Maple Vanilla Coconut Almond Granola
  • 4 cups old-fashioned rolled oats
  • 1 cup whole, raw, unsalted almonds
  • ½ tsp. sea salt
  • ½ cup coconut oil, melted & cooled
  • ½ cup pure maple syrup, (*note - you can use honey or agave)
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup unsweetened large coconut flakes
  • ½ cup dried fruit, I used cranberries
  1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  2. Toss the oats, almonds and salt together in a large bowl. Add the coconut oil, honey, vanilla and almond extracts. Stir until all ingredients are coated.
  3. Spread the granola mixture evenly onto the prepared baking sheet and bake for 21-23 minutes but set your timer to 12 minutes because halfway through the baking, you will remove the granola from the oven, and stir in the coconut flakes and dried cranberries. Continue baking until lightly golden brown.
  4. Remove the granola from the oven and allow to cool completely on the baking sheet before breaking it into pieces.
  5. Store the granola in an airtight container at room temperature for 1-2 weeks.