Cranberry Pecan Granola

Oh wow, this recipe is exactly what I've been looking for in granola! Perfect crunch and flavor, but with no oil! The ingredients can be varied (the website that had this recipe had a few different versions, with the same basic recipe), but I have to say, there is something about cranberries and pecans together that makes me very happy.

The bad thing? I can't stop eating it! I ate half the pan while it was cooling. If I can control myself and keep some around, this is great with a little milk in the morning. Very filling. Or it's great to eat a large spoonful when you need a quick bite for an almost-growling tummy. Or two spoonfuls. Or, three...well, try not to finish it all in one day.

I'll be making this often! (and hopefully making the servings last!)

Cranberry Pecan Granola (from healthyfoodforliving.com)

Ingredients:

• 1 1/2 cups rolled oats
• 1 1/2 cups puffed brown rice cereal
• 6 Tbsp unsweetened applesauce
• 1/4 cup pure maple syrup
• 1/2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 1/2 cup dried cranberries

Directions:

1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
2. Meaure the oats and puffed rice into a large bowl, set aside.
3. In a medium bowl, whisk together the applesauce, maple syrup, vanilla extract, cinnamon, and salt. Whisk until very smooth.
4. Pour wet ingredients over cereal and stir until evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
5. Bake for 30 minutes. Remove sheet from the oven, stir the pecans into the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
6. Remove granola from the oven, toss with the dried cranberries, and cool completely. Store in an airtight container.