Deer Valley Granola
Indulge in the wholesome, rustic charm of Deer Valley Granola, a delightful blend of hearty textures and naturally sweet flavors. This homemade granola starts with a base of old-fashioned rolled oats, paired with crunchy almonds, pecans, and sunflower seeds for a satisfying crunch. Shredded unsweetened coconut adds a tropical touch, while real maple syrup and a hint of cinnamon deliver a warm, caramelized sweetness. Baked to golden perfection, this nutritious granola features clusters of toasted goodness, finished with chewy dried cranberries for a vibrant pop of tartness. Ready in under 45 minutes, this easy-to-make granola is the perfect topping for yogurt, a splash of milk, or simply enjoyed by the handful. With its simple ingredients and customizable nature, Deer Valley Granola promises a wholesome snack that’s as versatile as it is delicious.
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Raw almonds, roughly chopped
- 1 cup Raw pecans, roughly chopped
- 1 cup Raw sunflower seeds
- 1 cup Shredded unsweetened coconut
- 1 cup Maple syrup
- 0.5 cup Coconut oil, melted
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Dried cranberries
Instructions
Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the rolled oats, almonds, pecans, sunflower seeds, and shredded coconut. Stir well to evenly distribute the dry ingredients.
In a smaller bowl or measuring cup, whisk together the maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt until fully combined.
Pour the wet mixture over the dry ingredients in the large mixing bowl. Stir thoroughly to ensure all the dry ingredients are evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it lightly with a spatula to create a compact layer for maximum clumpiness.
Bake in the preheated oven for 30-35 minutes, stirring halfway through to ensure even toasting. Keep an eye on the edges to prevent burning.
Remove the granola from the oven and let it cool completely on the baking sheet. As it cools, the granola will crisp up and form clusters.
Once cooled, stir in the dried cranberries for a pop of color and sweetness.
Transfer the granola to an airtight container or jar for storage. Enjoy with yogurt, milk, or as a standalone snack!
Nutrition Facts
Calories |
6000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.0 g | 509% | |
| Saturated Fat | 171.6 g | 858% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 574.4 g | 209% | |
| Dietary Fiber | 85.6 g | 306% | |
| Total Sugars | 330.0 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3482 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
