Bready or Not: Maple Cranberry Pecan Granola
Originally published at BethCato.com. You can comment here or there.
Let’s start off 2017 with something delicious and healthy: Maple Cranberry Pecan Granola.
It’s super easy to make granola at home, and wow, is it cheaper than buying the stuff at the store. If you have a nearby store that sells oats in bins, that’s the way to go-my Sprouts often puts their oats on sale, too.
It’s easy to customize this to your preferences. Switch out the pecans for walnuts. Use raisins or dried blueberries for the cranberries. Whatever. Make it your own.
If you need gluten-free food, that’s easy, too-just use gluten-free oats! Ta-da.
Eat this granola by itself, or with milk or almond milk as cereal, or as a topping for yogurt or ice cream. Heck, you could even use it in cookie or granola bar recipes.
However you eat it, know that it’s delicious-and good for you, too!
Bready or Not: Maple Cranberry Pecan Granola
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A Bready or Not Original! This healthy granola is great by the handful, mixed into milk as cereal, or as a topping for yogurt or ice cream. Use gluten-free oats to make this gluten-free. Double or quadruple this recipe to jar it for gifts.
- 2 cups rolled (old-fashioned) oats
- 1/4 cup chopped pecans
- 1/4 cup maple syrup
- 1/2 Tb avocado or olive oil
- sprinkle of salt
- 1/4 cup dried cranberries
Preheat oven at 325-degrees. Line a large, rimmed cookie sheet with foil and apply nonstick spray.
In a large mixing bowl, stir together all of the ingredients EXCEPT the cranberries. Spread the mixture on the cookie sheet. Bake for about 20 minutes, gently stir the granola, and bake for another 10 to 15 minutes, until it's crisp and golden. Let set out on stove top to cool; it will continue to crisp up.
Once it is room temperature, gently stir in the cranberries. Store in a sealed container up to 1 month.
OM NOM NOM!
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