavors to really come forth and trust me, you’ll notice something is “missing” if you skip the salt altogether.
Cranberries: Dried fruit help to add extra sweetness, a nice contrast in texture, and a bit of fruity flavor. Dried chopped apricots or dried cherries are other favorites of mine to use.
Tips and Tools:
A large deep pan like roasting pan or lasagna pan (which is what I use) is great for keeping the ingredients from spilling out while stirring.
A spatula for stirring – this wooden one is my favorite since the flat edge makes it easy to get down to the pan and into the corners.
While some granola recipes use shallow pans and shorter bake times, this recipe and method outlined below has never failed me. You can experiment with what you have, just be sure to watch your granola closely so it doesn’t brown too quickly.
Allow the granola to cool slightly before adding dried fruit. Too hot and the fruit may become wet and mold. Too cold and the fruit may stay too firm (unless you like it that way, then this is A-OK) The warmth from the granola will help the fruit to soften without becoming wet – our preferred texture.
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this granola recipe becomes your new favorite.
Toasted Granola with Cranberry and Walnut
This delicious toasted cranberry walnut granola combines simple healthy ingredients and comes together in a snap! Served up for breakfast or as a snack, this recipe is both versatile and satisfying.
Prep Time10 mins
Cook Time1 hr
Keyword: Breakfast Foods
Servings: 24 cups
12 cups old-fashioned rolled oats
1 cups unsweetened coconut shredded or flaked
1 cup raw sunflower seeds
1 cup pepitas (raw pumpkin seeds)
1 cup salted butter melted
1 cup honey stirred into melted butter
1 tsp ground cinnamon
1 cup dried cranberries
Preheat oven to 320 degrees Fahrenheit
Melt butter over med-low heat. Remove from heat and stir in honey.
In large roasting or lasagna pan, combine the oats, nuts, seeds, coconut, (salt if using*) and cinnamon. Stir to blend.
Pour the melted butter/ honey mixture over the dry ingredients. Mix well, ensuring all is lightly coated.
Bake until lightly golden, stirring every 20 minutes, watch closely and adjust time as needed.Be sure to scrape bottom of pan and corners with spatula to be sure nothing sticks.
Remove from oven when lightly golden. Cool slightly and scatter top with dried cranberries.
Cool completely. Mix well to incorporate the cranberries, and store in air-tight container.*
if using salted butter, no additional salt is needed. If using UNsalted butter, add 2 teaspoons of unrefined sea salt, pink salt, or real salt to this recipe.
Granola stored well at room temperature for 1 to 2 weeks. For longer storage, freeze in freezer bags for up to 3 months.