This winter, warm up with a delightful seasonal recipe from renowned Chef Matthew Thompson: Winter Cranberry Spice Granola. Made with a blend of festive spices, hearty oats, and dry cranberries, it’s the perfect way to add a touch of comfort and flavor to chilly mornings.
The recipe makes 4-6 servings. What You Need:
Dry Ingredients
– 2 cups gluten-free rolled oats
– 3/4 cup sunflower seeds
– 2 tablespoons brown sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon salt
– Small pinch each: nutmeg, ginger, ground cloves, allspice
Wet Ingredients
– 2½ tablespoons maple syrup
– 1 tablespoon molasses (adds rich winter flavor)
– 1½ tablespoons avocado oil (or melted coconut oil)
– 1/2 teaspoon vanilla extract
Add After Baking
– 1/4 cup dried cranberries
How to Make It
– Preheat oven to 325°F. Line a baking sheet with parchment paper.
– Mix dry ingredients in a large bowl – oats, sunflower seeds, brown sugar, cinnamon, salt, and all the spices.
– Mix wet ingredients in a small bowl – maple syrup, molasses, oil, and vanilla. Whisk until smooth.
– Combine everything by pouring the wet mixture over the dry ingredients. Stir until everything is evenly coated and slightly sticky.
– Spread on baking sheet in an even layer.
– Bake for 20-25 minutes, stirring once halfway through, until golden brown and crispy.
– Cool completely on the pan (this is important for crunchiness!).
– Add cranberries once cooled, mixing gently to distribute.
– Break into clusters and store in an airtight container for up to 10 days.
Serving & Tips
– Perfect with: Plant-based milk, coconut yogurt, or as a snack
– Allergy-free: No nuts, dairy, eggs, soy, or gluten (if using certified GF oats)
– Winter twist: The molasses gives it a deeper, more seasonal flavor
Enjoy a warm and cozy granola made with cranberries and winter spices!