Cranberry maple granola recipe

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  • Yield: 4 cups (460 g)


  • 3 cups (288 g) gluten-free old-fashioned rolled oats
  • ¼ cup (24 g) shredded coconut, optional
  • ¼ teaspoon salt
  • ⅓ cup (80 ml) pure maple syrup
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon Vanilla Extract
  • 1 cup (120 g) dried cranberries
How to Make It
  1. Preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper.
  2. Combine the oats, coconut (if desired), and salt in a large bowl. Mix them together well.
  3. In a small bowl, stir together the maple syrup, oil, and vanilla. Pour the mixture over the oats and toss all of the ingredients together until the oats are coated.
  4. Spread the granola on the prepared baking sheet. Do not pack it down. Bake for 30 minutes.
  5. Remove the baking sheet from the oven and stir the granola. Return it to the oven and bake for 30 minutes longer.
  6. Remove the baking sheet again, and stir the cranberries into the granola. Bake for another 15 to 30 minutes (for a total of 75 to 90 minutes baking time) until the oats are golden and fragrant.
  7. Let the granola cool and dry before transferring it to an airtight container. Store it at room temperature for up to one month.

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