It’s funny to be posting another granola recipe when a granola was my first post ever! This is basically the same recipe but with two notable differences: different add ins and it only yields half as much. I like my granola really fresh, and when it’s so easy to make, why not just make smaller batches more often?
My grocery store recently re-added a bulk section which is so perfect for recipes like this. Now I just just buy 1 cup at a time, instead of ending up with a giant supply of dried fruit that I would never use! I picked cherries and pecans just because those are two of my favourite add ins, but as I was digging the vanilla out of my spices, I looked longingly at the pumpkin pie spice. Another time!
Cherry Pecan Granola
- 1 1/2 cup old-fashioned oats
- 1/2 cup unsweetened coconut flakes (or unsweetened shredded coconut)
- 1 cup pecan pieces
- 1/4 cup flax seeds
- 1 cup dried cherries
- 1/4 cup plus 2 tbsp butter
- 1/4 cup maple syrup
- 1/2 tsp vanilla
- 1/2 tsp salt
Preheat oven to 350. Mix the oats, coconut, peans and flax seeds in a large bowl. Melt the butter and add the maple syrup, vanilla and salt to it.
Put the oat mixture into a large glass baking dish – I used a lasagna dish. Pour the melted butter mixture over and mix well. Place in the preheated oven, and bake for 7 minutes, then stir. Bake for 8 minutes, then stir and add any fruit mix ins – cherries, apples or raisins. This stops the fruit from getting too dry. Bake for an additional 10 minutes, then remove from the oven, stir and let cool.
Store in an airtight container for up to a week.