Maple Almond Cranberry Granola

Satisfying and delicious homemade granola with maple, sweet cranberries, crunchy almonds, and cinnamon spice! Recipe on

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.

Satisfying and delicious homemade granola with maple, sweet cranberries, crunchy almonds, and cinnamon spice! Recipe on

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, 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.

Satisfying and delicious homemade granola with maple, sweet cranberries, crunchy almonds, and cinnamon spice! Recipe on

Satisfying and delicious homemade granola with maple, sweet cranberries, crunchy almonds, and cinnamon spice! Recipe on

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

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: about 4 cups
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Feel refreshed and recharged with this fall-inspired, wholesome, and crunchy maple almond cranberry granola recipe!


  • 2 and 1/2 cups (200g) old-fashioned rolled oats
  • 1 cup (140g) whole almonds*
  • 2/3 cup (80g) dried cranberries
  • 1/2 or 1 teaspoon ground cinnamon (I always use a full teaspoon!)*
  • pinch salt (about 1/8 teaspoon)
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 cup (60ml) melted coconut oil
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. Spread onto the prepared baking sheet and bake for 30-35 minutes, stirring every 10 minutes. Allow granola to cool completely – the air will help the granola obtain a crunchy texture.


  1. Make Ahead Instructions: 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.
  2. Almonds: I used a mix of whole almonds and sliced almonds. You can use both or either, whatever is easiest.
  3. Cinnamon: 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.

Keywords: homemade granola, maple cranberry granola

Satisfying and delicious homemade granola with maple, sweet cranberries, crunchy almonds, and cinnamon spice! Recipe on


  1. heather (delicious not gorgeous) says:

    i always eat too many handfuls of granola straight, but this also sounds like it’d be really addictive with milk, since it’d resist getting soggy! quick question: normally i see recipes where the dried fruit gets stirred in post-baking, so what’s the rationale for stirring it in before baking?

    1. It burns easily, but at a low temperature and stirring a few times during bake-time, it will be fine. 🙂

  2. Phillip || says:

    This has EVERYTHING that I love about fall flavors. Bravo!

  3. Andrea @ Cooking with a Wallflower says:

    I love granola since it could be a topping for yogurt, a breakfast with milk, or a perfect snack for the late afternoons. This combination of ingredients is just so perfect fall!

  4. There are several girls from China in my graduate program, and they have never had maple syrup, weren’t quite sure what it was. So I’ve been thinking about a good maple recipe to introduce them to it, and this sounds fun! I’ll take a look at your other maple recipes as well 🙂

    1. Ahhh! Their minds and tastebuds will be blown no matter what maple syrup recipe you make them.

  5. I’m very jealous of your upcoming Chicago pizza excursion. Chicago makes the best pizza, period. I miss it!
    Granola is the best way to start the day, though, and maple is my crack. So yay!

  6. Patricia @Sweet and Strong says:

    Traveling and having visitors definitely wears you out.  Hope you get some time to relax this week too!  And I would take homemade granola over store bought ANYDAY, it’s so much tastier.  I just have a hard time not eating the entire batch 🙂  Love the Fall flavors of this recipe.  

  7. Marina @ A Dancer's Live-It says:

    Sounds like you had an awesome weekend!! 🙂 Your Snapchats looked like so much fun! LOVE that this is a one-bowl recipe, and I have trouble finding a stopping point at eating granola too. 😉

  8. Catherine Smith says:

    I hope you feel better! I’d give just about anything to be able to attend your class in Chicago!

    1. Thanks Catherine! I wish everyone could join the fun in Chicago.

  9. Sharon K (The Farm Chick Bakes) says:

    Hi Sally – This looks scrumptious and warming! Can’t wait to try this….granola is great over warmed vanilla ice cream with a dab (or 2) of honey ….just saying…:). Sorry sorry to hear your not feeling well and I hope you bounce back quick! My go to when I feel colds coming on is hot tea and “cold-Eeze!”…’s a must and for me, really works! Save travels Chicago.

