Homemade Granola with Cranberry, Honey & Almonds

Homemade Granola with Cranberry, Honey & Almonds

You’ll never go the store-bought route again. This granola is easily customizable for maximal enjoyment on coconut yogurt, with oat milk, or on it’s own. Sub maple syrup for honey, hazelnuts for almonds, and/or play with your fruit and nut pairings. The possibilities are endless, and the results, always delicious.


To Grab

  • 3 cups old fashioned oats
  • ½ cup almonds
  • ⅔ cup dried cherries (sub cranberry)
  • ⅓  cup coconut flakes
  • ½ cup honey
  • ½ cup melted coconut oil (or other neutral oil)
  • ½ tsp cinnamon
  • ½ tsp coarse sea salt 


To Do

  1. Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
  2. Combine oats, almonds, salt, and cinnamon in a large bowl.
  3. Pour in oil and honey. Mix until evenly distributed, then transfer to baking sheet in an even layer.
  4. Bake for 20 min until golden brown, stirring halfway through and adding coconut flakes. Let cool completely.
  5. Top with dried figs, then break granola down to desired size. Store in airtight container at room temp for 1-2 weeks. Enjoy!


Photography and Food Styling by Suzi Hyun
Words by Emilie Swan


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