By creating this utterly divine Coconut & Cranberry Granola recipe, I seem to have got myself into an awkward situation. You know the kind, when you’ve said something and well you wished you hadn’t. Maybe that’s just me. A silly thing really. Like claiming to have created ‘The Best Homemade Granola‘ last year when in fact I’ve actually done it now but even better. Hmm! Tricky eh!
So, I hope you forgive me for bigging up my latest granola recipe, a rather delicious Coconut & Cranberry Granola. I’m so chuffed with it, it’s everything you’d want from granola. Packed full of oats, pumpkin seeds, sunflower seeds, with delicious dried cranberry and coconut, it really is my new favourite granola.
The great thing about making your own breakfast granola is that you know exactly what’s in it. This recipe is refined sugar free, sweetened only with maple syrup, which I absolutely love. Of course the dried cranberries and coconut flakes add a little sweetness but not too much. I like to serve my granola with regular semi skimmed milk, although I think coconut yogurt would be a rather tasty alternative.
I always store my granola in an air tight Kilner jar. The recipe makes enough to fill a large 2 litre Kilner jar, so you’ll have plenty of granola for the week ahead.
Here’s my Coconut & Cranberry Granola recipe
- 200ml maple syrup
- 50g coconut oil
- pinch of salt
- 300g jumbo rolled oats
- 100g almonds (skin on)
- 100g pumpkin seeds
- 100g sunflower seeds
- 100g dried cranberries
- 50g coconut flakes
- Pre heat the oven to 140ºc Fan and line a large baking sheet with baking parchment.
- Gently heat the maple syrup, coconut oil and salt in a saucepan, until the coconut oil has melted.
- Roughly chop the almonds.
- Put the oats, almonds, pumpkin seeds, sunflower seeds in a large bowl and mix well.
- Pour over the maple syrup and coconut oil mixture, stir well until everything is fully coated.
- Transfer to the baking sheet and press down, so you have a layer about 1cm thick.
- Bake for 40 minutes, stir halfway through then press down again.
- Remove from the oven and allow to cool for 30 minutes, then break up the granola into small clusters and add the cranberries and coconut flakes.
- Store in an airtight jar.
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Do get in touch if you’ve tried the recipe, as I’d love to get your feedback. Either leave a comment below or contact me via Facebook or Twitter.
Until next time.
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