Print

Almond Cranberry Granola

Almond Cranberry Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 3 cups rolled oats (gluten-free if necessary)
  • 2 cups raw almonds, sliced or slivered preferred
  • 1 tsp cinnamon
  • pinch of sea salt
  • 2 tbsp coconut oil, melted
  • 1/4 cup unsweetened pumpkin puree (applesauce or banana works too)
  • 1/2 cup maple syrup
  • 1 tsp almond extract or vanilla extract if almond not available
  • zest, 1 orange
  • juice, 1/2 orange
  • optional: 1 egg white*
  • 3/4 cup unsweetened dried cranberries
  • 2 large 1 quart jars or 4 small pint jars for storing

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine oats, almonds, cinnamon and sea salt.
  3. Top with coconut oil, pumpkin, maple syrup, extract, orange zest and combine.
  4. Stir in egg white, if using
  5. Spread granola onto a parchment or silicone-lined baking sheet.
  6. Bake for 15 minutes.
  7. Flip granola on tray and bake for another 15 minutes or until granola is slightly browned and crispy.
  8. Turn oven off and open oven door to vent leaving the granola on the tray for 20 minutes to crisp up even more.
  9. Remove from oven and top with dried cranberries.
  10. Allow to cool completely before storing in jars or an airtight container.
  11. Will keep for several months.

*Egg white helps to create crunchy clusters but is completely optional