Greek yogurt, strawberries, honey and granola, yum! We made this granola for a Rally to Restore Sanity brunch here in Washington DC. I wish I could say this was the best dish at the brunch. The prosciutto strata, pumpkin muffins, and artichoke sausage pie were incredible, but this granola served as a light and refreshing palate cleanser. It has crunch, just right sweetness, and spice. Make sure to watch your oven while baking. All ovens cook differently, and burnt granola is no fun.
Nonstick canola oil spray
1/2 cup (packed) golden brown sugar, divided
1/2 cup pure maple syrup
1/4 cup egg whites (about 2 large egg whites)
1 tablespoon vanilla extract
1 1/4 teaspoons ground cinnamon
1 teaspoon ground pumpkin spice (or allspice)
3 cups old-fashioned oats
1 cup walnut halves, broken in half
1 cup dried cranberries
Position rack in bottom third of oven and preheat to 325°F. Generously coat heavy large rimmed baking sheet with nonstick spray. Stir 1/4 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, extract, and spices. Add oats, nuts, and remaining 1/4 cup sugar; toss well.
Spread mixture in even layer on prepared baking sheet. Bake 35 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.