How to Make Homemade Coconut Cranberry Granola

I honestly think that if everyone knew how easy and low-effort homemade granola is to whip up, everyone would do it—and the best part is that it’s so customizable! Once holiday baking was over, I was left with a few leftover ingredients, including oats, and thought it would be the perfect opportunity to a create a homemade granola—so here you have it, a super yummy and insanely easy-to-make Homemade Coconut Cranberry Granola.

Mixing the homemade coconut cranberry granola ingredients in a mixing bowl

I’m a huge fan of coconut ANYTHING and I always have dried cranberries stocked as a salad topper so this was a perfect way for me to use up ingredients I already had on hand. And that’s the beauty of making homemade granola. You can use anything you have! Play around with the flavor profiles and textures, add in seeds and nuts for added protein. Skip the daily smoothie and add in your favorite collagen, protein powder and dried fruits.

The possibilities are endless in varities of granola you can make, but I promise this one specifically will not disappoint. 😉

Add this granola to your açaí bowls, yogurt with fruit, oatmeal, bowl of cereal, on top of baked peaches as a peach crumble, on ice cream or simply as a snack.

Homemade coconut cranberry granola ingredients in a mixing bowl

How to Make This Homemade Coconut Cranberry Granola:

Preheat your oven to 350 degrees.
Combine all the dry ingredients (with the exception of the dried cranberries) in a large mixing bowl.
Pour in coconut oil, honey, maple syrup and vanilla, and mix until everything is fully incorporated.
Pour the granola mixture over a baking sheet lined with parchment paper, then spread it out in an even layer using the back of a spoon or a rubber spatula.
Pop the baking sheet into the oven and bake for 20 minutes until lightly golden, stirring halfway and spreading back out into an even layer before popping it back into the oven.
Once it’s fully baked remove from the oven and allow it to cool for 45 minutes.
As soon as it’s cooled, break the sheet of granola into chunks with your hands and toss in the dried cranberries.

Fresh homemade coconut cranberry granola straight out of the oven

Homemade Coconut Cranberry Granola – Tips & Tricks

Store in airtight container at room temp for about 2 weeks or in a sealed freezer bag in freezer for up to 3 months.
Dried fruit can freeze solid so let it warm to room temp for 5-10 minutes before serving.

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Other sweet tooth recipes you’ll love—

Apple Tarte Tatin with Candied Walnuts

Gluten-Free Kitchen Sink PB&J Cookies

Sour Cream Coffee Cake

If you make this Homemade Coconut Cranberry Granola recipe, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!