cranberry and pecan granola
Prep time
Cook time
Total time
Serves: 8
  • 2 cups of rolled oats (not quick-cooking)
  • ½ cup maple syrup
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • ½ cup pumpkin seeds
  • ⅔rd cup sliced almonds
  • ⅔rds cup dried cranberries
  • ½ cup chopped pecans
  • ⅓rd cup shredded coconut (unsweetened)
  1. Preheat oven to 325 degrees Fahrenheit (150 degrees Celsius). Prepare two baking sheets by lining them with parchment paper or silicon mats.
  2. Mix together the maple syrup, honey, vegetable oil and vanilla. Add the rolled oats and stir to combine using a spatula. Add the pumpkin seeds, pecans and almonds and mix again until everything is well combined.
  3. Spread out the oat mixture onto the baking sheets in one layer and then bake for 15 minutes.
  4. After 15 minutes, remove the baking sheets from the oven and mix in the cranberries and pecans. Put the baking sheets back into the oven, switching the baking sheets by putting the baking sheet that was previously on top on the bottom and vice versa. Bake for another 5-10 minutes until the oats are golden brown.
  5. Remove the baking sheets from the oven and let the granola cool before carefully pouring the granola into jars or an airtight plastic container. Granola can be stored for up to one month.
Recipe by Grits and Chopsticks at