Dried Cranberries & Toasted Coconut come together in this flavorful Vegan Homemade Granola.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 5 cups
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 3 cups rolled oats [not quick oats]
  • 1 teaspoon cinnamon powder
  • ½ teaspoon salt
  • 3.5 tablespoons coconut oil
  • ⅓ cup maple syrup
  • 1.5 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 1 cup sweetened coconut flakes (toasted)

Method

  1. Preheat oven to 325 F degrees.
  2. Line a baking sheet with silicon mat or parchment paper. Set aside.
  3. Toast the sweetened coconut flakes on a pan on medium heat till they turn light golden in color, stirring frequently. Set aside.
  4. In a bowl toss together oats, salt and cinnamon powder. Set aside.
  5. In a small pan, heat together maple syrup, coconut oil and vanilla extract.
  6. Heat for 2 minutes till the liquids appear smooth.
  7. Pour wet ingredients into the oats mixture and mix till all the oats are moistened.
  8. Transfer the granola onto the prepared baking sheet.
  9. Bake at 325 F degrees for 30-35 minutes, stirring after every 10 minutes. I baked mine for 32 minutes.
  10. Allow the granola to cool for an hour. It will crisp up as it cools.
  11. Add the dried cranberries and toasted coconut flakes and give a final mix.
  12. Store the granola in an airtight container at room temperature.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.