Homemade Cranberry Pecan Granola

I love granola, but I do not want to pay $7 for a box of it.  A few years ago I had the pleasure of staying at a bed-and-breakfast on the coast of Maine.  Every morning we would sit out on the patio watching the lobstermen working and the sailboats drifting by while enjoying our breakfast.  The chef would bring out homemade granola, yogurt and fresh fruit while she was preparing the main dish.   When I got home I was so excited to make my own granola!  And when I realized how easy it was, AND how cheap it was I was hooked!  The following recipe is so simple and tasty.  You can add to as you wish – it’s a flexible recipe.  And on a cold day it is a yummy way to warm up your home! 

Homemade Cranberry Pecan Granola

This loose-textured granola will stay fresh for at least three weeks if stored in an airtight container.

Vegetable oil spray

3 cups old-fashioned (not quick-cooking) rolled oats

1 cup pecan halves, roughly chopped (or any type of nut you like)

1 cup dried cranberries (or raisins)

2 teaspoons ground cinnamon

¼  teaspoon table salt

1/2 cup packed light brown sugar

2 tablespoons canola oil

1 tablespoon pure vanilla extract

Position racks in the upper and lower thirds of the oven and heat the oven to   300°F.  Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, pecans, cranberries, cinnamon, and salt.

Then in a small saucepan, combine the brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.

Divide the mixture evenly between the oiled baking sheets and spread in an even layer. Bake for 15 minutes, stir, and switch the positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 minutes. The oats may feel soft but will crisp as they cool. Let cool completely in the pans, and store in airtight container.  Yields 4 to 5 cups.  (Modified from a recipe by Robin Asbell)

- Wendy

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