Crunchy Homemade Almond Nut & Cranberry Granola

This easy and healthy crunchy nut granola is so much better than the store-bought versions! Prepared in just 10 minutes, it’s sweet, salty, and full of flavour.

A glass jar with a ribbon tied around it, filled with fruit and nut granola clusters.

I don’t know about you, but for me, breakfast is a BIG DEAL! It’s quite possibly my favourite meal of the day.

And homemade granola is definitely up there as one of my top 3 breakfasts of all time.

It’s so versatile… you can serve it on it’s own as a yummy post-workout snack, or with your favourite fresh fruit and yoghurt for a lazy weekend breakfast.

I love adding cranberries to my homemade granola and also to lots of my other recipes for a burst of tart sweetness (just like in my Cranberry, Chocolate, & Almond Bark; White Chocolate & Cranberry Cookies; and Almond, Cranberry, & Dark Chocolate Muesli Bars).

The sweetness from the brown sugar and honey combined with rolled oats, cinnamon, and a dash of vanilla perfectly complement the fruity dried cranberries and crunchy almonds, making this homemade granola recipe a breakfast you can eat again and again!

A baking tray lined with baking paper and filled with rolled oats, cranberries and almonds.

This easy homemade granola recipe only takes about 10 minutes to prepare and makes enough to munch on all week! Simply keep it in an airtight container in the fridge, and it’s good for up to 4 weeks.

An overhead shot of a glass jar filled with homemade granola made with nuts and dried fruit.

The coconut oil in this recipe isn’t overpowering and doesn’t add a coconut flavor, so even if you’re not a fan of it, you will still love this granola!

A glass jar with a black and white ribbon tied around it, filled with clusters of homemade granola.

This crunchy nut granola is absolutely delicious with milk and fresh fruit, or you can take things up a notch and make a granola, berry and yoghurt parfait.

A small grey bowl filled with homemade granola with a bottle of milk beside and a jar of granola in the background.
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Why You’re Going to Love This Homemade Granola Recipe

  1. Easy & Fast – This homemade granola only takes about 10 minutes of easy prep. The rest of the time is in the oven!
  2. Customizeable – Don’t love cranberries? You can omit them or sub them out with your favorite dried fruit.
  3. Keeps For 4 Weeks – This crunchy nut granola recipe is perfect for making ahead of time, storing in the fridge and eating for breakfast every day of the month!
An overhead shot of granola in a small bowl with a spoon and a jar of milk beside it.

What You Need

  • almonds – I recommend using whole raw or roasted almonds for this recipe as flaked almonds brown too quickly during the baking time.
  • coconut oil – melted. If you live in a cooler climate, your coconut oil may solidify in the pantry. Place it into the microwave over low heat to melt before using.
  • brown sugar – you can use either light (normal) or dark brown sugar for this recipe.
  • honey – if you can’t access honey you can substitute it with maple syrup, golden syrup or rice malt syrup (all will have slightly different flavours).
  • cinnamon – choose ground cinnamon from the supermarket.
  • salt – this counteracts the sweetness of the sugar, giving the granola the perfect flavour.
  • vanilla extract, or vanilla essence
  • rolled oats – this recipe is not recommended for instant oats. The rolled oats help the granola to set in clusters.
  • dried cranberries or other dried fruit – substitute with any of your favourite dried fruit.
Ingredients for homemade granola in bowls on a white marble counter

How To Make Crunchy Nut Granola

Note: Scroll to the recipe card at the bottom for the full detailed method!

Step 1 – Combine the Almonds and Oats

Roughly chop the almonds and add them to a large bowl, along with the rolled oats. Set the bowl to the side.

Steps showing almonds in a bowl and then a bowl with the almond and oats combined

Step 2 – Mix The Ingredients

Add the coconut oil and honey to a microwave-safe bowl. Heat them for 30 seconds, then add the brown sugar and stir. Heat again, and stir in the cinnamon, salt and vanilla. Pour the liquid mixture over the almonds and rolled oats and stir them well to combine.

A collage of four photos showing the steps for making crunchy nut granola.
Mixed ingredients for homemade granola in a bowl with a spoon on a marble bench.

Step 3 – Bake The Granola

Pour the granola into a slice tray that has been greased and lined with baking paper. Bake until it’s lightly golden brown. Make sure to stir every 10 minutes while it’s baking.

Overhead shot of mixed granola ingredients spread in a baking tin

Step 4 – Add The Dried Fruit

Remove the granola from the oven five minutes before the cook time is up. Add the dried cranberries or other dried fruit and stir to combine.

Granola in baking tray with dried cranberries mixed through

Step 5 – Allow To Cool and Break Up

Remove the granola from the oven and let it cool completely. It will harden as it sets. Once it’s cool, break the granola into clusters.

A small grey bowl filled with granola clusters with almonds and dried cranberries.

Recipe Tips & FAQ

How do I store this crunchy nut granola?

Keep your granola in an airtight bag or container in the fridge for up to 4 weeks. Storing your granola in the fridge will keep it deliciously crunchy!

A small grey bowl filled with crunchy granola clusters with almonds and dried cranberries.

Can I freeze this homemade granola recipe?

Yes! This granola will keep in the freezer in an airtight container for about six months. Place into the fridge overnight before serving.

What other fruits can I use?

