Skip to Content

Cranberry Coconut Homemade Granola

This quick and easy Cranberry Coconut Homemade Granola is full of toasty, crunchy oats and almonds lightly sweetened with maple syrup and tossed with coconut, dried cranberries, cinnamon, and vanilla. YUM! Great for breakfast or snacking!

Why should you make homemade granola? It’s a ready-to-eat healthy breakfast or snack. It tastes better than store-bought. It’s less expensive. You know exactly what’s in it. It freezes well. It’s totally customizable.

And best of all? IT’S QUICK AND SUPER EASY!

I am a snacker – big time – I’m snacking as I type this – and I’ll admit I don’t always make the healthiest choices (Potato chips, I’m looking at you!).

I also love cereal – for breakfast, yes, but mostly for, yep, snacking. It’s actually my favorite pre-bedtime snack. I swear it makes me sleep better. It’s true, and I don’t know why.

Sadly, I often find myself eating a bowl of cereal that’s full of sugar, artificial colors and flavors, and who knows what else.

To help myself make healthier choices, I do two things. First, I don’t buy the stuff that I know I shouldn’t eat. Out of sight out of mind, right? Kind of (I still think about those darn chips even though they aren’t there).

Second, I keep healthier, ready-to-eat options stocked for when those hunger pangs start calling – like this Cranberry Coconut Homemade Granola.

cranberry coconut homemade granola on a sheet pan with a wooden spoon in the background

INGREDIENTS YOU NEED TO MAKE CRANBERRY COCONUT HOMEMADE GRANOLA:

  • Old-fashioned oats (not the quick-cooking kind)
  • Slivered almonds
  • Cinnamon
  • Salt
  • Coconut oil
  • Pure maple syrup
  • Vanilla extract
  • Dried cranberries
  • Flaked coconut (sweetened or unsweetened – up to you!)

HERE’S A QUICK LOOK AT HOW TO MAKE CRANBERRY COCONUT HOMEMADE GRANOLA:

three images showing steps to make cranberry coconut homemade granola with text that says preheat oven to 350°F, combine oats, almonds, cinnamon, and salt in a large bowl, combine coconut oil, maple syrup, and vanilla in a small bowl
three images showing steps to make cranberry coconut homemade granola with text that says pour liquid mixture into oat mixture, stir well and thoroughly combine, spread mixture out on a parchment-lined baking sheet
three images showing steps to make cranberry coconut homemade granola with text that says bake 30 minutes, stirring every 10, or until golden and toasty, cool completely, stir in cranberries and coconut, enjoy

TIPS & TIDBITS:

  • Use parchment paper on your baking sheet, not only for easy clean-up, but also because you want the maple syrup mixture to stay with the granola instead of sticking to the pan and potentially burning.
  • Use pure maple syrup. Pancake syrup is not the same here. You can use honey if you don’t have maple syrup.
  • The granola will not be dry when you take it out of the oven. It drys and crisps up as it cools. It is ready to come out of the oven when it is golden brown and smells nice and toasty. Be sure to keep an eye on it, especially as you get closer to the end of the cooking time, because it can quickly get overcooked and too dark.
  • As written, this recipe will give you a more loose, broken-up granola. If you want a more clumpy granola, stir it only once (halfway through the cooking time), and then press it down with a spatula to compact it together for the remainder of the cooking time and allow it to cool completely before breaking it into pieces.
  • Always add the fruit and any other mix-ins after baking and after the granola has cooled completely. You want to keep their flavor and texture. If you put them in the oven with the granola, they may become hard and unpleasant or, worse, burnt. Not delicious.
  • To store, cool completely and place in an airtight container. Depending on how fast you eat it, the granola should last for 1 to 2 few weeks. For longer storage, put the granola in the freezer for up to 3 months. Thaw before serving.
cranberry coconut homemade granola in a white bowl with a pitcher of milk and a spoon next to it

This granola is excellent for breakfast. Just pour on some of your favorite milk and enjoy! I LOVE it with vanilla almond milk. If you like things a little sweeter, like me, drizzle on some extra maple syrup. YUM!

