See more
Photo: Kate Sears; Styling: Susan Vajaranant Photo by: Photo: Kate Sears; Styling: Susan Vajaranant

Coconut-Cranberry Granola

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.

All You DECEMBER 2011

  • Yield: 6 cups (2 gifts)
  • Prep time: 10 Minutes
  • Bake: 25 Minutes


  • 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


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.


Go to Full Version of

Coconut-Cranberry Granola Recipe