Maple-Walnut Granola With Dried Cranberries |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I have not tried this one yet. It comes from Bon Appétit November 2007. They have replaced egg whites for the usual butter or oil. Ingredients:
nonstick vegetable cooking spray |
3/4 cup packed golden brown sugar, divided |
1/2 cup pure maple syrup |
1/4 cup egg white (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 |
Directions:
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.
2. Spread mixture in even layer on prepared baking sheet. Bake 25 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.
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