Photography by Tessa DeLine.

This homemade granola is easy to make and a great topper for yogurt or as a snack. It’s high in fiber, vegetarian-friendly and gluten-free. Making your own granola is easier than you might think and cheaper than store bought. If you don’t have dried cranberries, try raisins, dried currants, dried chopped cherries or even nuts. If you don’t have a silicone liner for your baking sheet, just lightly grease it with coconut oil to prevent the granola from sticking to the sheet.


4 cups rolled oats (not instant or quick cooking)

1 cup dried cranberries

2/3 cup honey

1/3 cup coconut oil

1 teaspoon ground cinnamon

1 ½ tablespoon flaxseed

1 ½ tablespoon chia seed

½ teaspoon fine salt

1 teaspoon vanilla extract


  • Preheat oven to 350 F.
  • In a medium- to large-sized bowl, add the oatmeal and cranberries.
  • In another bowl, mix together the honey, coconut oil, cinnamon, flaxseed, chia seed, salt and vanilla extract.
  • Add wet ingredients to dry ingredients. Mix well until oatmeal is thoroughly coated.
  • Use a silicone spatula to help place granola mixture in a single layer on a large baking sheet with silicone liner.
  • Bake for 10 minutes, then stir. Bake approximately another 10 minutes or until light golden brown in color.
  • Remove from heat and let cool. Granola will crisp once it has cooled.
  • Store in an airtight container until ready for use.


Servings: About 8 cups

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