Go Back
Large-Cluster Cranberry Almond Granola - Flour Covered Apron

Large-Cluster Cranberry Almond Granola

This easy, large-cluster cranberry almond granola recipe will convince you that homemade granola is the way to go! Plus, find out the best tricks to get chunky granola with large clusters.

Course Breakfast, Snack
Cook Time 40 minutes
Servings 6 cups granola


  • 3 cups old fashioned oats
  • 3/4 cup oat flour*
  • 1 cup almonds, roughly chopped
  • 1/4 cup flaxseeds
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 cup maple syrup
  • 1 egg white, lightly beaten
  • 1 tablespoon vanilla extract
  • 3/4 cup coconut oil, melted
  • 1 cup dried cranberries


  1. Preheat oven to 300 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.

  2. In a large bowl, combine together oats, oat flour, almonds, flaxseeds, cinnamon, nutmeg, and salt.

  3. In a medium-size bowl, whisk together maple syrup, egg white, vanilla extract, and coconut oil until well blended. Pour wet ingredients into dry and stir until completely incorporated.

  4. Pour granola onto prepared baking sheet and using your hands, firmly press the granola down into one even layer. Bake at 300 degrees for 37-40 minutes, rotating the pan halfway through.

  5. Remove the pan from the oven and set it on top of a wire cooling rack. Let the granola cool completely. Once cooled, break granola into clusters as desired and mix in the dried cranberries. Store in an airtight container at room temperature.

Recipe Notes

*make your own oat flour by grinding oats in a food processor until fine