Lemon Cranberry Granola
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This Lemon Cranberry Granola tastes citrusy from the lemon zest addition, sweet and tangy from the chewy dried cranberries, and full of crunchy clusters of oats and nuts.
Once I started making granola, I just can’t stop making them. I think that stocking granola at home is a great way to have a healthier breakfast or snack made with wholesome ingredients.
However, it can be quite boring to have the same flavor all the time. Adding lemon zest to your granola is a great way to spice up your basic granola.
The citrusy flavor and smell are absolutely amazing. I also add dried cranberries to give it an extra sweetness and tanginess, which is a great flavor combination with the bright lemon. It is perfect for breakfast or as a snack, on smoothies, in yogurt parfaits, or even straight out of the jar.
Lemon Cranberry Granola Ingredients
To make this Lemon Cranberry Granola recipe, you will need:
- Rolled oats or old-fashioned oats. Make sure to use rolled oats, not quick oats or instant oats. They are precooked and pressed thinner than rolled oats, so they will not retain their texture as they cook.
- Nuts. My favorite is almonds and cashews in my granola. But feel free to use your favorite nuts or you can replace them with seeds.
- Seeds. The benefits of eating seeds are very similar to those of nuts. I like adding seeds for extra flavor. More importantly, they are much cheaper than nuts. Commonly used seeds in granola include pumpkin seeds, flax seeds, sesame seeds, chia seeds, and sunflower seeds. But feel free to replace them if you prefer.
- Coconut oil. You can use neutral oils like canola or grapeseed, but I prefer to use virgin (unrefined) coconut oil which is delicious, aromatic, and healthier.
- Honey. It offers several health benefits and is particularly healthier than using refined sugar. You can also use maple syrup for the vegan option.
- Additional sugar. I add sweetener to make the granola a little bit sweeter and enhance the lemon flavor. You can actually use granulated sugar or brown sugar, but I prefer using coconut sugar
or raw cane sugar which is not nearly as processed and more nutritious. Don’t use a liquid sweetener because it will make the granola soggy and wet. - Salt. To help bring out the flavor. Do not skip it.
- Lemon zest. This is where the citrusy and bright lemon flavor comes from.
- Dried fruit. My favorite option is dried cranberry. I love adding dried fruit to my granola to give it extra sweetness, tanginess, and chewy texture. Make sure to add it after the cooked granola has finished baking to prevent it from getting burnt.
or 
How to Make Clumpy Granola
If you like big clumps in your granola, press down the granola with the back of a spatula after stirring the mixture at the halfway baking point. Then, put the pan back into the oven to finish baking.
Keep in mind that the granola will not be dry right out of the oven. It will dry as it cools down. After the granola is lightly golden and fully cooked, let the granola cool completely before breaking it up. If you do not love clumpy granola, stir the granola occasionally after it cools done completely.
More Granola Recipes
Hey homemade granola lovers, check out also these granola recipes!
- Honey Granola
- Cashew Chocolate Granola
- Matcha Cranberry Granola
- Chocolate Orange Granola
- Chocolate Espresso Granola
Ingredients
- 4 cups rolled oats
- 1 cup raw whole almonds
- 1/2 cup raw pumpkin seeds
- 1/2 tsp salt
- Lemon zest, from 2 lemons
- 1/2 cup coconut oil, virgin coconut oil is preferred, melted
- 1/2 cup honey
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 350F/180°C. Line a baking sheet with a baking mat or parchment paper. Set aside.
- In a large mixing bowl, stir in the oats, almonds, pumpkin seeds, salt, lemon zest, coconut oil, honey, coconut sugar, and vanilla extract with a spatula. Mix until the dry ingredients are lightly coated.
- Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake for 20-25 minutes, stirring halfway through, until golden brown.
- Let the granola cool completely undisturbed for clumpy granola or stir occasionally if you do not want clumpy granola. Stir in the dried cranberries. Store granola in an airtight container.
