Try making your own quick and easy homemade cranberry granola for a healthy and filling breakfast that is full of nutrients. This homemade granola tastes amazing and will keep you full all morning long.
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Homemade Cranberry Granola
I love a hearty, healthy breakfast and making this homemade granola is one of my favorite ways to get lots of nutrients into my family in the morning. They think they’re eating cereal, but I know that the granola is so much better for them and it just tastes so good!
This recipe is great because you can make it up ahead of time and it will store well in the pantry for several days. When you’re ready for breakfast, simply serve it with milk or yogurt and you’re good to go.
I love make ahead breakfasts like this one because with a little bit of extra effort you can ensure that your family is getting a healthy breakfast without having to put the work in each and every morning.
You can also easily customize the ingredients for this recipe to better fit your tastes or if you just need to use up what you already have on hand. See below for some ideas.
Additional Healthy Add-Ins for Granola:
- pecans
- sliced almonds
- pistachios
- raisins
- dried blueberries
- chia seeds
- wheat germ
How to make Homemade Cranberry Granola:
makes 12 servings
Preheat oven to 300F degrees.
In a large mixing bowl, combine the oats, sunflower seeds, ground flaxseed, and cinnamon. Set aside.
In medium mixing bowl, whisk together the maple syrup, brown sugar, melted coconut oil, agave, and vanilla.
Combine the wet mixture with the oat mixture and stir well.
Pour the granola onto a large greased cookie sheet and gently spread out into a thin layer (do not press down).
Bake at 300F for 15-18 minutes until golden brown, but not too dark around the edges.
Remove the tray of granola from the oven and sprinkle with the dried cranberries.
Allow the granola to cool on the baking sheet until room temperature.
Break the granola into bite-sized pieces.
Store the granola at room temperature in an airtight container for up to 5 days. I like to store mine in a 1/2 gallon mason jar like this one.
Want more breakfast ideas? Here are some of my favorites:
Bacon, Egg and Cheese Breakfast Pockets
Overnight French Toast Bake
Apple Cinnamon Raisin Baked Oatmeal
Sausage, Egg and Cheese Breakfast Bagels
Greek Yogurt Apple Walnut Salad
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Homemade Cranberry Granola
Ingredients
- 3 cups rolled oats
- 1/2 cup unsalted sunflower seeds no shell
- 1 cup ground flaxseed
- 1 teaspoon ground cinnamon
- 1/2 cup all-natural maple syrup
- 1/4 cup brown sugar packed
- 1/4 cup coconut oil melted
- 2 tablespoons agave nectar or honey
- 1 tablespoon vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat oven to 300F degrees.
- In a large mixing bowl, combine the oats, sunflower seeds, ground flaxseed, and cinnamon. Set aside.
- In medium mixing bowl, whisk together the maple syrup, brown sugar, melted coconut oil, agave, and vanilla.
- Combine the wet mixture with the oat mixture and stir well.
- Pour the granola onto a large greased cookie sheet and gently spread out into a thin layer (do not press down).
- Bake at 300F for 15-18 minutes until golden brown, but not too dark around the edges.
- Remove the tray of granola from the oven and sprinkle with the dried cranberries.
- Allow the granola to cool on the baking sheet until room temperature.
- Break the granola into bite-sized pieces.
- Store the granola at room temperature in an airtight container for up to 5 days.
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