Cranberry Chia Granola– Granola made with oats, dried cranberries, chia seeds, pecans, peanuts, and almonds. It’s flavored with vanilla and cinnamon then sweetened with honey and pure maple syrup.
Make fun of me for eating hippie food if you want. As long as I get to keep eating Cranberry Chia Granola, I’ll be happy.
This is a cranberry granola recipe worth getting excited about!
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Homemade granola is one of my favorite breakfasts. Crunchy, sweet and nutty, this Cranberry Chia Granola recipe makes my body as happy as my tastebuds.
This granola recipe is full of protein and fiber and lightly sweetened. My family loves this cranberry granola over yogurt in the morning. When I made it this week, I found myself snacking on handfuls of it all day long.
Cranberry Chia Granola is packed with tasty good-for-you ingredients:
- Chia Seeds
. . . and of course Cranberries!
Cranberry Chia Granola Recipe
I came up with this recipe after I realized how much of Aldi’s Specially Selected Cranberry Chia Granola I was buying and eating every month. Since I’d been making a berry and nut homemade granola for years, I decided to adapt it into a version using chia seeds and cranberries.
What are Chia Seeds?
Chia are tiny black seeds with a pleasantly nutty flavor. They’re also packed with things people say are good for me, like Omega-3s and fiber but the really important thing here is the taste! The nuttiness pairs super well with the tart cranberries in the granola.
How to Make Cranberry Chia Granola
This granola recipe gets baked in two parts:
First, stir together oats, Chia seeds, cinnamon and salt. The you add a liquid mixture of melted coconut oil, maple syrup, honey and vanilla. Stir everything together so that all of the oats are completely covered.
Transfer the oat mixture to a prepared baking pan and bake for approximately 15 minutes. Stir occasionally until golden brown.
Next, you add the nuts to the pan and return to the oven to bake for an additional 7-15 minutes. Add the dried cranberries to the pan and stir to combine. Allow the baked granola to cool before serving.
Store granola in an airtight container for up to two weeks at room temperature or can be frozen.
Recipe Tips for Homemade Granola
- Don’t worry if the oats aren’t crunchy when you first take them out of the oven. They will harden as they cool!
- Definitely keep an eye on the browning of the granola while it is in the oven. Total baking time recommended is 30 minutes, but I definitely didn’t leave it in that long. I could smell that it was starting to become a little burnt and as many of us know, once you smell it, it’s probably too late to save it. Total time I had it in my oven was about 24-26 minutes.
- Make sure that the oil and other liquids are completely mixed together before you bake. If not, the syrups may burn during the baking process.
- This recipe uses coconut oil but the coconut flavor isn’t very pronounced. If you want no coconut flavor at all, use refined coconut oil. It functions exactly the same but is processed to remove the coconut taste. On the flip side, unrefined coconut oil will give the recipe a hint of coconut flavor and smell. You could even toss some flaked coconut in with the nuts for a full on Coconut Chia Granola!
Homemade Granola Recipes
I love munching on snacks that came out of my own oven!
Next, I might have to try making granola in my slow cooker. My friend Mary over at Barefeet in the Kitchen has CrockPot Granola Recipe that sounds amazing.
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Cranberry Chia Granola
A healthy homemade baked granola recipe with tart dried cranberries and chia seeds.
Cranberry Chia Granola
- 3 cups rolled oats not instant or quick-cooking
- ¼ cup Chia seeds
- 1 teaspoon cinnamon
- ¼ teaspoon Kosher salt
- ¼ cup melted coconut oil
- ⅓ cup 100% pure maple syrup
- ¼ cup honey
- 1 teaspoon pure vanilla extract
- ⅔ cup chopped pecans
- ⅓ cup slivered almonds
- ⅓ cup chopped peanuts
- 1 cup dried cranberries
- Preheat oven to 350ºF. Line a rimmed baking sheet with a piece of parchment paper.
- In a large bowl, stir together oats, Chia seeds, cinnamon and salt.
- In a small bowl, mix together pecans, almonds and peanuts.
- In a separate small bowl, whisk together melted coconut oil, maple syrup, honey and vanilla until thoroughly combined. Make sure that the oil and other liquids are completely mixed together. If not, the syrups may burn during the baking process.
- Add the oil/syrup mixture to the oat mixture and blend so that all of the oats are completely covered.
- Transfer the oat mixture to the prepared baking pan.
- Spread into an even layer.
- *Bake for approximately 15 minutes. Stir occasionally until golden brown.
- Remove the pan from the oven and mix in nuts.
- Spread contents into an even layer and return to the oven to bake for an additional 7-15 minutes.
- Final baking time will vary depending on desired doneness.
- The oats will not be crunchy when removed from the oven, but will harden as they cool.
- Add the dried cranberries to the pan and stir to combine. Allow to cool.
- Store granola in an airtight container for up to two weeks at room temperature or can be frozen.
- *Because oven temperatures vary so much, an entire baking time of 30 minutes does not need to be strictly adhered to. Make sure that you are watching the oats carefully for browning.
Granola is perfect for a meal or a snack, and so are these other 365 day recipes!