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Homemade granola is a year-round tradition at our house, but during the holidays we add pecans and “Craisins,” pack it into fancy tins or shiny cellophane bags and give it away as gifts.

8 cups quick-cooking oats

1 cup canola oil

1 cup maple syrup

1 cup honey

¼ cup water

1 tablespoon vanilla extract

1 tablespoon kosher salt

2 cups pecan halves

2 cups dried cranberries (Craisins)

1. Preheat oven to 325 and pile the oats into a large mixing bowl.

2. In a saucepan over medium-high heat, combine canola oil, maple syrup, honey, water, vanilla extract, and salt. Bring the mixture to a boil, stirring to prevent it from boiling over. Pour the syrup over the oats and stir until the mixture is well combined.

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3. Spread the granola onto two cookie sheets and bake in the preheated oven for 10 minutes. Rotate the pans, exchanging the top for the bottom and the bottom for the top. Bake 5 minutes more, then stir in the pecans.

4. Return the granola to the oven and when the granola is evenly toasted, after about 10 minutes more, stir in the dried cranberries and turn the oven off. Allow the granola to dry out in the residual heat of the oven. (This ensures that the cereal will be dry enough to keep.) Transfer the cooled granola to an airtight container. Serve with cold milk or yogurt. Properly dried and cooled before it’s packed, homemade granola will stay fresh for at least a week.