Maple Pecan Granola with Dried Cranberries

• 3 cups old-fashioned rolled oats
• 1 cup pecan halves
• 1/2 cup unsweetened shredded coconut
• 1/2 cup dried cranberries
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Steps

1. 1 Preheat oven to 325°F.
2. 2 In a large bowl, combine oats, pecans, and shredded coconut.
3. 3 In a small bowl, whisk together maple syrup, melted coconut oil, cinnamon, and salt.
4. 4 Pour the wet mixture over the dry ingredients and stir until evenly coated.
5. 5 Spread the mixture onto a parchment-lined baking sheet.
6. 6 Bake for 20 minutes, stirring halfway through.
7. 7 Remove from oven, stir in dried cranberries, and bake for an additional 5 minutes.
8. 8 Let cool completely before storing.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls

Variations

• Add a handful of dark chocolate chips for a sweet treat.
• Swap pecans for almonds for a different nutty flavor.

Substitutions

• Substitute maple syrup with honey for a similar sweetness.
• Use almond oil in place of coconut oil if preferred.

Pairings

• Pair with almond milk or milk of choice for a hearty breakfast.
• Enjoy with fresh seasonal fruit.

Nutrition

Tips

• For extra crunch, bake a bit longer, checking every 5 minutes to avoid burning.
• Store in an airtight container to keep it crispy.

Storage

Store in an airtight container at room temperature for up to 2 weeks.

Freezing: Does not freeze well due to the moisture-sensitive nature of granola.

Serving Suggestions

• Serve with Greek yogurt and fresh berries.
• Use as a topping for smoothie bowls.

FAQ