CRANBERRY PECAN GRANOLA
Yum, cranberry granola with white chocolate and pecans! Eat this cranberry pecan granola with milk or yogurt for breakfast, or just by the handful as a snack!
Provided by Katherine | Love In My Oven
Categories breakfast
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 F and line a large baking sheet with parchment paper. In a large mixing bowl, stir together the oats, pecans, cinnamon, cranberries and salt. In another bowl, whisk together the maple syrup with the coconut oil and vanilla extract. Pour the mixture all over the oat mixture, and stir to combine thoroughly.
- Spread the mixture evenly out on the prepared baking sheet. Bake for 45 minutes, stirring the granola every 15 minutes with a large wooden spoon. Remove from the oven, and allow the granola to cool completely before adding the chocolate chips (if using). Break the cooled granola up and store in an airtight container. Enjoy!
EASY GRANOLA RECIPE WITH PECANS AND CRANBERRIES
This easy granola recipe with pecans and cranberries will become your go-to granola recipe - you won't ever be buying granola from the store again. This is way too easy!
Provided by Rachel Gurk
Categories Breakfast and Brunch
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F. Spray a sheet pan (rimmed baking sheet) with nonstick cooking spray.
- In a large mixing bowl, combine oats, sunflower seeds, walnuts, pecans, almonds, coconut, flaxseed, wheat germ, ground cinnamon and salt. Stir to combine.
- In a 2 cup microwave-safe measuring cup (or small bowl), mix oil, honey, brown sugar, and vanilla. Heat in microwave for 45 seconds on 50% power. Stir to combine. If using coconut oil, continue to heat in 30 second increments until coconut oil is completely melted. Pour over dry ingredients and stir until everything is coated. Spread into an even layer on prepared baking sheet.
- Place in preheated oven and bake for 15 minutes. Remove from oven, stir, and continue to bake for 15-20 minutes or until golden brown. If you like big chunks, press down with spatula and let cool completely on pan. If you prefer not to have large chunks, stir 3-4 times as granola cools. Stir in cranberries once cooled.
Nutrition Facts : ServingSize 1 /2 cup, Calories 382 kcal, Carbohydrate 39 g, Protein 8 g, Fat 24 g, SaturatedFat 8 g, Sodium 691 mg, Fiber 7 g, Sugar 18 g, UnsaturatedFat 14 g
CRANBERRY-PECAN GRANOLA
Add something interesting to your family's breakfast with Wheat Chex® cereal, oats, pecans and cranberries - ready in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In large bowl, mix oats and pecans.
- In small bowl, mix juice concentrate, syrup, cinnamon and oil until well blended. Drizzle over oat mixture; toss well to coat evenly. Stir in cereal. Spread on 2 large cookie sheets or 2 (15x10x1-inch) pans.
- Bake 20 to 25 minutes, stirring granola frequently and changing positions of cookie sheets once halfway through baking, until light golden brown. Stir half of cranberries into each half of granola.
Nutrition Facts : Calories 320, Carbohydrate 60 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 26 g, TransFat 0 g
CRANBERRY, PECAN & GOLDEN RAISIN GRANOLA
Thinking of "Starting our mornings of right" I just recently developed this granola recipe. All natural, I believe it gets your "WHOLE BODY" off to a GREAT start!! I bag up 3 oz. bags, travels great in purses & briefcases for that any time, on the go, healthy snack. I purchase most ingredients at bulk stores (Almish/Quaker)
Provided by Monica Lin
Categories Breakfast
Time 1h30m
Yield 60 3 oz. bags, 60 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees, I use a large turkey roaster for this recipe, you will need to have plenty of room to mix well.
- In a large GLASS mixing bowl pour in orange juice then the orange peel, stir & set aside.
- Put in the first 9 ingredients into the lg. roaster, I use my hands to mix, you want to separate all the fruit & rubbing with the flour keeps them from sticking back together, but more importantly it will allow the wet ingredients to fully coat all the fruit & nuts.
- Returning to the lg. glass bowl, add the remaining ingredients. Using a wire whisk beat until emulsified. They will start to take on a cloudy appearance. Pour over the dry ingredients in the roaster. using a large metal spoon stir together very well, I will usually spend at least 5 minutes or more on this, it does make a difference.
- Using glass (5-6 pcs)or metal baking pans with sides (4-5 pcs) pour mix into required pans to keep mix less than an inch in the height of the pans. Bake in center position for a hour, mixing bottom to top every 15 minute. Remove from oven & stir once more, leave in pans to cool. Do not over bake, it will continue to crisp as it cools.
- Will keep in air tight containers for 2 weeks or in freezer for 4 weeks.
Nutrition Facts : Calories 277.9, Fat 13.9, SaturatedFat 1.6, Sodium 33.3, Carbohydrate 36, Fiber 4.4, Sugar 17, Protein 5.6
QUICK CRANBERRY PECAN GRANOLA
Steps:
- Preheat oven to 350 degrees F. Spray a large, heavy baking sheet with non-stick spray, or brush with a little bit of oil. Whisk oil, egg whites, sugar, and salt in a large bowl. Add the oats, pecans, almonds, and flaxseed meal. Mix well. Spread the mixture evenly across the baking sheet, then bake for 15 minutes. Pecans are delicate, so stir well and turn the mixture about to avoid burning. Bake for 10 more minutes, then stir in the dried fruit and drizzle with honey. Toss again. Bake for an additional ten minutes, until golden brown and fragrant. Remove from oven and stir to break up clumps. Let cool completely. You can chill this granola in an air-tight container for two weeks. I recommend serving with fresh fruit and good yogurt, or let it speak for itself in a bowl of cold milk.
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