Granola is one thing I’ve been making at home for a few years now because it’s SO easy and so much better for you. When I taste store-bought granola these days it’s actually shockingly sweet. I like making it at home because I can control the ingredients and the sweetness, aka, sugar content. It’s also quite a bit cheaper than store-bought. Like a lot. I’ve seen tiny granola packages for almost 10$ at a regular grocery store, let alone the health food store prices. And there’s like 2 cups of granola in there. Sorry, I’ll just make my own, thanks!
Making it at home also means you can add super good for you ingredients like coconut, almonds, flaxseeds and cranberries. This granola is full of mood boosting nutrients like magnesium from the almonds, Omega-3s from the flaxseed (more on Omega-3s here!), and iron from the oats. It’s definitely a granola you can feel good about!
I also like to do half oats and half crisped rice when I make granola because it keeps the calorie count down and it makes those granola clusters extra crispy and crunchy. Or you can sub another puffed cereal like millet, wheat, or amaranth, or just double the oats and forget any puffing altogether.
I full on love granola with some cold almond milk. My husband thinks I’m a nut because he’ll want Doritos for a treat and I’ll be like… “hmm…I think I want granola!” Dork! I also love Harry Potter, so what? It’s also great topped with yogurt, on top of a smoothie bowl, or…by the handful.
Hope you love this too! Get creative and use whatever nuts and dried fruits you have in your cupboards and be sure to let me know how it turns out!
| 30 minute Coconut, Cranberry & Almond Granola | Print |
- 1½ cups rolled oats
- 1½ cups crisped rice cereal (or sub another puffed cereal or an additional 1½ cups rolled oats)
- 1 cup unsalted almonds, measured whole then roughly chopped
- ¾ cup unsweetened shredded coconut
- ¼ cup ground flaxseed meal (optional)
- pinch of salt
- ½ cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 cup dried cranberries
- Preheat oven to 350 degrees fahrenheit.
- Line a large rimmed cookie sheet (12 x 17) or 2 smaller baking sheets with parchment paper and set aside.
- In a large mixing bowl, combine all dry ingredients except the dried cranberries and mix to combine.
- Pour the maple syrup and vanilla over the dry ingredients and mix gently with a spatula until everything is evenly coated.
- Spread the granola evenly onto the parchment lined baking sheet.
- Bake for 15 minutes, remove from oven, and toss gently with a spatula.
- Return to oven and bake an additional 10 minutes.
- Remove from oven and let cool completely. The granola will crisp up as it cools and dries out.
- Once cooled, mix in the dried cranberries and store in a glass airtight container for up to 3 weeks (or possibly longer, I wouldn't know because it never lasts that long!)
So I’m going to make this today after I go to the gym… I eat as I make granola so I figure it will work! I’m not a sweet person so if I skipped the maple syrup would it be bland maybe a little agave?? I don’t really eat honey… There “No bee” honey but that’s also very sweet! Any opinion on sweetener subtitute?
Hi Beth! This is definitely less sweet than a typical store-bought granola, but if you don’t want it sweet at all then yes, just skip, or half the maple syrup. Agave would work great as well! I’d suggest adding at least a little agave or maple syrup but not sure what your sweet preferences are. You can always taste it as you go before cooking it and add more a little at a time. Hope you like it!