Tacohuaco

Cranberry granola

Most granola recipes are using a combination of nuts and dried fruits but our favorite is the simplest of all: with just dried cranberries.

Combined with yogurt and fresh berries, makes an awesome breakfast.

Ingredients

Yields 500 g

  • 300¬†g of¬†oats
  • 3¬†g of¬†fine¬†salt
  • 5¬†g of¬†ground¬†cinnamon
  • 80¬†g of¬†melted coconut¬†oil
  • 80¬†g of¬†maple¬†syrup
  • 5¬†g of¬†vanilla¬†extract
  • ¬Ĺ cup of¬†dried cranberries

You will need

  • oven

Directions

  1. Preheat oven to¬†180‚ÄĮ¬įC. Line a¬†baking sheet with parchment¬†paper.
  2. Melt 80 g of coconut oil and let it cool a bit.
  3. In a large bowl, combine 300 g of oats, 3 g of salt, and 5 g of cinnamon. Mix everything.
  4. Pour in the coconut oil, 80 g of maple syrup, and 5 g of vanilla extract. Mix well, until every oat is lightly coated.
  5. Evenly distribute the granola on the baking sheet using a large spoon.
  6. Bake for¬†8¬†minutes, stir, bake for¬†another 5‚Äď8¬†minutes, until golden but not dark.
  7. Let the granola cool completely.
  8. Brake it into pieces, and stir in the dried cranberries.

Notes & tips

Store the granola in an airtight container at room temperature for up to two weeks.