Cranberry Maple Granola
This cozy cranberry maple granola is packed full of oats, cranberries, maple and vanilla. With just a little sweetness, this granola is perfect for breakfast mixed with a little yogurt.
Equipment
- Baking sheet
- parchment paper
- Wooden or silicone spatula
- Measuring cups and spoons
- Medium sized mixing bowl
Ingredients
- 3 cups rolled oats
- ½ cup sunflower seeds unsalted, no shells
- 1 teaspoon cinnamon ground
- ¼ teaspoon salt
- ½ cup maple syrup use real maple syrup, not imitation maple
- ¼ cup honey
- ¼ cup coconut oil melted
- 1 tablespoon vanilla extract
- ¼ cup flaxseed ground
- 1 cup cranberries dried, like Craisins
Instructions
- Preheat the oven to 350F degrees.
- In a parchment paper lined baking sheet, add the oats and sunflower seeds. Place in the oven and bake toast for 10-15 minutes, stirring every five minutes until toasted brown.
- In a medium mixing bowl add cinnamon, salt, maple syrup, honey, melted coconut oil and vanilla. Mix the mixture with a whisk Pour the wet mixture over the oat mixture; stir well.
- Sprinkle the flax seed over the oats, then add the maple syrup mixture to the pan, gently stiring until all the oats are well mixed into the wet mixture. Spread the mixture out on the pan. Turn off the oven..
- Place the granola back in the oven (now turned off but still warm) for 25-30 minutes until crispy.
- Remove the tray of granola from the oven and sprinkle with the dried cranberries.
- Allow the granola to cool on the baking sheet until room temperature. Break the granola into bite-sized pieces. Store in a container with a lid and enjoy!
Notes
This recipe is really easy to swap out other flavors. Try adding nuts or swapping in other flavors of dried fruit.
Nutrition
Calories: 257kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 53mg | Potassium: 178mg | Fiber: 4g | Sugar: 22g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 1mg