Crunchy granola sweetened to perfection, and loaded with toasted coconut and dried cranberries. The last granola recipe you will ever need!

This is the most addicting granola on the face of the earth. I always plan on saving it to eat in yogurt or smoothie bowls, but I end up eating giant handfuls of it the second it’s cool enough to touch. Seriously, considering renaming it “crack granola”.

This granola recipe was born out of necessity. For those of you who don’t know, I am allergic to tree nuts and it is near impossible to find store-bought granola that is safe for me to eat. Seriously, someone start selling an affordable nut-free variation and you will strike gold!

I got tired of spending so much time standing in the granola aisle, pouring over the ingredient lists, only to leave empty-handed. Even when I did find nut-free granola it seemed to always be ridiculously expensive.

Finally I took matters into my own hands and started making all of my own granola. I have yet to go back to buying it.

I have actually been making this granola for quite some time but had never thought about sharing the recipe. Then last week my sister-in-law asked me about how to make granola. Instantaneously I knew what this week’s recipe would be.

This is my go-to base granola recipe. I have made tons of variations of it and I encourage you to have some fun with it!

Making your own granola allows you to tailor it exactly to your fancy and it saves so much money!

Not only that, it is super easy to make! Here’s how:

To start, combine the dry ingredients in a large bowl. Everything except for the cranberries and brown sugar.

Next, put the wet ingredients (and the sugar) into a saucepan and heat until fluid. This means the coconut oil will be completely melted and the mixture will be uniform. (Note: it should not reach a boil).

Pour the mixture over the dry ingredients and stir with a wooden spoon until evenly coated.

Bake the granola until brown and releasing a “toasty” aroma. Be sure to stir occasionally so that the granola bakes evenly.

Let the granola cool until you are able to handle it before transferring it to the fridge to cool completely.

Now for my favorite part! (Besides eating it of course.) Break the granola into clumps!

Finally, stir in the cranberries (or any other dried fruit your heart desires)!

I love this granola! I eat it for breakfast at least a few times a week. It is wonderful with milk, in yogurt parfaits, Acai bowls, or simply by the handful!

I really believe everyone should make their own granola! Your tastebuds and wallet will thank you!

The Recipe

*Yields about 6 cups

3 1/2 cups old fashioned oats
1 cup wheat germ
1 cup shredded coconut
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/4 cups flax seeds, chia seeds, or a blend
1/3 cup dark brown sugar
1/2 cup coconut oil
1/4 cup honey
1/4 cup maple syrup
1 tablespoon vanilla extract
1 cup dried cranberries

Directions

1. Position a rack in the center of the oven. Preheat oven to 300 degrees. Line a baking sheet with parchment paper or silicone baking mat.

2. In a large bowl, stir together oats, wheat germ, coconut, cinnamon, salt, and flax seeds.

3. In a saucepan, combine brown sugar, oil, honey, maple syrup, and vanilla. Heat over low/medium heat until mixture is warm/ fluid and coconut oil is completely liquified.

4. Pour liquid mixture over dry ingredients, stirring until evenly coated.

5. Spread mixture onto prepared baking sheet. Bake for 25-30 minutes or until golden brown and toasted (stir every 10 minutes or so to ensure even browning).

6. Let granola cool until warm/ able to handle before transferring to fridge to cool completely.

7. Once cool, break granola into clumps and stir in cranberries.

8. Store granola in an airtight container.