It’s also good as is – just grab a handful or two and enjoy! Put some in small containers or snack bags to take to work, school, on a long car ride, or (thinking very ambitiously here) a nice hike in the mountains.

My favorite way to eat it, though, is sprinkled on some creamy vanilla yogurt. It’s a match made in heaven! That’s a snack I can definitely feel better about eating.

If you have an Instant Pot, try making some Easy Instant Pot Vanilla Yogurt. That and this? Divine!

cranberry coconut homemade granola sprinkled on vanilla yogurt in a dessert dish on a magenta napkin with a spoon to the side and a small mason jar of granola in the background with small bits of granola scattered on the table

One of the best things about this granola is that it’s customizable. Cranberry, coconut, and almond just happens to be my favorite combination, but you can totally make it your way! Here are a few ideas:

  • Change up the nuts – walnuts, pecans, cashews, macadamias, pistachios would all be delicious.
  • Add some shelled pumpkin seeds (pepitas), sunflower seeds, or sesame seeds.
  • Sweeten the granola with honey or agave instead of maple syrup.
  • Try other dried fruits, such as raisins, cherries, blueberries, apricots, pineapple, bananas, apples.
  • Mix in some chocolate or white chocolate chips along with the dried fruit.

So go ahead and give it a try … make some homemade granola! It’s so easy and so delicious!

I hope you try this recipe for Cranberry Coconut Homemade Granola and love it as much as I do. Thanks for visiting today!

michelle signature
graphic that says if you make this recipe, please leave a star rating and comment below thanks
close up of a bowl of cranberry coconut homemade granola

Cranberry Coconut Homemade Granola

This quick and easy Cranberry Coconut Homemade Granola is full of toasty, crunchy oats and almonds lightly sweetened with maple syrup and tossed with coconut, dried cranberries, cinnamon, and vanilla. Great for breakfast or snacking!
Print Recipe Rate/Comment Pin Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 16 Servings (about 1/2 cup each – recipes makes about 8 cups total)
Calories: 293
Author: Michelle | Now Cook This!

Ingredients

  • 4 cups old-fashioned oats (not quick-cook oats)
  • 1 (6-ounce) bag slivered almonds (about 1 1/3 cups)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup melted coconut oil
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup dried cranberries
  • 1 cup sweetened flaked coconut (or unsweetened)

Instructions

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper (I use a half sheet pan, which is 13×18 inches).
  • In a large bowl, combine the oats, almonds, cinnamon, and salt. Stir to combine.
  • In a small bowl, stir together the melted coconut oil, maple syrup, and vanilla extract. Pour this into the oat mixture and stir to combine until all of the oats and almonds are coated.
  • Spread the mixture out onto the prepared baking sheet. 
  • Bake for about 30 minutes, stirring every 10 minutes, or until the granola is golden brown and smells toasty. Watch it carefully, as it can get too dark and overcooked very quickly. Note: The granola will not be dry when you remove it from the oven. It will dry and crisp up as it cools.  
  • Remove from the oven and cool completely on the pan. 
  • Once cooled, stir in the cranberries and coconut. 
  • To store, cool completely and place in an airtight container. Depending on how fast you eat it, the granola should last for 1 to 2 few weeks. For longer storage, put the granola in the freezer for up to 3 months. Thaw before serving.

Notes

  • Vegetable oil, canola oil, or another neutral-tasting oil can be substituted for the coconut oil.
  • You can customize your granola by changing up the nuts and dried fruits, using honey instead of maple syrup, or adding other mix-ins such as chocolate chips, white chocolate chips, shelled pumpkin seeds or sunflower seeds, etc.
Did you try this recipe? I’d love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!
Recipe Rating