Cranberry Almond Granola Clusters (Print View)

Golden oat clusters with almonds and cranberries, perfect for snacking or adding to yogurt.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 cup sliced almonds
03 - ½ cup dried cranberries
04 - ¼ cup unsweetened shredded coconut (optional)
05 - ½ teaspoon ground cinnamon
06 - ¼ teaspoon fine sea salt

→ Wet Ingredients

07 - ⅓ cup honey or pure maple syrup
08 - ¼ cup coconut oil or melted unsalted butter
09 - 1 teaspoon pure vanilla extract

# How to Make:

01 - Preheat the oven to 325°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix the oats, almonds, cranberries, coconut (if using), cinnamon, and sea salt until evenly distributed.
03 - Gently warm the honey (or maple syrup) and coconut oil in a small saucepan over low heat until melted and combined. Remove from heat and stir in the vanilla extract.
04 - Pour the warmed wet ingredients over the dry mixture and stir thoroughly until all components are evenly coated.
05 - Transfer the mixture onto the prepared baking sheet, pressing firmly with a spatula to create a compact, even layer to encourage cluster formation.
06 - Bake for 20 to 25 minutes, rotating the pan halfway through, until the clusters are golden brown and aromatic.
07 - Allow the clusters to cool completely on the baking sheet without stirring to maintain their shape, then break into pieces.
08 - Store in an airtight container for up to two weeks to preserve freshness.

# Expert Advice:

01 -
  • These clusters actually stay crunchy for days, unlike granola that goes soft the moment it hits humid air.
  • The cranberry-almond combination is addictive enough to eat by the handful, but still feels like a responsible breakfast choice.
  • They're foolproof to make and cost a fraction of what boutique granola makers charge.
02 -
  • The moment you pour the wet mixture over the dry ingredients, you're working against time—the oats will absorb the liquid quickly, so stir immediately and thoroughly.
  • Pressing the granola flat before it goes into the oven is non-negotiable; this compression is what creates clusters that hold together instead of loose crumbles.
  • The cooling step feels short but matters enormously; pulling the granola apart while it's still warm shatters everything into powder.
03 -
  • If your honey or maple syrup is thick and difficult to pour, warm it gently in the saucepan before adding the coconut oil—this makes it flow smoothly and coat the oats more evenly.
  • Rotate your baking sheet halfway through baking even if it looks even; ovens heat unevenly, and this simple step prevents dark edges and pale centers.
  • The moment the granola looks done, pull it out—the clusters will continue cooking slightly as they cool, and over-baking creates a bitter aftertaste.

Go Back