Coconut Almond Cranberry Granola
Ingredients
- ⅓ cup coconut oil
- ½ cup maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
- 3 cups rolled oats
- 1 cup almonds
- ½ cup walnuts or other nut of choice
- 1 cup raw pepitas (hulled pumpkin seeds)
- 1 cup unsweetened coconut flakes
- ¼ cup sesame seeds
- ¼ cup hemp hearts
- ¼ cup flax seeds, ground
- 1 cup dried cranberries or other dried fruit of your choice
Instructions
- Preheat oven to 350˚ F. Melt coconut oil over low heat in a small saucepan. Add maple syrup to coconut oil; remove from heat and add salt, vanilla and almond extracts.
- In a large bowl, combine oats, nuts, seeds, and coconut and stir to combine.
- Pour coconut oil mixture over the dry mixture and stir with wooden spoon thoroughly to make sure the coconut oil mixture coats all the dry ingredients.
- Spread evenly on a large baking sheet, and place in oven for about 15-25 minutes, until golden brown. I usually give it a stir about halfway through to make sure it browns evenly. When finished baking, remove from oven and let granola cool completely on the pan.
- Once it has cooled, break it up with a spatula, and stir in dried fruit. Transfer to a sealed container for storage at room temperature.