    1. Thanks Sharon! Sipping some hot lemon tea as I type this. Always soothes the throat. A little honey + this granola + ice cream sounds so good right now!

  10. I haven’t made granola in a long time, so it’s time….. and this recipe is the one! Feel better soon. 🙂

    1. Let me know how you like it!

  11. Sally-I am sorry you are not feeling well. Let me know if you need a nurse!
    This granola looks yummy. I think I will make it for holiday gifts for co-workers!! 
    Drink lots of fluids and get lots of rest!! 

    1. Thank you Amy!!

  12. Ellen @ My Uncommon Everyday says:

    I’ve been on the lazier side lately and buying/devouring low sugar cocoa granola… I should make my own after I polish off this bag, though! I hope you feel better soon! I’m trying to avoid my roommates’ illnesses right now by taking a lot of Airborne and sleeping a ton.

    1. Smart! Rest is always the best medicine.

  13. Hi Sally! I’m excited to try this recipe as I have recently returned from a cruise to Canada and I have some wonderful pure maple syrup I need to use on something besides pancakes & waffles (trying to cut the gluten as much as possible!) This will be perfect!

    Also, I highly recommend you head to your nearest health food store and get a small bottle of Collodial Silver spray. It is a natural antibiotic that my family has been using for years for colds, sore throats, ear infections, strep throat, etc. It is wonderful! Spray about 5 sprays in your throat for several days, or put about 1/2 tsp or so in your morning juice. Either way, it works– for many ailments. My son had strep several times a year for 3 years in a row. We did lots of rounds of antibiotics (ugh!). Nothing really helped. I finally started him on Collodial Silver and he never had strep again. That was 18 years ago, he’s rarely sick now. Hope you feel better soon!

    1. Thanks so much for the suggestion, Lisa! I’ve never heard of the spray but will do a little research. I appreciate it!

  14. Sara @ Last Night's Feast says:

    Perfect fall spin on a classic. Yum

  15. Since my apartment oven sucks I make granola in one of my crockpots. Yeah, a crockpot.

    For this particular recipe I’d put the oats, cinnamon, salt, maple syrup, oil, vanilla, and nuts (only if if they are raw) in the crock on High >> without the lid <<. Cook for an hour stirring a few times, then drop to Low (still without the lid) and cook for another two hours or so, until it suits you and/or it isn't sticky. Turn the crockpot off and stir in the cranberries and the almonds. Now, if the almonds you have are raw you can add them at the beginning, as it won't hurt them to be "cooked". If they are already roasted and you cook them, not so good, at least to me. Using the crock is great during the summer when you don't need your oven heating the place up, and you don't need to reach into the oven, or pull out a hot tray…I use other dried fruit, other oils, other nuts, and usually honey since maple syrup is kinda pricey down here..

    1. You know I’ve never made granola in the crockpot before but I heard it’s REALLY good that way!

  16. Sally, I do hope you get plenty of rest! Thank you for sharing this recipe.   My husband will appreciate this for breakfast.  I will appreciate not getting up so early in the morning.

    1. Thanks Destiny!

  17. Can I substitute olive oil for the coconut oil ? Does it add flavor or is any oil ok to use ?

    1. Olive oil may not be the best sub here; what about canola or vegetable oil instead?

      1. I have that , thanks !

  18. I feel like I need a healthy recipe like this too after my weekend. Though Thanksgiving is technically today here in Canada, most people celebrated on Sunday. My family did and we consumed so much turkey, stuffing and potatoes, and not to mention TWO pies (my grandmother’s classic recipe for pumpkin pie, and then I made your apple pie as well. It was a nice contrast; one old and classic recipe, and one fresh and new one. We kind of all had some of both) so needless to say further, granola and yogurt sounds like the perfect breakfast for the next few days. Hope you feel better soon, Sally, and get lots of rest. I’m sure dogs can be very comforting in times like this (or not!) 

