Cranberry Walnut Granola

I'm excited to share this with you today, because it's a fun and easy way to use up Thanksgiving cranberry sauce. Yes, I still have cranberry sauce in the fridge, because I made a lot and didn't end up with turkey leftovers. It's been staring me down every time I open the door. 

So I realize everyone's cranberry sauce will be different. Mine is more sweet than tart, and syrup-like in consistency but with the occasional berry bit. Don't make this with canned gelatinous (loaf sauce!) jelly. That's gross. 

You could in theory use any preserve here, as long as it's balanced and spreadable. I love cranberries and walnuts together, and I can pretty much eat my own weight in granola (what! oats and nuts? like, my two favorite things) so this makes perfect sense. I hope someone out there agrees. 

Tool recommendations: parchment or a silpat, some leftover cranberry sauce. See? 

If you have a different nut or seed or want to throw some other dried fruits in, suit yourself. I personally like to contain my granola flavors to one or two decent combinations. Otherwise I feel like I'm eating trail mix...which is another rant that I won't put you through right now.
Conclusion: make this. It's stupid easy and tastes like the granola you buy from artisan bakeries for $7 a bag. (side note: I can't believe that happens. How do I get in on that scheme??)

Cranberry Walnut Granola

Recipe by Cowen Park Kitchen

An innovative and delicious way to use leftover Thanksgiving cranberry sauce!

Ingredients

• 1 1/4 c. flaked oats
• 1 c. roughly chopped or broken walnuts
• 1/2 c. flaked barley
• 1/4 c. wheat germ
• 1/2 t. kosher salt
• 1/2 c. cranberry sauce
• 2 T. olive oil
• 1/2 t. vanilla extract

Method

1. Preheat oven to 325 degrees F.
2. Combine dry ingredients, and then add wet ingredients and mix well. Give a small taste to measure the sweetness level (which may vary depending on how sweet your cranberry sauce is) and if not sweet enough, add 1-2 T. honey or other liquid sweetener.
3. Spread thinly on a parchmented or silpat lined sheet tray and bake until crisp, stirring every 5 minutes or so after the first 10. Total time will depend on how dark you like it, but between 25-35 minutes total.
4. Remove from tray and let cool completely, then enjoy atop yogurt or with milk. Or, plain. Yum!