Cranberry Coconut Granola

I am constantly changing up my breakfast routine. One week its these mouthwatering muffins the next its toast with peanut butter and chia jam and then all of a sudden I’m into a big bowl of fruit topped with yogurt and granola. I’ve been working on finding the perfect granola recipe for awhile now and it wasn’t until recently that I realized I had been doing it all wrong. BUT, I’m happy to share that I finally got it right and it is so right! This stuff has been flying out of the house and I can’t decide if I like it more on top of creamy yogurt or plain as a mid-day snack. Either way, its delicious.

Cranberry Coconut Granola:

Prep it:
– 2 cups rolled oats
– 1/2 cup coconut oil
– 1/2 cup raw almonds
– 1/2 cup raw cashews
– 1/2 cup dried cranberries
– 1/3 cup rasins
– 1/3 cup dried coconut
– 1/3 cup honey
– 1/4 cup sunflower seeds
– 1 tablespoon cinnamon
– pinch of salt

Make it:
– Pre-heat oven to 300 degrees.
– In a saucepan warm coconut oil until melted.
– In a mixing bowl, combine oats, nuts, cinnamon, honey and salt. Add in melted coconut oil.
– Mix to make sure all ingredients are evenly coated.
– Spread across a lined baking sheet and bake for 30 minutes, stirring half way through.
– Once done pull from oven and add dried fruit and coconut. Mix again and spread evenly. Let cool for 1 hour.
– Store in an air tight container and enjoy!

Enjoy!

Cheers,
Laura