Cranberry and Coconut Granola

Shop-bought granola is often sugar-coated and sickly sweet, so I’ve come up with a healthier alternative. I’ve sweetened mine naturally with dried fruit and maple syrup, and it’s packed with nutritious energy-boosting seeds to keep you going. I like to sprinkle it over Greek yoghurt or a smoothie either for breakfast or for a snack to get me through to lunch. After taking it into school to snack on, I had several requests for the recipe, so here it is! It’s very flexible, so you can swap seeds or dried fruit for other alternatives depending on what you have or prefer. Hope you like it!


125g coconut oil

225g porridge oats

50g pumpkin seeds

50g sunflower seeds

50g dried unsweetened cranberries

50g chopped hazelnuts (you can buy ready-chopped if you’re feeling lazy!)

50g unsweetened coconut flakes

75g unsweetened raisins or sultanas

Juice of ½ lemon

4tbsp maple syrup

1tsp ground cinnamon

2tbsp crunchy peanut butter (I like Meridian)



1.) Preheat the oven to 180°C (160°C fan).

2.) Melt the coconut oil in a large saucepan and stir in the other ingredients. Pour the mixture into a baking tray and bake for 15 minutes.

3.) Remove from the oven and use a wooden spoon to stir it so that it cooks evenly. Return to the oven for another 10-15 minutes until golden and crunchy.

4.) Leave to cool before transferring it to an airtight jar or container. Enjoy!

Lauren x




    • Lauren
      19th March 2016 / 9:15 am

      Thank you! It is, so quick to make! X

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