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cranberry granola

Crunchy Cranberry Granola

An easy granola recipe from Fisher Nuts
Servings 4
Author Cookie Madness


  • 1/3 cup canola oil or any other vegetable oil
  • 1/3 cup maple syrup plus 1 tablespoon
  • 1 tablespoon molasses or use two and omit the extra T. of maple syrup
  • 1 teaspoon almond extract
  • 1 teaspoon ground cinnamon
  • 2 cups rolled oats not quick cooking
  • 1/2 cup Fisher® Chef’s Naturals Walnuts Halves and Pieces coarsely chopped -- I used 3/4 cup
  • 1/4 cup Fisher® Chef’s Naturals Sliced Almonds -- I used 3/4 cup
  • 1/2 cup flaked coconut
  • 1/4 cup unsalted pumpkin seeds -- omitted
  • 1/4 cup unsalted roasted sunflower seeds -- omitted
  • 1/4 cup Fisher® Dried Sweetened Cranberries


  • Preheat oven to 325°F. Line a large heavy rimmed baking sheet or jelly roll pan with non-stick foil or parchment.
  • In small bowl combine oil, maple syrup, molasses, almond extract and cinnamon; stir well.
  • In large mixing bowl combine oats, walnuts, coconut, almonds, pumpkin seeds (if using), and sunflower seeds (if using). Slowly pour maple syrup mixture over at mixtures; toss to coat.
  • Spread oat mixture evenly onto pan. Bake 18 to 20 minutes or until golden brown; stirring halfway through baking. For clumpier granola, don't stir -- just press it down into a thin sheet, let it cool completely, and break into chunks
  • Remove from oven; cool slightly. Stir in cranberries; cool completely.