Cranberry Coconut Granola
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
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
For me, there are few aromas as enticing or welcoming as homemade granola baking in the oven—toasted oats and nuts, warm cinnamon, vanilla, honey, and, here, a hint of coconut . . . irresistible. This healthful recipe is packed with wholesome ingredients, comes together easily, and makes a big enough batch to last weeks. Feel free to swap out the almonds and cranberries for your favorite nuts and dried fruit. Enjoy it with yogurt or milk for an ideal breakfast, or sprinkled over roasted fruit with a dollop of unsweetened or naturally sweetened whipped cream for a delicious dessert.—Nicole Sizemore
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.
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.
Nutritional Info Amount Per Serving
- Calories: 179.2
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 56.4 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 5.6 g
- Protein: 4.7 g
Member Reviews
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CD7204509
I have to ask - why do you add salt? With all the other ingredients for flavor, I wouldn't think salt is necessary. When I make oatmeal for breakfast I never use salt, just ground 2 TBSP flax meal, 1 TBSP unsweetened shredded coconut & 1 tsp agave nectar to sweeten & it tastes great. - 5/10/12
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FIFTYAND50
I made this today.... and added golden raisins... substituted chia seeds for the flax seeds...it's is fantastic! I was really suprised at how good it turned out! I used a convection oven..then let it cool ...it's crunchy with lots of textures and flavors... well worth the time and effort! - 9/8/15