Easy Baked Granola

Jar of baked granola on a Black counter.

4.34 from 3 votes

Made with common pantry ingredients, this Easy Baked Granola is super crunchy and bursting with flavor! So simple to make, you’ll want to have this on hand at all times for breakfast and snacks.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Snack

Cuisine: American

Servings: servings

Calories: 177kcal

Author: Cynthia Christensen

Equipment

Ingredients

4 cups old-fashioned oats
1 cup sliced almonds
½ cup walnuts
½ cup pecans
¼ cup almond flour
1 teaspoon cinnamon
½ teaspoon cardamom optional
¼ teaspoon powdered ginger optional
½ cup neutral oil like sunflower or avocado oil
¼ cup honey
¼ cup brown sugar
1 ½ teaspoons vanilla
⅛ teaspoon kosher salt
1 cup unsweetened coconut flakes
1 cup dried cranberries

US Customary - Metric

Instructions

Preheat the oven to 325°F. Line a large sheet pan with parchment paper.
Mix oats, almond flour, sliced almonds, walnuts, pecans, and cinnamon in a large bowl.
On the stove top, heat together oil, honey, brown sugar, vanilla, and a pinch of salt and allow to simmer until the brown sugar is melted. Stir this warm honey syrup into the oat and nut mixture, ensuring everything is evenly coated.
Pour it out onto the sheet pan and bake for 20 minutes. Remove from the oven and stir thoroughly, making sure to mix the outside edge parts into the inside of the pan parts.
Stir in the unsweetened coconut flakes and bake 10 to 20 minutes more, or until golden brown. Brown it to your desired color, but remember, it will not be crispy yet, but will crisp as it cools. Don't try to keep baking it until it's crispy.
Stir in your cranberries then cool completely on the pan before breaking into clumps and enjoying.

Notes

Check expiration dates on all ingredients before making this granola. One bad nut can ruin the flavor of the whole batch.

Stir in dried fruit after the granola has baked. Baking the fruit can cause it to become hard and difficult to chew.

Let cool completely before storing. Storing while still warm will cause the granola to become soggy. The granola will become fully crispy once it's cool. Break cooled granola into pieces and store in an airtight container for up to one month.

Like Clusters?: If you want more of a granola cluster vibe, whip an egg white to soft peaks and mix it into your granola just before baking. Stir once at the 20 minute mark and let cool completely without stirring. When fully cooled, break into clusters.

Nutrition