HOMEMADE MAPLE PECAN CRANBERRY GRANOLA

For some reason, I had never made my own granola before.  I think I had this idea in my head that it would require expensive ingredients and lots of prep work.  I was so wrong!  Granola is easy to make, and you can use whichever ingredients tickle your fancy.  I had a lot of fun making a delicious batch of homemade maple pecan cranberry granola. 

HOMEMADE MAPLE PECAN CRANBERRY GRANOLA

MAPLE PECAN CRANBERRY GRANOLA RECIPE

While you can flavor your granola however you would like, I chose to give this batch a decidedly fall flavor profile.  There’s no pumpkin in sight, unfortunately, but the recipe does call for three other fall favorites: cranberry, pecan, and maple.

HOMEMADE MAPLE PECAN CRANBERRY GRANOLA

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Ingredients

• 2 ½ c. old-fashioned oats not the quick kind
• 1 c. pecans chopped
• 1 tsp cinnamon
• ½ tsp salt
• ½ c. real maple syrup
• 2 T oil
• ⅔ c. craisins

Instructions

• Line 2 large baking sheets with parchment paper.
• Mix together combine oats, pecans, cinnamon, and salt.
• In separate bowl, combine oil and syrup.
• Coat dry mixture with syrup mixture.
• Spread half the mixture onto one pan, spreading into a single layer. Repeat this step with the rest of the mixture on the second pan.
• Bake for 45 minutes in a 275 degree over. Stir granola halfway through.
• Remove from oven and sprinkle craisins over the granola.
• Allow to fully cool before storing in mason jars or other air tight containers.

STORING AND USING HOMEMADE GRANOLA

Once my granola had been baked and cooled, I stored it in small 4 and 8 oz. mason jars.  This keeps the granola nice and fresh, plus it is already in handy serving size when it comes time to eat it.

You can top the granola with a bit of milk or yogurt for a filling breakfast or quick snack.  How would you flavor your homemade granola?

You might like these other Fall recipes:

FOUR MINUTE PUMPKIN COBBLER

BAKED CINNAMON APPLE PEELS