Save This golden-baked granola combines toasted almonds, tart dried cranberries, and a touch of honey for a delightful crunch. Rolled oats and cinnamon add warmth and texture, while coconut oil helps achieve a perfect bake. Easy to prepare and bake, it serves well for breakfast or an energizing snack. Customizable with seeds or other dried fruits, it stores well at room temperature for up to two weeks.
Discovering this Cranberry Almond Granola was a happy accident during one of my weekend mornings when I wanted something crunchy yet natural. The aroma of toasted almonds and honey filling the kitchen instantly made it a staple in my breakfast rotation.
I vividly remember the first time I nailed this recipe; unexpected guests arrived and this granola was a quick snack that turned into compliments all around. The combination of textures and flavors was an instant hit.
Ingredients
- Old-fashioned rolled oats: I always reach for these because they crisp up beautifully and give that hearty texture I love
- Sliced almonds: Toasting them brings out a richer flavor and that satisfying crunch
- Dried cranberries: Tart and sweet, they add a lovely pop that cuts through the honey-sweetness
- Honey or maple syrup: Natural sweeteners that coat everything evenly and help it bind
- Coconut oil or vegetable oil: Adds moisture and aids in crisping without weighing it down
- Ground cinnamon & salt: A little warmth and balance that makes all the flavors sing
Instructions
- Get Everything Ready:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper so cleaning is a breeze.
- Mix the Dry Ingredients:
- In a large bowl, whisk together oats, almonds, optional shredded coconut, cinnamon, and salt. You'll start smelling those spicy notes right away.
- Whisk the Wet Ingredients:
- Combine honey, melted coconut or vegetable oil, and vanilla extract until smooth and glossy, it looks like liquid gold.
- Combine and Coat:
- Pour the wet over the dry and stir slowly until every oat and nut is coated, that sticky sheen is the magic.
- Spread and Bake:
- Spread the mixture evenly on your sheet and bake for 25 to 30 minutes, stirring halfway so it browns evenly and fills your kitchen with that nutty aroma.
- Cool and Add Cranberries:
- Once golden and crisp, let it cool completely before folding in the dried cranberries—this keeps them juicy and not toasted.
- Store it Right:
- Keep your granola in an airtight container at room temperature and it'll stay fresh and crunchy for up to two weeks.
Save This granola isn't just breakfast; it once became the comfort food after a big move day. That crunchy sweetness reminded me home isn't just a place, but these small rituals in the kitchen.
Keeping It Fresh
Store your granola in a cool, dry place and use airtight containers to keep that fresh crunch lasting weeks. If you add any seeds or nuts, try toasting them separately to preserve their texture over time.
When You're Missing Something
If you find yourself out of coconut oil, vegetable oil works just fine but coconut adds a subtle depth that complements the almonds beautifully. Similarly, swapping maple syrup for honey works well but shifts the flavor slightly towards caramel notes.
Serving Ideas That Clicked
This granola shines as a topping on yogurt or smoothie bowls but I've also enjoyed it sprinkled over baked apples or mixed into ice cream for added crunch
- Always have extra on hand to sprinkle onto unexpected desserts or snacks
- Try swapping dried cranberries for cherries or blueberries when in season for a fresh twist
- Remember, the key is balancing sweet and tart; a little salt really brings out the flavors
Save Thanks for sharing a moment in my kitchen with this granola recipe. May each crunchy bite brighten your mornings as it has mine.
Common Recipe Questions
- → How do I get the granola extra crunchy?
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Bake the granola until it reaches a golden brown color and stir halfway through baking to ensure even crispness.
- → Can I substitute honey with another sweetener?
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You can use maple syrup as a natural alternative to honey to maintain similar sweetness and moisture.
- → What can I add for extra texture?
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Incorporate pumpkin or sunflower seeds to add more crunch and variety in flavor.
- → Is it necessary to use coconut oil?
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Vegetable oil can be used instead of coconut oil to bind ingredients and help the granola bake evenly.
- → How should I store the granola for freshness?
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Keep the granola in an airtight container at room temperature to preserve its crunch for up to two weeks.
