Greek Yogurt? With Milk? Mixed with fresh fruit? On top of creamy ice cream?
Chewy, toasty, crunchy and slightly sweet homemade granola. I’ve been a breakfast person since I was a kid. Eggo waffles and cinnamon toast crunch were my favorite sunrise meals. Unfortunately, I don’t have the same metabolism I did when I was ten years old. Bogus right? Well, since then i’ve swapped out my waffles with greek yogurt and scrambled eggs. I have a cup of Chobani greek yogurt a good 5/7 days out of the week. I usually top it with fresh berries and granola.
Buying so much of the stuff every week made me realize. Umm.. I can make this. AND save money! AND it can be just as delicious! I’m providing you with a base recipe but honestly you can customize it any way you like. If you’re super organic and health conscious you can totally swap out the canola oil for coconut oil. If you have a thing for honey, you can use that too. Make it your own! If you ever have guests over for breakfast/brunch this is a great thing to feature! It always looks so impressive when you can make items homemade that people usually store-buy. Plus, you can make it ahead of time to save yourself some stress in the morning!
Cranberry Pecan Granola
4 Cups Rolled Oats
1 Cup of Pecans
1/2 Cup of Dried Cranberries
1/4 Cup of Pure Maple Syrup
1/4 Cup of Canola Oil
2 Teaspoons of Ground Cinnamon
2 Teaspoons of Vanilla Extract
1/4 Teaspoon of Salt
Preheat your oven to 350 degrees
In a large bowl combine all ingredients together and mix until well incorporated
Transfer granola mixture to a cookie sheet lined with parchment paper. Be sure to spread the granola mixture evenly on the cookie sheet to create an even layer.
Bake for about 20 minutes or until your granola is golden brown.