By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
536 cal · 60 min
Cranberry Orange Granola
Recipe GLPRfa382ee4dd1c95
This vibrant granola combines toasted oats, almonds, and sunflower seeds with the bright flavors of fresh orange zest and juice, complemented by tart dried cranberries. The maple syrup and coconut oil create a naturally sweet binding that toasts everything into golden, crunchy clusters, while cinnamon and vanilla add warmth and depth. Perfect for a wholesome breakfast or snack.
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Ingredients
2½ cups Old-fashioned oats
1 cup Almonds, roughly chopped
½ cup Shredded coconut
¼ cup Raw sunflower seeds
1 cup Dried cranberries
½ teaspoon Cinnamon
¼ cup Coconut oil, melted
⅓ cup Maple syrup
Fresh orange zest and juice from 1 medium orange
1 teaspoon Vanilla extract
Directions
Preheat your oven to 250°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the oats, shredded coconut, chopped almonds, sunflower seeds, dried cranberries, and cinnamon. Mix all ingredients together until well blended.
In a separate bowl, whisk together the melted coconut oil, maple syrup, orange zest, orange juice, and vanilla extract until fully incorporated.
Pour the wet ingredient mixture over the dry ingredients and use a rubber spatula to gently fold everything together until the dry mixture is evenly coated with the liquid.
Spread the mixture evenly across the prepared baking sheet in a single layer.
Bake for 50 minutes until the granola turns golden brown. Do not stir during baking.
Remove from the oven and place the baking sheet on a wire rack to cool completely.
Once cooled, gently break the granola into bite-sized pieces with your hands. Store in an airtight container for up to 2 weeks.
Comments
All ingredients are standard grocery-store finds at Charlotte chains, with no special-trip requirements—oats, almonds, seeds, and cranberries move through Harris Teeter and Kroger year-round. The real cost driver is almonds and coconut oil, which together run $6–8, making this roughly $1–1.25 per serving, acceptable for a breakfast staple that keeps well. The stated hour is honest; actual hands-on time is fifteen minutes, but you need that full 60 for baking and cooling, which is fine for a batch recipe. It reheats beautifully and stores for two weeks, making it highly practical for meal prep, though it's a same-batch dish rather than something that pivots between dinners.
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