Chloe's Pecan Cranberry GranolaFrom BIG MILL BED AND BREAKFAST
Most every year we get bushels of wonderful Stuart pecans from the trees that my folks planted here on the farm in 1922. So when we serve our pecan granola to our guests here at Big Mill B&B, they be sure we grew the pecans.
7 cups old fashioned whole oats
2 cups pecans, chopped a bit
1/2 cup flax seeds
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup honey
1/3 cup canola oil
1/2 cup orange juice
2 teaspoons vanilla extract
1 1/2 cups dried cranberries like Craisins
Preheat oven to 330-340 degrees. Liberally grease a large cookie sheet.
In a large mixing bowl combine the oats, pecans, flax seeds, cinnamon and nutmeg.
Stir together the honey, oil and orange juice. Heat this mixture in a microwave or on the stove in a small saucepan. Remove from heat and stir in the vanilla. Pour over the dry ingredients and stir until combined.
Spread this mixture evenly over the greased cookie sheet. Bake for 15 minutes and stir the granola. Thereafter stir every ten minutes. As the granola begins to brown, stir and check every five minutes. It may take a total of 45 minutes to an hour to cook. The granola is done when it is golden brown.
Remove from heat and allow to cool a bit. Stir in the cranberries and cool some more. Store in an air tight container.
Yield: 11 cups