Cranberry Coconut Granola
Try this Cranberry Coconut Granola recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tsp vanilla extract
- 1 cup maple syrup
- 1 tsp cinnamon powder
- 1/8 sp salt
- 1 1/2 cups sweetened coconut flakes
- 1 cup almonds chopped
- 5 cups old fashioned oats
- 1 - 1 1/2 cups sweetened dried cranberries
- 1 tbsp coconut extract
- 1/2 cup coconut oil or vegetable oil ( i used canola oil)
- Carbohydrate 417.514340179619 g
- Cholesterol 0 mg
- Fat 122.738010192638 g
- Fiber 66.4981008788888 g
- Protein 77.5135100611039 g
- Saturated Fat 53.4107200623481 g
- Serving Size 1 1 recipe (728g)
- Sodium 396.508000318614 mg
- Sugar 351.016239300731 g
- Trans Fat 7.97674300903417 g
- Calories 3008 calories
Preheat oven to 300ºF.In a big bowl, mix oats, almonds, 1 cup coconut flakes. Stir and add cinnamon powder, salt.In another bowl, mix coconut extract, vanilla extract, oil and maple syrup, and add to the dry mix.Stir everything until everything is wet and fully coated with the wet mix.In a large lined baking sheet, place the mixture by spreading it evenly. Bake at 300ºF for 45-50 minutes by stirring it every 15 minutes until it's all golden.Let it rest and cool to room temperature. Mix the remaining coconut and cranberries and stir.Once completely cooled, store in an airtight jar.
