Delicious Crunchy Chocolate Cranberry Granola
3 cup gluten free old fashioned rolled oats
1 ½ cup chopped walnuts
1 ½ cup unsweetened coconut flakes
¼ cup coconut oil
2/3 cup agave nectar
1 egg white
¼ cup brewed espresso or strong coffee
1 tsp. vanilla extract
1 tsp. ground cinnamon
¼ cup unsweetened Dutch coco powder
¼ tsp. kosher salt
1 ½ cup dried cranberries
1/3 cup banana chips, chopped
¼ cup dairy, nut, soy free mini chocolate chips
DirectionsTotal Time: 55 min
Prep. Time: 10 min
Cook Time: 45 min
Preheat oven to 300°.
Add oats, walnuts and coconut flakes to a large mixing bowl.
In a small bowl whisk together coconut oil, agave nectar, egg white, cooled brewed espresso, vanilla, cinnamon, coco powder and salt.
Pour agave coco mixture over oat mixture in large bowl, use spatula to combine well.
Spread mixture out onto a baking sheet and place in oven for 40-45 minutes, remove baking sheet from oven every 10 minutes use spatula to stir mixture, until granola is evenly toasted brown. Remove from heat allow to cool 15 minutes then stir in cranberries, banana chips and chocolate chips.
Store cooled granola in airtight container in the refrigerator and it lasts a couple of weeks. Enjoy granola alone as snack, with ice cold milk or your favorite yogurt and berries!