In a blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend leaving it rather chunky.
Warm coconut oil, coconut nectar, cinnamon and salt over low/medium heat in a large saucepan, for about 3 minutes. Remove from heat and stir in vanilla. Then add seeds, nuts and rolled oats and stir to coat.
Spread muesli mixture evenly onto a baking sheet lined with baking paper.
Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries
Allow to cool for about 20 minutes or until hardened. Break apart granola. Store in an airtight container
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