Pecan Cranberry Granola
This Pecan Cranberry Granola is a versatile and wholesome breakfast staple. With a base of rolled oats and pecans, it's packed with raw sunflower and pumpkin seeds for a satisfying crunch. Maple syrup and a hint of cinnamon provide a natural sweetness, while dried cranberries add a zesty, chewy finish. Perfect for batch cooking over the weekend, this granola pairs beautifully with plant-based milk or as a topping for smoothie bowls.
Instructions
- 1
Preheat the oven to 160°C (325°F) and line a baking tray with parchment paper.
- 2
In a large bowl, combine the rolled oats (4 cup), raw pecans (1 cup), unsweetened coconut flakes (0.5 cup), light brown sugar (0.25 cup), raw sunflower seeds (0.25 cup), raw pumpkin seeds (0.25 cup), and ground cinnamon (0.5 tsp). Mix well.
- 3
In a separate small bowl, whisk together the vegetable oil (0.25 cup), maple syrup (0.25 cup), and salt (0.5 tsp).
- 4
Pour the wet ingredients over the dry mixture and stir until everything is evenly coated.
- 5
Spread the granola onto the tray and bake for 25 to 35 minutes until golden brown, stirring once or twice to ensure even browning.
- 6
Remove from the oven and immediately stir in the dried cranberries (0.5 cup) and whole chia seeds (2 tbsp).
- 7
Allow to cool completely before transferring to a glass storage jar. Serve with plant-based yogurt and fresh fruit.
Nutrition Facts
Per portion