Nut-Free Cocoa Cranberry Granola
/This is a special easy-to-make, nut-free holiday treat for my whole family and one I enjoy gifting to friends and family. It’s hard not to eat it all right when it comes out of the oven. The cocoa flavor is subtle and the sweetness and saltiness to me hits just the right balance! I also love this granola because it contains a ton of comforting, stress- relieving ingredients just in time for a long winter including oats, cocoa, cinnamon and seeds.
Ingredients
3 cups rolled oats (Bob’s Red Mill makes a gluten-free version)
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup coconut flakes
3 tablespoons hemp hearts
3 tablespoons cocoa powder
1 tablespoon cinnamon
1 teaspoon sea salt
1/2 cup maple syrup
1/4 cup coconut oil
1/4 cup dried cranberries
Instructions
Preheat oven to 300 degrees. Place parchment paper or a silpat on a large baking sheet.
Mix dry ingredients together in a mixing bowl from the oats to the sea salt.
In a separate bowl, blend maple syrup and melted coconut oil. For a lighter version, I used extra virgin olive oil.
Drizzle the liquid mixture over the dry ingredients and mix well.
Spread on prepared baking sheet in one even layer.
Bake 10 minutes and stir. To keep big chunks, don’t overmix otherwise… mix away.
Bake another 10 minutes and remove from oven.
Let cool for 45 minutes and add cranberries.
Store in a tightly-sealed jar for up to a month.
