This delicious homemade Cranberry Coconut Granola is toasty and nutty with tons of flavor! It’s perfect for snacking by the handful or for topping your favorite yogurt.
Craving a big handful of coconut granola? ME TOO!
This easy recipe is perfect for recreating your favorite bag of store-bought granola at home! It couldn’t be simpler to make and honestly tastes better than grocery granola.
Add it to an epic Yogurt Bowl topped with fresh fruit, sprinkle it on top of oatmeal or cobbler, sprinkle it into trail mix or just spoon it straight into your face.
However you serve it, this cranberry coconut granola is sure to rock your socks!
Homemade Cranberry Coconut Granola
My entire house smells like toasty granola right now and it’s straight up heavenly.
We’re talking gloriously crispy, nutty granola with notes of cinnamon, honey, coconut, and a kiss of vanilla all combine to create granola magic. Add some juicy dried cranberries and get ready to faceplant!
The great thing about this delish homemade granola is that you can make it as cran-tastic or coco-nutty as you’d like.
The limit does not exist.
Ok maybe the limit *somewhat* exists, but you do you!
Here’s the recipe:
Cranberry Coconut Granola
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup sliced almonds
- ½ cup chopped pecans or walnuts
- ¼ cup melted coconut oil
- 3 TBSP pure maple syrup
- 2 TBSP honey
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- ¼-½ tsp ground cinnamon
- ½ cup unsweetened shredded coconut
- ½ cup dried cranberries
Instructions
- Preheat oven to 300°F with wire rack in the center/middle position.
- Line a 10×15-inch rimmed baking sheet with parchment paper.
- In a large bowl, combine oats and chopped nuts.
- In a small bowl whisk together melted coconut oil with maple syrup, honey, vanilla, salt, and cinnamon. Pour over oats/nuts and mix well to coat.
- Use a silicone spatula or bowl scraper to transfer the granola mixture onto the parchment paper lined baking sheet and spread out very well in a super thin layer. Almost all the parchment paper should be covered by granola. Pat to flatten.
- Bake on the center rack at 300°F for 20 minutes. When timer beeps, carefully remove from the oven and add shredded coconut. Stir it up and return the pan to the oven to cook for an additional 10-15 minutes or until golden and crispy. Keep an eye on it and remove from the oven once it's your idea of crispy golden perfection.
- Once you remove your granola from the oven, allow it to cool on the baking sheet until completely cooled. This will give it the necessary time to get that signature crunch we all know and love. (The granola will not crisp up until it has cooled.)
- Once cooled, stir in dried cranberries and any extra coconut your heart desires.
- This granola will keep for up to two weeks in a lidded airtight container. Enjoy as a snack, in your favorite trail mix, or on top of yogurt with fresh fruit and all your favorite toppings.
Notes
Nutrition
Granola Serving suggestions
- as a topping for yogurt with fresh fruit
- sprinkled on top of a smoothie or smoothie bowl
- with milk as a homemade cereal
- layered with fruit, jam, and yogurt in a parfait
- straight-up by the handful as a snack
- added to homemade trail-mix for a healthy crunch
- mixed into cookie dough to make granola cookies
- on top of a spoonful of peanut butter or almond butter for a speedy snack
optional granola mix-ins + extras
- SEEDS: pumkin, sunflower, sesame, chia
- DRIED FRUIT: cranberries, raisins, apricot, pineapple
- CHOCOLATE: white, dark, or regular chocolate chips
- NUTS: almonds, walnuts, pecans, pistachio
Dried fruit and chocolate will be added after baking and cooling to prevent melting while nuts and seeds can be baked along with the granola.
If you get a chance to try this cranberry coconut granola, let me know!
Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty granola creations. I can’t wait to see what you whip up!
Questions & Reviews
This is our new favorite granola! Thanks for an easy and yet delicious recipe!!!
Ahhh yay!!! So stoked to hear it – thanks Janie!