Crunchy Coconut Cranberry Granola

I was looking for some new breakfast dish, as I got a little tired of warm oatmeals, millet or quinoa breakfasts recently. I felt like something cool in the morning: plain yogurt with fresh fruit was good for a start, but it needed some hearty crunchiness. I went to try homemade granola. I never made it before, I only knew the ready made ones from the supermarket. They didn't tickle my fancy. 

Now this is my first homemade granola. I would have never thought what difference it makes. It is so much better when it is freshly made. Just the fragrance of it is so convincing that I will never ever buy ready made muesli again.

It's so easy and fast to make. I am usually well equipped with all sorts of grains, nuts, seeds and dried fruit. For the granola, I had all the ingredients at home and decided to give it a go with coconut and cranberries. It gives you lots of opportunities to mix in whatever you fancy: e.g rolled spelt, various other dried fruit, any nuts you like.

2 cups rolled oats
1/4 cup wheat bran
1/4 cup desiccated coconut
1/2 cup chopped almonds

1 tablespoon coconut oil
1 tablespoon vegetable oil

2 tablespoons maple syrup
2 tablespoons honey (or agave syrup for a vegan version)
1/2 teaspoon vanilla extract

1/4 cup dried cranberries
1/4 dried apricots, chopped
Preheat oven to 180C. In bowl, combine oats, wheat bran, coconut and almonds. Spread the mixture onto baking sheet and bake for 8 minutes in preheated oven until lightly toasted. Transfer back to a bowl and let cool.
In a saucepan combine coconut oil, vegetable oil maple syrup and honey. Cook over medium heat until it comes to a boil. Keep stirring. Boil for a couple of minutes. hen add the vanilla extract. Pour the syrup over the oat mixture in the bowl and stir until evenly coated.
Spread the mixture onto a baking sheet and bake for another 8 minutes, or until fragrant. Let cool, then stir in the dried fruit.
Store in airtight container at room temperature.

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