Granola is a pantry staple! And this homemade granola recipe, Big Cluster Maple Walnut Granola, is crunchy and lightly sweetened making for a delightful and healthy breakfast or mid-afternoon snack.
Course
Breakfast, Snack
Prep Time10minutes
Cook Time45minutes
Total Time55minutes
Servings7cups granola
AuthorHeather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Ingredients
3cupsold-fashioned rolled oats
1cupunsweetened shredded coconut
1cupwalnuts,coarsely chopped
1/4cupground flax seed
1/4teaspoonground cinnamon
1/2teaspoonKosher salt
2/3cupmaple syrup
2tablespoonscoconut oil,melted
1large egg white
1 1/2cupsdried cranberries
Instructions
Preheat oven to 300 degrees Line a large baking sheet with parchment paper. Set aside.
In a large bowl stir together the rolled oats, coconut flakes, walnuts, ground flax seed, cinnamon and salt. Set aside.
In a small bowl whisk egg white until frothy. Add egg white, maple syrup and coconut oil to granola mixture and stir to combine.
Spread granola in a single layer on a parchment-lined baking sheet. Bake in preheated 300-degree oven for 45 to 50 minutes, turning pan half way through baking to evenly bake.
When granola is evenly browned and feels dry to the touch, transfer the pan from the oven to a cooling rack and cool completely. Once granola is cooled completely cool, break granola into desired sized clusters.
Transfer granola to an airtight container and carefully stir in dried cranberries. The granola will keep at room temperature in an airtight container for up to 2 weeks, or can be frozen for up to 3 months.