Homemade cranberry coconut granola is a quick and delicious alternative to the store bought kind. The best part? You can control the sugar and the ingredients when you make your own.
I can always appreciate a good granola.
Having a nut allergy, I have to be very careful and read all the ingredients when I buy granola. And then I’m limited to a really sweet option or only 1-2 flavors which can get old pretty fast. When I make my own granola, the options are endless. I wouldn’t say I’m a control freak, but sometimes it’s nice to have my choices.
Granola sometimes gets a bad rap because it’s a high carb and higher fat food choice. BUT with some portion control and pairing it with a high protein choice (yogurt or cottage cheese), it’s just fine. We have to keep our focus on the overall meal and not so much on the individual components.
Homemade Cranberry Coconut Granola
This granola is super quick to make, 5 min of prep time and 15-20 minutes of baking time, and only 6 ingredients. You could sneak a quick workout in while you’re waiting. And it will make your house smell incredible.
The first time I tried to make this granola, I burnt it. Many other granola recipes had a bake time of 30 minutes. I must have different oats and be at a different altitude (Salt Lake City). 30 minutes was way too long so I cut the time in half, feeling more comfortable adding more time than watching it burn again.
With this cranberry coconut granola, you have the option to just use coconut oil to get the coconut flavor or you can add coconut chips. Either way, make this and add it to your yogurt in the morning.
- 1 cup rolled oats
- 3 tbs coconut oil
- 3 tbs raw honey
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup dried cranberries
- Optional: 1/4 cup shredded coconut
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp nutmeg
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- Mix the oats, pumpkin seeds, sunflower seeds, and spices together in a medium bowl. Set aside.
- In a small microwave safe bowl, add your coconut oil and honey. Microwave until it becomes a liquid. Add the vanilla extract. Mix all together.
- Pour the coconut and honey mixture over the oats and seeds. Mix together.
- Place the granola on half of the the cookie sheet. Use a fork to press it down. Keep it together, don’t spread it out on the sheet.
- Bake for 15-20 min or until oats are a golden brown color.
- Remove from heat, spread out and let sit for 5 minutes. The granola should get hard as it’s cooling.
- Place in a bowl and add the cranberries. Let cool further and eat when ready.
- This would be great in a yogurt parfait!
Until next time! -Atim
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