This homemade Cranberry Pecan Granola is the perfect combination of sweet, crunchy, and nutty. Packed with wholesome oats, roasted pecans, and dried cranberries, it’s a versatile and nourishing snack or breakfast option. The oats are toasted to golden perfection with a drizzle of honey and a touch of cinnamon, creating a warm, comforting flavor that’s both satisfying and healthy. The addition of crunchy pecans adds richness, while the tart, slightly sweet cranberries give a delightful pop of flavor in every bite. Whether you sprinkle it over yogurt, enjoy it with milk, or munch on it by the handful, this granola will quickly become a pantry staple. It’s also an ideal homemade gift for friends and family, packaged in a mason jar with a ribbon.
Ingredients:
- 3 cups old-fashioned rolled oats
- 1 cup pecans, roughly chopped
- 1/2 cup unsweetened shredded coconut (optional)
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil (or vegetable oil)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries (or more to taste)
- 1/4 cup chia seeds or flaxseeds (optional, for added nutrition)
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the Granola Mixture:
- In a large bowl, combine the rolled oats, chopped pecans, and shredded coconut (if using). Set aside.
- In a small saucepan over low heat, warm the honey (or maple syrup) and coconut oil, stirring until the coconut oil is melted and the mixture is smooth. Stir in the cinnamon, salt, and vanilla extract.
- Toss the Granola:
- Pour the liquid mixture over the dry ingredients and stir well to coat the oats and pecans evenly. If you’re using chia seeds or flaxseeds, you can add them at this stage as well.
- Bake the Granola:
- Spread the granola mixture in an even layer on the prepared baking sheet. Bake for 25-30 minutes, stirring every 10 minutes to ensure even baking and prevent burning. The granola should be golden brown and fragrant when done.
- Add the Cranberries:
- Once the granola is done baking, remove it from the oven and let it cool on the baking sheet. While it’s still warm, sprinkle the dried cranberries over the top, pressing them gently into the granola so they stick.
- Cool and Store:
- Allow the granola to cool completely on the baking sheet. Once cooled, break it into clusters and transfer it to an airtight container. The granola will keep for up to 2 weeks at room temperature or can be stored in the refrigerator for longer shelf life.
