Cranberry-Almond Granola

Cranberry-Almond Granola

6 Reviews
From: EatingWell Magazine, Fall 2004

If you've never made your own granola, you'll be amazed at the difference in freshness and flavor—and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds.

Ingredients 19 servings

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Original recipe yields 19 servings
Nutrition per serving may change if servings are adjusted.
  • ⅔ cup frozen unsweetened apple juice concentrate, thawed
  • ½ cup maple syrup
  • ⅓ cup almond oil, or canola oil
  • ¼ cup packed dark brown sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt, or to taste
  • 5 cups rolled oats, (not quick-cooking)
  • 1 cup toasted wheat germ
  • 1 cup whole almonds, coarsely chopped (4½ ounces)
  • ½ cup sunflower seeds, (2 ounces)
  • 1 cup dried cranberries, divided


  • Active

  • Ready In

  1. Position racks in the top and bottom thirds of the oven; preheat to 325°F. Coat 2 large baking sheets with sides with cooking spray.
  2. Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in cinnamon and salt.
  3. Mix oats, wheat germ, almonds and sunflower seeds in a large bowl. Stir in the juice mixture; toss to coat. Spread the granola evenly on the prepared baking sheets.
  4. Bake the granola for 15 minutes, stirring once or twice. Reverse sheets top to bottom and back to front. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more. Transfer the baking sheets to wire racks; stir ½ cup dried cranberries into the granola on each sheet. Let cool completely.
  • Make Ahead Tip: Store granola in airtight containers for up to 2 months.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 262 calories; 11 g fat(1 g sat); 5 g fiber; 37 g carbohydrates; 6 g protein; 41 mcg folate; 0 mg cholesterol; 17 g sugars; 12 g added sugars; 7 IU vitamin A; 1 mg vitamin C; 21 mg calcium; 2 mg iron; 66 mg sodium; 223 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1½ other carbohydrate, 1½ fat

Reviews 6

December 21, 2012
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By: EatingWell User
Everybody Wants the Recipe I love this very tasty granola. The only changes I've made are to omit the cinnamon and the cranberries. I just really dislike the taste of cinnamon on my cereal, and I'm afraid the granola will absorb moisture from the cranberries making it soft and the cranberries hard, so I put them (or other dried or fresh fruit) on when I eat it. I've gotten boxed cereal with dried fruit that's hard enough to break a tooth. Everyone who's had this granola at my house asks for the recipe. Pros: Easy to make, very tasty, inexpensive compared to store-bought.
December 18, 2011
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By: TucsonTeeter
Perfect gift from the kitchen This crunchy granola is fantastic and easy to customize. I used dried cherries, coarsley chopped instead of the cranberries. Pros: Easty, delicious and healthy Cons: Calorie dense; wheat germ easy to burn
August 24, 2010
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By: EatingWell User
Great take-along enery snack on bike rides, walks and kayaking trips.
February 24, 2010
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By: EatingWell User
Add ground flax seed, for sure! The taste and texture are a wonderful addition to homemade granola, pancakes, hot and cold cereals, and muffins.
January 09, 2010
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By: EatingWell User
What to substitute for wheat germ? Celiacs cannot consume wheat, barley, rye. Some other type of ground nut? Flaxseed? Coconut?
November 15, 2009
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By: davehames
Great granola recipe! The taste and texture ranks up therewith the expensive specialty shop versions, but for a fraction of the cost.. I subbed walnut oil for the almond oil but other than that I followed the recipe. Next time I think I will try some dried cherries.
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