Soy-Free Almond Granola
Say goodbye to store-bought granola with this irresistible Soy-Free Almond Granola recipe, packed with wholesome ingredients and natural sweetness! Featuring hearty old-fashioned rolled oats, crunchy slivered almonds, sunflower seeds, and unsweetened shredded coconut, this granola is elevated with a luscious blend of honey, coconut oil, and warm vanilla extract. A hint of cinnamon adds a cozy touch, while dried cranberries lend a burst of tart sweetness. Perfectly toasted and golden brown straight from the oven, this soy-free and dairy-free granola is a versatile breakfast or snack option that pairs beautifully with yogurt, fresh fruit, or simply by the handful. Ready in under an hour and boasting long-lasting freshness, this recipe is a must-try for granola lovers seeking a homemade, preservative-free alternative.
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Slivered almonds
- 0.5 cup Sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Honey
- 0.25 cup Coconut oil
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Dried cranberries
Instructions
Preheat the oven to 325°F (163°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, slivered almonds, sunflower seeds, and shredded coconut. Stir to evenly distribute.
In a small saucepan over low heat, combine the honey and coconut oil. Stir continuously until the coconut oil is melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
Pour the liquid mixture over the dry ingredients, then add the ground cinnamon and salt. Stir well until all the dry ingredients are evenly coated with the honey mixture.
Spread the mixture out onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 25-30 minutes, stirring every 10 minutes to ensure even toasting, until the granola is golden brown and fragrant.
Remove the baking sheet from the oven and allow the granola to cool completely. It will crisp up as it cools.
Once cooled, stir in the dried cranberries.
Transfer to an airtight container for storage. The granola will keep for up to two weeks.
Nutrition Facts
Calories |
3710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.2 g | 261% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 24.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 427.6 g | 155% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 207.8 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2902 mg | 62% | |
*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.
