8 Serves
55 Mins
Preheat your oven to 150°C and line a large baking sheet with parchment paper.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
21 µg / 400 µgCalcium
110 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
133 mg / 420 mgPhosphorus
290 mg / 1,250 mgPotassium
375 mg / 4,700 mgSodium
150 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
7 g / 28 gSugar
11 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 gIn a large mixing bowl, combine the rolled oats, almonds, cranberries, cinnamon, and salt.
Add the maple syrup, melted coconut oil, and vanilla extract to the dry mixture, stirring thoroughly until all oats are evenly coated.
Spread the granola mixture in an even layer onto the prepared baking sheet.
Bake for 45 minutes, stirring the granola every 15 minutes to ensure even browning.
Remove from the oven and allow the granola to cool completely on the baking sheet before serving or storing.
25
g95
g20
g
Yemeni
