This almond granola recipe with cranberries and coconut is a delightful breakfast or snack and works great for meal prep. Packed with toasted oats, sliced almonds, and other wholesome ingredients, it's lightly sweetened with maple syrup for the perfect sweet, tangy and crunchy bite!
My husband eats yogurt with granola and berries every single morning for breakfast and this is one of his favorite granola recipes. It's super easy to make and incredibly customizable. While this is a very almond forward recipe, with sliced almonds, almond butter, almond flour and almond extract, I often throw in additional nuts, seeds, etc. that I have in laying around in my pantry and sometimes even some white chocolate chips if I'm feeling sassy.
I can promise you that once you realize how easy it is to make homemade granola, not to mention how much more nutritious it is, you won't be going back to store bought any time soon!
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Equipment
For this recipe you will need:
- Large Mixing Bowl: I love these Pyrex mixing bowls and use them pretty much daily.
- Large Sheet Pan: I've had these Nordic Ware sheet pans for years and they've held up great.
- Parchment paper
Ingredients & Substitutions
- Rolled oats: I typically used organic quick oats.
- Sliced almonds: I prefer the texture of the sliced almonds but you could use slivered almonds or chopped almonds if you prefer.
- Almond butter: You can also use peanut butter if you prefer. I recommend using unsweetened but if you don't have any you may want to adjust the maple syrup.
- Almond flour: You can definitely omit this if you don't have any on hand but I love the texture that it gives the granola.
- Maple Syrup: You could also use honey or agave syrup if you prefer but you will need to adjust for sweetness.
- Coconut oil: I think coconut oil works best for granola but you could substitute for avocado oil or another mild cooking oil of your choice or melted butter.
- Dried cranberries: I love the tartness that dried cranberries give this recipe but you could also use raisins.
- Vanilla extract and almond extract: You can leave these out if you don't have them but I think the combination adds great flavor.
- Coconut chips: I recommend using unsweetened coconut chips or flakes. You could also use shredded coconut for a different texture or leave them out altogether.
- Wheat germ: This is optional but I love adding wheat germ to granola. It's a great source of thiamin, folate, magnesium, phosphorous and zinc plus fiber. You will want to omit if want this recipe to be gluten free.
- Chia seeds: Again, these are totally optional but I love the nutrition and texture they give to the granola.
- Cinnamon: Optional but I love the flavor.
- Salt
Dietary Requirements & Restrictions
This almond granola recipe is:
- Gluten Free - You can easily make this recipe gluten-free by omitting the wheat germ and using gluten free oats.
- Vegan
- Seed Oil Free
- Refined Sugar Free
Step-by-Step Photos
Serving Suggestions
As mentioned above my husband eats this for breakfast almost every morning on top of yogurt with berries. It's great as a snack and we love making it for road trips. I also love it on ice cream or to make a quick and easy fruit crumble.
Or you can sprinkle it on this easy Frozen Yogurt Bark.
Recipe FAQs
Almond granola can be stored in an air tight container at room temperature for 3-4 weeks. If you store it in an air tight container in the fridge it will last up to 3-4 months.
Yes, you can reduce the maple syrup some but I don't recommend leaving it out all together as it helps to bind the ingredients.
To get those crunchy clusters you'll want to press down on the granola before baking and then don't over stir it before it cools. This allows the ingredients to bind together forming more clusters.
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Made this Almond Granola with Cranberries and Coconut? Let me know what you think in the comments!
Recipe
Almond Granola
Equipment
- mixing bowl
- Parchment lined sheet pan
Ingredients
- 2 cups rolled oats
- ¼ cup wheat germ
- ¼ cup almond flour
- ¾ cup sliced almonds
- ½ cup unsweetened coconut chips or flakes
- ½ teaspoon cinnamon
- 2 tablespoon chia seeds
- pinch of salt
- ¼ cup almond butter
- ¼ cup coconut oil
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup dried cranberries
Instructions
- Preheat the oven to 300 F.
- In a large bowl mix together rolled oats, wheat germ, almond flour, sliced almonds, coconut flakes, chia seeds and a pinch of salt.
- In a small microwave safe dish combine almond butter and coconut oil. Cook in to the microwave in 15-20 second increments until softened and easy to stir. Add in vanilla and almond extract and maple syrup and mix to combine.
- Pour the wet ingredients into the dry ingredients and stir until well combined. Then fold in the dried cranberries.
- Pour your granola onto a parchment lined baking sheet and spread into an even layer, gently pressing down. Bake at 300 degrees for about 30 minutes, gently stirring about halfway through and rotating the pan to ensure an even bake.
- Remove the granola from the oven and allow it to cool completely before serving or storing in an airtight container. Enjoy!
Andrea
Really good balance of crunchy, nutty, and just sweet enough—perfect over yogurt or straight from the jar. Loved the little pops of cranberry.
Nicole
This granola is amazing! I love to add it to my yogurt.
Ieva
Love it! We're on our second batch of this granola, and it's probably one of our favourites. Not too sweet, crunchy, and goes beautifully with almond milk!
jamjarkitchen
So glad y'all like it! My husband makes this one almost weekly. 🙂
Lathiya Shanmugasundaram
Fresh homemade granolas are a delight ot have for breakfast. Loved this almond granola, Perfect way to start your day.
amy liu dong
I love granola so much and this one is super easy to make, delicious, and healthy!