1. Adjust oven rack to upper-middle position and heat oven to 325°F. Line rimmed baking sheet with parchment paper.

2. Whisk maple syrup, orange zest, cinnamon, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and pecans until thoroughly coated.

3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8-inch-thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried cranberries. (Granola can be stored in airtight container for up to 2 weeks.)

URL: http://www.cooksillustrated.com/recipes/detail.asp?docid=36449

Makes about 9 cups