Best Cranberry Pecan Granola Recipes

CRANBERRY-PECAN GRANOLA

Steps:

• Heat oven to 325°F. In large bowl, mix oats and pecans.
• In small bowl, mix juice concentrate, syrup, cinnamon and oil until well blended. Drizzle over oat mixture; toss well to coat evenly. Stir in cereal. Spread on 2 large cookie sheets or 2 (15x10x1-inch) pans.
• Bake 20 to 25 minutes, stirring granola frequently and changing positions of cookie sheets once halfway through baking, until light golden brown. Stir half of cranberries into each half of granola.

CRANBERRY, PECAN & GOLDEN RAISIN GRANOLA

Steps:

• Preheat oven to 300 degrees, I use a large turkey roaster for this recipe, you will need to have plenty of room to mix well.
• In a large GLASS mixing bowl pour in orange juice then the orange peel, stir & set aside.
• Put in the first 9 ingredients into the lg. roaster, I use my hands to mix, you want to separate all the fruit & rubbing with the flour keeps them from sticking back together, but more importantly it will allow the wet ingredients to fully coat all the fruit & nuts.
• Returning to the lg. glass bowl, add the remaining ingredients. Using a wire whisk beat until emulsified. They will start to take on a cloudy appearance. Pour over the dry ingredients in the roaster. using a large metal spoon stir together very well, I will usually spend at least 5 minutes or more on this, it does make a difference.
• Using glass (5-6 pcs)or metal baking pans with sides (4-5 pcs) pour mix into required pans to keep mix less than an inch in the height of the pans. Bake in center position for a hour, mixing bottom to top every 15 minute. Remove from oven & stir once more, leave in pans to cool. Do not over bake, it will continue to crisp as it cools.
• Will keep in air tight containers for 2 weeks or in freezer for 4 weeks.

QUICK CRANBERRY PECAN GRANOLA

Steps:

• Preheat oven to 350 degrees F. Spray a large, heavy baking sheet with non-stick spray, or brush with a little bit of oil. Whisk oil, egg whites, sugar, and salt in a large bowl. Add the oats, pecans, almonds, and flaxseed meal. Mix well. Spread the mixture evenly across the baking sheet, then bake for 15 minutes. Pecans are delicate, so stir well and turn the mixture about to avoid burning. Bake for 10 more minutes, then stir in the dried fruit and drizzle with honey. Toss again. Bake for an additional ten minutes, until golden brown and fragrant. Remove from oven and stir to break up clumps. Let cool completely. You can chill this granola in an air-tight container for two weeks. I recommend serving with fresh fruit and good yogurt, or let it speak for itself in a bowl of cold milk.