Cranberry Almond Granola

Cranberry Almond Granola

From Sally’s Baking Addiction

200 grams (2 and 1/2 cups) old-fashioned rolled oats

140 grams (1 cup) whole almonds (or you could use a combination of whole and sliced)

80 grams (2/3 cup) dried cranberries

1 teaspoon ground cinnamon

pinch of kosher salt (roughly 1/8 teaspoon)

1/4 cup melted coconut oil (I used unrefined for the beautiful coconut flavor)

1/2 cup pure maple syrup

1 teaspoon pure vanilla extract

Preheat your oven to 300℉. Prep a large rimmed baking sheet with parchment paper.

Combine all of the dry ingredients in a large bowl and mix until everything is evenly distributed.

In a separate, smaller heat-proof bowl, melt the coconut oil in the microwave. Once melted, stir in the maple syrup and vanilla extract. Pour the liquid mixture over the dry ingredients and mix with a rubber spatula. It may seem like a lot of liquid, but it will all come together and “shellack” the granola in the oven.

Bake for 30-35 minutes in the oven, taking out to stir every ten minutes or so. You are looking for a golden brown color on the oats, a small hissing sound as you take it out of the oven, and the texture should just begin to change to become more dry and crumbly. Allow to cool completely on the pan