Description
A deliciously crunchy granola perfect for breakfast or snacks.
Ingredients
Scale
- 3 cups old-fashioned oats
- 3/4 cup sliced almonds
- 1/4 cup + 2 tablespoons honey
- 1/3 cup melted coconut oil
- 1/4 cup + 2 tablespoons light brown sugar (lightly packed)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup toasted coconut flakes
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 325°F. Line a large sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, add oats and sliced almonds.
- In a separate bowl, add honey, melted coconut oil, brown sugar, vanilla, and salt. Microwave in 20-second bursts until easy to stir. Whisk until combined.
- Pour the honey mixture over the oat mixture. Stir with a wooden spoon until oats are well and evenly coated.
- Spread granola in a flat, even layer on the sheet pan. Bake for 21 minutes, stirring every 7 minutes. After each stir, re-spread into a flat, even layer.
- Remove from the oven. It may seem soft, but it will harden as it cools. Let the granola cool completely at room temperature (about 2–3 hours).
- Once cooled, stir in the toasted coconut flakes and dried cranberries.
- (Optional) Transfer cooled granola to a large freezer bag. Press out the air, seal, and freeze. Enjoy straight from the freezer; no need to thaw (it’s SO good and crunchy!).
Notes
- This granola can be stored in an airtight container for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg