Ingredients

The following ingredients have 5 Servings
  • 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)

Instruction

  • 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.