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Homemade maple almond cranberry granola is satisfying and delicious made with maple, sweet cranberries, crunchy almonds, and cinnamon spice. With lots of cozy flavor in each bite, this will be your new favorite fall snack. 

maple almond cranberry granola with a serving spoon

Today’s maple almond cranberry granola is one of my favorite snacks to make as the temperatures start to cool and the leaves begin to change. It’s satisfying and cozy, and a relatively quick recipe for busy fall schedules.

maple almond cranberry granola in a glass bowl with a serving spoon

This Maple Almond Cranberry Granola Is

  • Hearty and wholesome
  • Simple to prepare with 8 basic ingredients
  • Cinnamon spiced
  • A great on-the-go snack
  • Delicious any time of day
  • Vegan and gluten free (if using certified GF oats)
whole almonds and sliced almonds for maple almond cranberry granola

Ingredients & Adaptations

Made with a handful of ingredients, this granola recipe can be easily adapted to your tastes and preferences. Here’s what you need to get started:

  • Oats: Old-fashioned rolled oats are the base of today’s granola. I don’t recommend quick or instant oats– the texture of the whole, rolled oats helps the granola stick together. Use certified gluten free oats for a completely gluten free recipe.
  • Almonds: Almonds add crunch, texture, and flavor. I use a mix of whole almonds and sliced almonds. You can use both or either, whatever is easiest.
  • Dried Cranberries: For sweet/tart flavor, I love to use dried cranberries. Dried apples, dried cherries, chopped dates, or even raisins would also be delicious.
  • 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.
  • Salt: A pinch of salt adds flavor.
  • Maple Syrup: Pure maple syrup sweetens the granola.
  • Coconut Oil: Melted coconut oil helps bind everything together.
  • Vanilla Extract: Pure vanilla extract adds flavor. Try using homemade vanilla extract.
dry ingredients including oats and almonds in a glass bowl

It’s really easy to make. Mix all the dry ingredients together, add the wet ingredients including the maple syrup, coconut oil, and vanilla extract, then spread the mixture onto a lined baking sheet and bake. This granola takes about 30 minutes in the oven. As it cools, it gets a little crunchy!

dry ingredients and dried cranberries in a glass bowl with a wood spoon

overhead image of maple almond cranberry granola in a blue bowl

maple almond cranberry granola

More Favorite Healthier Recipes

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overhead image of maple almond cranberry granola in a blue bowl

Maple Almond Cranberry Granola

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: about 4 cups 1x
  • 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 almond cranberry granola

Reader Questions and Reviews

  1. 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!

  2. Hi Sally! I have everything for this except maple syrup. Is it possible to substitute honey for it? And if so, do you have a recommendation for the amount I should put in? Thanks!

  3. Delicious! I waited to add the cranberries during the cooling process to keep them soft. Will definitely make this again!

  4. I happened to have all ingredients in the pantry so I just made this as a little surprise for breakfast tomorrow. Had to taste it of course – yum! Perfect with yoghurt 🙂

  5. Just made this, absolutely addicting! Will never buy granola again, too easy and yummy to make my own. Fantastic recipe! Thanks!

  6.  This is a staple in our house. I always have some in the pantry. My husband eats it almost every morning with yogurt and berries. I like it with a splash of milk. So good!!

  7. So good! Paired this with greek yogurt and raspberry chia seed “jam” and it was so good as a yogurt parfait! I would definitely wait to add the cranberries after baking though because they were a little too hard for me.

  8. I made this granola this morning. It’s really good! My son went out for a run, and said that he would rather stay and eat a bowl of it. 😉

  9. Just made this granola. My house smells amazing! I couldn’t wait for it to cool – I just ate a handful. So delicious! I haven’t bought granola in years thanks to your recipes! ♥️

  10. I just made this and I love the flavor. However, my cranberries got tough. I would definitely add them after baking next time.

  11. This is a great recipe! And it is so easy to modify for personal preferences. I used honey instead of maple syrup. The 300 degrees was too hot – my nuts started getting too dark. So I dropped it to 275. Next time I will stick with that lower temperature and bake for 55 minutes. I added a full cup of cranberries when it came out of the oven. And I used 3/4 cup almonds and 3/4 cup pecans. Next time I may try coconut and apricots and pecans. DELICIOUS!

