Vanilla Cranberry Coconut Granola with Almonds
Crunchy, coconutty, cranberry, and full of almond goodness, this recipe for Vanilla Cranberry Coconut Granola with Almonds is a fantastic option for breakfast or a yummy snack. And it's both gluten-free and easy to make.
- 2 ½ cups old fashioned oats
- 1 cup whole almonds
- 1 cup coconut flakes or pieces
- 2 tablespoon brown sugar or coconut sugar
- ¼ cup agave
- 2 tablespoon maple syrup (or agave)
- 3 tablespoon unrefined coconut oil
- ¼ teaspoon sea salt
- 1 tablespoon vanilla extract
- ¾ cup dried cranberries
Preheat the oven to 320 degrees fahrenheit 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 at 320 degrees fahrenheit 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 2 weeks or in the freezer for up to 3 months.
*Be sure to bake the granola at 320 degrees fahrenheit for the best results.
*Any type of nut or dried fruit can be substituted.
Serving: 1⅓ cup | 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