Coconut Granola with Dried Cranberries

Name: Coconut Granola with Dried Cranberries
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups (270 g) old-fashioned rolled oats; 1½ cups (90 g) large unsweetened coconut flakes; ¾ cup (100 g) raw hulled pumpkin seeds (pepitas); 1 tsp (3 g) ground cinnamon; ¾ tsp (4 g) fine sea salt; ⅓ cup (75 ml) coconut oil, melted and slightly cooled; ½ cup (120 ml) pure maple syrup; 1 tsp (5 ml) pure vanilla extract; ¾ cup (100 g) dried cranberries, large ones roughly chopped; added after baking

From the MyKitchenBank Kitchen

Crunchy, lightly sweet baked granola with big toasted coconut flakes, pumpkin seeds and chewy tart cranberries. Maple syrup and coconut oil bind it into satisfying clusters. Ideal over yogurt or by the handful.

Prep: 15 min
Cook: 35 min
Wait: 45 min
Total: 1 hr 35 min
Makes: About 6 cups (12 servings of ½ cup / 55 g each)

Jump to recipe ♡ Save

Steps

Before you start

Position an oven rack in the center and preheat to 300°F (150°C).
Use old-fashioned rolled oats, not instant or steel-cut, and large unsweetened coconut flakes (also sold as chips). Fine shredded coconut burns quickly.
If your coconut oil is solid, melt it gently in the microwave in 15-second bursts, then let it cool slightly so it doesn't scramble anything.
Plan on 45 minutes of undisturbed cooling at the end. This is when the clusters set and crisp.

1
Preheat and line panOven 300°F / 150°C
- Position a rack in the center of the oven and heat to 300°F (150°C).
- Line an 18×13-inch (46×33 cm) rimmed baking sheet with parchment paper.
+ Show details− Hide details
Ready when: Oven reads 300°F (150°C) and the pan is fully lined.
Tip: Parchment, not foil, keeps the sticky granola from welding to the pan.
2
Mix the dry ingredients
- In a large bowl, stir together the oats, coconut flakes, pumpkin seeds, cinnamon and salt until the spices are evenly distributed and no clumps of cinnamon remain.
+ Show details− Hide details
Ready when: The mixture looks uniformly speckled with cinnamon.
3
Whisk the wet ingredients
- In a small bowl or jug, whisk the melted coconut oil, maple syrup and vanilla until fully combined and glossy.
+ Show details− Hide details
Ready when: The mixture is smooth with no separate streaks of oil.
Tip: If the oil starts to solidify against the cold syrup, whisk again just before pouring.
4
Combine thoroughly
- Pour the wet mixture over the dry ingredients.
- Fold with a large spatula, scraping the bottom of the bowl, for about 2 minutes until every oat and flake is lightly coated and there are no dry pockets.
+ Show details− Hide details
Ready when: The mixture looks evenly glossy and clumps slightly when squeezed.
Tip: Be thorough here; uncoated oats bake up pale and dusty rather than crisp.
5
Spread and press
- Tip the mixture onto the lined pan and spread into an even layer about ½ inch (1.25 cm) thick.
- Press firmly down with the back of the spatula to compact it; this helps form clusters.
+ Show details− Hide details
Ready when: The granola forms a compact, even layer reaching nearly to the edges.
6
First bakeOven 300°F / 150°C
- Bake at 300°F (150°C) for 20 minutes without opening the oven door, until the edges just start to turn light golden and the kitchen smells toasty.
+ Show details− Hide details
Ready when: Edges are light golden; the center still looks pale and slightly soft.
7
Stir and finish bakingOven 300°F / 150°C
- Remove the pan and gently turn the granola in large sections with the spatula, moving the browner edges to the center.
- Re-spread into an even layer and press down lightly again.
- Return to the oven for 12–15 minutes more at 300°F (150°C).
+ Show details− Hide details
Ready when: Evenly deep golden brown, with coconut flakes toasted amber at the edges. It will still feel slightly soft; it crisps as it cools.
Tip: Coconut browns fast. Start checking at 12 minutes and pull it as soon as it's golden, not dark.
8
Cool undisturbed
- Set the pan on a wire rack or heatproof surface.
- Do not stir or touch the granola for 45 minutes, until completely cool.
+ Show details− Hide details
Ready when: The granola is crisp, hard to the touch and no longer warm.
Tip: Stirring while warm breaks up the clusters and leaves it chewy.
9
Add cranberries and break up
- Scatter the cranberries over the cooled granola.
- Break the slab into clusters of whatever size you like, then toss gently to mix in the fruit.
+ Show details− Hide details
Ready when: Cranberries are evenly distributed through the clusters.
Tip: Add the fruit after baking; dried cranberries turn hard and bitter if baked.

Good to know

Tips

Pressing the mixture firmly into the pan and leaving it untouched while it cools is the secret to big clusters.
Don't overbake: granola looks soft when it comes out and firms up as it cools. Dark brown means bitter.
For extra-large clusters, skip the mid-bake stir and instead just rotate the pan front to back, baking 30–35 minutes total.
Serve over plain yogurt with fresh fruit, or with milk.

Make ahead

"The granola can be baked up to 2 weeks ahead and stored airtight. Wait until it is completely cool before packing it away."

Storage & reheating

"Room temperature: airtight container up to 2 weeks. Fridge: not needed, but it keeps up to 1 month if your kitchen is warm. Freezer: up to 3 months in a freezer bag; thaw 15 minutes on the counter. To re-crisp softened granola, spread on a baking sheet and warm at 300°F (150°C) for 5–8 minutes, then cool completely."

Substitutions

raw hulled pumpkin seeds (pepitas) → Sliced almonds, chopped pecans or sunflower seeds in the same amount. Nuts may brown slightly faster; check at 12 minutes in the second bake.
pure maple syrup → Honey, same volume. Honey browns faster and makes it slightly stickier; not vegan.
coconut oil → Neutral oil such as light olive or avocado oil, same volume. You'll lose some coconut flavor but the texture is the same.
dried cranberries → Chopped dried cherries or golden raisins, same amount. Still added after baking.