Homemade Cinnamon Cranberry Granola (vegan & gluten-free)
I’ve officially been in Hawaii for a little over a week, and it’s been so nice getting to spend time out on the water and take a step back from the screen time. And to be honest, I’ve been struggling the past few weeks dealing with burnout as well as feeling uninspired. I’ve talked about this a bit, but social media and the blogging world has evolved so much in the past ten years that sometimes I feel a bit lost, and I forget to focus on what it is that I like to write about or what I like to share. I was looking through my posts and it had been over a month since I shared an actual recipe, and even my recap blogs weren’t very recap-like. It’s caused me to feel a bit disconnected, so I am going to work on creating a game plan to get back into the swing of things around here, and to go back to the roots of what I enjoy sharing. And that all starts with this homemade cranberry cinnamon granola recipe! I will be writing a separate post to talk more about the feelings of being burnt out and uninspired, but I just wanted to fill you all in a bit on where my head is at.
I’m a granola lover. I hardly buy it because Kyle and I are capable of going through an entire bag in 48-hours. It’s seriously good in everything. I’ve put it on peanut butter toast, smoothie bowls, eaten it with almond milk, and I’ve even had it served in my salads at a restaurant before. It’s crunchy, sweet, and just hits the spot!
Granola is also a great way to fuel your body before an active day. Since we’ve been out snorkeling, hiking, playing tennis, and paddleboarding, the granola has been a great energy source! I’ve made several batches and stored it in an extra-large mason jar for the week. I can’t wait to make this recipe as soon as I get home to keep in my own house.
One of the great things about this recipe is that you probably already have all the ingredients in your house. There are only seven ingredients and it takes less than 20-minutes to make.
Cinnamon Cranberry Granola (gluten-free & dairy-free)
- 1/4 Cup Coconut Oil Melted
- 1/4 Cup Maple Syrup
- 2 Cups Gluten-Free Oats
- 1/4 Tsp Sea Salt
- 1/4 Cup Dried Cranberries
- 1 Tbsp Ground Cinnamon
- 1/4 Cup Coconut Flakes (i used unsweetened)
In a large mixing bowl, combine all the ingrdients together until the oats are fully coated.
Heat oven to 350-degrees, and line a baking sheet with parchment paper.
Spread the oat mixture onto the parchment paper evenly, and bake for ten minutes.
Use a spatula or wooden spoon to toss the granola and bake for an additoan six minutes.
Let the oats rest for five minutes
You can change things up by adding your favorite dried fruits, extra spices, or honey instead of maple syrup. Play around with the recipe to make it your own! I am going to be making a white chocolate gingerbread granola as soon as I get home!
I recommend keeping it in a mason jar or container for storage! It’s easy for sprinkling onto meals (plus it looks cute!)
And since I’m in Hawaii, I had to have my first serving on top of my papaya boat. The papaya boat had coconut milk chia pudding and fresh bananas on the side. Let me know if you’d like my vanilla chia pudding recipe!
And to save yourself time, go ahead and double the recipe! I ended up making three batches.
I hope you all enjoy this recipe.
I’m telling you, it’s the best homemade granola I have ever had and it’s way better than the store-bought brands! Oh, and your house is going to smell like a Christmas bakery. I can’t wait to hear your feedback! 😊 I know you’re going to LOVE it!!!! If you do make it, make sure to tag me on Instagram so I can share it! ♥️
Questions for you!
- Do you ever make your own homemade granola?
- What fun flavor of granola should I make next?
- What do you eat your granola with?