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.Jump to Recipe
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 GRANOLAPrint Pin
- 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
- 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?
Be sure to visit these links for more fun fall projects featuring mason jars!