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.
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.
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)
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. Just like when making cranberry nut no-knead bread, be sure to use dried cranberries and not fresh. 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. We also use it to sweeten these granola clusters—they’re very similar to today’s recipe but as clusters!
- Coconut Oil: Melted coconut oil helps bind everything together.
- Vanilla Extract: Pure vanilla extract adds flavor. Try using homemade vanilla extract.
Want to try other flavors? You might enjoy this pumpkin granola or even chocolate peanut butter granola instead. Everyone always loves this triple chocolate crunch granola, too!
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!
It’s also fantastic on top of maple baked pears!
More Favorite Healthier Recipes
- Pumpkin Baked Oatmeal Cups
- Peanut Butter Trail Mix Bars
- Whole Wheat Banana Nut Muffins
- Breakfast Cookies
- Pumpkin Seed Cranberry Snack Bars
Maple Almond Cranberry Granola
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 30 minutes
- Yield: about 4 cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Feel refreshed and recharged with this fall-inspired, wholesome, and crunchy maple almond cranberry granola recipe!
Ingredients
- 2 and 1/2 cups (213g) old-fashioned whole 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 (56g) coconut oil, melted
- 1 teaspoon pure vanilla extract
Instructions
- 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 30-35 minutes, stirring every 10 minutes. Allow granola to cool completely—the air will help the granola obtain a crunchy texture.
Notes
- 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.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowl | Silicone Spatula or Wooden Spoon
- Almonds: I used a mix of whole almonds and sliced almonds. You can use both or either, whatever is easiest.
- 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.
Reader Comments and Reviews
Hi sally, I’m trying to make this with puffed quinoa instead of rolled oats because of allergies – would you suggest any changes in the oil/syrup quantities or baking time to account for this or would the same recipe work well for puffed quinoa too?
Hi Neka, we haven’t tried this recipe with puffed quinoa, but we’d love to know how it turns out if you give it a try!
Best granola ever! I use pecans instead of almonds and it’s so good
I made this for a brunch to top yogurt parfaits and it is so good and easy to make! I didn’t use cranberries and added pepitas and unsweetened coconut instead since I was using berries in the parfaits. Turned out perfectly!
This recipe is very forgiving! I made this recipe but mistakenly used 1/2 cup coconut oil and 1/4 maple syrup instead of the other way around. This was my first time making granola. It turned out to be delicious!! Sally’s recipes for the win . . . even if you make a little mistake.
I made this and loved it. Thank you so much! For anyone wondering, the texture of the dried fruit when it bakes with this is fabulous.
I just made a variation with dried cherries and pineapple bits. So excited to keep trying!
Can I use something other than coconut oil?
Hi Angie, you could try melted butter or vegetable or canola oil instead.
This is my first time seeing someone bake regular dried cranberries into the granola.
Are you sure this is ok to do? I’m sorry, I know you wouldn’t post this if not. However I’ve always seen, never add the dried fruit until the granola is finished baking. I’m ready to try this method, just a little scared.
Hi R, the dried cranberries are still chewy, but are not as soft after baking. If you’re nervous, skip them when mixing up the granola and add them after baking.
I have made this three times already. It is fabulous! Followed recipe exactly and every time it has come out great! My husband loves it with his yogurt. I eat it plain as a snack it’s so good!
This was my first time making granola and it was amazing! Much tastier than store-bought! One question, can you replace maple syrup with honey?
Hi Beatriz, you can definitely substitute honey for the syrup. Same amount. Thanks for giving it a try!
I’m excited to try another one of your fabulous recipes! Can you substitute any other oils in this recipe?
Hi Teri, You can – you could try vegetable or canola oil instead.
So easy and tasty too!
This recipe is absolutely delicious and perfect in every way. I did not use almonds but walnuts along with some Bob’s Red Mill coconut flakes. Never going back to store bought!!
Hi Sally. I love your website and have learned a lot. Could I add pumpkin seeds, flax seed and chia seeds? How much coconut would you add and how long would you cook it in this recipe? Heard it can burn very easily. Look forward to hearing back from you. Thank you.
