Cranberry & Cherry Granola


1/4 cup honey
1/4 cup pure, local maple syrup
2 tablespoons light-brown sugar
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
2 cups whole rolled oats (not instant)
1/3 cup unsweetened shredded coconut
1/2 cup slivered almonds
1/2 teaspoon fine sea salt
1/2 cup dried cranberries
1/2 cup dried cherries


Heat oven to 325°. Line a rimmed baking sheet with parchment paper. In a small saucepan over medium heat, combine honey, maple syrup, brown sugar, butter, and vanilla. Bring to a boil (but don’t let it boil over). Then reduce heat and simmer about 5 minutes, stirring often.

In a medium-size bowl, combine oats, coconut, almonds, and salt. Pour hot honey mixture over oat mixture, and stir to coat thoroughly. Spread mixture evenly on the baking sheet.

Bake 15 minutes, stirring occasionally. Then add cranberries and cherries, and stir to distribute.

Bake 15-17 minutes longer, stirring occasionally, until golden brown (don’t let it burn).

Remove from the oven and cool completely. Granola will keep in an airtight container at room temperature for up to 2 weeks.


about 3-1/2 cups

Preparation Time

15 Minutes

Total Time

45 Minutes

Reader Comments

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Stirring after spreading on cookie sheet

I don't understand this. After spreading the mix on a cookie sheet, you're supposed to stir occasionally while it's baking?? Then what? Cut it? These instructions are confusing.

When the granola comes out of

The Editors's picture

When the granola comes out of the oven it will break up easily, especially since you have been stirring it regularly. It will not be one big brick of granola.