Ingredients1/2 cup of honey 1/3 vegetable oil 2 tsp vanilla 1/4 tsp salt 1/4 tsp cinnamon 3 cups large flake oats 100g pkg pecan halves (about 1 cup) 1 cup pepita seeds (I have used sunflowers in replace of pepita seeds) 1 cup dried cranberries
Whisk honey with oil, vanilla, salt and cinnamon in a large bowl. Add oats, pecans, and seeds. Stir to coat.
Heat 2 large non-stick frying pans over medium-high heat (using two pans cuts cooking time in half). When hot, divide oat mixture between 2 pans. Cook, stirring frequently, about 1 minute, than reduce heat to medium. Continue stirring, adjusting heat as needed, until golden and toasted, about 6 minutes. Stir in cranberries.
Transfer to baking sheet to cool completely. Granola will keep well, stored in an airtight container at room temperature for up to 1 week.