Breakfast Fall Recipes Vegetarian

Cranberry Coconut Granola

coconut granola

Over the years, I’ve swapped out all sorts of pantry ingredients for ones I know are healthier.

But when it comes to my homemade granola, I have a confession: I still use corn syrup.

It’s horrible, I know. Processed, genetically modified, and really all the bad things I normally don’t like. But I loooooove this granola so much, and it never tastes the same with “healthier” sweetener substitutions, so I just keep on makin’ it 🙂

This latest version of the granola is even tastier than previous versions, thanks to the extra coconutty flavor and more crunch from the pepitas. Cranberries are my favorite fruit here, but you can use any other dried fruit you like.

And if you’re completely against corn syrup, like I’m guessing some of you will be (and I don’t blame you), swap it out for organic brown rice syrup which will leave you with a similar texture and sweetness level. Honey would work too, if you’re looking for something completely unrefined.

Whatever you do, make this when you have somewhere to bring it, or a lot of people to share it with. Otherwise you may find yourself nibbling away at the batch until it’s gone. Not that that’s happened to me or anything 😉

coconut granola

Cranberry Coconut Granola
Prep time
Cook time
Total time
The best homemade granola you'll ever eat!
Recipe type: Breakfast
Cuisine: American
Serves: 8 cups
  • ⅓ cup coconut oil
  • ⅓ cup corn syrup (or brown rice syrup)
  • ⅓ cup honey
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 3 cups rolled oats
  • 1½ cups flaked coconut (I like Let's Do Organic brand - the big flakes)
  • 1½ cups pepitas
  • 1½ cups crispy rice cereal
  • 1½ cups dried cranberries
  1. Preheat oven to 325. Line a baking sheet with parchment paper.
  2. Gently stir together the oil, sweeteners, spices and salt in a large bowl.
  3. Add the dry ingredients and stir until everything is coated.
  4. Pour granola out on the baking sheet and bake for 20 minutes.
  5. Remove granola from oven and turn oven down to 300. Stir the granola then return it to the oven for another 10-15 minutes or until just lightly golden brown.
  6. Let cool for about 5 minutes then toss with the cranberries. Cool completely and store in an airtight container for up to 2 weeks.


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  • Mattie @ Comfy & Confident
    February 16, 2015 at 6:21 pm

    I have never made granola but I always eat it on my yogurt. I really need to try to make homemade granola and this one sounds good and easy enough!

  • Amelia Winslow
    February 17, 2015 at 11:59 am

    It’s hard to go back to store-bought after making homemade! (Except for Love Crunch which I continue to buy 😉 )

  • Carleigh
    February 26, 2015 at 8:38 pm

    Yum! Have you tried maple syrup? I make a version of Molly Wizenberg’s granola no. 5 with olive oil and maple syrup that is delish. Love your blog!

  • Amelia Winslow
    February 27, 2015 at 10:15 am

    I’ll definitely give her recipe a try – thanks for sharing! In this recipe I find maple syrup prevents the granola from getting crunchy, maybe I need to play around more with proportions 🙂

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