Make Ahead

Pecan & Cranberry Granola

January 17, 2016
Photo by Kelci Hedrick
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

  • Makes 5 cups
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
In This Recipe
Directions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir together oats and pecans.
  3. 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.
  4. 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.
  5. 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 Reviews

See what other Food52ers are saying.

Review