I don’t really want to admit this, but this is the first time I have made granola. Ever. If that didn’t elicit a gasp from you, than you don’t know what my pantry looks like (but in my opinion, you wouldn’t want to see my pantry).
If you lived in my house and saw the amount of granola I consume, you would be appalled at my not taking the time to make it. But to tell you the truth, it actually never occurred to me to make it at home.
UNTIL NOW! Which is crazy. I mean, I make pretty much everything from scratch: I don’t remember the last time I bought cookies. Unless I’m feeling fancy and buy cookies to put INSIDE of cookies that I am making from scratch. (*cough* chocolate chip oreo cookies *cough**cough*)
But after making my own granola, I don’t think I’m ever going to buy it ever again.
This granola was fantastic! I usually sprinkle some granola on top of a bowl of yogurt, but this granola was practically shoved into my mouth at all times of the day. Sometimes I would pour myself a glass of water, and just add a whole bunch of granola to it. Because… why not?
I almost don’t ever want to experiment with making another granola recipe, this one is too good. So if your New Years resolution was to make more food from scratch, you should definitely start with this granola.
This pecan cranberry granola is one of my favorite granola recipes! It has everything you want: sweet, salty, crunchy.. and delicious.
- 3 cups rolled oats
- 1/2 cup pecans, coarsely chopped
- 3 Tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup honey
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
Preheat the oven to 300˚F.
In a large bowl, combine the oats, pecans, sugar, cinnamon and salt and stir to combine.
In a small bowl, mix together the honey, oil and vanilla until fully combined. Pour over the oat mixture until the oats are thoroughly coated.
On a baking sheet, spread the mixture in a thin, even layer. Bake for 15 minutes, stir and bake for another 5-15 minutes.
Place the baking sheet on a wire racks to cool, around 20 minutes.
Add in the cranberries and toss to combine. Store the granola in an airtight container for up to 2 weeks.