Cranberry Coconut GranolaSubmitted by: GUEST_CHEF
IntroductionFor me, there are few aromas as enticing or welcoming as homemade granola baking in the oven! For me, there are few aromas as enticing or welcoming as homemade granola baking in the oven!
5 cups old-fashioned rolled oats
1 cup wheat germ
1/2 cup flaxseed meal (ground flaxseeds)
1 cup unsweetened shredded coconut
1/2 cup raw pumpkin seeds
1/2 cup raw almonds
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
1/2 cup extra virgin, unrefined coconut oil
1/2 cup raw honey (or 1/4 cup raw honey plus 1/4 cup maple syrup)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup boiling water
1/2 cup dried cranberries
1. Preheat the oven to 300°F. In a large bowl, mix together the oats, wheat germ, flaxseed meal, shredded coconut, pumpkin seeds, almonds, cinnamon, and salt.
2. In a small bowl, mix together the coconut oil, honey (or honey and maple syrup), vanilla extract, almond extract, and boiling water. Whisk until ingredients are well combined.
3. Pour the wet ingredients over the dry mixture and stir until all the dry ingredients are evenly coated. Spread the mixture onto one large (or two small) rimmed baking sheet(s) and bake for 30 to 45 minutes, stirring every 15 minutes, until toasted and golden. Cool completely, then stir in cranberries. Store the granola at room temperature in an airtight container for up to 3 weeks.
Reprinted with permission from Green Market Baking Book © 2011 by Laura C. Martin. Recipe by Nicole Sizemore.
Serving Size: makes 24 (1/3 cup) servings
Number of Servings: 24
Recipe submitted by SparkPeople user GUEST_CHEF.