Crunchy Pecan & Cranberry Granola
This is one of our absolute favourite granola recipes. We make it all the time! It's a quick one to batch make on the weekend, so that breakfast can come together quickly and easily throughout the week. It's perfect to enjoy with plant-based yogurt or milk, and makes for a deliciously crunchy topping when sprinkled overtop a smoothie bowl.
Ingredients
- 4 cup rolled oats
- 1 cup raw pecans
- 1/2 cup unsweetened coconut flakes
- 1/4 cup light brown sugar
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1/2 tsp ground cinnamon
- 1/4 cup vegetable oil
- 1/4 cup maple syrup
- 1/2 tsp salt
- 1/2 cup dried cranberries
- 2 Tbsp whole chia seeds
Instructions
- 1
Line a baking tray and preheat the oven to 325°F (160°C).
- 2
Add the dry ingredients to a large bowl and mix well.
- 3
In a separate small bowl, whisk together the wet ingredients.
- 4
Pour the wet mixture over the dry ingredients and mix, then spread out evenly over the baking tray.
- 5
Bake for 25 to 35 minutes until lightly golden, stirring once or twice throughout.
- 6
When removed from the oven, add the dried cranberries and chia seeds.
- 7
Allow to cool fully, then transfer to a large glass storage jar.
Cook it from the original
This recipe comes from pickuplimes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on pickuplimes.com