Cranberry Pecan Granola Recipes

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

CRANBERRY PECAN GRANOLA

Steps:

• Preheat the oven to 300 F and line a large baking sheet with parchment paper. In a large mixing bowl, stir together the oats, pecans, cinnamon, cranberries and salt. In another bowl, whisk together the maple syrup with the coconut oil and vanilla extract. Pour the mixture all over the oat mixture, and stir to combine thoroughly.
• Spread the mixture evenly out on the prepared baking sheet. Bake for 45 minutes, stirring the granola every 15 minutes with a large wooden spoon. Remove from the oven, and allow the granola to cool completely before adding the chocolate chips (if using). Break the cooled granola up and store in an airtight container. Enjoy!

CRANBERRY CHOCOLATE CHIP PECAN GRANOLA BARS

Steps:

• Preheat oven to 350°F. Line a 15"x 10" jelly roll pan with parchment paper.
• Combine the oats and pecans, and spread in an even layer on the prepared pan. Bake 8-10 minutes, stirring occasionally, until toasted.
• In a large bowl, combine the egg, butter, honey, and vanilla. Add the cranberries, chocolate chips, sunflower seeds, toffee, brown sugar, and cinnamon. Mix until combined.
• Add the oats and almonds, and mix well.
• Re-line the pan with parchment paper so that the paper overhangs an inch or two on the two long sides. Spread the mixture evenly and firmly in the pan.
• Bake 13-18 minutes, or until the edges are slightly browned and the bars are set. Cool in the pan on a wire rack for 10 minutes. Then use the parchment paper to lift the bars out of the pan onto the wire rack to continue cooling. Cut into bars.**

CRANBERRY-PECAN GRANOLA

Steps:

• Preheat the oven to 275º F.
• Combine the first 5 ingredients in a large mixing bowl and stir well.
• Combine the syrup with the oil in a small container. Drizzle into the oat mixture, stirring continually, until and mix thoroughly until the mixture is evenly coated.
• Spread onto one or two parchment-lined baking sheets. Bake, stirring every 10 minute or so, for 20 to 30 minutes, or until the mixture is golden.
• Allow the granola to cool on the baking sheets, then stir in the dried cranberries. When completely cool, transfer to jars to store.

CRANBERRY-PECAN GRANOLA

Steps:

• Heat oven to 325°F. In large bowl, mix oats and pecans.
• In small bowl, mix juice concentrate, syrup, cinnamon and oil until well blended. Drizzle over oat mixture; toss well to coat evenly. Stir in cereal. Spread on 2 large cookie sheets or 2 (15x10x1-inch) pans.
• Bake 20 to 25 minutes, stirring granola frequently and changing positions of cookie sheets once halfway through baking, until light golden brown. Stir half of cranberries into each half of granola.

QUICK CRANBERRY PECAN GRANOLA

Steps:

• Preheat oven to 350 degrees F. Spray a large, heavy baking sheet with non-stick spray, or brush with a little bit of oil. Whisk oil, egg whites, sugar, and salt in a large bowl. Add the oats, pecans, almonds, and flaxseed meal. Mix well. Spread the mixture evenly across the baking sheet, then bake for 15 minutes. Pecans are delicate, so stir well and turn the mixture about to avoid burning. Bake for 10 more minutes, then stir in the dried fruit and drizzle with honey. Toss again. Bake for an additional ten minutes, until golden brown and fragrant. Remove from oven and stir to break up clumps. Let cool completely. You can chill this granola in an air-tight container for two weeks. I recommend serving with fresh fruit and good yogurt, or let it speak for itself in a bowl of cold milk.