Honey Almond Granola with Dried Cranberries

No ratings yet

A delicious homemade granola with clusters of oats, chunks of almonds, and dried cranberries.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings cups

Calories 574kcal

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.

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.