Adapted from Silver Palate
I thought long and hard about my first recipe to post. I hear more “oohs” and “ahs” with this recipe than I do at 4th of July fireworks! The combination is perfect and the maple syrup and brown sugar provides the right amount of sweetness.
Granola is so versatile. You can have it in a bowl with milk. You can sprinkle it over Greek yogurt drizzled with honey, mixed with strawberries. You can make granola cookies. Or you can just eat it right out of the jar. But I must warn you, you may not stop!!! You can make it your own by using your favorite nut and dried fruit, but our family loves pecans and cranberries. I put it in large mason jars and it keeps fresh all week!!! It also makes a wonderful hostess gift in a small mason jar tied with a ribbon, with the recipe attached.
- 3 cups oats (not instant)
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- 1 cup chopped pecans (I like to rough chop them so there are big pieces throughout)
- 1/3 cup brown sugar
- 1 cup maple syrup grade B
- 1 cup dried cranberries
- 1 cup toasted coconut (optional)
Preheat oven to 325 degrees
Combine all ingredients (except cranberries & coconut) in large bowl.
Spray jelly roll pan with butter flavor spray. Spread granola evenly in pan.
Bake 20 minutes and then stir.
Bake another 15 minutes. Keep an eye on it to make sure you don’t overcook. Cool completely.
Add cranberries and toasted coconut.
You can cook it a little less if you like your granola less crunchy.