American 35 min

Coconut Almond Granola

Name: Coconut Almond Granola
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 cups rolled oats; 1 cup sliced almonds; 1 cup unsweetened coconut flakes; ¼ cup pumpkin seeds; ¼ cup sunflower seeds; ⅓ cup coconut oil, melted; ⅓ cup pure maple syrup; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; ½ teaspoon salt; ½ cup dried cranberries or raisins (added after baking)

vegetarianvegangluten-freebreakfastmeal-prephealthy

Ingredientsfor 2

360

Cal

Protein

42g

Carbs

18g

Fat

13 cups rolled oats
21 cup sliced almonds
31 cup unsweetened coconut flakes
4¼ cup pumpkin seeds
5¼ cup sunflower seeds
6⅓ cup coconut oil, melted
7⅓ cup pure maple syrup
81 teaspoon vanilla extract
91 teaspoon cinnamon
10½ teaspoon salt
11½ cup dried cranberries or raisins (added after baking)

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Instructions

1
Preheat oven to 325°F. Line a large baking sheet with parchment paper.
2
Mix oats, almonds, coconut flakes, pumpkin seeds, and sunflower seeds in a large bowl. Whisk together melted coconut oil, maple syrup, vanilla, cinnamon, and salt. Pour over the oat mixture and toss until every grain is evenly coated.
3
Spread on the prepared baking sheet in a thin, even layer — thinner is better for crunchier granola. Do not stir at all during baking. Bake at 325°F for 30–35 minutes until deep golden brown. The granola will still feel soft and slightly sticky while warm — it crisps completely as it cools.
4
Cool completely on the pan without disturbing. Breaking it up after it's fully cool creates those satisfying large granola clusters. Once cooled, stir in dried cranberries. Store in an airtight container at room temperature up to 3 weeks.