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Who says store-bought granola has to be expensive? Craving cranberry nut flavor but not the store-bought price? With this delicious homemade recipe, you’ll have homemade cranberry nut granola in no time using ingredients in your pantry.

This is a refined sugar-free, gluten-free healthy granola sweetened with agave and maple syrups and made with coconut oil. Studded with craisins, this cranberry nut granola recipe you’ll make again and again.

Have you tried my Salted Chocolate Granola? Based on our favorite store-bought chocolate granola…it’s a family favorite! Give it a try.
Or, if you have an air-fryer, try making Air-Fryer Granola!

Making your own healthy granola feels intimidating to some, but if you’ve ever done it you probably haven’t gone back to purchasing granola. Because you know…homemade granola replaces that store-bought version easily and without a lot of fuss. Also, when you can control your own ingredients you know it will be the kind you love and fits your family’s diet.

ingredients for homemade cranberry nut healthy granola

Key Ingredients:

Ingredients in homemade granola swap out easily. Swap out the nuts, the dried fruit, and even the sweeteners and oils without a lot of trouble. The convenience of homemade granola is that you can easily customize the batch to what your tastes are and what you have on hand.

rolled oats. Old-fashioned rolled oats work best because they are thicker. If you choose to use quick oats you will need to have a shorter baking time so they don’t burn. Always watch your oats to be sure they are gluten-free if that is something you need.
craisins. Any kind of dried fruit works great but for this particular flavor, craisins or dried cranberries are perfect!
mixed nuts. I like to use a variety of nuts (walnuts & sunflower seeds are faves!) for my granola but feel free to use whatever kind is your personal favorite. Almond and cranberry is always yum!
agave syrup. Agave syrup helps clump up your granola together. You could use honey, additional maple syrup, or even corn syrup instead (if you aren’t trying to stay refined sugar-free).
natural maple syrup. Maple syrup also helps clump up your granola and provides wonderful flavor. Just be sure to choose a natural kind.
vanilla extract. Use real vanilla, if you have it.
coconut oil. Use unrefined coconut oil, if you can. It will help your granola crisp up without much flavor. Coconut oil lends a sweeter taste to your granola. If you prefer more savory try using an extra-virgin olive oil.

Try adding a bit of chocolate chips to your granola for those family members with a sweet tooth. But be sure to add it in AFTER the granola has baked or you’ll end up with a mess.

How to Make Granola:

(printable recipe below)

Preheat oven. Line a baking sheet with parchment paper for easy clean-up
In a microwave safe bowl, combine coconut oil, agave and maple syrup.
Heat for approximately 20 seconds (or until coconut oil has fully melted) and whisk together well.
Chop 1 cup of mixed nuts, set aside.
In a large bowl stir together oats, craisins, nuts and the melted oil mixture.
Spread the oat mixture on a cookie sheet.
Bake for approximately 30-35 minutes, stirring halfway through. It will be brown and dry when it is done.
Turn the oven off and let it cool in the oven (this helps it stay super crunchy!) Granola will become more crunchy as it cools. Store right away!

My son Levi ADORES breakfast parfaits with layers of granola, yogurt, a dash of cinnamon, and frozen blueberries. He loves frozen blueberries so much he eats them straight from the container as a snack. I try to keep granola on hand, at all times.

Does it matter what kind of oats you use in granola?

Yes, it really does matter. You should use old-fashioned, rolled oats in homemade granola. Quick-cooking oats get a bit dusty and loose their texture in homemade granola’s also, because they are thinner, they bake faster and could burn in this recipe.

Does baking temp matter in homemade granola?

Yes, think of your granola like a tough cut of meat…low and slow creates the best result. Using a low heat results in yummier granola.

Speaking of tough cuts of meat, when is the last time you had a Sunday roast? As a child, I had a friend whose family had roast every. single. Sunday. I thought it was the strangest thing. Now, though, I love that idea and find it so cool when I hear of families with Sunday dinner traditions. Occasionally, I make up a Sunday roast and gather the family together. So lovely!

I mean, that looks just as good as any you would buy in the store. And the best part is that YOU get to pick the ingredients that go into it. So good!

How do I store homemade granola?

Store your homemade granola in an airtight container in a cool, dry location (I keep mine in my pantry) for up to 6 weeks. You CAN freeze it, as well.

Can I crisp up soggy granola?

Absolutely! Simply spread your granola on a baking sheet and pop it into the oven at about 400 degrees. Bake it for about 10 minutes or until it dries out. Shut the oven off and let it cool…it will be fresh and good again! Be sure to store it properly right away to keep it fresh.

A jar of homemade cranberry nut granola.

Is it cheaper to make your own granola?

Honestly, that depends. I like to use ingredients I already have on hand or I have little bits of from another recipe to create my homemade granola. If I were to buy ingredients JUST for making homemade granola then my costs probably wouldn’t be cheaper than purchasing it. Remember, though, homemade granola allows us to control the ingredients being used. For me, that’s a big deal and one reason I love making it homemade.