Cranberry Coconut Granola

This cranberry coconut granola makes the perfect on the go breakfast or snack.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Krystal


  • 2 cups gf rolled oats
  • 1 cup macadamia nuts
  • 1 cup brazil nuts
  • 1 cup walnuts
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ½ cup shredded coconut
  • ½ cup cranberries
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • pinch of salt


  • Preheat oven to 300 degrees F.
  • Line a baking sheet with parchment paper.
  • Place the cashews, almonds, sunflower seeds and pumpkin seeds into a food processor and pulse until crumbly.
  • In a large bowl combine the crumbly nut & seed mixture from your food processor with all remaining ingredients.
  • Mix well.
  • Spread the mixture out onto the baking sheet and cook for 20-25 minutes, stirring occasionally. Keep a close eye on it so it does not burn.
  • Remove from heat.
  • Cool for about 15 minutes, and then break into chunks. Store in an airtight container or resealable bag.