Updated 10/11/2012 05:00 AM
Recipe: Cranberry Pecan Granola
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makes about 8 cups
2 Tbs canola oil (or any vegetable oil)
1/3 cup honey
1 cup unsweetened applesauce
1 tsp vanilla
5 cups old fashioned rolled oats
1/3 cup toasted wheat germ (optional)
1/3 cup light brown sugar
1 tsp ground cinnamon
1 tsp kosher salt (or 1/2 tsp table salt)
1 1/2 cups raw pecans
1 cup dried cranberries
Preheat the oven to 325 degrees and use a small pot on the stovetop to combine 2 Tbs canola oil with 1/3 cup honey.
Let that heat up a bit and then add 1 cup unsweetened applesauce and 1 tsp vanilla, stir to combine, and turn the heat off.
Next, use a large mixing bowl to combine 5 cups old fashioned oats with about 1/3 cup toasted wheat germ, a packed 1/3 cup light brown sugar, 1 tsp ground cinnamon and 1 tsp kosher salt (or 1/2 tsp regular table salt) and toss those combine.
Add the applesauce mixture and toss until everything is well coated.
Lastly, fold in 1 1/2 cups pecans and then spread the mixture out onto a large heavy bottomed baking tray and place that onto the center rack of the preheated oven.
That's going to take just about 40-45 minutes to bake and you'll want to stir it around quite often, using the spoon to pull the outside edges into the center as it's baking.
Let it cool down to room temperature and then fold in 1 cup of dried cranberries.
Store in an airtight container.
Serve with milk or yogurt, or sprinkle over the top of ice cream.
Add other fresh fruit just before serving.