I honestly think that if everyone knew how easy and low-effort homemade granola is to make, more people would try it. It’s incredibly customizable. After holiday baking I had oats and a few other pantry staples left, so I put them to good use and created this simple, delicious Homemade Coconut Cranberry Granola.

I’m a big fan of coconut and always keep dried cranberries on hand for salads, so this recipe was the perfect way to use what I had. That’s the best part of making granola at home: you can swap ingredients to suit your tastes. Add different nuts and seeds for extra crunch and protein, mix in collagen or protein powder for a boost, or vary the sweeteners to adjust sweetness.

This version is versatile and tasty — add it to açaí bowls, yogurt with fruit, oatmeal, a bowl of cereal, on top of baked fruit for a crumble-like finish, on ice cream, or simply enjoy it as a snack.

How to Make This Homemade Coconut Cranberry Granola:

Preheat the oven to 350°F (175°C).
In a large bowl, combine all dry ingredients except the dried cranberries.
Add coconut oil, honey, maple syrup, and vanilla. Stir until the mixture is evenly coated.
Spread the granola in an even layer on a parchment-lined baking sheet.
Bake for about 20 minutes, stirring once halfway through to ensure even toasting. The granola should be lightly golden.
Remove from the oven and let cool for about 45 minutes; it will crisp up as it cools.
Once cooled, break the granola into chunks and fold in the dried cranberries.

Homemade Coconut Cranberry Granola – Tips & Tricks

Store in an airtight container at room temperature for up to two weeks, or freeze in a sealed bag for up to three months.
If you store granola in the freezer, allow dried fruit to warm to room temperature for 5–10 minutes before serving, as it can become firm when cold.

Other sweet tooth recipes you’ll love—

Apple Tarte Tatin with Candied Walnuts

Gluten-Free Kitchen Sink PB&J Cookies

Sour Cream Coffee Cake

If you make this Homemade Coconut Cranberry Granola, tag me on Instagram — seeing your creations always makes me smile!

Servings: 10 servings

How to Make Homemade Coconut Cranberry Granola

Quick to make and perfect for snacking — you’ll be surprised how simple this Coconut Cranberry Granola is to prepare.

Prep: 5 mins

Cook: 20 mins

Total: 1 hr 10 mins

Ingredients

3 cups oats
½ cup slivered almonds
½ cup dried unsweetened coconut flakes
2 tbsp hemp seeds
2 tbsp chia seeds
1 tbsp powdered collagen (optional)
½ tsp salt
½ cup honey
¼ cup maple syrup
½ cup coconut oil
1 cup dried cranberries

Instructions

Preheat your oven to 350°F (175°C).
Combine all dry ingredients in a large bowl, leaving out the dried cranberries.
Add coconut oil, honey, maple syrup, and vanilla; mix until everything is evenly coated.
Spread the mixture on a parchment-lined baking sheet in an even layer.
Bake for 20 minutes, stirring once halfway through and re-leveling the mixture so it browns evenly.
Remove from the oven and let cool for about 45 minutes so it crisps up.
Break into chunks and fold in the dried cranberries.

Notes

Nutritional values are approximate and may vary based on exact ingredients used.

Nutrition

Calories: 391 kcal (approximate)

Nutrition information is automatically calculated and should be used as an estimate only.

Coconut Cranberry Granola Recipe: Crispy Homemade Batch