Homemade Granola with Coconut, Dried Cranberries, and Almonds
User Reviews
4.5
6 reviews
Excellent
Homemade Granola with Coconut, Dried Cranberries, and Almonds
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 4 cups rolled oats
- 1/2 cup coconut shredded
- 1/2 cup wheat germ
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 6 tablespoons canola oil
- 1/2 cup honey
- 1/2 cup brown sugar light; firmly packed
- 2 teaspoons vanilla extract pure
- 1 cup almonds regular almonds would be fine too, cinnamon roasted, chopped
- 1 cup dried cranberries
Instructions
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or Silpats.
- In a large bowl, mix the oats, coconut, wheat germ, salt, and cinnamon together. Set aside.
- In a medium bowl, whisk together the oil, honey, brown sugar, and vanilla. The honey and brown sugar will make the mixture thick, but that is ok. Just whisk it really well.
- Pour half of the honey mixture over the oats mixture, in the large bowl. Use your hands to combine them, yes it will be sticky and messy, but oh well, it is fun! When it is well mixed, pour the other half of the honey mixture, and mix with your hands again. Make sure all of the oats are covered.
- Pour the mixture onto the prepared baking sheets. Spread it out evenly. If you like "clumps" in your granola, squeeze together some of the oats. Put the pans in the oven and bake for 10 minutes. (I had one sheet on the top rack and one on the bottom rack). Take the baking sheets out and stir the granola.
- Put the pans back in the oven and bake for 10 more minutes. I switched the pans around so they were getting even top and bottom time:)
- After the ten minutes, take the pans out again and stir. Rotate the pans and bake for 5-7 more minutes.
- Stir in the dried cranberries and almonds. Let the granola cool completely on the baking sheets. Once cooled, package it up or store in an air tight container for about a week.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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