Cranberry and Walnut Maple Granola

Cranberry and Walnut Maple Granola

Serves 6 cups
Meal type Breakfast, Snack
From book Adapted from The Smitten Kitchen Cookbook by Deb Perlman


  • 3 Cups rolled oats
  • 1 cup walnuts (chopped)
  • 1/4 cup ground flax seed
  • 2 Tbsp olive oil
  • 1/2 Tsp salt
  • 1/2 cup maple syrup
  • 1/2 Tsp cinnamon
  • 1 egg white
  • 1 1/2 Cups dried cranberries


This simple granola is great served with milk or yogurt. Sub pecans for the walnuts and dried cherries for the cranberries if you would like. It will keep for a couple weeks in a sealed container on your counter top.


1. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
2. Combine all the ingredients except the egg white and dried fruit in a large bowl and stir to combine. Whisk the egg white in a small bowl until frothy and pour over oat mixture until evenly coated.
3. Spread mixture evenly on baking sheet and bake for 55 minutes, mixing about half way through. Once brown and slightly crisp remove from oven and let cool. Mix in dried cranberries.