Soy-Free Kind Almond Coconut Granola
Elevate your morning routine with this Soy-Free Kind Almond Coconut Granola, a wholesome blend of crunchy almonds, nutty pumpkin and sunflower seeds, and sweet shredded coconut, perfectly complemented by a touch of vanilla and cinnamon spice. With maple syrup as a natural sweetener and coconut oil for a smooth, rich texture, this granola is baked to golden perfection for irresistible crispiness. Dried cranberries add a pop of tart sweetness, making this homemade granola a nourishing and allergy-friendly option for soy-free diets. Ready in under 40 minutes, it’s an ideal topping for yogurt, smoothie bowls, or enjoyed as a snack straight from the jar. Perfect for meal prep, this granola stays fresh for two weeks, keeping your pantry stocked with a guilt-free treat packed with heart-healthy oats and nutrient-dense seeds.
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Raw almonds
- 1 cup Unsweetened shredded coconut
- 1 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Dried cranberries
Instructions
Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) and line a large baking sheet with parchment paper.
In a large bowl, combine the rolled oats, raw almonds, shredded coconut, pumpkin seeds, and sunflower seeds. Stir well to combine.
In a small saucepan over low heat, combine the maple syrup and coconut oil. Stir until the coconut oil is melted.
Remove the saucepan from heat and stir in the pure vanilla extract, ground cinnamon, and salt.
Pour the wet ingredients over the dry ingredients in the bowl. Mix well to ensure all the dry ingredients are evenly coated.
Spread the granola mixture evenly on the prepared baking sheet, pressing it down slightly with a spatula.
Bake in the preheated oven for 25-30 minutes, stirring once halfway through baking. The granola is done when it is golden brown and fragrant.
Remove the granola from the oven and allow it to cool completely on the baking sheet. It will crisp up as it cools.
Once the granola is cool, stir in the dried cranberries.
Store the granola in an airtight container at room temperature for up to 2 weeks. Enjoy!
Nutrition Facts
Calories |
4665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.4 g | 390% | |
| Saturated Fat | 118.7 g | 594% | |
| Polyunsaturated Fat | 70.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 414.7 g | 151% | |
| Dietary Fiber | 80.2 g | 286% | |
| Total Sugars | 175.2 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 4210 mg | 90% | |
*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.
