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Coconut-Cranberry Granola

Photo: Kate Sears; Styling: Susan Vajaranant
Prep time 10 mins
Bake time 25 mins
Yield 6 cups (2 gifts)
This homemade granola deliivers a tasty bite of whole grain with a sweet surprise of cranberries and honey. Serve Coconut-Cranberry Granola for breakfast with milk or yogurt or on its own as a snack.


  • 3 cups rolled oats
  • 1 cup sweetened flaked coconut
  • 1 cup raw almonds, roughly chopped
  • 2 tablespoons honey
  • 1/4 cup packed light brown sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup dried cranberries

How to Make It

  1. Preheat oven to 350ºF. In a bowl, mix oats, coconut and almonds. In a microwave-safe bowl, mix honey, brown sugar, oil, cinnamon and salt; microwave on high until sugar begins to dissolve, about 30 seconds. Stir into oat mixture.

  2. Spread mixture on a rimmed baking sheet. Bake, stirring twice, until granola is golden brown and toasted, 20 to 25 minutes. Transfer to a bowl. Let cool, stirring occasionally. Toss in cranberries.

Also appeared in: All You, December, 2013, Homemade for the Holidays SIP;