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Recipes

Maple Walnut Granola with Dried Cranberries

By Bon Appétit Test KitchenPhotography by Tina Rupp
Image may contain Plant Food and Breakfast

Recipe information

  • Yield

    Makes About 8 cups

Ingredients

Nonstick vegetable oil spray

3

/4 cup (packaged) golden brown sugar, divided

1

/2 cup pure maple syrup

1

/4 cup egg whites (about 2 large egg whites)

1

tablespoon vanilla extract

1

1/4 teaspoons maple extract

1

1/4 teaspoons ground cinnamon

1

teaspoon ground allspice

3

cups old-fashioned oats

1

cup walnut halves, broken in half

1

cup dried cranberries

Need to make a substitution?

Preparation

  1. Step 1

    Position rack in bottom third of oven and preheat to 325°F. Generously coat heavy large rimmed baking sheet with nonstick spray. Stir 1/2 cup sugar and syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing down sides with wet pastry brush. Pour into large bowl; cool to lukewarm. Whisk in egg whites, extracts, and spices. Add oats, nuts, and remaining 1/4 cup sugar; toss well.

    Step 2

    Spread mixture in even layer on prepared baking sheet. Bake 35 minutes. Using metal spatula, turn granola over (bottom will be brown). Bake 10 minutes. Sprinkle cranberries over; bake until dry, about 10 minutes longer. Cool granola completely in pan.

    Step 3

    Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.

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