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Crunchy Sunflower Cranberry Granola

  • 3 cups of old fashioned rolled oats (if you are GF, get certified gluten free oats)
  • 3/4 cup sunflower seeds, almonds, pumpkin seeds (or other nut/seed) *optional
  • 3/4 cup dried cranberries (or other dried fruit) * optional
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 6 Tbl maple syrup
  • 3/4 tsp sea salt
  • 4 Tbl canola oil (or melted coconut oil)

Prep Time

Preheat oven to 250 degrees. Add dry ingredients in a bowl: oats, cinnamon, sea salt, sunflower seeds, dried cranberries. Whisk together canola oil (or melted coconut oil), maple syrup and vanilla extract. Gently fold the liquid mixture into the oat mixture. Spread mixture evenly on a baking sheet (2) lined with parchment paper. Cook for 50 minutes (check periodically, but don’t stir).

When granola has cooled completely, use your hands to gently break up the granola. Store in an airtight container for up to 2 weeks.

As with all of my recipes, feel free to add in/subtract ingredients and increase/decrease ingredients. (ex. maybe you would like both sunflower seeds and almonds)

** This makes a great breakfast when paired with some organic greek yogurt and fresh fruit.