Homemade Cranberry-Pecan Granola

Here’s a fruity, nutty homemade cranberry-pecan granola that keeps you full and satisfied all morning. It can be enjoyed as an anytime snack. Add some sliced banana or other fresh fruit if you’d like.

To my mind, store-bought granola is a pale imitation of the homemade version. It take minutes to mix, a short time to bake, and taste fresher than those bought in bulk or in boxes.

Though this recipe calls for pecans and dried cranberries, feel free to use it as a template and swap in walnuts, raisins (or other dried fruits, chopped). Serve for breakfast with your favorite plant-based milk. And if you’d like to take the DIY a step further, consider making your own plant-based milk from nuts, seeds, or oats. It’s surprisingly easy!

More uses for granola: Your fresh homemade granola is also a great addition to baked goods, used as a topping for vegan ice cream and parfaits, or just eaten out of hand as a snack.

A bit about pecans

If there’s such a thing as an all-American nut, then pecans surely fit that definition. Native to the American South, pecans grow on a tall tree that’s a species of hickory.

Oil-rich pecans are susceptible to rancidity, so especially if you buy in bulk, make sure to choose a source that has good turnover. Store in the refrigerator during the warmer months. Pecans are 70 percent fat, second only to macadamia nuts.

Pecans are a good source of potassium and certain B vitamins, and their vitamin A content is appreciable compared with other nuts. 

Pecans aren’t the most economical nut around, so walnuts, with which they can be used interchangeably, are often called for as a substitute. See lots more about pecans and how to use them in this site’s Guide to Pecans.

Recipe adapted from The Vegetarian Family Cookbook by Nava Atlas. Photos of granola by Hannah Kaminsky.

Explore more …

• Homemade Crunchy Granola
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• Granola Peanut Butter Energy Balls (no bake)

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Yield: 8

Homemade Cranberry-Pecan Granola

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Here’s a fruity, nutty homemade cranberry-pecan granola that keeps you full and satisfied all morning. Serve for breakfast with plant-based milk; add some sliced banana or other fresh fruit if you'd like.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 cups rolled oats
• 1 cup wheat germ or oat bran (or half of each)
• 1 cup coarsely chopped pecans
• 1/4 cup sesame or hemp seeds
• 1/2 teaspoon ground cinnamon
• Pinch of ground nutmeg, optional
• 1/3 cup maple syrup
• 2 tablespoons safflower oil
• 1 cup dried cranberries

Instructions

1. Preheat the oven to 275º F. 
2. Combine the first 5 ingredients in a large mixing bowl and stir well.
3. Combine the syrup with the oil in a small container. Drizzle into the oat mixture, stirring continually, until and mix thoroughly until the mixture is evenly coated. 
4. Spread onto one or two parchment-lined baking sheets. Bake, stirring every 10 minute or so, for 20 to 30 minutes, or until the mixture is golden.
5. Allow the granola to cool on the baking sheets, then stir in the dried cranberries. When completely cool, transfer to jars to store.

Here are lots more vegan breakfast recipes.