You can use any dried fruits you like. Dried blueberries, raspberries, apricots or sultanas work especially well!

A glass jar tied with a ribbon and filled with granola clusters with dried cranberries and almonds.

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A glass jar filled with fruit and nut granola clusters.

Crunchy Homemade Almond, Cranberry & Coconut Oil Granola

The yummiest and best Crunchy Homemade Almond, Cranberry & Coconut Oil Granola recipe!
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: western
Keyword: crunchy nut granola
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 serves
Calories: 483kcal

Ingredients

  • 1 cup almonds
  • 1/3 cup (70g) coconut oil melted
  • 1/3 cup (65g) brown sugar packed
  • 1/4 cup (85g) honey
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tbs vanilla extract or vanilla essence
  • 4 cups (360g) rolled oats not instant oats!
  • 1/2 cup dried cranberries or other dried fruit

Instructions

Conventional Method

  • Preheat oven to 150 degrees celsius. Grease and line a 30X20cm slice tray with baking paper.
  • Chop almonds roughly and place into a large bowl. Add the rolled oats to the almonds and set aside.
  • Place the coconut oil and honey into a microwavable safe bowl. Heat for 30 seconds.
  • Add the brown sugar and stir to combine. Heat for a further 30 seconds.
  • Add the cinnamon, salt and vanilla and stir.
  • Pour the liquid over the rolled oats and almonds and stir to combine.
  • Place the granola mixture into the prepared tin and bake for 25 – 30 minutes or until lightly golden brown.
  • During the cooking time, remove the mixture every 10 minutes and stir well.
  • With 5 minutes cooking time remaining, add the dried cranberries and stir to combine.
  • Remove the granola from the oven and set aside to cool completely. As it sets, it will harden up. Once completely cooled, break the granola into clusters.

Thermomix Method

  • Preheat oven to 150 degrees celsius (fan-forced). Grease and line a 30X20cm slice tray with baking paper.
  • Place the almonds into the TM bowl and press Turbo 3 times. Remove the almonds and set aside in a separate bowl.
  • Add the melted coconut oil, brown sugar and honey to the TM bowl and mix for 2 minutes, 100 degrees, Speed 2. Scrape down the sides of the bowl and repeat for a further 2 minutes, 100 degrees, Speed 2.
  • Add the cinnamon, salt, vanilla, almonds and rolled oats and mix for 20-30 seconds on Reverse, Speed 2.
  • Place the granola mixture into the prepared tin and bake for 25-30 minutes or until lightly golden brown.
  • During the cooking time, remove the mixture every 10 minutes and stir well.
  • With 5 minutes cooking time remaining, add the dried cranberries and stir to combine.
  • Remove the granola from the oven and set aside to cool completely. As it sets, it will harden up. Once completely cooled, break the granola into clusters.

Notes

RECIPE NOTES & TIPS
  • almonds – I recommend using whole raw or roasted almonds for this recipe as flaked almonds brown too quickly during the baking time.
  • coconut oil – melted. If you live in a cooler climate, your coconut oil may solidify in the pantry. Place it into the microwave over low heat to melt before using.
  • brown sugar – you can use either light (normal) or dark dark brown sugar for this recipe.
  • honey – if you can’t access honey you can substitute it for maple syrup, golden syrup or rice malt syrup (all will have slightly different flavours).
  • cinnamon – choose ground cinnamon from the supermarket.
  • salt – this counteracts the sweetness of the sugar, giving the granola the perfect flavour.
  • vanilla extract, or vanilla essence
  • rolled oats – this recipe is not recommended for instant oats. The rolled oats help the granola to set in clusters.
  • dried cranberries or other dried fruit – substitute with any of your favourite dried fruit.
Storing: The granola can be kept in an airtight container in the fridge for up to 4 weeks. It can also be frozen for up to 6 months. Place in the fridge overnight to defrost before consuming. 
Fruit variations: Any dried fruit will work. I particularly like dried blueberries, raspberries, apricots and sultanas. 

Nutrition

Calories: 483kcal | Carbohydrates: 71g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Sodium: 56mg | Potassium: 378mg | Fiber: 10g | Sugar: 15g | Calcium: 79mg | Iron: 3.9mg
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55 Comments
  1. Linda says:

    Made this over the weekend. Great recipe and easy to follow. It was very hard to let it cool completely to get the clusters. I did add unsweetened flaked coconut. I will make this again.

    1. Lucy Mathieson says:

      Hi Linda! Yay I’m so glad you liked it!! Hahaha yes it is so hard to wait for it too cool!!!

  2. Nicole says:

    I just put this together and OMG!! I’m putting this into my regular rotation for sure, thank you!!

    1. Lucy Mathieson says:

      Yay!!! I’m so happy to hear that!!! xx

  3. Michele Holley says:

    What is a serving size of this recipe? Only to keep me from eating it all in one sitting Ha!!

    1. Lucy Mathieson says:

      Hi Michele, oh it’s very hard not to eat it all!!! It makes around 8 serves 🙂

  4. Chloe Mackie says:

    5 stars
    Absolutely love this! It is so good for breakfast with some Greek yoghurt, strawberries and blueberries or as a mid afternoon snack to nibble on. My son and I love it, and i have been making a double batch every week since discovering this recipe!

    1. Lucy says:

      That’s so great to hear Chloe! I’m thrilled that you and our son are enjoying it!

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