Eightyrecipes
Homemade Granola
Rolled oats, almonds and coconut baked low with maple syrup and coconut oil, cooled untouched so it sets into clusters, then finished with dried cranberries.
Ingredients
Dry
- 3 cups old-fashioned rolled oats 270 g
- 1/2 cup whole almonds 70 g
- 1/4 cup shredded coconut 20 g
- 1/2 teaspoon salt 3 g
- 1/2 teaspoon ground cinnamon 1 g
Wet
- 1/3 cup maple syrup 110 g
- 1/4 cup coconut oil, melted 56 g
- 1 teaspoon vanilla extract 5 ml
To finish
- 3/4 cup dried cranberries 100 g
Instructions
- Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, whole almonds, shredded coconut, salt and ground cinnamon.
- In a separate bowl, whisk together the maple syrup, melted coconut oil and vanilla extract.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
- Spread the mixture evenly onto the prepared baking sheet and press down firmly to encourage clusters.
- Bake for 20 to 25 minutes, stirring once halfway through and pressing the layer flat again, until golden brown.
- Remove from the oven and allow to cool completely without stirring, so the clusters set.
- Once fully cooled, break into pieces and stir in the dried cranberries.
Notes
Nutrition values are an estimate based on 12 servings of about half a cup. Press the mixture down firmly before baking and again after the halfway stir, then do not touch it while it cools, as this is what forms the clusters. Add the dried cranberries only once the tray is completely cold.
Nutrition
Nutrition is an estimate, calculated automatically.
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