Almond Cranberry Granola
This Almond Cranberry Granola is one of those recipes I keep coming back to. It’s simple, reliable, and always hits the spot. Vegan, Gluten Free
Servings: 2.5 cups
Equipment
- 32-Ounces mason jar optional
Ingredients
- 2 cups (160g) rolled oats regular or gluten-free
- 6 Tablespoons (90ml) pure maple syrup
- 4 Tablespoons (60ml) coconut oil or butter melted
- 1 Teaspoon vanilla extract
- a pinch of salt
- 1/2 to 1 cup raw almonds unsalted
- 1/2 cup dries cranberries
Instructions
- Preheat your oven to 325°F /160°C. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and salt until well combined.
- In a large bowl, place the rolled oats. Pour in the wet ingredients and stir well to ensure the oats and nuts are evenly coated.
- Spread the granola mixture evenly onto the prepared baking sheet and gently press it down with a wooden spoon.
- Bake for 15 minutes, remove from the oven, and stir in the almonds. Give the mixture a good mix, then return it to the oven for an additional 15 minutes, or until slightly golden. Be careful — it burns quickly.
- Remove from the oven and allow it to cool completely on the baking sheet — it will continue to crisp up as it cools. Add the dried cranberries once cooled.
- Transfer the granola to an airtight container. It can be stored at room temperature for up to two weeks.
Notes
How can I tell when the granola is done baking?
The granola should have a light golden-brown hue. It will smell toasty and slightly sweet. The granola may still feel slightly soft when you take it out of the oven, but it will crisp up as it cools on the baking sheet.
How should I store granola?
Always let the granola cool to room temperature before storing. Store granola in an airtight container. It should stay fresh for up to two weeks.