Easy Pecan Granola with a Hint of Orange

How has your New Year been going so far? Have you started doing anything new in your food and cooking routine? Perhaps you’re eating healthier? Cooking more meals at home? Trying new recipes? It’s always fun to attempt something new…right?

My husband and I tried a new breakfast spot this month. It’s a restaurant in our neighbourhood that’s always busy. I often walk past and see hungry folks of all ages lined up outside waiting for a breakfast table.

To be honest, it’s always baffled me why anyone would wait in a line just to eat breakfast. Many times, the queue is snaked around the block! So, in honour of trying something NEW, we decided to check it out.

Once we were inside, it was obvious what all the fuss was about. The breakfast dishes being served out were a whole day’s worth of food: eggs piled high, topped with anything you can imagine: from deep-fried chicken to maple bourbon BBQ glazed short ribs.

There were numerous variations of eggs Benedict and an equal number of pancake and waffle configurations. The plates of food coming out of the kitchen were piled so high, the meals looked like Jenga towers ready to collapse.

I ordered the strawberry cheesecake pancakes and the meal was tasty. The service was quick, pleasant and efficient, and it was a fun way to start the day.

It inspired me to create new breakfast recipes such as this new granola recipe with a hint of orange which is easy, fast and full of yum!

Simple Granola with Pecans and Cranberries

If you’ve never made granola at home before, then I suggest you give this recipe a try. It’s super simple and you probably have all of the ingredients in your pantry. It keeps for a couple of weeks and also freezes well.

Pecan Granola with a Hint of Orange

Makes about 6 cups

1/2 cup of canola oil
1/4 cup honey
1/4 cup maple syrup
2 teaspoons vanilla extract
1/2 cup pecans, coarsely chopped
2 cups large old-fashioned oats
1/2 cup raw pumpkin seeds (pepitas)
1/2 cup unsweetened shredded coconut
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 cup dried cranberries

Directions:

Heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

In a small bowl add the canola oil, honey, maple syrup and vanilla.

In a large bowl, add the remaining ingredients except the dried cranberries.

Add the wet mixture to the dry ingredients and mix well.

Spread out evenly on the prepared baking sheet. Bake 18 to 20 minutes until lightly golden.

Remove from oven and mix in the dried cranberries.

Store in an airtight container and use within two weeks, or freeze.