Pecan and Cranberry Granola
Yields: About 7 Cups
  • 3½ cups old-fashioned oats
  • 1¾ cups roughly chopped pecans
  • 1 cup shelled raw pepitas (pumpkin seeds)
  • ½ cup cane syrup
  • ½ cup olive oil
  • ⅓ cup firmly packed dark brown sugar
  • 1¾ teaspoons kosher salt
  • 1½ teaspoons pumpkin pie spice
  • ¾ cup dried cranberries
  1. Preheat oven to 300°. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine oats, pecans, pepitas, cane syrup, oil, brown sugar, salt, and pumpkin pie spice until well combined. Spread mixture on prepared pan.
  3. Bake, raking edges inward and center outward every 10 minutes, until toasted, 30 to 35 minutes. (Mixture will seem soft, but will crisp while cooling.)
  4. Let stand until cool; stir in cranberries. Divide granola among 7 (1-cup) gift tins.
Recipe by Louisiana Cookin at