Becca and I stumbled across this recipe when we were hunting for a dairy free cheesecake (an oxymoron, I know...but it wasn't half bad) . For the life of me I can't find the link to the original recipe, but we've messed with it slightly anyway!
Three "C" Granola
2 C old fashioned oats
3/4 C shredded, unsweetened coconut flakes
1/2 C chopped almonds
1/2 C dried cranberries (to add after baking)
2 Tbsp Chia seeds
1 tsp cinnamon
1/4 tsp kosher salt
4 Tbsp melted coconut oil
1/2 C pure maple syrup (the thicker, the better - DON'T skimp on this)
1 tsp vanilla extract
Preheat oven to 300 F and line a large baking sheet with parchment paper or foil.
Combine oats, almonds, coconut, cinnamon and salt in a large bowl.
In a separate bowl whisk together coconut oil, maple syrup, vanilla, and chia seeds.
Pour wet mixture into dry mixture and thoroughly combine (this is easiest to do with your hands with a pair of latex gloves) '
Spread out on to the lined baking sheet and make 20-30 minutes, stirring every 10, until the granola is golden and crisp. Remove from the oven and stir in cranberries. Store in an airtight container for up to a week.
This is a really fun recipe to mess with - I've added dried apricots, raisins, walnuts, pecans, flax seed, sunflower seeds, etc. Experiment with it, the base is so good it's hard to screw it up!