30 minute Coconut, Cranberry & Almond Granola
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1½ cups rolled oats
  • 1½ cups crisped rice cereal (or sub another puffed cereal or an additional 1½ cups rolled oats)
  • 1 cup unsalted almonds, measured whole then roughly chopped
  • ¾ cup unsweetened shredded coconut
  • ¼ cup ground flaxseed meal (optional)
  • pinch of salt
  • ½ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1 cup dried cranberries
Instructions
  1. Preheat oven to 350 degrees fahrenheit.
  2. Line a large rimmed cookie sheet (12 x 17) or 2 smaller baking sheets with parchment paper and set aside.
  3. In a large mixing bowl, combine all dry ingredients except the dried cranberries and mix to combine.
  4. Pour the maple syrup and vanilla over the dry ingredients and mix gently with a spatula until everything is evenly coated.
  5. Spread the granola evenly onto the parchment lined baking sheet.
  6. Bake for 15 minutes, remove from oven, and toss gently with a spatula.
  7. Return to oven and bake an additional 10 minutes.
  8. Remove from oven and let cool completely. The granola will crisp up as it cools and dries out.
  9. Once cooled, mix in the dried cranberries and store in a glass airtight container for up to 3 weeks (or possibly longer, I wouldn't know because it never lasts that long!)
Recipe by Insightful Bite at https://www.insightfulbite.com/30-minute-coconut-cranberry-almond-granola/