Chunky Cranberry Walnut Granola

Whoever said granola was just to be used as a topping was sorely mistaken. Don’t get me wrong, I’ll absolutely top every single one of my yogurt bowls, oatmeal bowls, chia pudding, waffles, you name it, with granola. I’m granola obsessed and honestly I feel no shame about it.

Butttt… why stop at just using it as a topping? I mean I eat handfuls of it at a time, so why not pour it in a bowl, add some milk on top and call it cereal? or a granola bowl? idk, but whatever it’s called, let’s do more of it. Please.

Plus, this cranberry walnut granola has fruit in it, so a big bowl of it basically already qualifies as a balanced breakfast. 😉

This cranberry walnut granola is decadent, chunky, and chock full of oats, nuts, cranberries and a touch of maple syrup to satisfy that sweet tooth, too! It’s perfect for mornings, or as a snack – I hope you love it as much as I do!

Chunky Cranberry Walnut Granola

4 from 9 votes

Recipe by Lindsey Goldschmidt Course: Breakfast, SnackDifficulty: Easy

Servings

1

batch

Prep time

5

minutes

Cooking time

28

minutes

Ingredients

• 1 Cup Rolled Oats

• 1/2 Cup Walnuts

• 1/3 Cup Dried Cranberries

• 1/4 Cup Shredded Coconut

• 1/2 Tsp Sea Salt

• 4 Tbsp Butter, Melted

• 2 Tbsp Maple Syrup

Directions

• Preheat oven to 315 degrees and line a pan with parchment paper or silpat mat and set aside.
• Add oats, walnuts, cranberries, shredded coconut and sea salt to a bowl and mix.
• Melt butter and combine with maple syrup.
• Pour butter and maple syrup mixture over the dry oats mixture and stir together until all dry ingredients are coated in the butter mixture.
• Add granola to your pan and spread into a thin, even layer and bake for 28 minutes, until granola has browned slightly around the edges.
  
• Remove granola from the oven and let it cool completely. Once cooled, break into chunks and store in an airtight container.