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Cranberry Coconut Granola

Lightly sweetened and full of toasted coconut, almonds, and pecans, this Cranberry Coconut Granola is a delicious way to start your day.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 12 (3/4-cup servings)
Calories: 384kcal


  • 6 cups old-fashioned oats
  • 1 cup dried coconut flakes
  • ¾ cup chopped pecans
  • ½ cup sliced almonds
  • ¼ tsp. salt
  • 1/3 cup refined coconut oil*
  • ¼ cup pure maple syrup
  • 1 tsp. vanilla extract
  • 1 cup dried cranberries**


  • Preheat oven to 250 degrees F.
  • In a large bowl, stir together oats, coconut flakes, pecans, almonds, and salt.
  • In a microwave-safe liquid measuring cup or bowl, combine the coconut oil and maple syrup. Heat until the coconut oil is mostly melted and then stir to melt completely. (You can skip this step if your coconut oil is already in a liquid state.) Stir in the vanilla extract.
  • Pour the maple syrup mixture over the oat mixture and stir to evenly distribute. Spread the granola in an even layer on a rimmed baking sheet. Bake for 45 minutes, stirring every 15 minutes, until lightly golden and crisp. Let granola cool before stirring in the dried cranberries.
  • Store in an airtight container in the refrigerator for up to 2 weeks.


*You may also use virgin coconut oil, if you want more coconut flavor throughout your granola. I like the refined coconut oil in this recipe for it's milder flavor. The coconut flakes provide enough coconut flavor for me.
**If you are looking for a low-sugar version, omit the cranberries. The coconut granola is delicious even without them!


Serving: 3/4 cup | Calories: 384kcal | Carbohydrates: 44g | Protein: 8g | Fat: 21g | Saturated Fat: 10g | Sodium: 46mg | Potassium: 274mg | Fiber: 7g | Sugar: 12g | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com