Apple Cranberry Cinnamon Granola
Vegetarian, high protein, nut-free, gluten-free, refined sugar-free, vitamin rich
I love making my own granola, because then I know exactly what’s in it and I can mix in the dried fruits I really like to eat. Here is one of my go-to versions for a crunchy, lightly sweetened granola that is perfectly balanced by the tartness of apples and cranberries. Make a large batch and enjoy with the whole family for breakfast, sprinkled over ice cream or just for crunchy snacking!
Apple Cranberry Cinnamon Granola
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023
Ingredients
5 cups rolled oats
1 teaspoon cinnamon
1 teaspoon sea salt
2/3 cup honey
1/3 cup olive oil
1/3 cup coconut oil
1 cup shredded coconut
1 cup sliced almonds
1 cup dried apples
1 cup dried cranberries
Makes 10 cups
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Instructions
1. Heat oven to 300ºF/150ºC. Place oats, cinnamon and salt in a large bowl and toss to combine.
2. Warm honey in a saucepan over medium heat to a slow boil. Whisk and simmer for 5 minutes. Remove from heat, add olive oil, coconut oil and vanilla extract, pour into dry oat mixture, blend until oats are coated.
3. Spread the granola out evenly on the prepared baking sheets. Bake for 45 minutes, stirring once halfway through. Then remove from the oven, add the coconut, and almonds and give the mixture a good stir. Bake for 15 minutes more, until the granola is lightly toasted and golden. Remove from the oven and let cool until granola reaches room temperature.
4. Then stir in the apples and cranberries. Store at room temperature in airtight containers for 1 week or freeze for up to 6 weeks.
Photos by Milkshake Creative
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