because what is life without good food?

Homemade Maple Cranberry Pecan Granola

Homemade Maple Cranberry Pecan- Granola

I have long been fascinated with the idea of making my own granola. I don’t know why it took me so long to actually DO it. Suddenly several of my foodie friends are talking about it, so perhaps it was the power of suggestion? I don’t know. I just know that last week I suddenly felt a strong urge to make granola.

And I’m soooo glad I did. It is really quite simple to make and it just blows away the taste of store-bought granola, with the added bonus that you can control what goes into it. So it’s easy to make it healthier. This is so tasty, my parents and I munched on little handfuls of this granola all weekend. The first day I made it, I had three bowls of it with milk. The jar is disappearing quite quickly. (Which is exciting to me, because that means I get to try out my NEXT granola flavor! woo hoo!)

Maple Cranberry Pecan Granola

Maple Cranberry Pecan Granola

Slightly adapted from ChinDeep.

  • 2 1/2 cups old fashioned rolled oats
  • 1 1/2 cups coarsely chopped pecans
  • 1/2 cup sunflower seeds
  • 1/2 cup dark brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1 teaspoons coarse sea salt
  • 1/2 teaspoon nutmeg
  • 1/4 cup flaxmeal
  • 1/4 cup + 2 Tablespoons unsweetened pearsauce (drain a can of pears and blend until smooth) or applesauce
  • 1/6 cup maple syrup
  • 2 Tablespoons honey
  • 1 1/2 Tablespoons olive oil
  • 3 oz. dried cranberries

Preheat oven to 325 degrees. In a very large mixing bowl, mix oats, pecans, sunflower seeds, brown sugar, cinnamon, ginger, salt, flaxmeal and nutmeg.

In a small saucepan, warm the apple or pear sauce, maple syrup, honey and oil. Combine the wet mixture with the dry mixture until completely incorporated and everything is evenly mixed. Divide the granola between two large jellyroll pans. Bake for 45-55 minutes, stirring every 10 minutes until the granola is a deep golden brown. Remove from oven. Cool completely. Mix in dried cranberries. Store in an airtight container. Keeps up to one month. But it isn’t going to last that long …

Make your Own Maple Cranberry Pecan Granola

This recipe was shared at Midnight Maniac Meatless Mondays and Tuesday Talent Shows.

About these ads

9 responses

  1. YAY!!!! I’m so excited that you enjoyed this so much. Great little recipe.

    xoxo,
    ~Melissa

    March 12, 2012 at 10:13 am

  2. Ann

    I love it Melissa! Thank you SO much :)

    March 12, 2012 at 10:23 am

  3. This looks ADDICTIVE!! And delicious :)

    March 12, 2012 at 11:24 am

    • Ann

      Why thank you Lauren! It is SO good. You have to try it! Melissa really steered me right on this one :)

      March 12, 2012 at 11:50 am

  4. Pingback: Pineapple Peach Yogurt Parfait « Sumptuous Spoonfuls

  5. Love it, Ann! Actually I have Melissa’s recipe, finally got all the ingredients together and had intended to make it today. Looks like tomorrow will have to do… I’ll print your recipe, compare it with Melissa’s and probably wind up giving it a little twist of my own. You know how we foodies are :) I’m looking forward to making your Yogurt Parfait. Thanks!

    March 13, 2012 at 2:19 pm

    • Ann

      mine is almost identical to hers … I think all I did was add flaxmeal

      March 13, 2012 at 3:13 pm

    • you ladies are awesome :)

      March 13, 2012 at 7:00 pm

  6. Pingback: Lowfat Apple Berry Granola Crisp « Sumptuous Spoonfuls

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 571 other followers