Cranberry Coconut Almond Granola

I’m sure top on everyone’s New Year’s resolution is to lose weight. I know it’s mine. All diet gurus state the importance of starting the day with a good breakfast and here’s my recipe for really, really good granola.

This was the first time I’ve made granola with coconut and it really makes a big difference in flavor and texture. Make sure to use flaked coconut and NOT desiccated coconut. In Manila the brand Franklin Baker tender fresh flaked coconut is widely available in major supermarkets.

The original recipe used a combination of honey and maple syrup. I didn’t have maple syrup on hand and used all honey and it turned out great.

This is the brand of flaked coconut I used. It’s available in Unimart for P71.50 a bag.

You can also use this brand of dried cranberries from Thailand.

I added some cinnamon but it’s optional.

Bring the honey, butter, orange juice and orange zest to a boil and simmer until slightly thickened.

Pour the warmed honey into the oat, almond and coconut mixture.

Mix well.

Bake until golden brown. Remove from the oven and add the dried cranberries.

I really liked this recipe because of the addition of the coconut which gives the crunchy granola some chewy bits. The presence of the salt also cuts down on the sweetness and gives great flavor contrast.

I gave it to some friends for Christmas and they loved it! It was specially good as a snack eaten straight or with milk or yogurt for breakfast. I have to warn you it’s extremely addicting to munch on.

Cranberry Coconut Almond Granola
adapted from “Gale Gand’s Brunch!” via Erza Pound Cake

1 cup honey (use 3/4 cup if less sweetness is desired)
1/4 cup fresh orange juice
zest of 1/2 an orange
1 tsp cinnamon (optional)
3 tablespoons unsalted butter
1 teaspoon almond or vanilla extract
4 cups old-fashioned rolled oats
3/4 cup shredded or flaked coconut (sweetened or unsweetened)
1 cup almonds, sliced or chopped
1 teaspoon sea salt
1 cup dried cranberries

1. Heat the oven to 325 degrees F. Line a baking sheet with parchment paper or Silpat®.

2. In a medium saucepan combine the honey, orange juice, orange zest, butter and almond extract. Bring to a boil over medium heat. (Don’t let the mixture boil over.) Reduce heat and simmer for 5 minutes, stirring often, until the mixture thickens a little.

3. Mix the oats, coconut, almonds, and sea salt in a large bowl.

4. Pour the hot honey mixture over the oat mixture. Stir to coat thoroughly, and spread evenly on the baking sheet.

5. Bake for 25-30 minutes, stirring occasionally, until golden brown. Remove from the oven and add the dried cranberries.  Let it cool completely before transferring to an airtight container.

Storage: The granola will keep in an airtight container at room temperature for up to 2 weeks.