Easy Coconut Cranberry Granola Recipe – Oats & Maple Delight

Last Updated on 2 months by Neha Deshmukh

Easy Coconut Cranberry Granola Recipe – Oats & Maple Delight

Hey everyone! I’m so excited to share this recipe with you – it’s for a Coconut Cranberry Granola that’s become a total staple in my house. Seriously, mornings just feel better with a bowl of this crunchy, sweet, and slightly tangy goodness. I first made this when I was trying to find a healthier breakfast option that still felt like a treat, and it’s been a hit ever since! It’s super easy to make, and the aroma while it’s baking is just heavenly.

Why You’ll Love This Recipe

This granola isn’t just delicious; it’s also wonderfully versatile. It’s perfect for breakfast with yogurt, a quick snack on its own, or even a delightful topping for fruit crumbles. Plus, it’s made with simple ingredients you probably already have in your pantry. It’s a feel-good recipe that delivers big on flavor and texture. And honestly, making your own granola is so much more satisfying (and often healthier!) than buying it from the store.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing granola:

• 3 cups rolled oats (about 270g)
• 1 teaspoon cinnamon powder (about 2.5g)
• 0.5 teaspoon salt (about 2.5g)
• 3.5 tablespoons coconut oil (about 49ml)
• 0.33 cup maple syrup (about 80ml)
• 1.5 teaspoon vanilla extract (about 7.5ml)
• 1 cup dried cranberries (about 150g)
• 1 cup sweetened coconut flakes (about 100g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Coconut Oil: I love using coconut oil because it adds a subtle coconut flavor, but you can absolutely substitute it with melted butter or another neutral oil like avocado oil if you prefer. Just keep in mind it will slightly alter the taste.
• Maple Syrup: The grade of maple syrup you use will affect the flavor. Darker grades have a more robust maple flavor, while lighter grades are more delicate. You can also use honey or agave nectar as a substitute, but you might need to adjust the amount slightly.
• Coconut Flakes: Sweetened coconut flakes add extra sweetness and texture. If you’re watching your sugar intake, you can use unsweetened coconut flakes instead – just add an extra tablespoon of maple syrup to compensate.

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. First, preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Next, toast the coconut flakes in a dry pan over medium heat, stirring frequently, until they’re golden brown and fragrant. This usually takes just a few minutes. Set them aside – we’ll add them in later!
3. In a large bowl, combine the rolled oats, cinnamon powder, and salt. Give it a good mix to ensure everything is evenly distributed.
4. In a separate saucepan, heat the coconut oil, maple syrup, and vanilla extract over low heat for about 2 minutes, until everything is smooth and combined. Don’t let it boil!
5. Pour the warm liquid mixture over the oats and mix well until all the oats are fully coated. This is where your muscles get a little workout!
6. Spread the granola evenly in a single layer on the prepared baking sheet.
7. Bake for 30-35 minutes, stirring every 10 minutes. This ensures even baking and prevents burning. Keep a close eye on it during the last 10 minutes!
8. Once it’s golden brown and crunchy, remove from the oven and let it cool completely on the baking sheet – about an hour. This is crucial for getting that perfect crisp texture.
9. Finally, stir in the toasted coconut flakes and dried cranberries.

Expert Tips

• Don’t overcrowd the baking sheet! A single layer is key for crispy granola.
• Stirring is your friend. It prevents burning and ensures even baking.
• Patience is a virtue. Let the granola cool completely before adding the cranberries and coconut – otherwise, they might get soggy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your maple syrup is 100% pure.
• Gluten-Free Adaptation: Make sure to use certified gluten-free rolled oats.
• Spice Level Adjustment: My friend, Priya, loves adding a pinch of nutmeg or cardamom for a warmer, more complex flavor. About ¼ teaspoon is perfect.
• Batch Size Adjustment: Easily double or triple the recipe if you’re feeding a crowd (or just want a lot of granola!).

Serving Suggestions

This granola is amazing on its own, but here are a few of my favorite ways to enjoy it:

• With yogurt and fresh berries for breakfast.
• Sprinkled over smoothie bowls.
• As a topping for fruit crumbles or crisps.
• Straight out of the jar as a snack (no judgement!).

Storage Instructions

Store the cooled granola in an airtight container at room temperature for up to 2 weeks. It might lose some of its crunchiness over time, but it will still be delicious!

FAQs

Let’s answer some common questions:

• How long does this granola stay fresh? About 2 weeks in an airtight container.
• Can I use different dried fruits? Absolutely! Raisins, chopped apricots, or even cherries would be delicious.
• Can I make this granola without maple syrup? You can try using honey or agave nectar, but you might need to adjust the amount.
• What’s the best way to prevent the granola from burning? Stir it every 10 minutes and keep a close eye on it during the last 10 minutes of baking.
• Can I add nuts or seeds to this recipe? Definitely! Add about ½ cup of your favorite nuts or seeds (like almonds, walnuts, or chia seeds) along with the oats.