Crunchy oats, almonds, dried cranberries and miniature chocolate chips make this Cranberry Almond Granola an instant breakfast favorite!
Now that the holidays are behind us it’s time to get back to into a normal routine and back to a healthier, lighter diet. One of my favorite foods has always been oats, I just love adding them to my baked goods and enjoying a steaming bowl for breakfast. When I was pregnant with my daughter I think I ate a bowl of oatmeal almost everyday! My love for oats must have passed on to her, because some mornings all I can get her to eat is dried oats – no not cooked, just dry, straight out of the container – it cracks me up!
Of course my daughter and I love granola, especially this homemade granola. We like to eat it over yogurt, as a cereal and often times just by the handful. One of my favorite things about this recipe is that it doesn’t have any of those hard to pronounce preservatives and you can switch up the mix-ins to fit your tastes. I hope you’ll enjoy it as much as we do, happy baking!
Cranberry Almond Granola
- 1/2 c coconut oil, melted
- 1/2 c maple syrup
- 1 tsp vanilla extract
- 4 c old fashioned oats
- 1 c natural raw almonds, chopped
- 1/2 tsp cinnamon
- 1 c dried cranberries
- 1 c miniature chocolate chips
- Preheat your oven to 350º and line a large rimmed baking sheet with a baking mat or parchment. In a large bowl whisk together the coconut oil, maple syrup and vanilla extract.
- Add the oats, chopped almonds and cinnamon; toss to coat evenly.
- Spread in a single layer on the baking pan and bake for 30-40 minutes, until desired toast is reached; stir the mixture around every 15 minutes or so to ensure an even toast.
- Remove carefully and let cool on the pan completely.
- Add the dried cranberries and chocolate chips and stir to combine. Store in an airtight container.
Recipe adapted from Homemade Granola by Ina Garten