Coconut-Cranberry Granola

I’m on a homemade granola kick! Get the kids in the kitchen to help.

 

Coconut-Cranberry Granola

Makes about 4 ½ cups

 2 ½ cups rolled oats

¼ cup sliced almonds

¼ cup pumpkin seeds

½ cup sweetened shredded coconut

¼ teaspoon kosher salt

1/3 cup agave nectar

1 tablespoon canola oil

1 cup dried cranberries

 

Nonstick cooking spray

 Preheat oven to 300-degrees F. Spray a large baking sheet with nonstick spray. Combine oats, almonds, coconut, salt, agave and canola oil in a large bowl. Toss well and transfer to prepared baking sheet. Bake, stirring occasionally, until golden brown (about 15 to 20 minutes). Remove from oven. Once cool, mix in dried cranberries. Store in an airtight container for up to one week.

 

 Nutrition Information Per ( ½ cup) Serving

Calories: 304 Total Fat: 10 grams Saturated Fat: 3 grams
Carbohydrate: 48 grams Fiber: 5 grams Protein: 6 grams
Sodium: 71 milligrams Cholesterol: 0 milligrams  

 

 

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