Homemade and easy to make Maple Pecan Cinnamon Granola with dried cranberries and sunflower seeds is delicious on yogurt or for a snack!
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
2 1/2cupsrolled oatsnot quick cooking or instant
1/2cupbrown sugarfirmly packed
1/2cuppure maple syrup
scant 1/4 teaspoonsalt
Preheat the oven to 300°. Line two large baking sheets with parchment paper and set aside.
In a large bowl combine the oats, pecans, sunflower seeds and wheat germ, stir to combine.
In a small saucepan, add the brown sugar, maple syrup, canola oil, cinnamon and salt. Heat over medium-medium high heat, stirring constantly until brown sugar dissolves (do not boil.) Pour the maple syrup mixture over the oats and stir until well coated.
Divide the granola between the two sheet pans and spread into a single layer. Bake for 10 minutes, stir the granola, spread out into a single layer and bake for another 10 minutes, until golden and fragrant.
Remove from the oven and cool for 1-2 minutes before adding the dried cranberries and tossing together. Cool to room temperature and transfer to airtight storage containers. Will keep for about a week to 10 days.