Ingredients
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4 cups old-fashioned rolled oats
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1 ½ cups raw pecans, roughly chopped (leave some halves intact)
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½ cup pure maple syrup
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⅓ cup melted coconut oil or neutral oil
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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½ teaspoon fine sea salt
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¾ cup dried cranberries
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Equipment
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750 ml Le Parfait Super Jar
Directions
Preheat to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, stir together the rolled oats, pecans, cinnamon, and salt.
In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract. Pour over the oat mixture and stir until evenly coated.
Transfer the mixture to the prepared baking sheet and spread into an even layer, pressing down lightly with a spatula. Bake for 30–35 minutes, rotating the baking sheet halfway through, until the granola is golden brown and fragrant. Avoid stirring if you prefer larger clusters.
Remove from the oven and allow the granola to cool undisturbed on the baking sheet. It will continue to crisp as it cools.
Once cooled, sprinkle the dried cranberries over the granola and gently break it into clusters, mixing to distribute the cranberries.
Transfer to a clean, dry Le Parfait jar with an airtight closure. Enjoy with yogurt, milk, or by the handful.
Transfer the cooled granola to clean, dry Le Parfait jars for airtight storage.
Recipe Note
For extra-crunchy clusters: Press the granola firmly into an even layer before baking and allow it to cool completely before breaking it apart.
Storage: Store in an airtight Le Parfait jar at room temperature in a cool, dry place for up to 2 weeks. For longer storage, freeze in an airtight container for up to 3 months.
Make it your own: Add ½ cup unsweetened coconut flakes during the last 10 minutes of baking, or stir in a handful of pumpkin seeds before baking for extra crunch.
Gifting idea: Fill a Le Parfait jar with cooled granola and add a ribbon or handwritten tag for a simple homemade holiday gift.
