by 
Homemade Honey Almond Granola with dried cranberries is easy to make and packed with crunchy clusters, toasted almonds, and sweet dried cranberries. It's perfect for breakfast, sprinkled over yogurt, or enjoyed by the handful as a snack. Make a batch ahead of time and enjoy homemade granola all week long.
At a Glance: Makes 6 cups • Pantry staple ingredients • Easy to customize • Great for meal prep and make-ahead breakfasts •
Homemade granola with almonds and dried cranberries
This homemade granola is filled with crunchy oats, chopped almonds, and chewy dried cranberries. Honey adds just the right amount of sweetness, helping create those irresistible clusters everyone loves.
Making granola at home is surprisingly simple and allows you to control exactly what goes into every batch. It comes together with basic pantry ingredients and bakes until golden brown and fragrant.
Keep a container on hand for easy breakfasts and snacks throughout the week. Enjoy it with milk, sprinkled over yogurt, or straight from the jar by the handful.
Key ingredients
- Oats - Use old-fashioned or rolled oats for this granola. They are hearty and won't crumble apart.
- Almonds - I've used roughly chopped whole almonds. You could also use sliced or slivered almonds.
- Honey - Adds the perfect amount of sweetness.
- Oil - Needed to help make the granola crispy. Use your preferred type of mild-flavored oil, such as coconut oil, vegetable oil, or canola oil.
- Vanilla - Adds a touch of flavoring.
- Dried Cranberries - The cranberries are added after the granola is baked. They add the perfect sweet and tart flavor.
Making honey almond granola
- In a large bowl, combine honey, oil, and vanilla. If the honey is thick and won't blend in, heat the bowl in the microwave for a few seconds until the honey flows smoothly and can be blended.
- Add the oats and almonds. Stir until everything is well coated with the oil and honey mixture.
- Spread over a parchment-lined baking sheet.
- Bake in a preheated 325°F oven for 20-30 minutes until golden, stirring once halfway through.
- Remove granola from the oven.
- Sprinkle dried cranberries over the top of the granola.
- Press the granola down with a spatula while it's still hot. This helps form the clusters.
- Wait for the granola to fully cool before breaking apart and storing.
Recipe tips
- Use old-fashioned oats, or rolled oats, not quick-cooking or one-minute oats.
- Don't add the cranberries until after the granola is finished baking.
- Allow granola to fully cool before storing, or the granola will lose its crunch.
- Store at room temperature in a sealed container for 3-4 weeks.
Customize your granola
Make this granola your own by adding your favorites.
- Add ½ teaspoon of cinnamon. Mix in with the oil at the beginning.
- Use pecans or walnuts in place of the almonds.
- Sprinkle ½ cup of pepitas (pumpkin seeds) after baking, along with the dried cranberries.
- Add ½ cup of chopped dried apricots after baking the granola.
More delicious homemade granola recipes
- Maple Pecan Granola
- Homemade Granola with sliced almonds
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious breakfast recipes.
Honey Almond Granola with Dried Cranberries
Equipment
- Cookie Sheet
Ingredients
- ⅓ cup oil (use your favorite light-tasting oil (coconut, vegetable, or canola))
- ⅓ cup honey
- 1 teaspoon vanilla
- 4 cups oats (old-fashioned oats or rolled oats)
- 1 cup almonds (coarsely chopped)
- ¼ teaspoon kosher salt (or other coarse salt)
- 1 cup dried cranberries (sweetened)
Instructions
- In a large bowl, combine honey, oil, and vanilla. If the honey is thick and won't blend in, heat the bowl in the microwave for a few seconds until the honey flows smoothly and can be blended.⅓ cup oil, ⅓ cup honey, 1 teaspoon vanilla
- Add the oats and almonds. Stir until everything is well coated with the oil and honey mixture.4 cups oats, 1 cup almonds
- Spread over a parchment-lined baking sheet. Sprinkle with salt.¼ teaspoon kosher salt
- Bake in a preheated 325°F oven for 20-30 minutes until golden, stirring once halfway through.
- Remove granola from the oven. Sprinkle dried cranberries over the top of the granola.1 cup dried cranberries
- Press the granola down with a spatula while it's still hot. This helps form the clusters.
- Wait for the granola to fully cool before breaking apart and storing.
Notes
- Use old-fashioned oats, or rolled oats, not quick-cooking or one-minute oats.
- Don't add the cranberries until after the granola is finished baking.
- Allow granola to fully cool before storing, or the granola will lose its crunch.
- Store at room temperature in a sealed container for 3-4 weeks.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Leave a Reply