Crunchy Homemade Almond, Cranberry & Coconut Oil Granola
The yummiest and best Crunchy Homemade Almond, Cranberry & Coconut Oil Granola recipe!
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Servings: 12 serves
Calories: 483kcal
Equipment
- Microwave or Thermomix
- Oven
Ingredients
- 1 cup almonds
- ⅓ cup (70g) coconut oil melted
- ⅓ cup (65g) brown sugar packed
- ¼ cup (85g) honey
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tbs vanilla extract or vanilla essence
- 4 cups (360g) rolled oats not instant oats!
- ½ cup dried cranberries or other dried fruit
Instructions
Conventional Method
- Preheat oven to 150 degrees celsius. Grease and line a 30X20cm slice tray with baking paper.
- Chop almonds roughly and place into a large bowl. Add the rolled oats to the almonds and set aside.
- Place the coconut oil and honey into a microwavable safe bowl. Heat for 30 seconds.
- Add the brown sugar and stir to combine. Heat for a further 30 seconds.
- Add the cinnamon, salt and vanilla and stir.
- Pour the liquid over the rolled oats and almonds and stir to combine.
- Place the granola mixture into the prepared tin and bake for 25 - 30 minutes or until lightly golden brown.
- During the cooking time, remove the mixture every 10 minutes and stir well.
- With 5 minutes cooking time remaining, add the dried cranberries and stir to combine.
- Remove the granola from the oven and set aside to cool completely. As it sets, it will harden up. Once completely cooled, break the granola into clusters.
Thermomix Method
- Preheat oven to 150 degrees celsius (fan-forced). Grease and line a 30X20cm slice tray with baking paper.
- Place the almonds into the TM bowl and press Turbo 3 times. Remove the almonds and set aside in a separate bowl.
- Add the melted coconut oil, brown sugar and honey to the TM bowl and mix for 2 minutes, 100 degrees, Speed 2. Scrape down the sides of the bowl and repeat for a further 2 minutes, 100 degrees, Speed 2.
- Add the cinnamon, salt, vanilla, almonds and rolled oats and mix for 20-30 seconds on Reverse, Speed 2.
- Place the granola mixture into the prepared tin and bake for 25-30 minutes or until lightly golden brown.
- During the cooking time, remove the mixture every 10 minutes and stir well.
- With 5 minutes cooking time remaining, add the dried cranberries and stir to combine.
- Remove the granola from the oven and set aside to cool completely. As it sets, it will harden up. Once completely cooled, break the granola into clusters.
Video
Notes
RECIPE NOTES & TIPS
- almonds – I recommend using whole raw or roasted almonds for this recipe as flaked almonds brown too quickly during the baking time.
- coconut oil – melted. If you live in a cooler climate, your coconut oil may solidify in the pantry. Place it into the microwave over low heat to melt before using.
- brown sugar – you can use either light (normal) or dark dark brown sugar for this recipe.
- honey – if you can’t access honey you can substitute it for maple syrup, golden syrup or rice malt syrup (all will have slightly different flavours).
- cinnamon – choose ground cinnamon from the supermarket.
- salt – this counteracts the sweetness of the sugar, giving the granola the perfect flavour.
- vanilla extract, or vanilla essence
- rolled oats – this recipe is not recommended for instant oats. The rolled oats help the granola to set in clusters.
- dried cranberries or other dried fruit – substitute with any of your favourite dried fruit.
Nutrition
Calories: 483kcal | Carbohydrates: 71g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Sodium: 56mg | Potassium: 378mg | Fiber: 10g | Sugar: 15g | Calcium: 79mg | Iron: 3.9mg