Description
This cranberry almond granola is naturally sweetened with maple syrup! Perfect for topping yogurt or enjoying as a snack or wholesome treat.
Ingredients
Units
Scale
- 3 cups rolled oats
- 1/4 cup whole wheat flour
- 1/4 cup chia seeds
- 1/4 tsp salt
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1 teaspoon almond extract
- 3/4 cup sliced almonds
- 3/4 cup dried cranberries
Instructions
- Prep. Preheat oven to 300 degrees. Line a baking sheet with a silicone baking mat or aluminum foil.
- Mix dry ingredients. In a large mixing bowl, combine oats, flour, chia seeds, salt, almonds, and, cranberries.
- Melt coconut oil and maple. In a small pot, combine coconut oil and maple syrup and heat over low-medium heat, stirring until completely liquid and combined. Remove from heat and stir in almond extract.
- Combine. Pour the coconut oil-maple syrup mixture over the dry ingredients and stir until everything is evenly coated.
- Bake. Spread granola evenly across the prepared baking sheet. Bake at 300 degrees for 35 minutes, stirring very gently halfway through.
- Cool. Once granola is slightly browned and the oats feel crisped up, remove from oven and allow to cool for 15 minutes. Break into pieces and transfer to a bowl.
Notes
- Clusters. To get granola clusters, don't stir much while the granola is baking. Just a light stir halfway through to keep everything baking evenly. When granola is done, don't touch it! Allow it to cool completely first, so the clusters set. Then break into clusters!
- Storage instructions. Store granola in an airtight container and enjoy within 2 weeks. Freeze for up to three months.
- Prep Time: 20
- Cook Time: 35
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: About 1/4 cup
- Calories: 256
- Sugar: 12.5 g
- Sodium: 41.1 mg
- Fat: 12 g
- Carbohydrates: 30.8 g
- Fiber: 4.6 g
- Protein: 4.7 g
- Cholesterol: 0 mg
