Spiced Cranberry- Almond Granola
This is a perfect fall or winter granola and also works nicely as a smoothie bowl topping.
Servings: 16 servings
Ingredients
- 1/2 cup coconut oil, or vegan margarine, melted
- 1/2 cup maple syrup, or simple syrup
- 1 tsp vanilla extract, optional
- 2-3 tsp pumpkin pie spice
- 4 cups rolled oats
- 1/3 cup whole grain flour
- 1/4 cup flaxseed, ground
- 1/2 cup sunflower seeds
- 1/2 cup almonds, slivered
- 1/2 cup coconut
- 1/2 cup dried cranberries
- 1/2 cup dried apricots, chopped
Instructions
- Preheat the oven to 350°F.
- In a small bowl, stir together the coconut oil, maple syrup, and vanilla. Stir in the pumpkin pie spice.
- On a large rimmed baking sheet, combine the oats, flour, flaxseed, sunflower seeds, almonds, and coconut. Toss to mix.
- Drizzle the coconut oil–syrup mixture over the oat mixture and toss to combine. Sprinkle with cold water, as needed, to fully moisten. Press the granola onto the baking sheet so it sticks together. Bake for 30 minutes.
- Remove from the oven and break the granola into chunks. Stir in the cranberries and apricots. Bake for
- 5 minutes more. Cool and store in airtight bags or containers.
Nutrition
Calories: 274kcal | Carbohydrates: 31g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 98mg | Fiber: 5g | Sugar: 12g | Vitamin A: 50IU | Calcium: 40mg | Iron: 3.2mg
