I have been my homemade Gingerbread Granola all through the holidays. And last week Delaney made a request for a Vanilla Cranberry Granola to change it up. I thought it was a great idea so I developed a really easy recipe for a more healthy granola that can be eaten every day.
Delaney loves adding bananas, strawberries, blueberries, blackberries or any other fruit we have in the house to his granola. So, making a simple vanilla granola that would be delicious with any additional fruit was the way to go. I added cranberries so this vanilla granola would be just as amazing on it's own, but feel free to add your own fresh fruit as well! Find the recipe for this amazing, easy, homemade, Vanilla Cranberry Granola below.
Cranberry Vanilla Granola
Makes 7 cups
347 grams (3 1/2 cups) organic rolled oats
1 teaspoon organic ground vanilla bean
113 grams organic cane sugar
113 grams organic coconut toil
1/2 cup water
39 grams (2 tablespoons) organic light corn syrup
½ teaspoon fine sea salt
191 grams (1 1/2 cup) organic dried cranberries
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a large mixing bowl, add the oats and vanilla bean and whisk together. Set aside.
In a small saucepan, add the cane sugar, coconut oil, water, and corn syrup. Cook on medium/high heat until everything is combined. Remove from heat and add in the sea salt. Stir to combine completely. Pour the sugar mixture over the oat mixture and fold to combine and completely coat the oats.
Transfer to the prepared baking sheet and spread out as evenly as possible. Bake for 20 minutes, remove from the oven and stir to rotate granola. Bake again for 20 minutes or until golden brown. Let cool completely on the baking sheet.
Once cool, add granola and cranberries to a large mixing bowl. Mix to combine completely.
Store in an airtight container for up to 1 month.
Gluten Free – Use gluten free oats.
Sea Level – Bake at 325°F for 25 minutes, remove from oven and stir to rotate granola. Bake again for 25 minutes or until golden brown.