Once you make homemade granola, it’s hard to go back to the expensive store-bought bags. This Granola with Coconut and Cranberries is simple, lightly sweetened with maple syrup, and made with rolled oats, coconut, dried cranberries, sunflower and hemp seeds. It takes just about 20 minutes to bake and is perfect for breakfast or an easy snack.
I’ve been making this particular granola recipe for years. It’s a variation of my Fruit and Nut Granola, another staple in our house. I originally created this version for my daughter, who didn’t want a lot of dried fruit and nuts in her granola. Once I made it, everyone enjoyed it, and it quickly became a staple as well.
Why You’ll Love This Granola
- Simple ingredients: No long list of nuts, seeds, or dried fruits.
- Quick and easy: It only needs about 20 minutes in the oven.
- Naturally sweetened: Maple syrup adds just the right amount of sweetness.
- Great for meal prep: Make a batch and keep it on hand for easy breakfasts and snacks.
Ingredients
See recipe card for specific measurements.
- Whole rolled oats: Old-fashioned rolled oats give the granola its hearty texture.
- Coconut flakes: Add a subtle coconut flavor without overpowering the granola.
- Dried cranberries: Add little bites of sweetness and tartness.
- Hemp seeds: An easy way to add a little extra texture and nutrition.
- Sunflower seeds: Add a little extra crunch and a mild, nutty flavor.
- Maple syrup: Naturally sweetens the granola and helps everything crisp up as it bakes.
- Coconut oil: Melt before mixing with the other ingredients.
- Vanilla extract: Adds warmth and flavor. I use my Homemade Vanilla Extract, but any pure vanilla extract works well.
How to Make Granola with Coconut and Cranberries
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine rolled oats, coconut flakes, sunflower and hemp seeds, and dried cranberries.
- In a small mixing bowl, combine maple syrup, coconut oil, and vanilla extract.
- Add maple syrup mixture to oat mixture. Stir until the oat mixture is evenly coated.
- Spread the granola evenly onto the prepared baking sheet.
- Bake for 10 minutes. Stir, then return to the oven and bake for another 10 minutes, or until lightly golden.
- Allow the granola to cool completely before transferring it to a storage container. It will continue to crisp as it cools.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Recipe Tips
The coconut flavor in this granola is fairly subtle. If you prefer more coconut, increase the coconut flakes to ½ cup.
For chunkier granola, avoid stirring it once it comes out of the oven. Let it cool completely on the baking sheet before breaking it into pieces.
Storage
Once completely cooled, store homemade granola in an airtight container at room temperature for up to 1 month.
If you like this homemade granola recipe, then check out my Fruit and Nut Granola that has lots of dried fruit and buts. Or for another make-ahead breakfast recipe, check out my Healthy Overnight Oats!
This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.
If you make this recipe I would love it if you left a review below and tag me on Instagram!
Granola with Coconut and Cranberries
Equipment
- Baking sheet
- large mixing spoon
- large mixing bowl
- small mixing bowl
Ingredients
- 4 cups old fashioned rolled oats
- ¼ cup coconut flakes
- ¼ cup dried cranberries
- ¼ cup hemp seeds
- ¼ cup sunflower seeds
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325℉. Line a large baking sheet with parchment paper.
- In a large bowl, combine rolled oats, coconut flakes, dried cranberries, sunflower and hemp seeds.
- In a small mixing bowl, combine maple syrup, melted coconut oil, and vanilla extract.
- Add wet ingredients to dry ingredients. Stir until the oat mixture is evenly coated.
- Spread the granola evenly onto the prepared baking sheet.
- Bake for 10 minutes. Stir, then return to the oven and bake for another 10 minutes, or until lightly golden.
- Allow the granola to cool completely before transferring to a storage container. It will continue to crisp as it cools.
