Crunchy, coconutty, cranberry, and full of almond goodness, this recipe for Vanilla Cranberry Coconut Granola with Almonds is a fantastic option for breakfast or a yummy snack. And it's both gluten-free and easy to make.
I love making granola. It's one of those things that I tend to make all the time. You can eat it for breakfast, as a snack, or even use it as a dessert topping on things like baked apples.
And this recipe has always been a client favorite with a hint of vanilla, bits of coconut, dried cranberries, and whole almonds. It's crunchy like granola should be with oats that have been toasted to perfection and sweet but not too sweet with a bit of tartness. Yummy!
So if you have never made homemade granola before this recipe will change your life. Well, maybe not your life, but your entire view on granola and how ridiculously easy it is to make.
Not to mention, one of the best parts about homemade granola is that it is so much better for you than store bought with no added preservatives and fillers. Plus cheap to make and down right delicious.
You only need a handful of ingredients to make this amazing granola. Just open your pantry and I bet you already have a lot of them on hand that are just waiting to be used.
- Old Fashioned Oats- Quick oats will not work as well for this recipe.
- Almonds- I used whole almonds, but you can use chopped almonds as well.
- Coconut Flakes- You need unsweetened coconut flakes or pieces.
- Dried Cranberries
- Brown Sugar- You can also use coconut sugar.
- Agave & Maple Syrup- You can use just agave alone if you don't have any maple syrup. Yet, I don't suggest using only maple syrup without any added agave.
- Unrefined Coconut Oil- If you want a milder coconut flavor use refined coconut oil instead.
- Vanilla Extract
- Sea Salt
How to Make Vanilla Cranberry Coconut Granola with Almonds
Making granola is so easy that you'll wonder why you've been buying it all these years!
To begin, you start by mixing together the old fashioned oats, unsweetened coconut flakes, and almonds in a large bowl. Then you heat the coconut oil along with the brown sugar, agave, and maple syrup in a small saucepan at a low temperature just until the brown sugar is fully dissolved. Next, you add the salt and vanilla to the pan and mix well. Now, you pour the syrup over the oats and toss well making sure that everything is evenly coated.
Now it's time to bake the granola!
To bake, you will spread the granola out onto a baking sheet lined with parchment paper or a silicone mat and bake at 320 degrees fahrenheit for 30 minutes. You will need to stir the granola every 10 minutes to cook the granola properly and ensure that it browns evenly. The granola is done when it is golden brown in color and smells amazing!
Then once the granola has finished baking, you will remove it from the oven and allow it to fully cool while still on the baking sheet. Now, add the dried cranberries to the cooled off granola and toss to combine.
And that's it! Easy peasey! Homemade ready to eat granola!
Tips for Success
Low Heat: Bake the granola at a temperature no higher than 320 degrees fahrenheit. While turning up the temperature may seem like a good idea thinking it will cook faster, you will likely just end up with granola that browns too quickly and unevenly.
Use Parchment Paper: You can also use a silicone baking mat, but you most definitely want to use either parchment paper or a baking mat to keep your granola from sticking to the pan and potentially burning.
Toss Well: Be sure to combine the granola mixture really well before baking. You want all the oats to be fully coated, so that your finished granola is nice and crunchy.
Salt: Do add the dash of salt to enhance the flavors of tart and sweet.
Leftovers & Variations
Granola can be stored in an airtight container at room temperature for up to 2 weeks or in sealed ziplock bag in the freezer for up to 3 months.
For variations, you will want to stick with using the same ratios in this recipe. However, most of the ingredients can be substituted to your liking. Any type of dried nut or fruit can be used. If you don't like coconut you can simply omit the coconut altogether by not using any flaked coconut and using grapeseed oil in place of coconut oil. And any type of sugar or syrup can be used as well.
You are gonna love this Vanilla Cranberry Coconut Granola with Almonds because it's...
- Vanilla, coconutty, cranberry, almond yumminess
- Homemade making it so much better than store bought
- Great for breakfast, snacks, or dessert toppings
- Quick and easy to make
- Freezer friendly
I hope you enjoy this homemade granola recipe and it changes your granola eating habits for good!
If you try this recipe please let me know how it turns out by leaving a comment and rating. You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives.
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Vanilla Cranberry Coconut Granola with Almonds
- 2 ½ cups old fashioned oats
- 1 cup whole almonds
- 1 cup coconut flakes or pieces
- 2 tablespoon brown sugar or coconut sugar
- ¼ cup agave
- 2 tablespoon maple syrup (or agave)
- 3 tablespoon unrefined coconut oil
- ¼ teaspoon sea salt
- 1 tablespoon vanilla extract
- ¾ cup dried cranberries
- Preheat the oven to 320 degrees fahrenheit and line a baking sheet with parchment paper.
- In a large bowl mix the oats, almonds, and coconut.
- In a small saucepan mix the brown sugar, agave, maple syrup, and coconut oil. Heat on low until the brown sugar is fully melted. Then remove from heat. It should be a syrup like consistency.
- Add the salt and vanilla to the saucepan. Mix well to combine.
- Pour the syrup mixture over the oat mixture and toss well to combine.
- Place the granola on the prepared baking sheet and bake at 320 degrees fahrenheit for 30 to 35 minutes stirring every 10 minutes to evenly brown.
- The granola is done when it’s a deep golden brown and smells yummy. Allow it to cool completely on the sheet pan.
- Once the granola is fully cooled, add the cranberries and toss to combine.
- Store in a sealed container or bag at room temperature for up to 2 weeks or in the freezer for up to 3 months.