We’re what you call granola gluttons in this home.
Don’t believe me? See for yourself ~
Mr Hubby: We’re out of granola again.
Me: I’m going to make some anyway. Just need to go get the pecans.
Mr. Hubby: I don’t know what to put on my yogurt in the mornings
Me: I’ll get some pecans today and get it done.
Hot out of the oven granola cooling on parchment paper – pecans, oats, sliced almonds and dried cranberries tossed with maple syrup.
A few hours later, back from the gym:
Me: Why is the granola looking a bit thinned out?
Mr. Hubby: Well it’s all your fault. You make such good granola, I’ve been eating heap-fuls as a snack.
Two days later,
Mr. Hubby: Why did you make so little granola, we’re almost out.
Moi: Sigh…..
So what can I say folks? You’ll want some too. I just can’t guarantee there won’t be sticky fingers around!
Gather the ingredients,
2 cups old fashioned rolled oats, 1 cup broken pecan pieces, 1 cup sliced almonds, 1/4 cup maple syrup or honey, 1 cup dried cranberries, 3 tbs olive oil
Preheat the oven to 400 deg F
Line a 11" x 17" pan with parchment paper.
Toss all the ingredients together in a bowl except for the dried cranberries and spread on the lined sheet.
Bake for 10 minutes, mixing the ingredients together with the spatula, once during the process for even baking.
Remove from the oven and toss in the dried cranberries. Allow to cool completely before eating and especially before storing in an airtight container.
Good to know: Straight out of the oven, the granola will be soft but will crisp and bunch as it cools.
