Author Notes
A simple granola studded with pecans and dried cranberries. It's sweet, but not too sweet - it's excellent served with milk, yogurt, or as a topping for ice cream or frozen yogurt. —Kelci Hedrick
Ingredients
-
3 cups
raw old fashioned oats
-
1 1/4 cups
raw pecan halves or pieces
-
1/4 cup
shredded sweetened coconut
-
1/2 cup
dried cranberries
-
3 tablespoons
neutral flavored oil
-
1/4 cup
dark amber maple syrup
-
1-2 tablespoons
dark brown sugar (optional)
-
1 teaspoon
vanilla
-
1/2 teaspoon
salt
-
1/8 teaspoon
cinnamon
-
dash
nutmeg
Directions
-
Preheat oven to 350 degrees.
-
In a large bowl, stir together oats and pecans.
-
In a small bowl, mix together oil, maple syrup, brown sugar (if using), vanilla, salt, cinnamon, and nutmeg. Pour over oats and pecans and stir until everything is lightly coated.
-
Transfer oats and pecans to a half sheet pan lined with parchment and bake for 25 minutes, stirring occasionally. After 25 minutes, rotate the sheet pan and stir in the shredded coconut. Bake for another 7-10 minutes or until everything is golden brown.
-
Remove from oven and let mixture cool thoroughly to room temp. Stir in dried cranberries, and transfer to an airtight container or serve immediately. Keeps for about a week.
See what other Food52ers are saying.