This quick and easy Cranberry Coconut Homemade Granola is full of toasty, crunchy oats and almonds lightly sweetened with maple syrup and tossed with coconut, dried cranberries, cinnamon, and vanilla. Great for breakfast or snacking!
Course: Breakfast, Snack
Servings: 16Servings (about 1/2 cup each - recipes makes about 8 cups total)
Author: Michelle | Now Cook This!
4cupsold-fashioned oats (not quick-cook oats)
1(6-ounce) bagslivered almonds (about 1 1/3 cups)
1/2cupmelted coconut oil
1/2cuppure maple syrup
1teaspoonpure vanilla extract
1cupsweetened flaked coconut (or unsweetened)
Preheat the oven to 350°F. Line a large baking sheet with parchment paper (I use a half sheet pan, which is 13x18 inches).
In a large bowl, combine the oats, almonds, cinnamon, and salt. Stir to combine.
In a small bowl, stir together the melted coconut oil, maple syrup, and vanilla extract. Pour this into the oat mixture and stir to combine until all of the oats and almonds are coated.
Spread the mixture out onto the prepared baking sheet.
Bake for about 30 minutes, stirring every 10 minutes, or until the granola is golden brown and smells toasty. Watch it carefully, as it can get too dark and overcooked very quickly. Note: The granola will not be dry when you remove it from the oven. It will dry and crisp up as it cools.
Remove from the oven and cool completely on the pan.
Once cooled, stir in the cranberries and coconut.
To store, cool completely and place in an airtight container. Depending on how fast you eat it, the granola should last for 1 to 2 few weeks. For longer storage, put the granola in the freezer for up to 3 months. Thaw before serving.
Vegetable oil, canola oil, or another neutral-tasting oil can be substituted for the coconut oil.
You can customize your granola by changing up the nuts and dried fruits, using honey instead of maple syrup, or adding other mix-ins such as chocolate chips, white chocolate chips, shelled pumpkin seeds or sunflower seeds, etc.