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.
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!
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.
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!
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.
Why You're Going to Love This Homemade Granola Recipe
- Easy & Fast – This homemade granola only takes about 10 minutes of easy prep. The rest of the time is in the oven!
- Customizeable – Don't love cranberries? You can omit them or sub them out with your favorite dried fruit.
- 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!
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.
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.
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.
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.
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.
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.
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!
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!
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Crunchy Homemade Almond, Cranberry & Coconut Oil Granola
Ingredients
- 1 cup almonds
- ⅓ cup (70g) coconut oil melted
- ⅓ cup (65g) brown sugar packed
- ¼ cup (85g) honey
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tbs vanilla extract or vanilla essence
- 4 cups (360g) rolled oats not instant oats!
- ½ 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
- 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.
Lucy says
How can I adapt this so it’s breakfast bars instead of granola? I haven’t made it yet but looking for something with these flavours that can be eaten on the go. I love so many of your recipes!
Lucy says
Hi Lucy, simply press it very firmly into a baking tin and bake at 180 until golden. Allow to chill completely in the fridge (or overnight) before cutting. Alternatively, I would HIGHLY recommend using this muesli bar recipe (it's my favourite): https://bakeplaysmile.com/best-homemade-muesli-bars/
Lucy says
Thanks for you reply! I’ll try both recipes
Chloe Mackie says
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!
Lucy says
That's so great to hear Chloe! I'm thrilled that you and our son are enjoying it!
Michele Holley says
What is a serving size of this recipe? Only to keep me from eating it all in one sitting Ha!!
Lucy Mathieson says
Hi Michele, oh it's very hard not to eat it all!!! It makes around 8 serves 🙂
Nicole says
I just put this together and OMG!! I'm putting this into my regular rotation for sure, thank you!!
Lucy Mathieson says
Yay!!! I'm so happy to hear that!!! xx
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.
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!!!