Ingredients

• 3 cup rolled oats
• 1 cup pecan halves
• 0.5 cup unsalted butter
• 0.33 cup maple syrup
• 0.25 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 0.5 teaspoon sea salt
• 0.25 teaspoon ground cinnamon
• 0.67 cup dried cranberries
• 0.75 cup dark chocolate chips

Steps

1. Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine rolled oats, pecan halves, dried cranberries, cinnamon, and sea salt. Stir to distribute spices evenly.
3. In a small saucepan over medium-low heat, melt butter with brown sugar, stirring constantly for about 2 minutes until sugar dissolves.
4. Remove from heat and stir in maple syrup and vanilla extract until fully combined.
5. Pour the wet mixture over the oat mixture and stir vigorously until all oats and nuts are evenly coated with the maple-butter liquid.
6. Spread the mixture in an even, slightly packed layer on the prepared baking sheet, breaking up any large clumps with the back of a spoon.
7. Bake for 20–25 minutes, stirring every 7–8 minutes to ensure even browning, until the mixture is golden brown and fragrant.
8. Remove from oven and immediately stir in dark chocolate chips while the granola is still warm; they will soften slightly and distribute evenly.
9. Spread the granola back onto the baking sheet in a single layer and let cool completely at room temperature for 15–20 minutes, stirring occasionally to break into clusters.
10. Once fully cooled and set, transfer to an airtight container or jar for storage.