Happy Sunday, today was all about simple, and comforting fall recipes. I made this granola loaded with tart, chewy cranberries, crunchy almonds, and creamy chocolate chips. I love making granola in the fall and winter months because it leaves the whole house smelling of spices. I also made a batch of chicken noodle soup for the week, loaded with all the veggies, tender shredded chicken, and perfectly cooked noodles. Served along with fresh baked baguette of course.
I also whipped up some pumpkin baked oats to have for breakfast this week. On Sundays I like to not only meal prep for the week but use up any ingredients I may have leftover from weeks prior. I like to think of it as a fresh start for my fridge that week, that way I can be sure nothing goes to waste.
The weather here is getting chilly and the daylight each day is getting shorter, which means more time to cook & bake but fewer hours to get the perfect natural light for photos. Sometimes I get so caught up in my food photography and blogging that I forget about the many other responsibilities I have. Not the worst problem to have!
Granola has always been something I preferred to make at home, the store-bought stuff always contains so much added sugar, which doesn’t do me good when I’m looking for a filling breakfast or snack. Plus making it at home, you have so much room to experiment with different ingredients. Oats are very budget-friendly, I used both quick oats and traditional rolled oats, I tend to prefer regular rolled oats but either would work.
Honey and maple syrup are my favorite sweeteners to use, you can also use agave, date syrup, or coconut sugar. Peanut butter also makes a great addition, any combination of nuts and dried fruits can work, coconut flakes, cocoa powder, and seeds also add great flavor and important vitamins and nutrients.
Good Granola Mix-In’s:
- Dried cranberries, cherries, or raisins
- Pepitas, sunflower seeds, chia seeds, or flax seeds
- Coconut, chopped dates or figs, or banana chips
- Peanuts, almonds, walnuts, pistachios, or cashews
- Peanut butter, honey, maple syrup, extracts and spices
- Chocolate chunks, mini chips, shaved chocolate
Try a few of my other favorite granola recipes,
Preheat oven to 350 degrees, spray a sheet pan with non-stick spray, or line with parchment paper, set aside. In a large mixing bowl combine the oats, cocoa powder, whole or chopped almonds, shredded or shaved almonds, stir to combine.
In a small mixing bowl combine the maple syrup, vanilla, melted coconut oil, salt, and cinnamon, stir to combine. Pour over the oat mixture and mix to combine. Spread in a flat layer on the prepared baking sheet. Bake for 15 minutes, remove stir, place back into the over for 10 minutes to complete baking.
The granola may seem like it is not done baking, but as it sits it will harden like expected. After you remove the granola from the oven, fold in the dried cranberries. If you are planning to fold in chocolate chips, let the granola cool completely or the chips will melt. Eat immediately or store in an air-tight container for up to 3 weeks.
This granola is great as a quick snack by itself or served with milk, or as usual it is amazing on top of Greek or coconut yogurt with fresh fruit and a drizzle of honey or peanut butter!
Chocolate Cranberry Almond Granola
- 2 cups Old-fashioned oats
- 1/4 cup Cocoa powder
- 1/2 cup Raw, whole almonds
- 1/2 cup Shredded coconut
- 1/4 cup Pure maple syrup
- 1/4 cup Melted coconut oil
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 1 1/2 cups Dried cranberries
- 1/2 cup Mini chocolate chips, optional
- Heat oven to 350°F. Spray a large baking sheet with cooking spray, or line it with parchment paper, set aside.
- In a large mixing bowl combine the oats, almonds, cocoa powder, and shredded coconut in a large mixing bowl. In a separate mixing bowl, whisk together the maple syrup, melted coconut oil, cinnamon, vanilla extract, and salt together until smooth. Pour the maple syrup mixture over the oats mixture, and toss until everything is evenly mixed.
- Spread the granola mixture out evenly on the greased baking sheet and bake 15 minutes, remove from the oven and stir. Place back in the oven and bake for 10 minutes. Once done, remove from the oven and stir in the dried cranberries. If adding in the chocolate chips, allow the granola to cool completely before mixing in.
- Serve immediately, or store in a sealed container for up to 4 weeks.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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