Pecan Cranberry Granola

I'm back for the second day in a row - what!? It's been a hot minute but I am so happy to be back and sharing a recipe! It feels so familiar to be sitting under a cozy blanket, writing a post with Gilmore Girls playing in the background. I never actually watch Gilmore Girls while I'm writing, I just love having it on in the background. The banter feels so familiar to return to every once in a while. Let's get to the recipe!

Every year when my family goes on vacation, we get this amazing pecan cranberry granola by Love Grown. We can never find it at our local grocery stores so I look forward to eating it on vacation all year long. This recipe is our copycat version of Love Grown's granola. It's from Everyday Eye Candy and it is pretty darn good! As usual, this recipe is gluten free and dairy free.

Start by combining 2 cups of gluten free oats, 1/2 cup of pecans, 1/2 Tablespoon of cinnamon and a dash of sea salt in a medium mixing bowl. When these first ingredients are combined, set them aside for later.

Add 2 Tablespoons of coconut oil, 2 Tablespoons of honey, 1 1/2 Tablespoons of maple syrup and 1 teaspoon of vanilla extract to a small saucepan and bring everything to a boil. Once these ingredients are boiling, pour them over the oat mixture in the mixing bowl. Stir everything together until the dry ingredients are well coated.

Line a baking sheet with parchment paper and pour the granola onto the baking sheet. Spread the granola out evenly. Preheat the oven to 325 degrees Fahrenheit and bake the granola for 10 minutes.

After 10 minutes, take the granola out of the oven and stir it. Put the granola back in the oven for another 5 minutes.

After the second bake time add 1/2 cup of cranberries. mix the cranberries into the granola and put everything back in the oven for 5 minutes.

Let the granola cool completely before storing it in an air tight container. My favorite way to eat this granola is on cashew yogurt. It adds the perfect little crunch!

PECAN CRANBERRY GRANOLA
makes about 8 servings of granola

ingredients
2 cups Gluten Free rolled oats
1/2 cup pecans
1/2 Tablespoon cinnamon
dash of sea salt
2 Tablespoons coconut oil
2 Tablespoons honey
1 1/2 Tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup cranberries

directions
1. Add the GF oats, pecans, cinnamon and sea salt to a medium mixing bowl and stir everything together. Set the dry ingredients aside until you need them later.
2. Put the coconut oil, honey, maple syrup and vanilla in a small saucepan and bring the mixture to a boil. Once boiled pour the contents of the saucepan over the rolled oats mixture and mix to combine.
3. Line a baking sheet with parchment paper and transfer the granola onto the baking sheet.
4. Preheat the oven to 325 degrees Fahrenheit and bake the granola for 10 minutes.
5. After 10 minutes, take the granola out of the oven, stir it and put it back in the oven for 5 minutes.
6. After the second bake time, take the granola out of the oven, add in the cranberries and stir them in. Put the granola back in the oven for 5 minutes.
7. Let the granola cool completely before storing it in an air tight container.

Happy Thursday!