- 3 cup old fashioned oats
- 3/4 cup pistachios, roughly chopped
- 1/2 cup almonds, finely chopped
- 1/3 cup light brown sugar
- pinch kosher salt
- 1/2 cup coconut oil
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp agave nectar
- 1/2 cup flaked coconut
- 2 tbsp candied ginger, finely chopped
- 2 tbsp dried cranberries
Preheat oven to 325 degrees.
In a large mixing bowl, combine the oats, nuts, brown sugar and salt. Stir gently to combine.
Melt coconut oil in small saucepan over low heat. Add 1 tbsp maple syrup, 1 tsp vanilla extract and 1 tbsp agave nectar. Remove from heat, pour over oat mixture and stir gently with spatula to coat well.
Line a flat baking sheet with parchment paper, Spread the oat mixture out as flat as possible. Do it in 2 batches if necessary (the granola won’t crisp properly if you have too much on one tray). Bake 30 minutes. Remove from ove and sprinkle with flaked coconut, bake 5 more minutes.
Remove from over and immediately add the candied ginger and cranberries to the tray, using a spatula to lightly work them in. Let granola cool completely before storing.
This recipe makes about 3 cups of granola. I estimate about 1/2 cup per serving size.
Serving: 0.5cup | Calories: 589kcal | Carbohydrates: 59g | Protein: 11g | Fat: 37g | Saturated Fat: 21g | Trans Fat: 1g | Sodium: 10mg | Potassium: 433mg | Fiber: 8g | Sugar: 25g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 3mg