Hi Linda, you can certainly try a version with those add-ins. You could also try adding 1/2 cup of shredded coconut and then adjust for more/less in future batches, and add it in towards the end of the bake time so that it doesn’t burn. Let us know what you try!
I tried the receipe with my additions and it is so good. Think next time I would use half a cup of almonds and add nutmeg. Put the coconut in for the last five minutes of baking.
This is the first time I’ve made my own granola, and I will never go back to buying it. This was fantastic! I added coconut shavings (unsweetened), and cut back the cranberries since they are sweetened and I can only eat unrefined sugar (maple syrup or honey) and not refined sugar. My only challenge is that it is difficult to stop eating this – it’s addictingly wonderful!
Hi Sally! I love all of your recipes and have learned so much from your sit
This is the BEST granola so easy and soo good. Thanks Sally your the best!
I love this granola. I’ve made it as written several times and also at times added chopped dried apricots or coconut flakes half way through the bake.
Have you ever frozen some of this?
Hi Beth, yes, you can freeze this granola for up to 3 months. Thaw overnight in the refrigerator before enjoying.
I am completely addicted to this granola…can’t get enough of it! I even gave the recipe to my doctor. The flavor is spot on. O ly change.I made was to use walnuts (personal preference) and 2 tsp cinnamon. Scrumptious stuff!
Mm, this recipe is so good!
This is now my go-to granola recipe. So easy and absolutely delicious! I use walnuts as a personal preference but any nut would be good. I MAY sneak in a few extra cranberries too.
A dear friend gave me a quart of PA maple syrup and it will all be used for this…an absolute necessity for breakfast now. Many thanks for your perfect recipes!
This recipe is fantastic! I’ve used different varieties of nuts and today I’m adding in some nutmeg and I can already tell it’s gonna be a game changer! Love these easy to follow recipes and knowing exactly what’s going in my belly! Yum!
I would really like to know how many calories are in 1/2 c
Hi Karen, we don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This granola is simple in every way and absolutely delicious. The very best granola I have ever made or eaten. Bravo SALLY’S Baking Addiction . Another grand slam!
This is delicious! I made it exactly the same except I used pecans. I thought it would be sticky after baking but it was nice and crunchy. I have always bought store bought granola. Never again! This was easy to make and delicious .
Love it! I made this, and also subsequently tried modifications and it’s all delicious. I’m an absolute “nut-addict” so I use nut oils e.g. hazelnut, walnut etc for the oil and add matching nuts in the granola. So good!
First time making granola. This was super simple and delicious! Second batch I tried some of others suggestions. Used dried cherries and added a dash of almond extract , again delicious!
Can’t wait to try it.
Was wondering if I can add eggs whites to achieve big clusters like in your pumpkin cranberry spice granola?
Best granola ever made with the simplest of ingredients!
What would you suggest I could do to get more clumpy pieces?
I love all of your recipes.
Thank you.
Hi Mara, you can try eliminating one of the stirs during bake time (like the final stir). That will help the ingredients stick together and have more clumps when finished. So glad you enjoy our recipes!
I make this recipe to bring as a gift when staying with friends and everyone loves it! Very forgiving with substitutions if I have different dried fruit or nuts on hand. Easy to make, bakes itself, t’s a 5 star recipe!
This is soooo good. I used orange flavored olive oil and added Chia Seeds. I also used maple light and regular maple and lots of cinnamon. Delicious.
Omg I will try it like this!
Super easy and delicious. I swapped the dried cranberries with dried cherries and used chopped walnuts instead of almonds (it’s what I had). Also was short 1/4c of the maple syrup so I added 1/4c of brown sugar to the maple syrup. My house smells like the holidays in August and I love it!
Turned out wonderfully! I followed the recipe exactly, and baked it convection at 275 degrees for 30 minutes, let it cool and added the craisins and chia seeds. I like to put pepita seeds in it as well.
Thanks for the great recipe for granola!
Thank you for sharing! I renamed this “Christmas Granola”. It smells like a Christmas scented candle while it’s baking.
Anyone try eating this as a cereal?