Leftover cranberry sauce gets transformed into the perfect breakfast after the holidays: a simple and wholesome Cranberry Sauce Granola!
Cranberry Sauce Granola | Simple Sundays
I’m still full. I’ve eaten more turkey, stuffing, potatoes and pie than I’ve ever had in previous Thanksgivings…and I’m willing to bet that the couple of pounds that I actually shed while I was on my cruise last week have returned with some friends.
So this morning, I was craving something light for breakfast, something that would fuel me for the day without weighing me down. I rummaged through the cupboard for granola, looking for some crunch to add to my morning yogurt, and realized I needed to make a new batch! As I turned the oven on to preheat, I opened the refrigerator to pull out the leftover cranberry sauce.
If you’ve ever made homemade granola, then you know that it requires a little something sweet to bind it all together, and when you think about it, cranberry sauce is just the kind of tangy sweetness that would bake perfectly into a crunchy granola. So I whipped up this batch of leftover Cranberry Sauce Granola to give us a week’s worth of healthy breakfasts to help me battle this oh-so-full feeling.
If you need something light after all the holiday feasting, this is just the thing!
Cranberry Sauce Granola
Leftover cranberry sauce from the holidays gets transformed into the perfect post-feast breakfast: a simple and wholesome Cranberry Sauce Granola!
- 3 cups rolled oats
- 1/2 cup crushed pecans
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup cranberry sauce
- 1/4 cup canola, olive or coconut oil
- 1 teaspoon vanilla
- 1/4 cup dried cranberries
Preheat the oven to 300°F. Line a baking sheet with a silicone mat or lightly mist with baking spray.
In a large bowl, mix together the oats, pecans, cinnamon, nutmeg, and salt. In a small bowl, whisk together the cranberry sauce, oil, and vanilla. Pour the sauce over the oat mixture and stir until evenly coated. Spread the mixture in the prepared baking tray and place it in the oven. Bake for about 20 minutes, stirring every five minutes. When the granola is toasted, remove from oven and let it cool on a wire rack, stirring periodically. Once it is cool, stir in the dried cranberries. Store in an airtight container.
Enjoy with yogurt, milk, or by the handful!