Coconutty Cranberry-Apple Granola -- 100% Grain Free

This weekend I put together a quick granola to be used to top Greek yogurt with or simply as a snack. I wanted something not too sweet, but with just a hint of sweetness. If you like sweeter granola, just increase the amount of sweetener used. I had a package of unsweetened diced dried apples (by Bob's Red Mill) and they are a bit chewy, similar to raisins. I also added some freeze dried unsweetened cranberries that I picked up at Trader Joes. They can be softened slightly if desired by soaking for a few minutes in water before added to the granola mixture. I used unsweetened applesauce as the base for the "goo" that helped coat the fruits, nuts, seeds and coconut as well as adhere the sweetener, cinnamon and maple flavor to everything. It turned out great. To substitute for the oats typically used in most granola mixtures, I used large flakes of unsweetened coconut (by Bob's Red Mill) instead. I began by baking the granola mixture after pressing it in a 9 x 13" baking pan to help it stick together a bit as it toasted and then allowed it to cool a bit before transferring to a cookie sheet (I broke it up a bit and spread it out to allow it to bake, crisp up and toast a bit more. This helped create a mixture of coated seeds and nuts along with some small granola clusters. I enjoyed it sprinkled atop of Greek yogurt yesterday, allowing me to "chew my breakfast". It's very simple to put together and you can use your favorite combination of nuts, seeds, fruits, etc. I snapped a few photos for you to see below as well as the super easy recipe. Enjoy!

Coconutty Cranberry-Apple Granola -- Grain Free

Ingredients:

2 cups unsweetened coconut flakes (large flakes)
1 cup sliced almonds
1/2 cup pepitas (shelled pumpkin seeds)
1/2 cup sunflower seeds
1/2 cup walnuts, broken into pieces
1/4 cup chia seeds
1/2 cup diced dried apples, unsweetened
1/2 cup freeze dried cranberries, unsweetened, optional
2 tablespoons butter
2 tablespoons coconut oil
1/3 cup unsweetened applesauce (or 1 small container from a 6-pack)
1/4 cup PLUS 2 tablespoons Swerve confectioners style sweetener (or other granular sweetener)
1/2 - 1 teaspoon ground Ceylon cinnamon (or regular cinnamon)
Dash Celtic sea salt
1 teaspoon pure vanilla extract
1 teaspoon natural maple flavor, optional
1 to 2 tablespoons additional Swerve or other granular type sweetener, optional

Directions:

In a large bowl, combine coconut flakes, almonds, pepitas, sunflower seeds, walnuts, chia seeds, diced apples and cranberries. In a small sauce pan or skillet, melt butter and coconut oil over low-medium heat; stir in applesauce, sweetener, cinnamon and salt. Bring mixture to a boil; remove from heat and stir in vanilla and maple flavor. Pour mixture over coconut and nut mixture and mix thoroughly until everything is evenly coated.

Line a 9 x 13" baking pan with foil or parchment paper and lightly spray with cooking spray (or use non-stick foil). Spread moistened granola mixture in pan and press down firmly with a rubber spatula.

Bake at 325 degrees F for 15 minutes; reduce heat to 300 degrees F and bake an additional 15 minutes until light golden brown. Cool about 10 minutes; carefully slide "block of granola" to a parchment or foil lined cookie sheet. Using a spatula or large spoon, break into pieces (leaving some larger chunks) and spread out on cookie sheet; return to 300 degree F oven and bake an additional 15-20 minutes until golden brown (to complete drying out and crisping). If desired sprinkle hot granola with additional sweetener. Cool completely and store covered in an airtight container. Yields 6 to 7 cups granola.

Note: Granular sweetener can be powdered in a small "Magic Bullet-type" blender or other small blender for a few seconds to make a confectioners style sweetener. If a softer cranberry is desired, briefly soak/reconstitute cranberries in a small amount of water for 3-5 minutes and drain. If a sweeter granola is desired, increase amount of sweetener to liquid mixture before combining with dry mixture.