Vegan coconut cranberry granola
This recipe for vegan coconut cranberry granola is one of my favourites. Granola is a staple for us and we keep it in our house at all times. I eat it religiously every Sunday morning before my long runs, along with some fruit and coconut yogurt. Homemade granola is a huge money saver, it’s healthier than most of the store-bought stuff, and the recipe is pretty much a blank slate for your creativity.
Vegan Coconut Cranberry Granola
Pre-heat oven to 325 degrees F.
In a bowl combine:
- 3 c. oats (rolled are best, you can see from the photos that I used quick oats today – the store was out of rolled oats)
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
- 1 1/2 cups dried cranberries (or raisins, or dates, or whatever your heart desires)
- 1 cup chopped nuts (optional)
In saucepan combine:
- 1/4 cup maple syrup
- 2/3 cup brown sugar (or coconut palm sugar, or white sugar, etc.)
- 1/3 cup orange juice (or any other juice that’s lying around the house)
- 1 teaspoon cinnamon (more if you are really crazy about cinnamon)
- 1 Tablespoon vegan butter or coconut oil. (Or skip this part if you don’t like adding oil)
Mix oats, coconut shreds, salt and nuts (if including) in a large bowl.
In separate saucepan, mix maple syrup, brown sugar, orange juice, cinnamon and butter. Place on medium heat and cook until sugar has dissolved and liquid is bubbling.
Add wet ingredients to dry ingredients and mix until oats are well coated with the liquid mixture.
Spread granola on baking sheet lined with parchment paper or a silpat and bake at 325 degrees F. for 20 minutes.
Remove baking sheet from oven and reduce heat to 300 degrees. Add dried cranberries to mixture and stir. Return sheet to oven.Bake for 15 minutes at 300 or until lightly browned.
Allow to cool completely before storing (the granola won’t be crunchy when it first comes out of the oven – that will happen after it’s totally cooled.
I’ve made many different versions of this recipe. I’ve used coconut palm sugar instead of brown sugar, white sugar when I had neither, and at times just maple syrup (or skipped the maple syrup altogether). I’ve used everything from lychee to apple juice (I like passion fruit juice the best). It works with any kind of nuts, and pretty much any type of dried fruit.
Let your imagination (and whatever you happen to have in your pantry) be your guide!