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. 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!

    1. You can definitely use honey instead 🙂 Same amount.

  2. I want to make these into a bar, any suggestions?

  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!

    1. Agreed! It’s so simple to make at home and you have control over what exactly goes into it!

  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!!

    1. Wonderful! So good on yogurt and I even sprinkle it on top of my smoothies and smoothie bowls 🙂

  7. does anyone have a suggestion for an alternative to coconut oil? Thanks

    1. Eydie vargas says:

      I sometimes use avacado oil instead of coconut oil, when I’ve made other granola recipes 

      1. Has anyone tried olive oil instead coconut oil, or avocado oil? Thank you.

  8. Got mine in the oven …. yummy… will never buy it from the store again

  9. Jacqueline Franco says:

    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.

  10. I don’t have any coconut oil. Can I use vegetable oil instead?

    1. Yes, that would be fine.

  11. Hi Sally!
    I like large pieces of granola. In order to get those crunchy large pieces, should I avoid stirring granola while baking for 45 min (step 3)? Please let me know.

    1. For larger pieces of granola, I recommend adding another binder such as an egg white. 🙂 Still stir it as it bakes though.

  12. This has become one of my regulars – thanks, Sally!

    My slight variation is to add in about 1/3 to 1/2 cup of sourdough starter to help form clusters. I’ve been experimenting with sourdough for about 6+ months now and keep finding excellent uses for it. Have you ever tried it?

    1. That is so interesting! I’ve NEVER thought to do that, but I’m definitely going to try. Thanks for sharing!

  13. Hi id really like to make these as bars for my sons school snack…any recommendations on how?

    1. This granola won’t work as a bar. However I have many snack bar recipes and you can certainly customize the add-ins with these flavors!

  14. 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. 😉

  15. 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! ♥️

  16. I love this granola! Do you have the macros breakdown?

  17. Reagan Graves says:

    I have everything except the coconut oil…can you substitute another type of oil? I know it would lose the coconut flavor but I’m not too worried about that

    1. Hi Reagan, The oil is what helps the granola stay crisp. You can substitute olive oil for a bit more savory taste.

      1. Thank you ! In response to Reagan, I read that olive oil can be used for a savory flavor. My family enjoys so many of your recipes, thank you, Sally!

  18. Heather M. Last Whipple says:

    Can I use butter in any of your granola recipes? I think it would give it a nice flavor
    along with the maple syrup.
    Please let me know.

    1. Hi Heather, You can try replacing the coconut oil with melted butter.

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

  20. Sally
    What I’ve found works well is to add dry fruit after granola is baked to avoid it getting hard. I add raisins, cranberries & blueberries which stay moist & chewy

  21. Thank you for your recipe. I have now made this at least 4 or 5 times, with the following variations.
    1) I use grapeseed oil, which is good for the heart and is full of antioxidants, although I have no idea whether the baking process would change those properties.
    2) I add the cranberries after baking because I found that they were too dried out if baked from the beginning.
    3) I use a mixture of whole almonds, almond slices and pecan pieces. I guess it just depends on what you like and you can experiment.
    4) I have used half honey half maple syrup.
    All in all, I want to thank you for a very simple and wonderful recipe that formed the framework for my experiment!
    P.S. Can you let me know why the salt is needed? I am adding it but once in a while when I get a bit of salt while eating the granola, it seems a tiny bit strange. Not a big deal, just curious.

    1. Hi Ken, I’m so glad you have been enjoying experimenting with this granola! Salt is part of a chemical reaction in recipes when baking with flour, yeast, leaveners, etc. But it also rounds out and enhances all flavors. Here the chemical reaction isn’t needed so you can reduce the salt if you wish, but your other flavors may taste a bit more flat.

  22. 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!

  23. Disappointed! The blog part says to cook for 30 min but the printed recipe says 45 minutes. Now my granola is burnt, even after turning the temp down. I’ll try again with 30 minutes. Just wish I hadn’t wasted a batch though.

  24. 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

  25. 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.

  26. 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❣️

  27. 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

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