Cranberry Coconut Granola

Ingredients

• 6 cups old-fashioned oats
• 1 cup dried coconut flakes
• 3/4 cup chopped pecans
• 1/2 cup sliced almonds
• 1/4 tsp. salt
• 1/3 cup refined coconut oil*
• 1/4 cup pure maple syrup
• 1 tsp. vanilla extract
• 1 cup dried cranberries**

Instructions

1. 1

   Preheat oven to 250 degrees F.

2. 2

   In a large bowl, stir together oats, coconut flakes, pecans, almonds, and salt.

3. 3

   In a microwave-safe liquid measuring cup or bowl, combine the coconut oil and maple syrup. Heat until the coconut oil is mostly melted and then stir to melt completely. (You can skip this step if your coconut oil is already in a liquid state.) Stir in the vanilla extract.

4. 4

   Pour the maple syrup mixture over the oat mixture and stir to evenly distribute. Spread the granola in an even layer on a rimmed baking sheet. Bake for 45 minutes, stirring every 15 minutes, until lightly golden and crisp. Let granola cool before stirring in the dried cranberries.

5. 5

   Store in an airtight container in the refrigerator for up to 2 weeks.