Cranberry and Pecan Granola
I don’t know about you, but now that spring has made itself known I feel the need to break free from some of my normal “winter” foods. Confession: I’m a bit like a bear; all I want to do all winter is eat carbs and sleep. However as soon as the days get longer I jump all over fresh, light things: greens, berries, yogurt (more on this later), water, and everything else good for you.
So, I have this thing about yogurt. And by thing I mean if it’s not Greek or skyr style yogurt there is no way I will eat it: I DON’T DO THIN YOGURT. I can’t. Consistency eater right here. *waves*
So, what’s the best part of eating yogurt? YOGURT BOWLS. What do you need to a proper yogurt bowl? If you said granola, give yourself a gold star (and if you said fruit, you’re not wrong … but granola because: TEXTURE). I make my own granola from time to time and this is my standard recipe (sometimes I swap almonds for pecans, and cherries for cranberries).
It’s toasty, crunchy, and full of crunch with just enough chew (from the dried cranberries) to make a perfect accompaniment for yogurt … or just to snack on by itself.
Sidebar: if you’re looking for an AH-MAZING book you need to get yourself a copy of Jane Steele and all I’m gonna say about it is Jane Eyre + serial killer. If you need to know a bit more to convince you to read, check out my friend Heather‘s review.
Cranberry Pecan Granola
2 cups old fashioned oats
¾ cup pecans, chopped
1 TBSP sugar
1 tsp cinnamon
1 pinch kosher salt
2 TBSP vegetable oil
1 – 2 TBSP honey
1 tsp vanilla
½ cup dried cranberries
Preheat oven to 350 degrees F and line a cookie sheet with a Silpat or parchment paper.
In a large mixing bowl, combine the oats, pecans, salt, cinnamon and sugar. Stir to combine. Pour in the vegetable oil, honey and vanilla. Mix well.
Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for 15-17 minutes, stirring halfway, until the granola is turning lightly golden in color. The granola will crisp up as it cools.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep in the freezer for longer shelf life.
Have you tried to make your own granola before? What’s your favorite recipe or how do you enjoy it? Let us know in the comments below.1