Toasted Coconut and Honey Almond Granola

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Cranberries, dried

• Breakfast Foods

  • 3 cups Oatmeal, old fashioned

• Condiments

  • 6 tbsp Honey

• Baking & Spices

  • 6 tbsp Brown sugar
  • 1 Pinch Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Nuts & Seeds

  • 3/4 cup Almonds
  • 1/2 cup Coconut, Flaked

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 325 degrees F.
• Combine the oats and slivered almonds and set aside.
• In a medium-sized bowl, combine the honey (measure exactly - dont overfill the measuring spoons), coconut oil (measure exactly when its melted and not in the hardened state), brown sugar (measured lightly packed), vanilla extract, and salt.
• Microwave mixture for 15 seconds and stir until well combined.
• Pour the honey mixture into the oat and almond mixture and stir until well combined.
• Add in the flaked coconut.
• Spread the granola evenly onto a parchment lined baking sheet.
• Bake for 20-30 minutes (depending on the heat of your oven) making sure to flip and stir the granola around every 6-8 minutes.
• Remove and allow the granola to harden and set up. (It may be soft and not very granola-like, but it hardens as it dries out so be careful to not over-cook it). Mine generally takes about 22 minutes and the coconut is a light brown color.
• Once the granola is hardened, stir in the dried cranberries.