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Cranberry Pecan Granola

Cost/Serving: $0.33
Yield: [16 servings] / Serving Size = 1/3 cup]
Nonstick cooking spray
3 cups rolled oats
1 cup chopped pecans
1/3 cup maple syrup (or honey or agave syrup) 
¼ cup vegetable oil
1 tablespoon ground cinnamon
2 teaspoons vanilla extract
1 cup dried cranberries (optional)

1. Preheat oven to 325°F.
2. Collect, chop, and measure all ingredients before starting to prepare the recipe.
3. Spray a large baking sheet with cooking spray, and set aside.
4. Combine oats and pecans in a large bowl.
5. In a small sauce pan, combine maple syrup, vegetable oil, and cinnamon. Cook over low heat, stirring frequently until mixture becomes thin. Remove from heat, and stir in vanilla.
6. Pour warm mixture over oats and pecans, and stir to coat evenly.
7. Spread mixture in an even layer on the baking sheet.
8. Bake for 25 minutes.
9. Remove from the oven, and allow to cool completely.
10. Put the cooked granola in a large bowl, add the cranberries, and stir until the cranberries are evenly distributed.
11. Store in an airtight container at room temperature for up to 7 days.

Be creative! Use walnuts or almonds instead of pecans, and/or use raisins instead of cranberries.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

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