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This easy and tasty homemade snack is rich with dried cranberries, flax seed, rolled oats, sunflower kernels, agave syrup, maple syrup, coconut oil, and cinnamon. Customize this with your own favorites like coconut flakes, a different kind of nut, and other dried fruits. Not too sweet and it makes a perfect snack, breakfast yogurt topper and more.
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Ingredients You’ll Need
Tools you’ll need
Check out Aldi for some of the ingredients below that can help keep this homemade cranberry granola in budget.
How To Make Homemade Cranberry Granola
Tips For The Best Granola
- While this is a low-temperature bake, watch closely near the end of baking so the edges don’t burn.
- Let the cranberry granola cool completely on the pan before breaking it into crunchy clusters.
- This makes a great breakfast on the go, a topping for Greek yogurt, sprinkled onto warm oatmeal (or overnight oats), and even crushed as a topping for sturdy greens salads. Of course a baggie as a snack at your desk is super satisfying.
- Try layering this into our breakfast parfait!
Variations & Add-Ins
- Try almond slivers or chopped pecans for a different flavor and crunch.
- Add to or replace the cranberries with raisins, dried cherries, or chopped dried apricots. Mix them in after the granola cools.
- Sprinkle flaked coconut (sweet or unsweet) over the granola during the last minute of baking but watch closely because it will brown quickly.
- Use another oil like vegetable or canola oil to replace the melted coconut oil (use what’s handy).
How To Store Homemade Granola
Let the granola cool before closing up the granola. Trapped warmth can create condensation and soften those crunchy clusters (and encourage mold) so you want it completely cooled before bagging up for gifts or for yourself.
Store this crunchy sweet snack in a tightly sealed jar or container in a cool, dry pantry. Enjoy within 1–2 weeks for the best flavor and texture.
Yes, you can freeze the extra! Store in a sealed freezer bag for up to 3 months. Let your portion reach room temperature before eating so the dried cranberries soften before eating.
More Easy Breakfast Recipes You’ll Love
- Strawberry Chia Pudding
- Strawberry Yogurt Granola Parfaits
- Baked Banana Bread Oatmeal
- Blueberry Maple Crisp
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Homemade Cranberry Granola
Ingredients
- 3 cups rolled oats
- 1/2 cup unsalted sunflower seeds roasted, no shell
- 1 cup ground flaxseed
- 1 teaspoon ground cinnamon
- 1/2 cup all-natural maple syrup
- 1/4 cup brown sugar packed
- 1/4 cup coconut oil melted
- 2 tablespoons agave nectar
- 1 tablespoon vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat the oven to 300°F. Gather ingredients and equipment.
- In a large mixing bowl, combine the oats, sunflower seeds, ground flaxseed, and cinnamon. Set aside.
- In a medium mixing bowl, whisk together the maple syrup, brown sugar, melted coconut oil, agave, and vanilla. Pour the wet mixture over the oat mixture; stir well.
- Scoop the granola onto a large greased cookie sheet and gently spread out into a thin layer (but don't press down).
- Bake the granola at 300°F for 15–18 minutes until golden brown, but not too dark around the edges.
- Remove the tray of granola from the oven and sprinkle with the dried cranberries.
- Allow the granola to cool on the baking sheet until room temperature, then break it into bite-sized pieces.
- Store the granola at room temperature in an airtight container for up to 5 days.
Notes
- While this is a low-temperature bake, watch closely near the end of baking so the edges don’t burn.
- Let the cranberry granola cool completely on the pan before breaking it into crunchy clusters.
- This makes a great breakfast on the go, a topping for Greek yogurt, sprinkled onto warm oatmeal (or overnight oats), and even crushed as a topping for sturdy greens salads. Of course a baggie as a snack at your desk is super satisfying.
- Store this crunchy sweet snack in a tightly sealed jar or container in a cool, dry pantry. Enjoy within 1–2 weeks for the best flavor and texture.
- Yes, you can freeze the extra! Store in a sealed freezer bag for up to 3 months. Let your portion reach room temperature before eating so the dried cranberries soften before eating.
