Pecan-Cranberry Granola

Rise n’ Shine! My favourite way to start the day is a strong cup of coffee followed by Granola topped with Fresh Berries, Greek Style Yogurt and Honey. It’s light yet filling and I don’t have the urge to eat the doughnuts in the coffee-room by 9:00.  It is however pricey and with the amount we go through I have decided to start making it. I tried this recipe and found it easy to make and you can customize it for your tastes, (different nuts, berries, spices). It also makes a great late night snack and easy to take backpacking.

Pecan-Cranberry Granola

• 1/2 cup honey
• 1/3 cup olive oil
• 2 tsp vanilla
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 3 cups large- flake oats
• 100-g pkg pecan halves (about 1 cup)
• 1 cup pepita seeds (shelled pumpkin seeds or sunflower seeds)
• 1 cup dried cranberries

1. Whisk honey with oil, vanilla, salt and cinnamon in a large bowl. Stir in oats, pecans and pumpkin seeds.
2. Heat a large non-stick skillet on medium-high. Cook until golden and toasted, stir in cranberries once you are done.
3. Transfer and cool on a baking sheet to cool completely.
4. Store in an airtight container at room temp for up to 1 week.