I know I’ve already posted one granola recipe, but I figured I’d put up this one too. The technique is not radically different or anything, but it’s a little different, and the result tastes entirely different, of course! This granola is actually almost rich the flavors are so robust, and it is absolutely delicious warm. So delicious that I actually have a hard time keeping myself and Sean from snitching so much while it is warm that we hardly have any to put away for breakfasts! Don’t worry, though, it’s quite tasty cooled too.

If you aren’t avoiding sugar because you have to (simply because you want to reduce intake) you could use Craisins in this recipe. However, I use dried cranberries that were sweetened with apple juice concentrate instead, and I find them to be much nicer (as well as better for you). If you’re curious, the brand I’ve found is Eden Organics and I get it at Whole Foods, though it appears that Amazon has them too. I also see a few other brands on Amazon–I’ve never used them, so I can’t speak to quality, but as long as they taste good out of the bag I’m pretty sure they’ll be fine in the granola!

Without further ado–granola (again)!

Cranberry-Almond Granola


  • 2/3 cup oat flour
  • 3 1/3 cups quick oats (old fashioned or steel cut oats result in a much chewier granola that doesn’t clump up quite as well and I don’t recommend them for this)
  • 2/3 cup whole almonds
  • 2/3 cup sliced almonds
  • 1/2 cup dried cranberries
  • 1/4 tsp salt
  • 1/4 cup oil (I use olive, anything mildly flavored would do)
  • 1 cup maple syrup


1. Preheat your oven to its lowest setting (usually somewhere between 175 and 200 degrees Fahrenheit). You can use a dehydrator, but it’ll take longer. Grind the whole almonds in a food processor or blender until they are a coarse powder.

2. Combine the ground almonds, oat flour, quick oats, and salt in a large bowl and mix well.

3. Add the dried cranberries and sliced almonds and mix until relatively evenly distributed.

4. Add the oil and mix until it’s pretty evenly distributed.

5. Add the maple syrup and mix until everything is nice and sticky.

6. Spread the resulting mixture out in an even layer on a cookie sheet or a bar pan. Something with low edges is good just to minimize the likelihood of spilling. My granola is usually between 1/4″ and 1/2″ thick on the sheet, and you do want it in a  layer like that, so it’ll dry into clumps. Put this in the heated oven for 2-4 hours or until completely dry. Remove from oven, break it up into clumps and let cool entirely before storing (or it’ll get soggy and gross from condensation). Enjoy!