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Homemade Cranberry Almond Granola

This super easy, flavour-packed, crunchy granola makes the best healthy snack!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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Ingredients
  

  • 4 cups rolled oats (see notes)
  • 1 and 1/2 cups flaked almonds (or any other nuts, chopped small or sliced thin)
  • 2 tbsps desiccated coconut, optional but recommended
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 1 cup dried cranberries or any other dried fruit

Instructions

  • Preheat the oven to 175 C and line a baking sheet with a silicone mat or wax paper, which will prevent the honey from sticking to anything but the granola.
  • In a large mixing bowl, combine the oats, almonds, coconut and salt. Mix well. Now add the olive oil, honey and vanilla (measure the oil first, so the honey slides right out of the cup), and mix very well, making sure the liquids coat every single inch of the oat mixture.
  • If your oven is small, divide the mixture onto two lined baking sheets. The idea is to have an even layer that's thick enough for the oats to do some 'clumping', but not so thick that the mixture doesn't cook. Use your best judgement depending on oven size (see notes).
  • Bake for 20 to 25 minutes until as browned as you like, but watch carefully in the last few minutes. Halfway through baking, gently stir the mixture to make sure the entire thing is cooking evenly. Rotate the baking tray if needed.
  • Allow the baked granola to cool. As it cools, it will firm up more, and pressing down on it with a metal spatula helps more clumps form, if you'd like that.
  • Once completely cool, tip into a bowl and stir in the cranberries. And you're done! Store in airtight jars in the refrigerator and the granola will remain crunchy for weeks. It can even be frozen for longer. Eat as is, or with plain yoghurt. If you'd like to make a 'mango smoothie bowl', simply blend one ripe mango with about 1 cup yoghurt, then top with the granola. This makes enough mango smoothie for two. Happy healthy eating!

Notes

*Rolled oats are better for granola because they are larger and bake up crunchier. You could use instant oats but the baking time will likely be lesser, watch carefully to ensure the granola doesn't burn. Instant oats will also create a granola with lesser crunch and texture, but it'll still taste good.
*If you'd like to use fresh, shredded coconut, toast it lightly in a pan so dry out some of the moisture or your granola will be too wet. Mix it in once the oats are done baking.
*Cook time is for two batches. If your oven is large and you're baking this as one batch, it will be about half that time. If you'd like to halve the recipe for a smaller batch instead, feel free.
*Original recipe from Cookie and Kate