Pecan-Orange Granola with Dried Cranberries
Using only a handful of simple ingredients, you can prepare a perfect batch in less than an hour, making a pantry essential that's great for breakfast, snacks, or as a gift.
Servings: 9 cups
Ingredients
- ½ cup maple syrup
- 2 tablespoons finely grated orange zest (I use a Cara Cara orange)
- 2 ½ teaspoons ground cinnamon
- ⅓ cup (2 ⅓ ounces) packed light brown sugar
- 1 large egg white lightly beaten
- 4 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- ½ cup (93 grams) unrefined coconut oil melted
- 5 cups (450 g) old-fashioned rolled oats
- 2 cups (218 grams) pecans chopped
- 1-1 ½ cups (130 grams) dried cranberries
Instructions
- Adjust oven rack to upper-middle position and heat oven to 325℉. Line a rimmed baking sheet with parchment paper or a silicone mat.
- In a large bowl, stir together the oats and pecans.
- In a medium, whisk together the maple syrup, orange zest, cinnamon, brown sugar, egg white, vanilla, and salt. Whisk in coconut oil. Pour the mixture over the oat mixture and mix until thoroughly coated.
- Transfer mixture to prepared baking sheet and spread across shett into a thin, even layer. Using a stiff metal spatula, press the mixture until very compact. Bake until lightly browned, about 40-45 minutes, rotating the pan once halfway through baking.
- Remove the granola from the oven and cool completely on a wire rack to room temperature, about 1 hour. Break cooled granola into clusters or pieces of desired size. Stir in dried cranberries. Enjoy!
Notes
Chopping pecans by hand is preferred. A food processor will provide uneven results.
Granola can be stored in an airtight container at room temperature for up 2-3 weeks.
Nutrition
Calories: 535kcal | Carbohydrates: 61g | Protein: 8g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 142mg | Potassium: 323mg | Fiber: 7g | Sugar: 25g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 3mg
