Granola is a great snack to have on hand! My homemade granola recipe comes together quickly and bakes up with a nice crunch!
I have been a granola fan for a long time. Especially, granola with yogurt and a bit of fruit.
When shifted to eating a Paleo diet, I gave up my daily snack of yogurt and granola. When following a Paleo diet, one avoids grains and dairy.
Over the last few years, I have added some gluten-free grains back to my plate. This includes oats…meaning granola is now topping my yogurt again! Woohoo!
Now there are plenty of grain-free and gluten-free granolas out on the market these days. I might occasionally purchase some, but to be honest, the frugal side of me really dislikes the price tag.
Plus, granola really is pretty easy to make. And it is a great recipe to get your kiddo to help with….my toddler loves to help pour the ingredients into the bowl and mix them up. He makes sure that I let him do it “All by himself!”.
Here in the last trimester of my current pregnancy, this Cranberry Pecan Granola on top of yogurt has been my go-to late-night…and sometimes pre-breakfast…snack. For the most part, it keeps me from getting hungry in the middle of the night.
What you need
Pecans – these are a great source of copper, vitamin B1, and zinc. As well as being a good source of fiber and magnesium.
Rolled oats – I typically use gluten-free oats. A sprouted oat would be an excellent option too since sprouting grains helps with their digestibility.
Dried Cranberries – I love the tartness that these add. If you can find some without sugar added to them, that would be a great option but they are pretty hard to come by.
Cinnamon – this is one of my favorite spices. It is a lovely warming spice and is shown to have some health benefits such as helping to regulate blood sugar.
Vanilla Extract – look for pure vanilla extract.
Maple Syrup – This nature sweetener contains some minerals, such as zinc and manganese. While it is still a sugar, it is a better choice than standard processed sugar.
Coconut Oil – adds healthy fat to your homemade granola.
Chia Seeds – While chia seeds are optional, they provide good amounts of omega-3 fats, antioxidants, and fiber.
How to make homemade granola
Making granola really could not be easier! It takes very little hands-on time, this is great for any busy person who wants to eat healthily and make more of their own food from scratch.
Here is how to do it:
Add all ingredients to a large mixing bowl.
Stir until well mixed.
Spread until a parchment paper-lined baking sheet.
Press together with your rubber spatula to create a roughly 1/2″ thick pile.
Bake at 325 degrees for 25-30 minutes or until golden brown.
Cranberry Pecan Granola Recipe Card
Cranberry Pecan Granola
Ingredients
- 1 cup pecan peices
- 3/4 cup old-fashion oats, gluten-free or sprouted
- 1/2 dried cranberries
- 1 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds, optional
Instructions
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- Add all ingredients to a medium mixing bowl.
- Stir until well combined.
- Pour mixture until lined baking sheet.
- Press mixture together creating a ½" thick pile.
- Bake for 25-30 minutes or until golden brown.
- Cool completely, then store in an airtight container.
Notes
Check granola often after 25 minutes as it can burn quickly.
This recipe works well with other nuts too if you do not have pecans on hand.
A mason jar is a great storage container to use for storing your granola.
Tips for making homemade granola
Check granola often after 25 minutes as it can burn quickly.
This recipe works well with other nuts too if you do not have pecans on hand. I made it with almonds the other night, it was just as tasty!
A mason jar is a great storage container to use for storing your granola. Just be sure to tighten your lid.
If you have to avoid nuts in your diet you will enjoy my Nut-Free Granola.
Let me know in the comments your favorite way to enjoy granola. Are you like me and like it on top of yogurt or do you like it best straight from the jar??
