This easy granola recipe with pecans and cranberries will become your go-to granola recipe – you won’t ever be buying granola from the store again. This is way too easy!
Preheat oven to 300°F. Spray a sheet pan (rimmed baking sheet) with nonstick cooking spray.
In a large mixing bowl, combine oats, sunflower seeds, walnuts, pecans, almonds, coconut, flaxseed, wheat germ, ground cinnamon and salt. Stir to combine.
In a 2 cup microwave-safe measuring cup (or small bowl), mix oil, honey, brown sugar, and vanilla. Heat in microwave for 45 seconds on 50% power. Stir to combine. If using coconut oil, continue to heat in 30 second increments until coconut oil is completely melted. Pour over dry ingredients and stir until everything is coated. Spread into an even layer on prepared baking sheet.
Place in preheated oven and bake for 15 minutes. Remove from oven, stir, and continue to bake for 15 to 20 minutes or until golden brown and dry. If you like big chunks, press down with spatula and let cool completely on pan. If you prefer not to have large chunks, stir 3 to 4 times as granola cools. Stir in cranberries once cooled.
Completely cool the granola before storing in an airtight container or jar. Makes about 6 cups. It will keep for up to 4 weeks.
Notes
Don't underbake the granola. It should look pretty dry and crisp, not wet and sticky.
You can use any combination of nuts and seeds. It's best if they are raw, not roasted. If you prefer a nut-free granola, simply use more oats. Just don't exceed 6 cups of dry ingredients.
If you prefer, omit the ground flaxseed and/or wheat germ.