Cranberry Pecan Granola
Yield: 16 Serving | Serving Size: 1/3 cup

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.
Cost/Serving: $0.33
Ingredients:
Nonstick cooking spray
3 cups rolled oats
1 cup chopped pecans
1/3 cup maple syrup (or honey or agave syrup)
1/4 cup vegetable oil
1 Tablespoon ground cinnamon
2 teaspoons vanilla extract
1 cup dried cranberries (optional)
Directions:
- Preheat oven to 325°F.
- Collect, chop, and measure all ingredients before starting to prepare the recipe.
- Spray a large baking sheet with cooking spray and set aside.
- Combine oats and pecans in a large bowl.
- In a small saucepan, combine maple syrup, vegetable oil, and cinnamon. Cook over low heat, stirring frequently until mixture becomes thin. Remove from heat and stir in vanilla.
- Pour warm mixture over oats and pecans and stir to coat evenly.
- Spread mixture in an even layer on the baking sheets.
- Bake for 25 minutes.
- Remove from the oven and allow to cool completely.
- Put the cooked granola in a large bowl, add the cranberries, and stir until the cranberries are evenly distributed.
- Store in an airtight container at room temperature for up to 7 days.
Be creative! Use walnuts or almonds instead of pecans and/or use raisins instead of cranberries.
Nutrition Facts: Servings: 16, Serving Size: 1/3 cup
Amount per serving: Calories 180, Total Fat 9g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 0mg, Sodium
0mg, Total Carbohydrate 21g, Dietary Fiber 3g, Total Sugars 9g (Incl. 4g Added Sugars),
Protein 2g