Cranberry Coconut Granola
Lightly sweetened and full of toasted coconut, almonds, and pecans, this Cranberry Coconut Granola is a delicious way to start your day.
Granola is definitely not a low-carb food, and it’s often packed with sugar. This Cranberry Coconut Granola has less added sweetener than most other granolas (homemade and store-bought). I used just ¼ cup of pure maple syrup to sweeten the whole 12-serving batch, and it was plenty. Now I’ll have to try making some of my other granola recipes with less sweetener, because I’m sure they’d be just as delicious!
I’ve been enjoying a small bowl of this coconut granola from time to time, without the cranberries. The dried cranberries are a delicious addition, but mostly pure sugar so not a good idea for me at this point. The coconut granola is totally yum, even without the cranberries if you are watching your sugar intake.
I did some nutrition calculations, and as written below (with the cranberries) each ¾ cup serving of this Cranberry Coconut Granola has 44 grams of carbohydrates and 12 grams of sugar. Without the cranberries, one serving has 36 grams of carbs and just 5 grams of sugar. I’ll sometimes sprinkle just about ¼ cup of granola on top of some plain Greek yogurt, for a healthy carb-protein balanced snack.
Whether you’re looking to watch your sugar intake or not, I’m sure you’ll love this Cranberry Coconut Granola. It’s filled with coconut flakes, pecans, and almonds, which become all toasty and amazing as the granola bakes. I used refined coconut oil in my granola, which doesn’t add extra coconut flavor. If you want even more coconut in your granola then you can also use virgin coconut oil which does taste like coconut.
Cranberry Coconut Granola
- 6 cups old-fashioned oats
- 1 cup dried coconut flakes
- ¾ cup chopped pecans
- ½ cup sliced almonds
- ¼ tsp. salt
- 1/3 cup refined coconut oil*
- ¼ cup pure maple syrup
- 1 tsp. vanilla extract
- 1 cup dried cranberries**
- Preheat oven to 250 degrees F.
- In a large bowl, stir together oats, coconut flakes, pecans, almonds, and salt.
- In a microwave-safe liquid measuring cup or bowl, combine the coconut oil and maple syrup. Heat until the coconut oil is mostly melted and then stir to melt completely. (You can skip this step if your coconut oil is already in a liquid state.) Stir in the vanilla extract.
- Pour the maple syrup mixture over the oat mixture and stir to evenly distribute. Spread the granola in an even layer on a rimmed baking sheet. Bake for 45 minutes, stirring every 15 minutes, until lightly golden and crisp. Let granola cool before stirring in the dried cranberries.
- Store in an airtight container in the refrigerator for up to 2 weeks.
**If you are looking for a low-sugar version, omit the cranberries. The coconut granola is delicious even without them!