Cranberry Almond Granola Clusters (Print)

Crunchy oat clusters with almonds and cranberries, ideal for breakfast or snacks.

# What You Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 cup sliced almonds
03 - 1/2 cup dried cranberries
04 - 1/4 cup shredded unsweetened coconut (optional)
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

07 - 1/3 cup honey or pure maple syrup
08 - 1/4 cup coconut oil or melted unsalted butter
09 - 1 teaspoon pure vanilla extract

# How To Make It:

01 - Set oven temperature to 325°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, mix together oats, almonds, cranberries, optional coconut, cinnamon, and salt until evenly distributed.
03 - Gently heat honey (or maple syrup) with coconut oil in a small saucepan over low heat until melted and smoothly combined; remove from heat and stir in vanilla extract.
04 - Pour warmed mixture over dry ingredients and stir thoroughly to coat all components uniformly.
05 - Spread the mixture onto the prepared baking sheet and press firmly with a spatula to create a compact, even layer facilitating cluster formation.
06 - Bake for 20 to 25 minutes, rotating the pan halfway through for even browning until the clusters are golden and fragrant.
07 - Remove from oven and let cool completely on the baking sheet without stirring to maintain cluster integrity.
08 - Once cooled, break the mixture into clusters of desired size and store in an airtight container for up to two weeks.

# Expert Advice:

01 -
  • They're crunchy enough to satisfy that snacking urge, but not so fragile they fall apart in a yogurt bowl.
  • The tart cranberries balance the honey sweetness in a way that keeps you reaching for just one more handful.
  • Ready in under 40 minutes, start to finish, with barely any active cooking time.
02 -
  • Don't skip the cooling step on the baking sheet—breaking them while warm just gives you crumbs, and nobody wants an expensive pile of granola crumbs.
  • The halfway rotation in the oven is actually crucial; it's the difference between some burnt edges and even golden-brown clusters throughout.
  • If your honey is crystallized, warming it for 30 seconds in the microwave solves everything and makes it pour like it should.
03 -
  • Toast your almonds separately at 325°F for 8 minutes before adding them if you want extra almond flavor and even more crunch.
  • The parchment paper is non-negotiable—it prevents the bottom from burning and makes cleanup instant.
  • If your oven runs hot, start checking at 18 minutes; golden is the goal, burnt is irreversible.

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