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Cranberry & Toasted Coconut Granola
Dried Cranberries & Toasted Coconut come together in this flavorful Vegan Homemade Granola.
Servings:
5
cups
Author:
Manali Singh
Ingredients
3
cups
rolled oats [not quick oats]
1
teaspoon
cinnamon powder
½
teaspoon
salt
3.5
tablespoons
coconut oil
⅓
cup
maple syrup
1.5
teaspoon
vanilla extract
1
cup
dried cranberries
1
cup
sweetened coconut flakes
toasted
Instructions
Preheat oven to 325 F degrees.
Line a baking sheet with silicon mat or parchment paper. Set aside.
Toast the sweetened coconut flakes on a pan on medium heat till they turn light golden in color, stirring frequently. Set aside.
In a bowl toss together oats, salt and cinnamon powder. Set aside.
In a small pan, heat together maple syrup, coconut oil and vanilla extract.
Heat for 2 minutes till the liquids appear smooth.
Pour wet ingredients into the oats mixture and mix till all the oats are moistened.
Transfer the granola onto the prepared baking sheet.
Bake at 325 F degrees for 30-35 minutes, stirring after every 10 minutes. I baked mine for 32 minutes.
Allow the granola to cool for an hour. It will crisp up as it cools.
Add the dried cranberries and toasted coconut flakes and give a final mix.
Store the granola in an airtight container at room temperature.
Nutrition
Calories:
483
kcal
|
Carbohydrates:
76
g
|
Protein:
6
g
|
Fat:
18
g
|
Saturated Fat:
13
g
|
Sodium:
286
mg
|
Potassium:
295
mg
|
Fiber:
8
g
|
Sugar:
35
g
|
Calcium:
55
mg
|
Iron:
2.4
mg