Cranberry-Pecan Granola

I’m a big fan of homemade granola, and whenever I make it, I often share a bag of it with my friend Brady, who is just as much a homemade granola fan as I am! Since Brady is away at school now, I sent him some in a “Care Package” my friend Ann and I put together.

The dried cranberries and honey give this granola a nice sweetness. There’s also some brown sugar in it. It’s not an overly sweet granola, which is the way I like it, but if you like yours sweeter, you can up the amount of brown sugar. It’s easy to make and makes a nice breakfast with milk or yogurt, or a healthy snack during the day!

Cranberry-Pecan Granola

  • Servings: 9 cups
  • Difficulty: easy
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CRANBERRY-PECAN GRANOLA  by NancyC           Cranberry Pecan Granola @ NancyC

Makes about 9 cups

  • 5 cups old-fashioned rolled oats
  • 1/2 cup brown sugar, packed
  • 2 cups coarsely chopped pecans
  • 1/2 cup ground flax seed or wheat germ
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup honey, heated to make it more stir-able (or you can substitute maple syrup, or use 1/2 cup of each)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup light olive oil or non-GMO canola oil
  • 2 cups dried sweetened cranberries

Preheat oven to 325˚F. Line a 13×18″ rimmed baking sheet with parchment paper; set aside (or use two rimmed 10 x 15″ cookie sheets).

In large bowl, blend oats, brown sugar, chopped pecans, flax seed or wheat germ, cinnamon, and salt.

In medium bowl, combine honey with vanilla extract and oil, blending well (heat honey before mixing with other ingredients for about 20 to 30 seconds to make it more easily stir-able). Pour this mixture over the dry ingredients in the large bowl and mix all ingredients together well.

Spread this mixture onto the prepared baking sheet(s) and bake at 325˚F for 20 minutes; remove pan from oven to stir and  toss the mixture (for even baking). Return to oven and bake an additional 15 minutes, until granola is golden.

Remove from oven and add the dried cranberries to the mixture on the pan; toss to combine everything well. Let mixture cool completely on pan (the mixture will get crunchier as it cools), then store in a tightly-sealed container for 2 to 3 weeks.

Recipe from NancyC |

Brady said he really liked the granola, so that’s a good endorsement for this recipe! 🙂

Are you a granola-maker too? What ingredients do you like to use in yours?

Sharing at Hearth and SoulHappiness is Homemade, Fiesta Friday.


10 thoughts on “Cranberry-Pecan Granola

  1. chef mimi

    In the old days when I was less lazy, I used to make festive granola and give it as gifts. Last year I made some (it was actually a gordon Ramsay recipe that was fab) and I ate it all myself!!! This looks like a wonderful recipe.



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