Cranberry Pecan Granola

I started making my own granola a couple of years ago. I had suspected it was a phase I would quickly outgrow as my attention turned to other novelties in the kitchen. But there was no going back. Once I experienced the yum factor of homemade granola, I was no longer satisfied with the store-bought options. The best ones are too expensive to regularly indulge in, and the affordable ones are too sweet and/or laden with preservatives. Worst of all, the ratio of goodies (nuts, berries, and seeds) to oats and unidentifiable filler is always a disappointment. Perhaps the biggest reason to make your own granola is that it’s really easy. You can have a batch in the oven in five minutes. And if ever there was a recipe to play around with, this is the one. You can use any combination of goodies you like. Blueberry Cardamom granola remains a favorite in our house. We also love pairing dried cherries with almonds. The possibilities are endless.

Granola with plain yogurt and fresh fruit is our go-to lunch around here, but when we’re feeling adventurous we sprinkle it on a salad. Try this Cranberry Pecan Granola with baby spinach, balsamic vinaigrette, crumbled Gorgonzola cheese, and crisp, slightly tart apple slices.

Cranberry Pecan Granola

Ingredients

6 cups rolled oats (not instant)
1 1/4 cups pecans, roughly chopped
1/2 cup sunflower seeds
1/3 cup flax seeds
1 cup dried unsweetened shredded coconut (optional)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup applesauce
1 1/2 cups dried cranberries

Preparation

1. Preheat oven to 350F.
2. In a large bowl thoroughly combine all ingredients except for the dried cranberries.
3. Spread the mixture across a large jelly roll pan or two small rimmed baking sheets.
4. Bake for 30-40 minutes, stirring every 10 minutes, until light golden brown.
5. Remove from oven and add cranberries.
6. Let cool completely. Store in an airtight container.

Here’s another spin on homemade granola: Blueberry Coconut Cardamom Granola.