Granola with Coconut and Cranberries
This easy Granola with Coconut and Cranberries is made with rolled oats, coconut flakes, sunflower and hemp seeds, dried cranberries, and maple syrup. Lightly sweet, crunchy, and ready in 20 minutes. It's perfect for breakfast, yogurt, or an easy snack.
Equipment
- Baking sheet
- large mixing spoon
- large mixing bowl
- small mixing bowl
Ingredients
- 4 cups old fashioned rolled oats
- ¼ cup coconut flakes
- ¼ cup dried cranberries
- ¼ cup hemp seeds
- ¼ cup sunflower seeds
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325℉. Line a large baking sheet with parchment paper.
- In a large bowl, combine rolled oats, coconut flakes, dried cranberries, sunflower and hemp seeds.
- In a small mixing bowl, combine maple syrup, melted coconut oil, and vanilla extract.
- Add wet ingredients to dry ingredients. Stir until the oat mixture is evenly coated.
- Spread the granola evenly onto the prepared baking sheet.
- Bake for 10 minutes. Stir, then return to the oven and bake for another 10 minutes, or until lightly golden.
- Allow the granola to cool completely before transferring to a storage container. It will continue to crisp as it cools.
Notes
Storage
Store completely cooled granola in an airtight container at room temperature for up to 1 month.
Nutrition
Serving: 14gCalories: 237kcalCarbohydrates: 27gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 3mgPotassium: 136mgFiber: 3gSugar: 9gVitamin A: 20IUVitamin C: 0.1mgCalcium: 32mgIron: 2mg
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