Almond Vanilla Granola with Coconut
My almond vanilla granola recipe with coconut is the perfect mix of crunch and sweetness. Made with wholesome ingredients, it's a simple granola recipe that makes a great vegan gluten-free breakfast or snack.
Servings: 18
Ingredients
- 2 ½ cups old fashioned oats
- 1 cup whole almonds
- 1 cup coconut flakes or pieces
- 2 tablespoons brown sugar or coconut sugar
- 6 tablespoons agave
- 3 tablespoons refined coconut oil
- ¼ teaspoon sea salt
- 1 tablespoon vanilla extract
- ¾ cup dried cranberries
Instructions
- Preheat the oven to 320℉ (160℃) and line a baking sheet with parchment paper.
- In a large bowl mix the oats, almonds, and coconut.
- In a small saucepan mix the brown sugar, agave, maple syrup, and coconut oil. Heat on low until the brown sugar is fully melted. Then remove from heat. It should be a syrup like consistency.
- Add the salt and vanilla to the saucepan. Mix well to combine.
- Pour the syrup mixture over the oat mixture and toss well to combine.
- Place the granola on the prepared baking sheet and bake for 30 to 35 minutes stirring every 10 minutes to evenly brown.
- The granola is done when it’s a deep golden brown and smells yummy. Allow it to cool completely on the sheet pan.
- Once the granola is fully cooled, add the cranberries and toss to combine.
- Store in a sealed container or bag at room temperature for up to 3 weeks or in the freezer for up to 3 months.
Notes
*Be sure to bake the granola at 320 degrees Fahrenheit (160 degrees Celsius) for the best results.
*Any type of nut or dried fruit can be substituted.
Nutrition
Serving: 0.33cup | Calories: 180kcal | Carbohydrates: 23.2g | Protein: 4.1g | Fat: 7.8g | Saturated Fat: 3.8g | Sodium: 33mg | Potassium: 165mg | Fiber: 3.4g | Sugar: 7.2g | Calcium: 30mg | Iron: 2mg
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