Maple is baked right into hearty oats and walnuts, with a tart cranberry tang. You’ll find yourself munching on it all morning, so wrap up a portion to give your friends and family the gift of granola. This recipe comes to us from Vivian of Macca’s Meatless Monday.
Serves 8
- Nonstick vegetable oil spray
- 3/4 cup brown sugar, divided
- 1/2 cup pure maple syrup
- 1/4 cup egg whites (from about 2 large eggs)
- 1 tablespoon vanilla extract
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 1/4 teaspoons maple extract*
- 3 cups old-fashioned oats
- 1 cup walnut halves, broken in half
- 1 cup dried cranberries
*optional. Found next in the spice section, near the vanilla extract, of some grocery stores.
Generously coat a heavy, large rimmed baking sheet with nonstick spray. Position rack in the bottom third of oven and preheat oven to 325°F.
In a small saucepan over low heat, stir ½ cup of the sugar together with the maple syrup for 3-5 minutes, or until sugar dissolves, occasionally brushing down the sides with a wet pastry brush. Pour sugar syrup into a large bowl.
Whisk the egg whites, vanilla extract, cinnamon, allspice and maple extract, if using.
Add oats, walnuts and the remaining ¼ cup sugar. Toss well.
Spread mixture in even layer on prepared baking sheet. Bake 30-35 minutes. Using metal spatula, turn granola over so the browned bottom is facing up. Bake on the other side for an additional 10 minutes.
Sprinkle cranberries over the top and bake for about 10 minutes more, or until dry. Cool granola completely in pan before serving.
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