Toasted Coconut, Cranberry and Almond Granola

I am so excited to share this recipe, it was absolutely delicious. I made a quick batch hoping to use on my yogurt in the morning, oops, it didn’t even make it that far. So I had to of course make another batch immediately following. We just couldn’t get enough of it. I like to think I am really good at justifying things, like that it’s okay for me to make 5 batches of granola because oats are very budget friendly, or that this granola is super healthy because it has almonds and unsweetened coconut flakes in it. But aren’t we all, try just one bite of this granola and you will understand the need for justifying.

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Overall this is a very easy recipe, but as you know oatmeal takes a little while to get crispy. Start by preheating your oven to 250 degrees F, low and slow is how you get perfect chewy, crunchy granola. In a small bowl mix together the coconut oil, maple syrup, agave and salt. In a large bowl, mix together the oats, dried cranberries, sliced almonds, and coconut flakes. Pour the coconut oil mixture over the top and mix to combine.

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Pour onto a greased cookie sheet and place in the oven. I baked my granola for roughly an hour and 15 minutes. Make sure you stir the granola every 20-25 minutes so nothing burns and so it all gets evenly toasted. After it’s finished baking allow to cool, than store in an airtight container for up to 4 weeks, if it even lasts that long.

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Toasted Coconut, Cranberry and Almond Granola
Serves 5
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Prep Time
5 min
Cook Time
1 hr 15 min
Total Time
1 hr 20 min
Prep Time
5 min
Cook Time
1 hr 15 min
Total Time
1 hr 20 min
Ingredients
  1. 4 cups Rolled Oats
  2. 1 cup sliced Almonds
  3. 1 cup Unsweetened Coconut Flakes
  4. 1/4 cup Light Brown Sugar, lightly packed
  5. 1/4 cup Coconut Oil, melted
  6. 3 tbsp Agave, or honey
  7. 1/4 cup Pure Maple Syrup
  8. 3/4 teaspoon Salt
  9. 1 cup dried cranberries
Instructions
  1. Preheat the oven to 250°F.
  2. Combine the oats, almonds, cranberries, coconut and brown sugar in a large bowl.
  3. In another bowl, whisk together the coconut oil, maple syrup, and salt.
  4. Pour the liquid into the oat mixture while stirring to combine. Mix until the liquid is evenly distributed.
  5. Divide the mixture between two 11x17 inch baking sheets, spreading it out so that it's even. Bake for 1 hour and 15 minutes, swapping the position of the baking sheets in the oven halfway.
  6. Remove from the oven and allow the granola to cool completely.
  7. Transfer to a large airtight container and stir in the raisins. It will keep in an airtight container for at least 2-3 weeks.

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