Maple Almond Cranberry Granola
Hi how was your weekend?! This past week has gotten the best of me. I was in Phoenix for 4 days, arrived home late Thursday night, then 3 of my college girlfriends and their husbands/boyfriends came to visit for the weekend. And Captain came too! All incredibly fun, productive, memorable, exciting stuff but I am swamped as I sit here and type this. I’m also coming down with a little cold– and went to bed last night curled up with 4 or 5 blankets and a sea of cough drop wrappers.
Looking forward to a week of catching up on work, sleep, and life.
With all this excitement and travel, I haven’t been eating the healthiest. Nothing tastes as fabulous as cream of crab soup, peanut butter semifreddo, hot crab dip, pumpkin chocolate chip bread, maple bacon brussels sprouts, Chicago style pizza (see you soon!), and chocolate chip cookie bars but an old, dependable healthy stand-by is also very much appreciated. Especially when your goal is to slow down with a healthy recharge at the beginning of the week. Hectic life, you’re winning. But we’re coming to take over!
Enter: homemade granola with almonds, delicious crunch, and accompanied with cozy maple flavor, sweet dried cranberries, and warming cinnamon spice to complete one wholesome fall snack.
This recipe makes about 4 cups of granola, which is the exact amount you’ll need for the week. A little at breakfast, then snack, and the obvious just-before-bed handful. I like that the recipe is small, but I LOVE that the recipe is adaptable. Diamond of California almonds are the MUST for crunch, texture, and flavor– but you can swap out the dried cranberries for dried apples, chopped dates, or even raisins. I love to add a whole mess of cinnamon which shouldn’t surprise you in the least of bits, but pumpkin pie spice could also work too. Side note: YUM.
I used both Diamond of California whole almonds and sliced almonds. I’m obsessed with their Shake & Spoon™ packs! Just pop open the lid and shake into the bowl.
Speaking of the bowl! This granola is a one bowl deal. All you have to do is stir it. Into the oven, a little more stirring, bake bake bake. It’ll be done and toasty in about 30 minutes. I like to let it slightly cool so it crunches up. Warm maple cranberry almond granola with milk or on top of yogurt needs to be your new healthy comfort food. ♥ And you need these adorable bowls.
Also: eating it by the handful is encouraged. Though finding a stopping point is impossible. Regardless, I can’t wait for you to smell it as it bakes! That alone is enough to uplift us all this week.
Maple Almond Cranberry Granola
- 2 and 1/2 cups (200g) old-fashioned rolled oats
- 1 cup (140g) Diamond of California whole almonds1
- 2/3 cup (80g) dried cranberries
- 1/2 or 1 teaspoon ground cinnamon (I always use a full teaspoon!)2
- pinch salt (about 1/8 teaspoon)
- 1/2 cup (120ml) pure maple syrup
- 1/4 cup (60ml) melted coconut oil
- 1 teaspoon vanilla extract
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Toss the oats, almonds, cranberries, cinnamon, and salt in a large bowl. Add the maple syrup, coconut oil, and vanilla extract and stir to combine. Make sure all of the oats are moistened.
- Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture.
Make ahead tip: Granola is the perfect recipe to make ahead because it stays fresh for so long. Store this in an airtight container at room temperature for up to 3 weeks. You can also freeze it for up to 3 months.
- I used a mix of whole almonds and sliced almonds. You can use both or either, whatever is easiest.
- I LOVE cinnamon with maple and cranberry flavors, so I use an entire teaspoon. You can cut down to 1/2 teaspoon if you'd like. Try adding a pinch of ground nutmeg and ground all-spice for extra fall-inspired flavor! Or use the same amount of pumpkin pie spice instead.
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Here are some items I used to make today’s recipe.
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