Homemade Almond Cranberry Granola Recipe
Back in October, we started a Homemade Granola Series. If you liked our first recipe, we are sure you’ll like this one more. Homemade Almond Cranberry Granola Recipe is the best winter granola recipe – it feels so cozy, and the whole kitchen smells like Christmas! It’s crunchy, sweet enough, and so healthy!
Making granola is so easy, you can mix any dried fruits you like, experiment with spices, and add your favorite nuts. If you compare this recipe with the first recipe in our series, you’ll see that you can make them the same way just with different ingredients.
Almond Cranberry Granola is a great addition for your smoothie bowls. We love serving it with lighter-textured smoothies, like smoothies with apples or avocados. That way you can enjoy the granola fully and the smoothie won’t mask any of the flavors. Let us know if you recreate this recipe! 🙂
Prep time: 5 min Cook time: 20 min Total: 25 min Servings: 4
INGREDIENTS
- 2 cups (180g) whole rolled oats
- 1/2 cup (75g) raw almonds, chopped
- 1/2 teaspoon pumpkin spice
- 2 tablespoons coconut oil (room temperature)
- 2 tablespoons maple syrup (or honey if not a vegan)
- 2/3 cup (around 70g) dried cranberries
INSTRUCTIONS
- Preheat the oven to 300 degrees Fahrenheit (150 °C). Line a large baking sheet with a parchment paper. Set aside.
- In a large bowl mix together coconut oil, maple syrup (or honey), and pumpkin spice, until combined. NOTE: Add more maple syrup if you want sweeter granola, this one is mild-sweetened!
- Add oats and chopped almonds into the bowl with the wet ingredients. Use your clean hands to mix well and toss to coat. The mixture will be sticky.
- Spread the mixture in a thin layer on a baking sheet. Bake for 20 minutes stirring halfway through. When done add dried cranberries and toss everything.
- Let it cool completely before transferring in an airtight storage container. Store it for up to 2-3 weeks. Enjoy your Homemade Almond Cranberry Granola Recipe!
