Cranberry Vanilla Granola

This granola is perfect for gift giving this holiday season because it is so pretty and crunchy-wonderful.

Did I mention that it has slivered almonds and toasted coconut?  Yum!

I had never made my own homemade granola before, but had always wanted to.  Come to find out, it was really easy!  The entire process reminded me  bit of making marshmallow rice krispy treats.  So if you’ve made those before, you will feel completely at home with this simple recipe.

The basic recipe goes like this:  combine the wet ingredients with the dry ingredients and bake until crunchy- simple as that!

Wet ingredients
Wet ingredients mixed into the dry ingredients.
Ready to bake on the pan!

Feel free to experiment and switch out flavor combinations.  This basic recipe is designed to be very customizable.

On Friday, I will share my homemade yogurt recipe with you, which will make the PERFECT base for the granola.


Cranberry Vanilla Granola

  • Servings: ~16 cups
  • Difficulty: easy
  • Print

The perfect holiday topper to your morning yogurt!


10 cups old fashioned oats, uncooked. Not the quick oats.
¾ cup sesame seeds
½ cup sunflower seeds
2 cups slivered almonds
½ teaspoon salt
1 ½ Tablespoons cinnamon
¾ cup canola oil
1 cup maple syrup
1 ½ Tablespoons vanilla extract, homemade if you have it
1 ½ teaspoons almond extract
1 bag toasted coconut, like Bare
1 cup dried cranberries


Combine the first 5 ingredients in a very large bowl and mix well. In a smaller bowl, whisk together the oil, maple syrup and the extracts. Pour the wet ingredients into the dry ingredients, stirring very well to combine. I used my hands to really get in there and make sure all the oats were coated well. Spread out the mixture onto two large cookie sheets lined with parchment paper and bake for an hour and a half, rotating the trays and stirring every 30 minutes. When the time is up, shut off the oven and leave the granola for several hours to cool. It will get crunchier as it cools. When cool, stir in the coconut and the cranberries.

This recipe is adapted from the Homemade Pantry by Alana Chernila.

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