I found the recipe I’m sharing today by chance. I was looking through a feature post on the Javelin Warrior’s Cooking w/ Luv and stumbled across The Cilantropist. The name was too much and I had to check out the site. I love a witty food pun. I was on the hunt for a fantastic recipe to send to my Foodie Pen Pal. When I found this granola recipe, I knew it would be perfect.
Then, when Maddie from Thriftary offered to have me guest post it was serendipity. This granola has Maddie’s name written all over it. This granola is delicious and full of flavor, not to mention healthy. I’m loving it with some Greek or vanilla yogurt.
Coconut Cranberry Granola
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Ingredients
- 3 1/2 cups rolled oats
- 1 cup shredded unsweetened coconut {I used sweetened and everything was fine}
- 1/4 cup sesame seeds
- 1/3 cup flax seeds {I used golden}
- 1 cup dried cranberries
- 1 teaspoon cinnamon
- 1/4 teaspoon all-spice
- 1 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1/2 cup honey
Instructions
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Preheat oven to 300 degrees F. Line 2 cookie sheets with parchment paper or Sil-Pats.
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In a large bowl, combine rolled oats, coconut, sesame seeds, flax seeds, cranberries, cinnamon, all-spice, and salt. Mix well to combine and coat ingredients with spices.
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In a separate microwave safe bowl, add honey and oil. Microwave for 30 seconds and then stir. Repeat this process until everything is warm. Whisk to combine, then pour over the dry ingredients. Mix well so that everything is well coated with honey and oil.
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Pour half of the mixture onto each cookie sheet and spread evenly into a single layer.
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Bake for 30 minutes. Remove from oven and let cool. Break granola into pieces and enjoy!
