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This Toasted Coconut Granola with almonds and cranberries is the perfect addition to your morning yogurt bowl. This recipe uses simple ingredients like rolled oats, maple syrup, and shredded coconut. It is crunchy, subtly sweet, and absolutely yummy!
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– 3 cups old-fashioned rolled oats – ½ cup sliced almonds – ½ teaspoon ground cinnamon – ⅓ cup maple syrup – ⅓ cup coconut oil melted; or any neutral-flavored oil – 1 cup shredded sweetened coconut – ½ cup dried cranberries
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Preheat oven to 325° F. Line a baking sheet with parchment or a Silpat, set aside.
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In a large bowl, combine rolled oats, sliced almonds, and cinnamon.
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Add the maple syrup and coconut oil. Stir until everything is coated.
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Pour oats onto the center of the prepared sheet tray. Using your hands or a rubber spatula, press the oat mixture into a tight, flattened rectangle.
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Bake for 20 minutes. Remove the pan from the oven. Sprinkle the coconut over the granola.
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Bake for another 10 minutes until golden brown. Sprinkle the dried cranberries over the top.
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