Homemade Cranberry Granola
Crunchy homemade granola made with rolled oats, sunflower seeds, and flaxseed, sweetened with maple syrup and studded with dried cranberries. Easy to make in one bowl and perfect for breakfast or snacking.
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.
Nutrition
Calories: 319kcalCarbohydrates: 44gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 50mgPotassium: 253mgFiber: 7gSugar: 23gVitamin A: 1IUVitamin C: 1mgCalcium: 71mgIron: 2mg
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