Maple Walnut Cranberry Granola

Granola’s a fan favorite in this apartment. In fact one of us could eat copious amounts in all its glorious forms–as a bar, atop yogurt, by the spoonful. We’re talkin’ insatiable amounts here people, rivaled only by the likes of ice cream. You might think granola’s a healthier bet, but most store bought granola is packed with sugar and fat. And if that’s the case, we’re reaching for the coffee heath bar crunch ice cream. SO, to avoid gettin’ chunky, we abstain from keeping pints of ice cream in the freezer and make our own healthy granola. This version is a new creation, and will join the ranks with its tried and true counterparts–made with variations of honey, almonds, raisins, sunflower and flax seeds.

Ps. Make a little extra, pour into a mason jar, top with a ribbon and presto, a housewarming gift for your gf who just moved in to a new NYC bachelorette pad.

2 cups old fashioned oats (no instant oats, they’ll be too fine)

1 tablespoon cinnamon

2/3 cup walnuts, coarsely chopped

1/6 cup maple syrup (we recommend investing in the real kind-no offense Aunt Jemima)

1/4 cup dried cranberries, chopped

Preheat oven to 350 degrees
Mix oats, cinnamon, walnuts
Gradually add maple syrup and stir gently, so lumps form (these are those jackpot, extra crunchy & sweet bites)
Sprinkle cranberries
Spread into a thin layer on to a  foil-lined cookie sheet
Drizzle with a little extra maple syrup
Bake for 10 minutes, stirring occasionally
Cool and eat!


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