Crunchy granola makes a great trail mix or a no-cook breakfast backpacking recipe.
Cranberry Maple Granola
- 3 cups Old-Fashioned Oats
- ¼ cup Shredded Coconut Unsweetened
- ¼ tsp fine sea salt
- 1/3 cup pure maple syrup
- ¼ cup coconut oil, melted
- 1 tsp pure vanilla extract
- 1 cup Dried Cranberries
Preheat oven to 250°, line a rimmed baking sheet with parchment paper.
Combine the oats, coconut, and salt in a mixing bowl.
In a small bowl, whisk together maple syrup, oil, and vanilla. Pour the mixture oven the oats and toss all the ingredients until the oats are coated.
Spread the granola on the prepared baking sheet. Do not pack it down. Bake for 30 minutes.
Remove the baking sheet from the oven and stir the granola. Return it to the oven and bake for 30 minutes longer.
Remove the baking sheet again, and stir the cranberries into the granola. Bake for another 15 to 30 minutes (for a total of 75 to 90 minutes baking time) until the oats are golden and fragrant.
Let the granola cool and dry before transferring it to an airtight container. Store it at room temperature for up to one month. To take on trail, pack into snack size bags and seal tightly.
Makes about 4 cups.
The recipe is from The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, on page 135.