  12. This recipe was so quick and tasty! I used 2 cups of a package of trail mix with almonds, craisins, sunflower seeds, and walnuts instead of the separate nuts/craisins. Worked perfectly in this recipe! So quick and easy

  13. Thank you so much for posting the recipe in grams. I have been making it on a regular basis and it ones out good every single time.

  14. This recipe is amazing! I ya e been making this for months!!! It’s a staple in my house now. It’s easy and tastes amazing❣️

  15. This is our favorite recipe, we make it once a week, I add some chia seeds, flaxseed seeds and half of cup of pecans and leave the cranberries out!
    Thank you

  16. This is a fantastic, simple recipe. I strongly suggest you double it. No way not to get addicted to this superb treat, nice job Sally!

  17. I love Granola so much! I have it almost every morning with yogurt and berries. I love the original Quaker Harvest brand but I want to eliminate all the sugar. I will definitely try making your recipe Sally! Thank you. Comments are great. I will also add chia seeds and cranberries after baking.

  18. I make this recipe every two weeks for my teenage daughter who loves to make parfaits with it. I put it in a container in the frig for her. So much healthier than store bought and I know exactly what’s inside it. Thanks, SBA!

  19. I adore this recipe, but I question whether it’s truly healthy. Can anyone help, because I don’t want to stop eating it. I typed this recipe into Weight Watchers, and it’s 30 points per serving, if you assume 1 cup serving sizes. I easily eat 1 cup for breakfast (as cereal) and 30 points is over my point allotment for the entire day.

    1. So healthy will honestly be in the eye of the beholder. If you are doing WW and this doesn’t fit into your points then it might not be for you. With that in mind, the ingredients are pretty clean on this recipe. I’m planning on making this because my kids eat a TON of garbage and refined sugar. Perhaps your best bet is to use it as more of an added crunch to things like yogurt and such.

    2. Hi! I opted to go for a sugar-free maple flavored syrup instead. Still has the aroma and flavor of maple but not the sugars in it 🙂

  20. Boyfriend loves granola and this has recently become his favorite, however we found that it was better to add the dried cranberries near very end of cooking otherwise they become rock hard.

  21. I absolutely love this granola! I have made it several times. I changed it a tiny bit and add crystallized ginger after the cooking is done. Also added dried cranberries after the cooking list done.

    1. Hi Phyllis, you sure can. Enjoy!

  22. Love this granola. I’ve made it many times, take it to share with friends. I bake it for about 45 min and add cranberries when it’s done. I also add pecans.

    1. Hi Cat, we haven’t tested it but you can try replacing the coconut oil with melted butter.

    2. Hi Cat! I have made this recipe twice, both times with melted unsalted butter, and it turned out well! I think it gives a rich flavor and helps bind the granola together.

  23. Hey Sally,
    Love this, never had or made granola but this is now my favourite dessert.
    I know you have many granola bar recipes, but how can I turn this into granola bars?

    1. Hi Shreya, we’re so happy you are enjoying this granola recipe! When baked into bars, this granola will become pretty crumbly and won’t stay together very well. I recommend giving our soft oatmeal raisin cookie granola bars a try – use dried cranberries instead of raisins and add 3/4 cup of chopped almonds!

  24. From start to finish this recipe was great. Loved it! Can’t wait to experiment with more flavors!

  25. This is a great recipe because the ingredient list is simple and it has the taste and other characteristics of a traditional granola. I used melted, unsalted butter in place of coconut oil and it turned out well. I did not stir in the middle of baking so it would stick together better. I like to let it cool as one piece then break it apart into large chunks. I baked in a glass 13×9 pan. I love granola as cereal and my husband really liked this recipe too, so I have already made it twice the past couple of days and plan to do so regularly! Thank you very much!

  26. Hi Sally and team!
    I have been searching for the recipe for vegan apple and cinammon granola (with applesauce and dried apple pieces), which I came across a few months ago. Unfortunately, I can no longer find it on the website. Any suggestions? Sorry for the post on an unrelated (but delicious!) granola recipe.

    1. Hi Ali! We recently removed that recipe from our site, but we’d be happy to share a copy with you. Send us an email at and we can send you the recipe. Thank you!

  27. I made this recipe recently and it came out very well. Excellent taste. Actually made the granola to share with friends who were visiting and they loved it too. Thank you very much for sharing this granola recipe.