Lemon Cranberry Granola
This Lemon Cranberry Granola tastes citrusy from the lemon zest addition, sweet and tangy from the chewy dried cranberries, and full of crunchy clusters of oats and nuts.
Servings: cups
Ingredients
- 4 cups rolled oats
- 1 cup raw whole almonds
- 1/2 cup raw pumpkin seeds
- 1/2 tsp salt
- Lemon zest, from 2 lemons
- 1/2 cup coconut oil, virgin coconut oil is preferred, melted
- 1/2 cup honey
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 350F/180°C. Line a baking sheet with a baking mat or parchment paper. Set aside.
- In a large mixing bowl, stir in the oats, almonds, pumpkin seeds, salt, lemon zest, coconut oil, honey, coconut sugar, and vanilla extract with a spatula. Mix until the dry ingredients are lightly coated.
- Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake for 20-25 minutes, stirring halfway through, until golden brown.
- Let the granola cool completely undisturbed for clumpy granola or stir occasionally if you do not want clumpy granola. Stir in the dried cranberries. Store granola in an airtight container.
Notes
Keep your batch of granola in an airtight container on the counter or in the pantry for up to one month.
Nutrition
Serving: 1cup | Calories: 571kcal | Carbohydrates: 68g | Protein: 12g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 180mg | Potassium: 379mg | Fiber: 8g | Sugar: 30g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg
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