Crispy, crunchy maple-sweetened granola clusters, filled with lots of dried cranberries and pecans!
If I had to guess, I’d say that pumpkin would win the “Official Flavor of Fall” contest. What do you think?
BUT, if the top spot goes to pumpkin, I’d definitely say that trailing close behind, you’d find Pecan and Cranberry in the 2nd and 3rd runner-up spots.
Which fall flavors would you vote for?
Instead of choosing just one, I thought I’d bring a one-two-punch of flavor to my granola cravings this week, and include both pecans AND cranberries! Two are better than one, right?
And the results? INCREDIBLE.
This is my absolute favorite granola recipe so far!! I couldn’t stop thinking about it (and couldn’t stop sneaking bites every time I passed the kitchen!!)!
The recipe is so, so easy to pull together, is sweetened with delicious maple syrup, makes a LOT (about 4 ½ cups!!), and tastes so much better than that expensive kind in the tiny bag at the store!!
This Cranberry Maple Pecan Granola may have just knocked pumpkin right out of its top spot in that flavor contest, in just one easy recipe. 😉
- 2 ½ cups Old Fashioned Oats (Gluten Free if needed)
- ⅔ cup Chopped Pecans
- 1 teaspoon Cinnamon
- ½ teaspoon Ground Cloves
- ½ teaspoon Nutmeg
- ½ teaspoon Salt
- ½ cup Maple Syrup
- 2 Tablespoons Melted Coconut Oil (measure in melted state)
- ⅔ cup Dried Cranberries
- Preheat oven to 275 degrees F. Line 2 large baking sheets with silicone baking mats. Set aside.
- In a large bowl, stir to combine Oats, Pecans, Cinnamon, Cloves, Nutmeg, and Salt. Set aside.
- In a small bowl, stir to combine Maple Syrup and Coconut Oil.
- Pour Syrup mixture over dry ingredients, and stir until everything is evenly coated.
- Divide the granola mixture between the 2 pans, and spread into a flat layer.
- Bake for 40-43 minutes, until golden, stirring halfway through.
- After removing from oven, immediately sprinkle Dried Cranberries over the granola, but do not touch or stir the granola! Allow granola to cool on the pan for 15-20 minutes (this will help granola to crisp up and form clusters), before touching.
- Store granola in a tightly sealed container at room temperature for up to 3 weeks.
- Makes about 4 ½ cups.
Love homemade granola as much as I do?