Homemade Vanilla Granola with Cranberries
This Homemade Vanilla Granola with Cranberries offers a delightful mix of crunchy oats, sweet dried cranberries, and a hint of pure organic vanilla bean, making it a wholesome and satisfying treat. Perfect as a topping for yogurt, smoothie bowls, or enjoyed on its own, this granola brings a touch of natural sweetness to your day!
Equipment
- Digital Food Scale
- Small Pot
- Mixing Bowl
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 298 grams rolled oats
- 142 grams raw walnuts
- 57 grams sunflower seeds
- 1 teaspoon ground vanilla bean
- 113 grams coconut oil
- 127 grams raw honey
- 57 grams cane sugar
- 44 grams maple syrup
- ½ teaspoon fine sea salt
- 170 grams dried cranberries
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the oats, sunflower seeds, walnuts and ground vanilla bean. Set aside.
- In a small saucepan, add the coconut oil, honey, cane sugar, maple syrup, and salt.
- Cook on medium/high heat until everything is combined. Remove from heat and add in the sea salt. Stir to combine completely.
- Pour the sugar mixture over the oats and stir to combine completely until the oat mixture is completely coated.
- Transfer to the prepared baking sheet and spread out as evenly as possible.
- Bake for 20 minutes, remove from the oven and stir to rotate granola. Bake again for 20 to 25 minutes or until golden brown. Let cool completely on the baking sheet.
- Once cool, break up into your desired size clusters and add granola and cranberries to a large bowl. Mix to combine completely.
- Store in an airtight container in the pantry for up to 1 month. Or you can also store in a freezer safe container for up to 3 months for longer storage.
Video
Notes
Tips
- Always use a digital food scale for the best results. It's also quick and easy when you use a scale!
- Use certified gluten-free oats if you are gluten free.
- Stirring the granola half way through baking is essential to ensure it bakes evenly and doesn't burn. Moving the outer granola in an the inner granola out will ensure everything is uniform and you have crispy granola throughout.
- Make sure to bake granola until it's golden brown. Don't be afraid to bake a few extra minutes if needed as all ovens are a bit different.
- Allow granola to cool completely before storing, this will ensure it's not soft.
- Store in an airtight container in the pantry for up to 1 month.
- Vegan — You can use agave or corn syrup in place of honey if you want to make this vegan.
- Gluten Free — Make sure to use gluten free oats.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 287kcalCarbohydrates: 35gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 75mgPotassium: 145mgFiber: 3gSugar: 20gVitamin A: 4IUVitamin C: 0.2mgCalcium: 26mgIron: 1mg
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