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Almond & Cranberry Granola

Making granola at home is an easy and delicious thing to do - here's a simple recipe with whole oats, almonds, dried cranberries, cinnamon and maple syrup, with a hint of orange.
Prep Time10 mins
Cook Time25 mins
Course: Breakfast, Snack
Keyword: almonds, cinnamon, dried cranberries, granola, maple syrup, orange zest, vanilla, whole oats
Servings: 6
Author: Nicole Coudal


  • 4 c. Whole oats
  • 1 c. Whole, raw almonds, roughly chopped
  • 1/2 c. Vegetable oil alt: olive oil
  • 1/4 c. Pure maple syrup
  • 2 Tb. Honey
  • 1 tsp. Pure vanilla extract
  • 1 1/2 tsp. Kosher or sea salt
  • 1 tsp. Ground cinnamon
  • Zest of 1 orange
  • 1 c. Dried cranberries


  • Heat oven to 350 degrees and line a large rimmed baking sheet with parchment paper.
  • Add oats and chopped almonds to a large mixing bowl.
  • In a small saucepan, add oil, maple syrup, honey, vanilla, salt, cinnamon, orange zest. Warm over low heat for about 1 minute.
  • Pour the warm mixture over the oats/almonds and mix well. Let sit while oven comes to temperature.
  • Pour oats mixture onto the baking sheet and pop into oven. After the first 10 minutes, mix with a wooden or metal spoon/spatula. Stir again after another 5 minutes and keep an eye on it, so it doesn't get too dark. When golden brown (after 20-25 minutes), remove from oven.
  • Allow granola to cool on the baking sheet 20-30 minutes, then mix in cranberries. When fully cool and very crunchy, transfer to an airtight container and store at room temperature or the refrigerator for up to 2 weeks (but, trust me, it won't last that long).


Note 1: if you store the granola before it's fully dry/cool, the moisture from the dried fruit may soften the granola eventually, making it not as crunchy, but still delicious.
Note 2: if you really like a toasty, rich-flavored granola, simply leave it in the oven a few minutes more :)