Homemade granola with the warm aroma of cinnamon and nutmeg, combined with the sweetness of dried cranberries and the savory crunch of mixed seeds and nuts. Perfect as a healthy breakfast or a crunchy snack anytime, and much more economical and preservative-free compared to store-bought granola. The texture is crunchy and clustered, with a sweet-tart touch from the cranberries that will keep you coming back for more.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams rolled oats
- 70 grams roughly chopped almonds
- 50 grams roughly chopped cashews
- 40 grams pumpkin seeds
- 30 grams sunflower seeds
- 40 grams desiccated coconut
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp fine salt
- 100 ml honey
- 60 ml liquid coconut oil (or vegetable oil)
- 2 tbsp liquid palm sugar or brown sugar
- 1 tsp vanilla extract
- 80 grams dried cranberries
- 40 grams raisins (optional)
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👩🍳 Instructions
- 1 Preheat the oven to 300°F (150°C). Prepare a large flat baking sheet, lining it with parchment paper so the granola doesn't stick.
- 2 In a large bowl, combine the oats, chopped almonds, chopped cashews, pumpkin seeds, sunflower seeds, desiccated coconut, ground cinnamon, ground nutmeg, and salt. Mix well.
- 3 In a separate bowl, combine the honey, coconut oil, liquid palm sugar, and vanilla extract. Stir until well combined and slightly thickened.
- 4 Pour the liquid mixture into the dry mixture. Stir with a spatula until all the dry ingredients are evenly coated with the honey mixture.
- 5 Spread the granola mixture over the baking sheet as thinly as possible; don't pack it too densely so it bakes evenly and turns out crunchy.
- 6 Bake for 25-30 minutes, stirring gently every 10 minutes so the granola bakes evenly and doesn't burn at the edges.
- 7 Once golden brown and fragrant, remove from the oven. Let the granola cool completely on the baking sheet without stirring so it forms crunchy clusters.
- 8 Once completely cool, add the dried cranberries and raisins, stirring gently so they don't break apart.
- 9 Break the granola into bite-sized pieces, then store in an airtight container. Serve with milk, yogurt, or enjoy straight as a snack.
💡 Tips
• Don't stir the granola while it's still hot from the oven — let it cool first on the baking sheet so it forms those signature crunchy clusters.
• Spread the mixture as thinly as possible on the baking sheet so it bakes evenly and doesn't turn out soft in the middle.
• Store the granola in an airtight jar at room temperature; it will keep for up to 2-3 weeks.
• You can swap the cranberries for chopped dates, dried apricots, or raisins according to your taste.
📊 Nutrition Facts / serving
280
Calories (kcal)
7 g
Protein
15 g
Fat
30 g
Carbs
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