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050 granola jar w txt 2If you’re looking for a homemade granola recipe I think you may want to try this one for delicious Orange Pecan Granola.  It is great tasting served with milk or on yogurt.  My husband Mike loves it…he eats it by the handful.  This granola is very easy to make, stores well and makes a great snack for the grandkids.

Orange Pecan Granola

4 1/2 cups old-fashioned oats (not instant)

1/2 cup shelled raw, unsalted pumpkin seeds

1/2 cup shelled raw, unsalted sunflower seeds

1/4 cup chia seeds

2 cups chopped pecans

1 cup firmly packed brown sugar

zest of 3 oranges

1/2 cup canola oil

1/4 cup maple syrup, preferably Grade A Dark Amber

1 heaping cup of dried cranberries


1.  Position an oven rack to center of oven.   Preheat oven to 325 degrees.

PicMonkeydry ingred and stir

2. Place the oats, pumpkin seeds, sunflower seeds, chia seeds, pecans, brown sugar, and orange zest in a large bowl.  Stir to combine.

PicMonkeywet ingredients pour over dry

3.  Whisk the oil, maple syrup and 1/2 cup of water together in a small bowl. Pour the oil mixture over the oat mixture and stir.

4.  Spread the granola on a 12 x 17″ rimmed baking sheet.  Bake the granola until it begins to brown, approximately 25 minutes, remove tray from oven and stir it with a spatula.  Continue to bake and stir in 10 minute increments, until the granola is golden brown, dry and fragrant, 20 to 30 minutes longer.  Watch the granola carefully, don’t over bake.  You will have a delightful smell radiating from your kitchen!



5.  Place the baking sheet on a cooling rack, cool slightly before adding cranberries, then stir in cranberries with a spatula.   Allow granola to cool completely and then transfer the granola to an airtight container.

Although this granola can be stored at room temperature for up to one month, it doesn’t last nearly that long in my house.  The granola also freezes well for up to three months.  Try it and let me know what your family thinks.


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