Wednesday, January 10, 2018

Easy Homemade Coconut Almond Cranberry Granola

Hey friends! I'm sorry if I'm becoming a bit crunchy, but things are just better homemade. It's not always cheaper to make things from scratch, but sometimes it's worth the energy, health benefits and taste. Especially because you have control over the ingredients so ultimately it's better for you, am I right?!

Those of you who follow along on Instagram know I love me some granola. As in, I eat granola every damn day. It's actually one of the first things I enter into the My Fitness Pal app - Granola, Fruit, nonfat Greek Yogurt, and honey to be exact. It's one of my favorite post-dinner snacks. Not only is it filling, but it curbs the munchies and sweet tooth.

Last weekend I was running low on granola and since I had already gone to the store I figured why not just try and make my own. I mean how hard could it really be? After doing a bit of research and taking a quick inventory of my pantry, I came up with this winning combo - Coconut Almond Cranberry. It's not super sweet but has enough flavor and crunch to make this gal very happy -- especially for her first attempt. I know my granola making skills and combinations will only get better from here.

Coconut Almond Cranberry Granola
Makes 26.5 Servings (serving size is roughly 30g)

4 cups rolls oats
1 tbsp cinnamon
1 cup almonds (I used whole, but sliced would work too)
1/2 cups craisins
1 cup sweetened coconut flakes
1.5 tsp vanilla extract
1/4 cup unsalted butter, melted
1/4 cup Wholesome Blue Agave Syrup
92 g egg whites or egg whites from two large eggs
Pinch of salt

Preheat oven to 280F. If you want really clumpy granola I've heard you should line a large baking tray with parchment paper - I did not do this. 

Combine all the ingredients, except the egg whites, in a large bowl. Whisk egg whites until foamy - then combine with other blended ingredients. 

Spread granola on greased/lined baking sheet and bake for 45 minutes until golden. Do not stir, just let it bake. 

Check at about 35 minutes. Then turn the oven off, open the oven door open a bit, and let the granola cool 10-15 minutes. Remove from oven and let it continue to cool. Once cool, break into clusters. 

Store in an airtight container.

Inquiring minds want to know...

1.) Do you eat granola? 
2.) Have you ever made your own? 
3.) What combo would you like to see next?

From my IG stories a few days ago.


  1. This flavor combo sounds so perfect!

  2. Granola is one of my go to breakfasts. I love that it's a quick and easy breakfast. I'll have to try this recipe, as dried cranberries are a favorite of mine.