This cranberry pecan granola is a wonderful recipe to get your morning going. It is vanilla and honey scented, has good crunch thanks to the pecans, and is not overly sweet. You can replace the pecans with sunflower and sesame seeds to make these nut-free. This is a perfect recipe to use in parfaits for school lunches. In a container with a tight-fitting lid, layer Greek vanilla yogurt, jam and the granola.

Cranberry pecan granola by Bake Bellissima

Cranberry pecan granola

Author: adapted from Garge Manger cookbook with Chuck Hughes


  • 2 cups rolled oats
  • 1 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/2 cup honey
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350F.
  2. Line a cookie sheet with parchment paper.
  3. Place the rolled oats, pecans, and cranberries in a mixing bowl.
  4. Bring the honey and butter to a boil in a saucepan. Once boiling, remove from heat source and mix in the vanilla extract.
  5. Pour honey onto the rolled oats and mix till well combined.
  6. Spread the granola mixture onto the prepared cookie sheet and bake 17-20 minutes or until golden brown. You can rotate the pan once to make sure the granola cooks evenly.
  7. Let cool.

Cranberry pecan granola by Bake Bellissima

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