If you’re on the hunt for a snack that’s both wholesome and bursting with flavor, this Cranberry Pecan Granola Recipe is about to become your new best friend. Imagine golden, toasted oats kissed with warm cinnamon and fragrant orange zest, perfectly complemented by crunchy pecans and sweet-tart dried cranberries. It’s a deliciously addictive blend that wakes up your mornings and satisfies those afternoon cravings, all while feeling delightfully homemade and nourishing. Trust me, once you make this granola, you’ll never want to reach for the store-bought stuff again!
Ingredients You’ll Need
Simple, straightforward ingredients come together in this recipe, each playing a vital role in crafting the perfect balance of crunchy, sweet, and tangy. From the hearty rolled oats to the vibrant burst of dried cranberries, every element contributes texture, flavor, and color to make this granola absolutely irresistible.
- 3 cups old-fashioned rolled oats: The hearty base that provides satisfying crunch and whole-grain goodness.
- 1 cup pecans, roughly chopped: Adds a buttery, nutty crunch that pairs wonderfully with the sweet and tart notes.
- 1/2 cup unsweetened coconut flakes (optional): Brings a subtle tropical flavor and a delicate texture contrast.
- 1/3 cup maple syrup or honey: Natural sweetness that also helps to bind the granola together.
- 1/4 cup coconut oil or melted butter: Adds richness and helps achieve that perfect golden bake.
- 1 tsp vanilla extract: Infuses a warm, fragrant undertone that enhances every bite.
- 1 tsp ground cinnamon: Brings cozy spice and deep flavor complexity.
- Zest of 1 orange: Adds bright citrus notes to lift the overall taste experience.
- 1/4 tsp salt: Balances sweetness and enhances all other flavors.
- 1 cup dried cranberries: The star ingredient, lending a sweet and tart pop of color and flavor.
How to Make Cranberry Pecan Granola Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by heating your oven to 325°F (165°C) and line a baking sheet with parchment paper. This simple step ensures your granola bakes evenly and cleans up easily, with no sticking or burnt bits.
Step 2: Melt the Sweeteners and Fats
In a small saucepan, gently melt the coconut oil together with the maple syrup or honey until combined. Add the vanilla extract and stir it in to infuse the mixture with a lovely aromatic flavor that will coat every oat and pecan perfectly.
Step 3: Combine Dry Ingredients
Grab a large bowl and toss together your oats, chopped pecans, coconut flakes if you’re using them, cinnamon, orange zest, and salt. This blend sets the stage for the rich flavors and crunchy textures.
Step 4: Mix Wet and Dry Components
Pour the warm syrup and oil mixture over the oat mixture, then stir thoroughly until every bit of that dry goodness is coated evenly. This sticky coating is the secret to the perfect clumps and golden color you’re aiming for.
Step 5: Bake Until Golden
Spread the granola in an even layer on your parchment-lined sheet. Pop it in the oven and bake for 25 to 30 minutes, stirring halfway through to make sure it browns beautifully on all sides, developing that irresistible toasted aroma.
Step 6: Cool and Add Cranberries
Allow the granola to cool completely on the baking sheet—that’s key so it crisps up nicely. Once cooled, fold in the dried cranberries to add bursts of tart juiciness and vibrant color.
Step 7: Store and Enjoy
Transfer your freshly made granola to an airtight container, and it’ll stay fresh at room temperature for up to two weeks. Perfect for snacking, breakfast, or topping your yogurt with a crunch.
How to Serve Cranberry Pecan Granola Recipe
Garnishes
Sprinkle this granola over a bowl of creamy Greek yogurt and add a drizzle of honey or maple syrup to enhance its natural sweetness. Fresh berries or sliced banana make excellent additional garnishes that complement the cranberry and pecan flavors beautifully.
Side Dishes
This granola pairs wonderfully alongside a smoothie bowl or a simple fruit salad. It also works well to balance out softer textures with a delightful crunch, rounding out a refreshing and wholesome meal or snack.
Creative Ways to Present
Try layering this granola between creamy chia pudding or parfait jars for a stunning visual and textural treat. It also makes a fantastic topping on baked apples or warm oatmeal to add dimension and interest to traditional breakfast dishes.
