Coconut Cranberry Granola

Coconut Cranberry Granola


  • 3 cups old-fashioned oats
  • 2/3 cup slivered almonds
  • ½ cup dried cranberries
  • 1/3 cup finely chopped brazil nuts
  • 1/3 cup toasted flaxseeds
  • ½ cup Shredded, Unsweetened Coconut
  • ½ cup Flaked Coconut Unsweetened
  • ¾ cup virgin organic coconut oil
  • ½ cup honey
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch fine sea salt


Preheat the oven to 325°.

Heat the oil, honey, cinnamon and nutmeg in a small saucepan over low, until the oil melts. Take off the stove and stir in salt.

Stir the remaining ingredients in a large bowl, drizzle the warm mixture over and toss to coat. Spread evenly on a large rimmed baking sheet. Bake for 30 minutes, stirring every 10 minutes. Take out and let cool, stirring every 5 to 10 minutes, as it will start sticking to the sheet. Once cool pack in a glass container and seal tightly.

Makes about 2 quarts.