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Monday, February 25, 2013

Cranberry Pecan Granola

5 cups old-fashioned (NOT QUICK) oats
2 cups whole or chopped pecans
2 cups dried cranberries
1 cup flaked coconut
1 cup honey
1/2 cup vegetable oil
1 t cinnamon
1 T vanilla extract

1. Preheat oven to 350 degrees. Line a jelly roll pan with foil and lightly spray with baking spray. 
2. Mix oats, pecans, cranberries, and coconut in very large bowl. Heat honey for about 45 seconds in microwave until it is easy to stir. Whisk together heated honey, vegetable oil, cinnamon, and vanilla extract until fully combined; pour over oat mixture and stir until everything is coated with honey mixture. Spread on jelly roll pan, about 1/4 inch thick.
3. Bake for 30 minutes or until golden brown and crispy. Do not stir during bake time! Most granola recipes will tell you to stir midway through baking and add dried fruit after it comes out of the oven, but the secret to chunky, crispy granola is to let it bake and cool completely before breaking it into chunks.

This granola is perfect for breakfast cereal, sprinkled on yogurt, or just eaten as a snack. I let it cool completely and break it into large chunks, then put it in a gallon size freezer bag and keep it in the freezer. It stays fresh for months like this.

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