Servings: 8
Calories: 589kcal
Ingredients
- 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
- 1/2 cup flaked coconut
- 2 tbsp candied ginger, finely chopped
- 2 tbsp dried cranberries (optional)
Instructions
- 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 and 1 tsp vanilla extract to the melted oil . Remove from heat, pour over oat mixture and stir gently with spatula to coat well.
- Line a flat baking sheet with parchment paper, Spread half the oat mixture out as flat as possible. You will be baking in 2 batches or use two trays and rotate halfway through baking (the granola won't crisp properly if you have too much on one tray). Bake 25-30 minutes until golden. Remove from oven and sprinkle with flaked coconut, bake 5 more minutes. NOTE: I do not recommend using your convection setting for granola. I have torched too many batches in very little time.
- Remove from oven and immediately add the candied ginger and cranberries (if using) to the tray, using a spatula to lightly work them in. Re-spread into a flat layer to cool. Slide your parchment paper off the baking tray, place a new piece of parchment and repeat with 2nd half of batch. Let granola cool completely before storing.
Notes
This recipe makes about 3 cups of granola. I estimate about 1/2 cup per serving size.
Nutrition
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
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