Back to School Granola with Cranberries + Coconut
This nut-free granola is a perfect back-to-school mix of spiced crunchy oat clusters, chewy sweet cranberries and tropical shredded coconut! A great addition to any packed lunch or snack for your little one!
Servings: 4 cups
- 3 cups oats
- 1 egg white whisked
- 1/3 cup olive oil
- 1/3 cup honey or maple syrup*
- 2 tbsp chia seeds
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp cardamon
- 1/2 tsp salt
- 1 cup coconut flakes divided
- 1 cup dried cranberries or cherries
Pre-heat oven to 300 degree F. Spray or line baking sheet with tin foil, parchment paper or silicon mat.
In a medium bowl, add the oats, egg white, olive oil, honey, chia seeds, cinnamon, cloves, cardamon, salt and 1/2 cup coconut flakes and mix until all the ingredients are well combined.
Pour oats onto baking sheet and spread evenly.
Bake for 35-40 minutes, stirring every 10 minutes.
Let cool, making sure not to stir once you take the granola out of the oven. Add the remaining coconut flakes and dried cranberries and stir.
Store in air-tight container.
Yield - 4 cups
Storage - 3 weeks in an air-tight container
* I have made this with both honey and maple syrup and actually prefer the darker taste of maple syrup for this time of year. But either are a great option.
**If you don't need this granola to be nut free, you can totally add in 3/4 cup chopped almonds and increase the olive oil to 1/2.
Calories: 744kcal | Carbohydrates: 98g | Protein: 11g | Fat: 38g | Saturated Fat: 16g | Sodium: 318mg | Potassium: 399mg | Fiber: 14g | Sugar: 45g | Vitamin C: 1mg | Calcium: 85mg | Iron: 4mg