If you’re anything like me, granola used to feel like a cardboard-tasting snack, good only for hiding at the back of the cupboard. But everything changed when I finally discovered the joy of homemade granola. No more dull oats. This Coconut Cranberry Granola not only satisfies your taste buds but also feeds your nostalgia, reminding you of sun-soaked mornings with a bowl of something delicious in hand.
And I have to admit, there’s something incredibly satisfying about making your own granola. The scent of toasted coconut, almonds and oats filling your kitchen, the satisfying crunch with every bite, and the ability to customize it exactly to your taste—it’s the perfect blend of indulgence and nutrition.
Why This Recipe Rocks
What makes this granola stand out is its blend of textures and flavors. The crunch from the oats, the chewiness from the cranberries, and the light sweetness of coconut combine to create a symphony of taste in every bite. Plus, by swapping out brown sugar for a sugar substitute like erythritol or stevia, you can enjoy this delightful dish without the added guilt!
This coconut granola is a light yet flavorful delight that brings together wholesome ingredients without unnecessary sugars. I’ve swapped out brown sugar for coconut sugar or erythritol, keeping it naturally sweet without sending off on a sugar rush.
The Ingredients Making This Granola a Winner
- Coconut Flakes – Packed with healthy fats and fiber, adding a tropical crunch.
- Almonds & Oats – A powerhouse of protein and heart-healthy fiber, keeping you full for longer.
- Cranberries – A hint of natural sweetness with a pop of tartness, rich in antioxidants.
- Coconut Sugar or Erythritol – A better-for-you alternative to refined sugars, offering mild caramel notes.
- Cinnamon & Vanilla – Warm spices that elevate the flavor and add a cozy aroma.
Coconut Granola with Cranberries – A Healthy Breakfast Delight
Ingredients
- 100 g butter or coconut oil for a vegan option
- 100 g-150g erythritol or your preferred sugar substitute, adjust to taste
- A pinch of salt and cinnamon
- 1 vanilla pod
- 200 g rolled oats
- 100 g oat flakes
- 100 g shredded coconut
- 100 g dried cranberries
Instructions
- Preheat your oven to 180°C (350°F).
- In a frying pan without oil, toast the oats until they are golden brown and fragrant.
- Split the vanilla pod and scrape out the seeds. Add the butter and sugar to the pan, stirring until it caramelizes beautifully.
- Season with salt, cinnamon, and the vanilla seeds, mixing thoroughly.
- Turn off the heat and stir in the shredded coconut, letting the residual heat toast it lightly.
- Press the mixture firmly into the pan and let it cool completely to form clusters.
- Once cooled, toss in the cranberries and oat flakes, combining everything well.
- Store your granola in an airtight container to keep it fresh for up to four weeks (but let’s be real, it’ll probably be gone much sooner!).
How to Enjoy It
- Serve over Greek yogurt with fresh mango or berries.
- Sprinkle on top of smoothie bowls for extra crunch.
- Eat it straight from the jar as a snack—no judgment!
Pro Tip: Love clusters? Press the granola down firmly on the baking sheet before baking, and avoid stirring too much while baking.
Granola has the reputation of being either too sugary or too bland—this one is just right. With deep, nutty coconut flavors and just the right amount of natural sweetness, it’s proof that eating well doesn’t have to mean sacrificing taste.