Preheat the oven to 320°F (160°C). Line a large baking tray (or two medium-size trays) with baking paper. Set aside.
In a large mixing bowl, add all the dry ingredients. Stir vigorously to evenly combine all the ingredients.
In another bowl, add the coconut oil, maple syrup, and ground cinnamon.
Microwave until the coconut oil is melted. Otherwise, add those ingredients into a saucepan and warm under medium heat until the coconut oil is melted.
Pour the liquid ingredients onto the dry ingredients. Stir for about 1 minute to make sure all the ingredients are covered with the liquids.
Transfer the cereals onto the prepared baking tray.
Bake for 25-30 minutes. Make sure you stir the mixture every 5 minutes, especially on the sides of the tray (it cooks faster on the borders)
The cereals are cooked when it is golden, fragrant and crispy.
Remove the tray from the oven and cool entirely in the baking tray. It usually takes 1 hour. You can place the tray next to an open window to cool faster.
The cereals will get crispy and form clusters while cooling down. Stir in the dried cranberry or omit this step if you are on a keto vegan diet.
Store your cereals for up to 3 weeks in the pantry in a glass mason jar.
This recipe makes 18 cups of granola and serves 18 breakfasts. I recommend a regular breakfast serving of 1/3 cup of granola with 1/2 cup of plant-based milk like almond milk or coconut milk.
Keto Vegan Note
Maple syrup contains sugar, and it is not keto-friendly. However, you can replace maple syrup with Monk fruit Sugar-free Syrup. It is sugar-free, vegan and it will add the same sweet flavor to the granola.
Dried fruits contain sugar, don't add the cranberries if you are on a keto vegan diet. You can replace it with dried freeze raspberry if desired for a low-sugar fruit.