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
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Ingredients
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3 cups
raw old fashioned oats
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1 1/4 cups
raw pecan halves or pieces
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1/4 cup
shredded sweetened coconut
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1/2 cup
dried cranberries
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3 tablespoons
neutral flavored oil
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1/4 cup
dark amber maple syrup
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1-2 tablespoons
dark brown sugar (optional)
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1 teaspoon
vanilla
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1/2 teaspoon
salt
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1/8 teaspoon
cinnamon
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dash
nutmeg
Directions
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Preheat oven to 350 degrees.
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In a large bowl, stir together oats and pecans.
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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.
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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.
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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.
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