    1. It all sounds so good though! Which apple pie did you make?

      1. The chai spiced one – for about the third time since August 😉

      2. LOVE that one.

  19. Blogtastic Food says:

    Wow, lovely. That granola has everything. Great breakfast right there (:

  20. Hi Sal! It’s been a while since I left a comment but wanted you to know it’s always a pleasure to see your light-hearted posts and recipes pop up in my feed. I’ve got a 15-year-old who loves granola and being in the kitchen (it’s some kind of miracle, I know). Since both cinnamon and maple syrup rule our worlds here, I’m going to get him on this STAT! Feel better.

    1. Thanks so much Julia and it’s SO NICE to hear from you again!!

  21. I’ve never used coconut oil before! Do you buy it kind of solid? Is the 1/4 cup when it’s still kind of solid or after you melt it?

    1. Hi Natalie! You buy is solid. I always measure before melting.

  22. Wow …!!! Its a Great breakfast …!! And Perfect…..

  23. This looks so colorful and healty! I want to try it asap,thank you for the post Sally!!

  24. Amy @ Thoroughly Nourished Life says:

    I am definitely guilty of the ‘little handful here’, ‘little handful there’ from my granola jar! As soon as my latest batch is gone (lemon blueberry granola) I’ll be whipping this up.
    I hope you feel better soon and take some time off to recharge after your super busy week!

    1. Thanks so much Amy– and I’m already feeling better after going to bed early each night this week!

  25. Stella @ Stellicious Life says:

    I love crunchy granola and combined with maple syrup, this will be a winner! Such a festive, soul soothing, comforting granola (and also love the bright pop of colour thanks to the cranberries)!

    Hope you are feeling better, get some rest and drink lots of ginger-lemon-honey tea, that always works like magic!

    1. Ginger lemon honey tea sounds soooo good right now! I’m feeling a little better each day, thank you as always Stella 🙂

  26. Laura | Tutti Dolci says:

    I am so a eat granola by the handful kind of person. I need this in my life!

  27. Made this this week and it is awesome! Very easy to make. I used the whole teaspoon of cinnamon and I’m glad I did. I’ve been eating it with nonfat vanilla Greek yogurt or just by the handful! Recommend to everyone!

    1. So good with yogurt and extra cinnamon!

  28. Yes !! Another granola recipe!! I love them. 

  29. Natalie Munroe says:

    Sorry I’m getting to this a week late–I’ve been kind of swamped, too, but in less exciting ways than you. haha.
    Obvi this granola looks scrumptious and your cooking-granola-at-300-degrees tip changed my granola-making world 2 years ago! (I used to do it at 325 per some other recipe and it always seemed to burn at the edges. Now? Never.)
    At this point, you’re probably starting to feel better from your cold, but if I may make a suggestion for the next time: Traditional Medicinals Echinacea Plus Elderberry tea. When I feel a cold starting and throughout the course of my colds, I drink at least 1-2 cups of this stuff a day. I find that it usually cuts the duration and severity of my colds. I also love Sambucol tablets (which is also elderberry). I swear by both of these remedies. (Although I read that people who use homeopathic remedies have good success with them when they believe they work– so it could be a case of placebo effect at work here, but it works for me. LOL!) Hope you’re feeling better!

    1. Thank you for this suggestion, my friend! I am feeling better by now but I’m going to keep your suggestion bookmarked for next time or when Kevin is feeling down!

  30. Hi Sally, this looks delicious as do all of your recipes! I’m curious though-I noticed in one of your other granola recipes (“Hit the Trail” Trail Mix) that you added an egg white and 1/4 cup of almond butter. Is there a reason why those ingredients aren’t included in this one? What is the purpose of those ingredients? Should I include them? I’m sure there is some scientific explanation! By the way, I bought colorful chocolate “rocks” from Amazon that I am going to mix in with the granola and give as gift bags. Thanks so much and have a very happy holiday!

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