I love granola in my fruit and yogurt parfaits, but store bought granola always has so much sugar and other not-so-good-for-you ingredients. I wanted a healthier granola, so I decided to make my own nutty baked granola.
Since the holidays have just come and gone, we had a lot of leftover nuts. Nuts have natural oils that can go rancid if left for too long. If you have an old can of mixed nuts that have a stale flavor, that’s your rancid nut oil. Making your own nutty granola is a great way to use those nuts before they go bad.
This nutty baked granola has both crunch and chewy parts, which is a perfect addition to a fruit and yogurt parfait. Granola is great for snaking as well!
If you need another good idea as to how to use this granola, try it on my air fryer banana split.
Enjoy your nutty baked granola for breakfast, at snack time, or even for a healthier dessert option. Granola is such a great grab and go snack on its own, or paired with fruit and yogurt. Try it in a fruit and yogurt parfait!
Nutty Baked Granola
- 1 Sheet Pan 17.5 in x 11.5 in, so granola can be a thin layer on the pan
- 1 Mixing bowl
- 1 mixing spoon or spatula
- measuring cups/ spoons
- 1-2 mason jars with cover For storage
- 2 Cups old fashioned oats
- 1/2 Cup walnuts, chopped
- 3/4 Cup whole salted almonds
- 1/2 Cup dried cranberries I used the low sugar kind
- 2 Tsp cinnamon
- 3/4 Cup pure maple syrup
- 2 Tsp vanilla extract
- 1 pinch kosher salt
- Pre-heat oven to 325 degrees. In a mixing bowl, add all of your ingredients and mix together until fully combined. Make sure all ingredients are coated well with your maple syrup.Using parchment paper or cooking spray, coat your sheet pan. Spread granola evenly on pan. Bake for 30 minutes at 325 degrees. Remove from oven and let sit for 60 minutes before tossing it. This is very important to make sure your granola has nice clusters. Store in a mason jar.