The first thing I would like to say about this Cranberry Almond Granola, is that I seriously considered calling this post “granola crack” because the second it came out of the oven and cooled enough for me to taste, I couldn’t keep away from it.

Healthy Cranberry Almond Granola

Wow, holy moly, it’s so so tasty! PS it makes your home smell like some sort of fall candle. LOVE!

The best part is, it’s really healthy! Ok, so in my version I DO use a little teensy bit of brown sugar which brings the healthy down a smidgen, but you can sub Coconut Sugar, honey, or agave if you want to go a bit healthier

I am seriously convinced that I need to always have a batch of this around. I recently had a baby and took the time to fully stock my freezer and load up on tons of healthy foods so that I could keep going when she got here and lose the baby weight in a fast and healthy manner.

Do you know what I’m kicking myself for NOT making? Cranberry Almond Granola. Yep, this stuff. I should have made a triple batch because store bought kind is just not as tasty or as clean.

To Make Cranberry Almond Granola…

You will need:

• 3 cups rolled oats (gluten free if needed)
• 1 1/2 cups sliced or slivered almonds
• 1/4 cup flax seeds
• 1/4 cup coconut oil
• 1/4 cup honey
• 2 tbsp brown sugar (you can sub with honey or agave nectar)
• 1 1/2 tsp vanilla extract
• 1 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup dried cranberries
• 1 Egg white, beaten (optional for non vegans)

A note about the oats, I use quick cooking, just because that’s always what I have around for when I whip up a pot of oatmeal, But rolled oats, old fashioned, steel cut, it all works, use whatever oats you have. I’m not a believer in buying ingredients you don’t REALLY need if something you already have will work just as well.

Same thing with the almonds, I always buy sliced and raw, buy if you have slivered, that’s fine. If you have whole, just give them a chop. No biggie.

There is one bit that might be very important to you. The crunch factor.  The recipe, as written, is vegan. It is decently crunchy, but not so much that it’s clustery.  If a really amazingly crunchy granola is a must, and you are not a vegan, then use the optional egg white step below.

Instructions:

1. Preheat the oven. Then start by mixing in a big bowl, oats, sliced almonds, and flax seeds.
2. In a small sauce pan, on low heat, combine coconut oil, honey, brown sugar, vanilla, cinnamon, and a dash of nutmeg. Stir it around just until it’s all combined and melty.
3. Pour the wet mixture into the dry mixture and stir until it’s well combined. *Optional step, for extra crunchy granola add your whipped egg white in as well.
4. Then, line a baking sheet with parchment paper and spread out the mixture into an even layer.
5. Pop it into the oven for 45-50 minutes until it’s golden brown, taking it out every 15-20 minutes to stir it around so it all gets beautiful and toasty. It will still be a little bit soft when it comes out of the oven but as it cools, it will crisp up. When you take the granola out of the oven, add the cranberries and allow the mixture to cool completely.

[mpprecipe-recipe:13]

If you’re like me, healthy, make ahead breakfasts and snacks are a must!  It’s the only way to keep up with busy schedules, kids, health, you name it! I know your family will love this Cranberry Almond Granola as much as mine does.

You may also enjoy: