Cranberry Almond Granola Clusters (Printable)

Crunchy clusters of oats, almonds, and cranberries perfect for snacks or yogurt toppings.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 cup sliced almonds
03 - 1/2 cup dried cranberries
04 - 1/4 cup shredded unsweetened coconut (optional)
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

07 - 1/3 cup honey or pure maple syrup
08 - 1/4 cup coconut oil or melted unsalted butter
09 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat the oven to 325°F and line a baking sheet with parchment paper.
02 - Mix oats, almonds, cranberries, coconut (if using), cinnamon, and salt thoroughly in a large bowl.
03 - Gently warm honey (or maple syrup) with coconut oil in a small saucepan over low heat until melted and blended; remove from heat and stir in vanilla extract.
04 - Pour the warm wet mixture over the dry ingredients and stir until all oat clusters and nuts are evenly coated.
05 - Spread the mixture evenly on the prepared baking sheet and press firmly with a spatula to ensure compact clusters.
06 - Bake for 20 to 25 minutes, rotating the pan halfway through, until the clusters turn golden brown and emit a fragrant aroma.
07 - Remove from oven and allow to cool completely on the baking sheet without stirring to maintain cluster integrity.
08 - Once cooled, break into clusters and store in an airtight container for up to two weeks.

# Expert Hacks:

01 -
  • They're genuinely crunchy—not the kind of granola that turns to dust in your yogurt, but clusters that hold their texture.
  • You can make them in less than an hour, and the prep is so simple it almost feels like cheating.
  • That tart-sweet balance from the cranberries keeps you from getting tired of them, unlike most granolas.
02 -
  • If you stir the granola while it's still warm, you'll end up with crumbles instead of clusters—patience and temperature matter here.
  • The honey needs to be warm enough to coat everything, but not so hot that it's actively smoking; low heat is genuinely better.
  • Rotating the pan halfway through baking ensures the edges don't burn while the center stays pale.
03 -
  • Don't use honey straight from the refrigerator—it won't spread evenly, so give it a quick warm-up on the stove.
  • The texture difference between pressing it down and not pressing it down is more dramatic than you'd think; trust the firmness step.

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