Coconut Cranberry Almond Granola

Cranberry Coconut Almond Granola is a delightful blend of rolled oats, dried cranberries, shredded coconut, and sliced almonds, baked to golden perfection.

Cranberry Coconut Almond Granola is a delightful homemade granola that combines the natural sweetness of dried cranberries, the rich flavor of coconut, and the nutty goodness of sliced almonds. This healthy breakfast or snack option is perfect for anyone looking to start their day with energy or enjoy a handy, wholesome treat anytime. With simple ingredients and easy preparation, this granola recipe is a go-to for those who appreciate nutritious food.

The Origins of Granola

Granola has a fascinating history that dates back to the late 19th century. It was originally developed as a health food by Dr. James Caleb Jackson, a nutritionist and the director of the Jackson Sanitarium in New York. Dr. Jackson’s creation, initially called “Granula,” was made from graham flour and was intended to promote healthy eating. Later, Dr. John Harvey Kellogg, a well-known figure in the health food movement, adapted Jackson’s recipe, creating his version, also named “Granula,” which eventually became known as “granola” to avoid legal issues.

Granola gained popularity in the 1960s and 1970s as part of the natural foods movement, becoming a staple for health-conscious individuals and outdoor enthusiasts. Today, granola is enjoyed worldwide in various forms, often combined with yogurt, milk, or as a topping for smoothie bowls.

Health Benefits and Customization

This Cranberry Coconut Almond Granola is packed with nutrients. Rolled oats provide a good source of fiber, which aids in digestion and helps keep you feeling full longer. Sliced almonds add a satisfying crunch and are rich in healthy fats, protein, and vitamin E. Dried cranberries bring a natural sweetness and are high in antioxidants. Shredded coconut adds a tropical twist while providing healthy fats.

One of the best things about homemade granola is its versatility. You can customize this recipe to suit your taste preferences. You can also experiment with nuts, seeds, or dried fruits to create your unique granola blend. Adding ingredients like pumpkin seeds, chia seeds, or flaxseeds can further boost the nutritional profile.

Making the Granola

To make this Cranberry Coconut Almond Granola, preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper. Combine rolled oats, sliced almonds, shredded coconut, ground cinnamon, and salt in a large mixing bowl. Whisk together melted coconut oil, honey, and vanilla extract separately. Pour the wet ingredients over the dry ingredients and stir until evenly coated.

Spread the mixture on the prepared baking sheet and bake for 25 minutes. Once the granola is golden brown and crispy, remove it from the oven and stir in the dried cranberries. Allow the granola to cool completely on the baking sheet, where it will become crunchier as it cools.

Store your homemade granola in an airtight container at room temperature for up to two weeks. Enjoy it with yogurt or milk or as a topping for smoothie bowls. This Cranberry Coconut Almond Granola is a delicious and healthy option to make your mornings brighter and your snacks more satisfying.

Incorporate this granola into your diet for a nutritious boost, and enjoy the delightful combination of flavors and textures that make it a favorite among healthy breakfast and snack options.

Ingredients

• 0.75 cups rolled oats

• 0.25 cup sliced almonds

• 0.25 cup dried cranberries

• 0.25 cup shredded coconut

• 0.06 cup coconut oil

• 0.06 cup honey

• 0.25 teaspoon vanilla extract

• 0.12 teaspoon ground cinnamon

• 0.06 teaspoon salt

Directions

1. Preheat the Oven:
   Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.

2. Mix the Dry Ingredients:
   Combine the rolled oats, sliced almonds, shredded coconut, ground cinnamon, and salt in a large mixing bowl.

3. Melt the Coconut Oil:
   Melt the coconut oil in a small saucepan over low heat until it becomes liquid. Alternatively, you can microwave the coconut oil in a microwave-safe bowl at 15-second intervals until melted.

4. Combine the Wet Ingredients:
   Whisk together the melted coconut oil, honey or maple syrup, and vanilla extract in a separate bowl until well combined.

5. Combine Wet and Dry Ingredients:
   Pour the wet ingredients over the dry ingredients. Mix until the wet mixture thoroughly coats all the dry ingredients.

6. Bake the Granola:
   Spread the granola mixture evenly on the prepared baking sheet. Bake for 25 minutes until the granola is golden brown and crispy.

7. Add the Dried Cranberries:
   Remove the granola from the oven and immediately stir in the dried cranberries. Let the granola cool completely on the baking sheet. As it cools, it will become crunchier.

8. Store the Granola:
   Once the granola is completely cool, transfer it to an airtight container. Store at room temperature for up to two weeks.

Recipe Video

Notes

Serving Suggestions: Enjoy this granola with yogurt, milk, or as a topping for smoothie bowls. It’s also a delicious snack on its own.