Name: Maple Almond Cranberry Granola Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 and 1/2 cups (213g) old-fashioned whole rolled oats; 1 cup (140g) whole almonds; 2/3 cup (80g) dried cranberries; 1 teaspoon ground cinnamon; Pinch salt (about 1/8 teaspoon); 1/2 cup (120ml) pure maple syrup; 1/4 cup (56g) coconut oil, melted; 1 teaspoon pure vanilla extract

Jump to Recipe

Introduction

This Maple Almond Cranberry Granola is a perfect blend of crunchy oats, toasted almonds, and sweet-tart cranberries, all lightly spiced with cinnamon. It’s a wholesome and delicious snack or breakfast addition that’s easy to make at home.

A close-up image of crunchy granola with a mix of toasted oats, whole almonds, and dark red dried cranberries scattered across a white marbled surface. A shiny silver spoon is scooping up a heap of granola in the center, showing the mixture's texture with the oats' golden-brown hue, the nuts' smooth, lighter brown skin, and the wrinkled, deep red cranberries. The granola has a dry, crispy look with some small clusters formed by the oats. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 1/2 cups (213g) old-fashioned whole rolled oats
1 cup (140g) whole almonds*
2/3 cup (80g) dried cranberries
1/2 or 1 teaspoon ground cinnamon (use 1 teaspoon for more flavor)*
Pinch salt (about 1/8 teaspoon)
1/2 cup (120ml) pure maple syrup
1/4 cup (56g) coconut oil, melted
1 teaspoon pure vanilla extract

Instructions

Step 1: Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: In a large bowl, toss together the oats, almonds, dried cranberries, cinnamon, and salt until evenly mixed.
Step 3: Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Stir well to ensure all oats are fully moistened.
Step 4: Spread the granola mixture evenly on the prepared baking sheet.
Step 5: Bake for 30-35 minutes, stirring every 10 minutes to promote even toasting.
Step 6: Remove from the oven and let the granola cool completely on the baking sheet. This step is crucial for achieving that perfect crunchy texture.

Tips & Variations

Try substituting walnuts or pecans for almonds for a different nutty flavor.
If you like your granola chunkier, press the mixture down gently before baking and avoid stirring too often.
For extra sweetness, add a handful of dark chocolate chips once the granola has cooled.
Use vegetable oil instead of coconut oil if you prefer a neutral taste.

Storage

Store the cooled granola in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the refrigerator for up to a month. To refresh crunchiness, you can briefly toast the granola in a low oven before serving.

How to Serve

A clear glass bowl filled with golden-brown granola is shown, with visible layers of oats, almonds, pumpkin seeds, and dried cranberries that add dark red and light green colors among the crunchy textured oats. A silver spoon with a white handle is dipped into the bowl, lifting a scoop of granola. The bowl is set on a white marbled surface with a deep magenta cloth softly draped behind it, adding a bright but soft background contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

Old-fashioned rolled oats work best for granola because they hold their shape and texture during baking. Quick oats tend to become too soft or mushy, so it’s not recommended.

Is it necessary to stir the granola while baking?

Yes, stirring every 10 minutes helps the granola bake evenly and prevents burning on the edges, ensuring a consistent golden crunch throughout.