Vegan Cranberry Almond White Chocolate Granola
Homemade granola combining toasted oats, almonds, and hazelnuts with sweet white chocolate chips and tart cranberries. The maple syrup and coconut oil create perfect clusters while coconut flakes add tropical notes. Ideal for breakfast over yogurt, as a snack, or gift giving during holidays. This version balances sweetness with texture through careful baking and cooling before adding the chocolate and fruit.
Ingredients
Instructions
- 1
Preheat oven and spray baking sheet with cooking spray
- 2
Combine oats, almonds, hazelnuts and coconut in bowl
- 3
Mix coconut oil, maple syrup and salt in separate bowl
- 4
Pour wet mixture over oats mixture and stir to combine
- 5
Spread evenly on prepared baking sheet
- 6
Bake, stirring at least once during cooking
- 7
Remove from oven and cool to room temperature
- 8
Stir in cranberries and white chocolate chips
Tips
Stir granola at least once during baking to ensure even browning and prevent burning around edges.
Let granola cool completely before adding chocolate chips to prevent melting and clumping together.
Store in airtight container to maintain crispness and prevent granola from becoming stale or soft.
Good to Know
Store in airtight container for up to 3 weeks at room temperature
Can be made up to 3 weeks in advance
Serve over yogurt, with milk, or eat as snack
Common Mistakes
Cool granola completely before adding chocolate chips to avoid melting
Stir during baking to prevent burning edges
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
different tartness level
FAQ
Can I make this granola without nuts?
Yes, replace nuts with extra oats or seeds like pumpkin seeds. The texture will be different but still delicious.
How long does homemade granola keep?
Store in airtight container at room temperature for up to 3 weeks. It may lose crispness over time.
Can I freeze this granola?
Yes, freeze in airtight container for up to 3 months. Thaw at room temperature before serving.