Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup Diamond of California Pecan Halves
- 1/2 cup Diamond of California Whole Almonds
- 1/2 cup sunflower seeds
- 1/4 cup unsweetened shredded coconut
- 2 tsp kosher salt
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup unsulphured molasses
- 3 tbsp light brown sugar lightly packed
- 1 tsp vanilla
- 1 cup dried cranberries
The Steps
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Combine the first seven ingredients together in a large bowl.
- In a microwave-safe bowl combine maple syrup, coconut oil, and molasses. Microwave for about one minute. Remove from the microwave and mix with a spatula until all the ingredients are melted and smooth. Gently stir in the brown sugar and the vanilla. Pour over the oat mixture and mix until well moistened.
- Spread onto the baking sheet and bake for 30 minutes, stirring after 15 minutes. Remove from oven and let cool to room temperature for at least an hour or more without stirring. If you don’t stir you will have nice big clumps of granola goodness. (my favorite!) I like to let mine cool overnight on the tray so it crisps up really well.
Once cooled, stir in the dried cranberries. Store in an airtight container.
RECIPE CONTRIBUTED BY THE BEACH HOUSE KITCHEN