The Best Granola

The Best Granola

One Year: White Chocolate, Fresh Cranberry, and Cream Cheese Scones.
Two years ago: Marbled Banana Walnut Loaf.

The Best Granola
Makes about 3 cups
3 tbsp coconut oil, heated slightly (so it’s melted)
3 tbsp maple syrup
1/2 tsp vietnamese cinnamon
1/2 tsp ceylon cinnamon
1/4 tsp ground ginger
1/4 tsp salt pinch of ground star anise
2 cups rolled oats
1/4 cup coconut shavings (not flakes)
2 tbsp sliced almonds
2 tbsp pepitas
1/4 cup dried cranberries

Preheat oven to 300 degrees Fahrenheit. Spray a baking sheet with cooking spray and line with parchment paper. Set aside. In a large bowl, combine coconut oil, maple syrup, both cinnamons, ginger, salt, and star anise. Stir in oats, ensuring that they are evenly coated. Transfer to baking sheet and bake for 30 minutes, redistributing oats halfway through to ensure even toasting. Meanwhile, toast coconut shavings and sliced almonds in a large saucepan on low heat until lightly browned and aromatic. Let oats cool completely on baking sheet. Stir in toasted coconut and almonds, pepitas, and cranberries. Serve. Store in airtight container for up to two weeks.


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  1. Dan

    I just finished this granola today and it grew on me over time. At first the blend of spices took a while to get used to. Every morning I found myself using it and becoming addicted to the star anise and cinnamon favors that were layered in with juicy dried cranberries.


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