Cranberry Pecan Homemade Granola

Who’s up for a Saturday recipe? More specifically a breakfast recipe? I CERTAINLY AM. The best part about this recipe is that the seeds, pecans, and cranberries are all up for substitution! Just be sure to replace them with something similar. For example, you could swap out the sunflower seeds for pumpkin seeds, the pecans for almonds, and the cranberries for raisins. Let me know if you guys come up with any other tasty creations, I’d love to try them!

   
   

The Goods

4 1/2 cups (18 ounces) old-fashioned rolled oats
3/4 cup (3 ounces) shelled, raw, unsalted sunflower seeds
1 1/2 cups chopped pecans
1 cup dried cranberries
2-3 tbsp cinnamon (depends on how much you like the stuff)
1 1/4 cups pure maple syrup
1/3 cup canola oil

Directions

Preheat oven to 325°F. Mix all the dry ingredients together in a large bowl and then add in the syrup and oil, stirring until all dry ingredients are moistened. Spread granola on roughly 12×17 rimmed baking sheet and baked until brown (20-25 minutes), then stir with a flat spatula. Continue baking until it is light golden brown, dry, and fragrant, 10-15 minutes longer. Watch it carefully because during the end it can burn quickly!