Almond Granola
This almond granola recipe with cranberries and coconut is a delightful breakfast or snack and works great for meal prep. Packed with toasted oats, sliced almonds, and other wholesome ingredients, it’s lightly sweetened with maple syrup for the perfect sweet, tangy and crunchy bite!
Equipment
- mixing bowl
- Parchment lined sheet pan
Ingredients
- 2 cups rolled oats
- ¼ cup wheat germ
- ¼ cup almond flour
- ¾ cup sliced almonds
- ½ cup unsweetened coconut chips or flakes
- ½ teaspoon cinnamon
- 2 tablespoon chia seeds
- pinch of salt
- ¼ cup almond butter
- ¼ cup coconut oil
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup dried cranberries
Instructions
- Preheat the oven to 300 F.
- In a large bowl mix together rolled oats, wheat germ, almond flour, sliced almonds, coconut flakes, chia seeds and a pinch of salt.
- In a small microwave safe dish combine almond butter and coconut oil. Cook in to the microwave in 15-20 second increments until softened and easy to stir. Add in vanilla and almond extract and maple syrup and mix to combine.
- Pour the wet ingredients into the dry ingredients and stir until well combined. Then fold in the dried cranberries.
- Pour your granola onto a parchment lined baking sheet and spread into an even layer, gently pressing down. Bake at 300 degrees for about 30 minutes, gently stirring about halfway through and rotating the pan to ensure an even bake.
- Remove the granola from the oven and allow it to cool completely before serving or storing in an airtight container. Enjoy!
Notes
*The granola must be cooled completely before you store it in the airtight container or else it can get soggy.*
*Do not over-stir the granola if you want to get those delicious crunchy clusters.*
Storage Instructions
Almond granola will stay good for about 3-4 weeks at room temperature in an airtight container. Or about 3-4 months in the fridge.
Tried this recipe?Let us know how it was!