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.
Servings: 18
Ingredients
- 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
Instructions
- 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.
Notes
*Be sure to bake the granola at 320 degrees fahrenheit for the best results.
*Any type of nut or dried fruit can be substituted.
Nutrition
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
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