I have had so many friends ask for recipes and cooking tips and keep thinking how helpful it would be if I would just write down the recipes... so here it goes. A few friends have asked for granola recipes and this is one of my favorites! It's adapted from my favorite chef, Giada DeLaurentiis' recipe for Cranberry Nut Granola - I've just made my own tweaks to make it work for my family.
Healthy Crunchy Cranberry Granola
- Makes approximately 4 to 6 servings and takes about 45 minutes to make it (it's worth it, trust me:))
- Refined sugar free, gluten free, dairy free & vegan
Ingredients
- 1/2 cup sunflower seeds
- coconut oil cooking spray
- 1/3 cup real maple syrup (do not try using aunt jemimah!)
- 2/3 cup coconut sugar (aka coconut crystals)
- 1/2 cup unsweetened cranberry juice (do not use sweetened or it will mess with the flavor)
- 1 1/2 teaspoons ground cinnamon
- 2 1/4 cups old fashioned rolled oats
- 1 cup chopped almonds
- 1/4 teaspoon fine sea salt
- 1/4 cup dried cranberries (or more if you prefer)
Directions
Preheat the oven to 350 degrees.
Spread the almonds and sunflower seeds on a baking sheet. Bake for about 8 minutes until lightly toasted. Set aside to cool.
Reduce the oven temperature to 325 degrees. Spray a baking sheet with coconut oil spray. Set that aside.
In a small saucepan, combine maple syrup, coconut sugar, cranberry juice, cinnamon and sea salt over medium heat. Cook, stirring constantly, until sugar has dissolved and everything is blended together.
In a medium bowl, mix together the oats, almonds, and sunflower seeds.
Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.
Spread the almonds and sunflower seeds on a baking sheet. Bake for about 8 minutes until lightly toasted. Set aside to cool.
Reduce the oven temperature to 325 degrees. Spray a baking sheet with coconut oil spray. Set that aside.
In a small saucepan, combine maple syrup, coconut sugar, cranberry juice, cinnamon and sea salt over medium heat. Cook, stirring constantly, until sugar has dissolved and everything is blended together.
In a medium bowl, mix together the oats, almonds, and sunflower seeds.
Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.
crunchy cranberry granola served over whole milk yogurt with chia seeds on top!
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