Homemade Crunchy Cranberry Almond Granola Recipe

Crunchy, sweet, oat-filled cranberry almond granola filled with lots of nuts and seeds and sweetened with brown sugar and honey. It’s a simple stir and bake recipe. Scroll down to find my tip on how to make big granola clusters.

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Here at KBR HQ, we like our granola in big clusters with whole grain oats, nuts and more nuts. (And also with the sweet flavor of cranberries!!!)

That’s why I prefer to make my own granola than buy the store-bought stuff. When you make your own homemade granola you can make it just like you like it with the ideal crunch, sweetness, and yummy mix-ins you’re craving.

Today’s almond cranberry granola recipe is like a toasty cereal version of Mexican alegrias or Indian Chikki. If you’ve never had either, they are snacks made of different types of nuts and seeds held together by honey or raw cane sugar. Read more about Chikki in this interesting Saveur Magazine article.

Today’s granola recipe is not as sweet as those confections but has the same roasted nut and sesame flavor and has the delicious addition of chewy dried cranberries. We absolutely LOVE this recipe, and can’t wait for all our fellow granola lovers to try it.

Cranberry Almond Granola Recipe Snapshot

• Taste: Nutty with lots of toasted oats. Similar to the oat crumble on my peach and raspberry crumble pie. It is sweet but not overly so with the tart cranberries providing a nice contrast.
• Texture: Crunchy almonds, chewy dried cranberries, and crisp oats. You can make the granola loose or in big clusters (how I prefer it). I’ll share my secret for how to get the large granola pieces below.
• Ease: Just like my honey mustard snack mix and this 30-minute Chinese chicken, this is another easy KBR recipe. Simply stir and bake with a bit of chopping in the beginning.
• Time: About 10-15 minutes to stir everything together, 30 minutes to bake, and then just wait for it to cool.

It’s all giving perfect breakfast vibes…

Favorite Ways To Enjoy Granola

Of course this a great cereal enjoyed with milk and berries or sliced banana. Or layer the wholesome granola with yogurt and fruit to make a breakfast parfait.

It also makes an excellent topper to a smoothie bowl or over ice cream for dessert. You can even swap the crumble on my pear cranberry crisp for this granola recipe.

Not to mention, this granola makes lovely edible gifts. Transfer to a pretty Mason jar and tie with a ribbon.

You Need These Ingredients:

If you’ve made granola before there’s not a lot of surprises here, we’re talking old-fashioned oats, nuts, and dried fruit. Just like with these banana oatmeal chocolate chip cookies, I don’t recommend using quick oats they don’t have the same texture.

One difference you might notice is we are using vegetable oil (or canola oil, or sunflower oil) instead of melted butter. This is great for a couple reasons: One less dish to wash for the melted butter (and one less step), plus it also makes this recipe dairy-free which is nice if dairy is an issue for you. It is not vegan however because of the honey. By the way, I don’t suggest substituting olive oil, the flavor is too strong.

If you’d prefer to use melted butter instead, substitute the same amount (1/4 cup/ 4 tablespoons) unsalted melted butter.

Speaking of honey, let’s talk about the sweeteners. We’re using brown sugar and honey which work together to create just the right amount of sweetness without this being a sugar bomb.

As for the nuts and seeds, there are lots of buttery almonds plus pecans and sesame seeds. You could substitute sunflower seeds, pumpkin seeds, or even chia seeds for the sesame seeds if you prefer.

For flavoring this recipe uses a touch of cinnamon, salt and almond extract for that extra nutty kick. You can substitute vanilla extract if you prefer.

Lastly, I just adore sweetened dried cranberries. I add them to everything from salads to oatmeal and love to have them around for snacking. If you love a different dried fruit, feel free to use the same amount of that instead. For larger fruits like dried apricots, figs, or prunes, chop them into smaller pieces before adding to the granola.

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When To Add The Dried Fruit

Just like this crockpot brown rice the finishing touch to this recipe is the sweetened dried cranberries. Make sure you add them after the granola has cooled. If you add the cranberries (or any dried fruit) before baking they will burn in the oven and become bitter, hard chunks.

Once the granola mixture is cool, transfer to a large bowl and stir in the dried cranberries.

A Big Cluster Granola Success Tip

If you love big pieces of granola like I do, here’s how you get them:

1. Spread granola in an even layer on the baking sheet. Make sure the baking sheet is lined with parchment paper. Bake until golden brown.
2. Let cool without stirring. Once the granola is baked remove from the oven and let cool on the baking sheet without stirring.
3. Break into large pieces. Once the granola is completely cooled, break into large clusters then mix in the cranberries.

If you like your granola more loose with the rolled oats separated, stir a couple of times as it cools to break it up.

How Long Does It Last?

Once it is completely cool, transfer the granola to an airtight container or airtight bag. It keeps at room temperature for up to a month (but will probably be gone waaayyy before that).

More Delicious Breakfast Recipes

• Roasted Squash Waffles with Spiced Squash Butter
• Oatmeal Apple Muffins with Sweet Lemon Glaze
• Poppy Seed Kolaches {Czech pastry}
• Whole Wheat Banana Protein Pancakes