Granola

By HeatherS

Ingredients

• 1/2 cup honey
• 1/3 cup vegetable oil
• 2 tsp vanilla
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 3 cups large-flake oats
• 1 cup pecan halves (100g pkg)
• 1 cup shelled pumpkin seeds (pepita seeds)
• 1 cup fried cranberries

Preparation

Step 1

Whisk honey with oil, vanilla, salt and cinnamon n a large bowl. Add oats, pecan and pepita seeds. Stir to coat.

Heat 2 large non-stick frying pans over medium-high(using two pans cuts cooking time in half). When hot, divide oat mixture between pans. Cook, stirring frequently, about 1 min, then reduce heat to medium. Continue stirring, adjusting heat as needed, until golden and toasted, about 6 minutes more. Stir in cranberries.

Transfer to a baking sheet to cool completely. Granola will keep well, store in an airtight container at room temperature, for up to 1 week.

Seed Swap:
In place of pepita seeds, use 1 cup raw sunflower seeds or 1/2 cup sesame seeds.

Just Nuts:
Omit cranberries. Double quantity of nuts, replacing berries with almonds or walnut halves.