White Chocolate Cranberry Granola
Gluten-free and Dairy-free granola recipe and full of fall flavors and perfect to serve over your smoothie breakfast bowl or yogurt.
Servings: 12
Ingredients
- 2 1/2 Cup Gluten-free rolled oats
- 1/2 Cup Slivered Almonds
- 1/2 Cup Chopped Pecans
- 1 Tbsp Chia Seeds
- 1 Tsp Nutmeg
- 1 Tsp Cinnamon
- 3 Tbsp Pure Maple Syrup
- 2 Tsp Vanilla Extract
- 2 Tbsp Coconut Oil melted
- 1/2 Cup White Chocolate Chips (dairy free if necessary)
- 1/2 Cup Dried Cranberries
Instructions
- Preheat to 325 F and prepare a baking sheet with parchment paper.
- In a mixing bowl, stir together the oats, cinnamon, nutmeg, almonds, pecans, and chia seeds.
- In another bowl, stir together the coconut oil, maple syrup, and vanilla. Add the wet to the dry and mix until combined. Don't add the White chocolate chips just yet.
- Spread the mixture evenly onto the baking sheet and cook for 30-35 minutes, stirring every 10 minutes.
- Watch the granola carefully and remove if it starts to burn. Let cool completely. The granola will harden as it cools.
- Finally, add the White chocolate chips to the entire mixture and mix together. Store in a container.
Notes
- Use a baking sheet with parchment paper.
- Even though I use coconut oil, this does not taste of coconuts. If you like coconuts, add some shavings.
- Allow the granola to cool before adding the chocolate chips.
- Press down the pre-cooked granola with a spatula to create a uniform layer. This helps with the formation of lovely, crunchy little clumps!
- As the granola cools on the baking sheet, it continues to form clusters and hardens just a bit, so be sure not to wait until your granola has really browned to pull it out of the oven.
Nutrition
Calories: 218kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 148mg | Fiber: 3g | Sugar: 11g | Calcium: 53mg | Iron: 1.1mg