breakfast · cooking

Coconut Cranberry Granola

Sunday is often my puttering day in the kitchen, when I take time to think of meal and recipe ideas and get a start on the week. I was in the midst of everything, Walker was down for a nap, The Baby was happy in his Pack n’ Play next to me, The Teenager was out of the house and Kirk was off to kayak in the lake. And then he called asking if I could bring him his PFD as he had forgotten it. Oops! So I packed up the kids and walked down. Walker had just woke up so it was good timing. And it isn’t a long walk….

Saying goodbye to Daddy as Kirk sets off:

I took Walker over to the playground at the park (at the lake) and let him run around. I couldn’t figure out why his shirt looked so bad on him. Kirk tells me later “Oh he had it all pulled down”. He had out of boredom tried to remove his shirt during nap time by pulling it down over his shoulders. Sigh!

There was another little 2 year older playing and they spent plenty of time staring at each other….Meanwhile Alistaire hung out with me having a lazy bottle. After wearing out The Toddler we headed home and got busy cooking. The first thing made? Coconut Cranberry Granola as all the ‘nola jars were empty!

This granola is worth sourcing out the ingredients. It is crunchy, chewy and no dry bites around! If anything, it is a snacking granola or for topping yogurt. It won’t last long once your family finds it!

Coconut Cranberry Granola


  • 3 cups old-fashioned oats
  • 2/3 cup slivered almonds
  • ½ cup dried cranberries
  • 1/3 cup finely chopped brazil nuts
  • 1/3 cup toasted flaxseeds
  • ½ cup Shredded, Unsweetened Coconut
  • ½ cup Flaked Coconut Unsweetened
  • ¾ cup virgin organic coconut oil
  • ½ cup honey
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch fine sea salt


Preheat the oven to 325°.

Heat the oil, honey, cinnamon and nutmeg in a small saucepan over low, until the oil melts. Take off the stove and stir in salt.

Stir the remaining ingredients in a large bowl, drizzle the warm mixture over and toss to coat. Spread evenly on a large rimmed baking sheet. Bake for 30 minutes, stirring every 10 minutes. Take out and let cool, stirring every 5 to 10 minutes, as it will start sticking to the sheet. Once cool pack in a glass container and seal tightly.

Makes about 2 quarts.


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