Pecan Granola with Dried Fruit
Prep time
Cook time
Total time
I've tried many granola recipes, including adding white or dark chocolate chips, or a recipe similar to this but using coconut oil, dried flake coconut, almonds and different dried fruit. I particularly like this one as some folks have a real aversion to coconut (invokes strong feelings in two of my friends) and some don't want to munch on chocolate with their breakfast. Better as a dry evening snack. At any rate, as with any granola recipe, don't leave out the oil, it really changes the texture, hand chop your nuts, pack it tight on the rimmed baking sheet before baking and lastly, I like storing my dried fruit in a separate Tupperware from the granola itself. Sprinkle it on before you eat each morning. Keeps the cereal crunchier.
Recipe type: Cereal
Serves: 10 cups
  • ⅓ C maple syrup
  • ⅓ C packed light brown sugar
  • 4 t of vanilla extract
  • ½ t of salt
  • ½ c vegetable oil (I like canola)
  • 5 C old fashion rolled oats
  • 2 C coarse chopped pecans
  • 2 C dried fruit (I use Craisins and chopped up dried Apricots, but you could use dried cherries, dates, figs, blue berries, what ever you have a hankering for.)
  1. Preheat oven to 325 degrees.
  2. Stir together syrup, brown sugar, salt and vanilla in a large bowl.
  3. Mix in oil.
  4. Add oatmeal and pecans and stir until coated.
  5. Place on a parchment lined lipped cookie sheet. Press down firmly.
  6. Bake about 40 to 45 minutes, turning once halfway through.
  7. Let cool completely, at least an hour before placing in an airtight container.
  8. I keep the cut up dried fruit in a separate container and add to the bowl each morning.
Recipe by Gracehill Bed and Breakfast at