Homemade Granola
This homemade granola bakes up into golden, crunchy clusters with maple syrup, coconut and dried cranberries, and it's just as good as a brunch spread as it is jarred up for gifting.
Servings 12 servings
Calories 207kcal
Ingredients
- 3 cups old-fashioned rolled oats
- ½ cup whole almonds
- ¼ cup shredded coconut
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅓ cup maple syrup
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- ¾ cup dried cranberries
Instructions
- Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, almonds, shredded coconut, salt and cinnamon.3 cups old-fashioned rolled oats, ½ cup whole almonds, ¼ cup shredded coconut, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In a separate bowl, whisk together the maple syrup, melted coconut oil and vanilla extract.⅓ cup maple syrup, ¼ cup coconut oil, 1 teaspoon 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, pressing down lightly to encourage clusters.
- Bake for 20-25 minutes, stirring once halfway through, until golden brown.
- Remove from the oven and let cool completely without stirring so clusters form.
- Once fully cooled, break up any large clumps. Stir in the dried cranberries.¾ cup dried cranberries
Notes
Store in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate up to 1 month. This granola also freezes well for up to 3 months.
To gift, portion into jars with a ribbon or tag — it holds up well for a few weeks, so it's an easy make-ahead for holiday gifting.
Nutrition
Serving: 0.5cup | Calories: 207kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 104mg | Potassium: 148mg | Fiber: 3g | Sugar: 12g | Vitamin A: 0.3IU | Vitamin C: 0.03mg | Calcium: 38mg | Iron: 1mg