Make Ahead and Storage
Storing Leftovers
Store any leftover granola in an airtight container at room temperature to maintain its crunch and freshness. Make sure it’s completely cooled before sealing to prevent any sogginess. It will stay great for about 2 weeks.
Freezing
You can freeze your granola in a resealable freezer bag or airtight container for up to 3 months. When you’re ready to enjoy it, just thaw it at room temperature; it will retain its delicious flavor and crunchy texture perfectly.
Reheating
If you want to revive the fresh-baked warm feeling, pop a small amount in the oven at 300°F (150°C) for 5-7 minutes. This helps bring back that toasty aroma and crispiness, enhancing every bite once again.
FAQs
Can I substitute the pecans with other nuts?
Absolutely! Walnuts, almonds, or cashews can easily replace pecans if you prefer or have a nut allergy. Just keep the quantity the same, and you’ll still get fantastic texture and flavor.
Is it necessary to use coconut oil or can I use another fat?
While coconut oil adds a subtle tropical note, melted butter works beautifully too and lends a richer flavor. Olive oil isn’t recommended here as it can alter the expected taste profile.
Can I use fresh cranberries instead of dried cranberries?
Fresh cranberries have a lot more moisture, so they aren’t ideal for this recipe since the granola needs to stay crunchy. Dried cranberries provide the perfect chewy texture and tart burst we want in the dish.
How can I make this granola vegan?
Simply use maple syrup as the sweetener and coconut oil instead of butter to keep the recipe completely plant-based and deliciously vegan-friendly.
Can this recipe be doubled?
Yes! Just double all ingredients and bake in batches or use two baking sheets to ensure even cooking. Keep an eye on baking times, as larger volumes may need slight adjustments.
Final Thoughts
There’s something truly comforting about homemade granola, especially when it’s a Cranberry Pecan Granola Recipe as delightful as this one. From the cozy spices to the sweet bursts of cranberry and nutty crunch, each bite feels like a warm hug. I can’t wait for you to try it and see how it easily becomes a pantry staple that brightens your mornings and snacks alike!
Print
Cranberry Pecan Granola Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 5.5 cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Pecan Granola is a deliciously crunchy and naturally sweetened breakfast or snack option featuring rolled oats, pecans, dried cranberries, and a hint of orange zest. Perfectly baked to a golden crisp, it’s lightly sweetened with maple syrup and enhanced by warm cinnamon and vanilla flavors, making it a wholesome and satisfying treat.
Ingredients
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup pecans, roughly chopped
- 1/2 cup unsweetened coconut flakes (optional)
- 1 tsp ground cinnamon
- Zest of 1 orange
- 1/4 tsp salt
Wet Ingredients
- 1/3 cup maple syrup or honey
- 1/4 cup coconut oil or melted butter
- 1 tsp vanilla extract
Add-ins
- 1 cup dried cranberries
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt Wet Ingredients: In a small saucepan, gently melt the coconut oil with the maple syrup over low heat. Once combined, stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped pecans, coconut flakes (if using), ground cinnamon, orange zest, and salt. Mix well to distribute all the flavors evenly.
- Mix Wet and Dry Ingredients: Pour the melted coconut oil and maple syrup mixture over the dry ingredients. Stir thoroughly to ensure every oat and nut is coated evenly with the sweet mixture.
- Bake the Granola: Spread the mixture evenly onto the prepared baking sheet. Bake in the oven for 25 to 30 minutes, stirring halfway through to promote uniform browning, until the granola is golden and fragrant.
- Cool and Add Cranberries: Remove the granola from the oven and allow it to cool completely on the baking sheet. Once cooled, gently fold in the dried cranberries without crushing them.
- Store Properly: Transfer the granola to an airtight container and store it at room temperature. It will stay fresh and crunchy for up to 2 weeks, making it perfect for quick breakfasts or snacks.
Notes
- You can substitute honey for maple syrup if preferred, but the flavor will be slightly different.
- Toasting the pecans beforehand enhances their nutty flavor, but it’s optional.
- For a nut-free version, replace pecans with pumpkin seeds or additional coconut flakes.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Be sure to stir the granola halfway through baking to avoid burning and ensure even toasting.
