Granola is one of my favorite things to make for two reasons. Firstly, I just love granola and secondly, it is so easy to make and then it’s all prepared for the week. Perfect for topping yogurt bowls or just adding some milk and eating it like cereal. This cranberry pecan granola is amazing. The sweetness from the cranberries compliment the nuttiness of the pecans.
Cranberry Pecan Granola
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 3 cups rolled oats
- 1/2 cup sunflower seeds, no shell
- 1/2 cup ground flax
- 1 cup pecans
- 1 teaspoon cinnamon
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 1/4 cup vegan butter or coconut oil, melted
- 2 tablespoons agave
- 2 teaspoons vanilla extract
- 2 cups dried cranberries
Instructions
Preheat oven to 300 degrees F.
In a large bowl, combine the oats, sunflower seeds, ground flaxseed, pecans, and cinnamon. Mix and set aside.
In a different small bowl, whisk together the maple syrup, brown sugar, melted butter, agave and vanilla.
Combine the maple syrup mixture into the oat mixture and stir well.
Pour the granola onto a large parchment lined baking sheet and spread out into an even layer.
Bake for 15-20 minutes or until golden brown, flipping half way.
Remove from the oven and sprinkle the dried cranberries over top.
Allow granola too cool and serve granola as desired. I love topping my yogurt bowls with granola.
Notes
Store the granola at room temperature in an airtight jar for up to 5 days.
