• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sugary Logic
  • Home
  • About Me
  • Recipe Index
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Granola

    Coconut Cranberry Granola Clusters

    Published: Jul 21, 2020 · Modified: Aug 9, 2021 by Katelyn Ryan · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    These Coconut Cranberry Granola Clusters are the perfect addition to your morning yogurt bowl. Each cluster is full of coconut flavor. They are crunchy, subtly sweet, and absolutely yummy! 

    A white bowl full of coconut granola clusters.

    There is something satisfying about the crunch when you bite into a granola cluster. I designed this recipe to replicate one of my favorite store-bought coconut cranberry granolas (from Trader Joe's). These granola clusters are very close to the store-bought version in flavor and texture. And, they're more economical to boot.

    Coconut granola clusters are a scrumptious combination of oats, sweetened shredded coconut, and dried cranberries. An additional oomph of coconut flavor comes from nutritious, delicious coconut oil. This recipe is simple to prepare and ready in only thirty minutes.

    If you are looking for additional easy granola recipes, look no further. These Chocolate Coconut Pecan Granola Clusters and this deliciously sweet Coconut Chocolate Chip Granola are some other yummy coconut-inspired recipes you need to try!

    Jump to:
    • Ingredients and Substitutions
    • How to Make Coconut Cranberry Granola Clusters
    • Other Yummy Granola Recipes
    • Tips for Success
    • Frequently Asked Questions
    • 📖 Recipe
    A Silat-lined tray of granola clusters with a wooden spoon.

    Ingredients and Substitutions

    • Old-Fashioned Rolled Oats: Old-fashioned rolled oats are the oats of choice most of the time when baking. Why? They hold their shape better when baked in the oven. Visually, you can see the difference between old-fashioned oats and quick-cooking oats. Quick-cooking oats are cut into more pieces during processing, in addition to being rolled thinner. For the purpose of this recipe, the structure of old-fashioned rolled oats is necessary.
    • Sweetened Shredded Coconut - For less sweet granola, use unsweetened coconut.
    • Dried Cranberries
    • Ground Cinnamon - It adds a lovely overall flavor to the granola. Ultimately, the cinnamon is optional.
    • Maple Syrup - Other sugar substitutes include light brown sugar and coconut sugar. If using sugar, incorporate it along with the other dry ingredients.
    • Coconut Oil (melted) - While fulfilling its duty as the primary fat in this recipe, coconut oil adds to the overall coconut flavor of the clusters. It can be substituted with another oil, such as avocado oil, but it will dilute the coconut flavor profile of this recipe.
    A close up shot of the granola on a tray.

    How to Make Coconut Cranberry Granola Clusters

    This recipe is really simple and quick to put together.

    1. Preheat the oven to 350 degrees F. Line a baking sheet tray with a sheet of parchment or a Silpat.
    2. In a large bowl, combine the rolled oats, shredded coconut, dried cranberries, and cinnamon.
    3. In a small bowl, whisk together the coconut oil and maple syrup. Pour the liquid ingredients over the oat mixture, and stir together until everything is coated.
    4. Pour the oat mixture onto the center of the prepared baking sheet.
      1. With your hands or a rubber spatula, flatten and press the granola down into a tight rectangle.
      2. Press everything together as much as you can, almost like a giant granola bar. This process is what is going to give you those lovely clusters of granola.
    5. Bake in the oven for 15 minutes. Rotate the pan, and bake for 15 more minutes.
    6. Remove from the oven and allow to cool completely.

  • Once cooled, break into clusters. You may have some bits that break off.
  • Other Yummy Granola Recipes

    • Chocolate Hazelnut Granola
    • Peanut Butter Chocolate Granola Clusters
    • Maple Pecan Granola Clusters
    • Spiced Apple Pecan Granola
    • Pumpkin Spice Granola Clusters

    Tips for Success

    For the best shelf-life, store the coconut cranberry granola clusters in an airtight container or tightly sealed mason jar in a cold, dark place.

    Pulse the coconut in a food processor for smaller pieces and better incorporation.

    If using your hands to press the granola together, place a square of wax paper between the granola and your hands. This will keep your hands from becoming sticky.

    A white bowl full of granola clusters with a tray of granola in the background.

    Frequently Asked Questions

    How long do homemade granola clusters stay fresh?

    Stored in an airtight container, granola stays fresh for up to one week. Afterward, it will begin to slowly lose its freshness. To extend shelflife, store the granola in the refrigerator.

    How should I store homemade coconut granola?

    Store granola in an airtight container or tightly sealed mason jar. Store at room temperature in a cool dark place. To extend the shelf life, you can also store the granola in the refrigerator. Granola is freezable too. Transfer it to a freezer-safe zip-top bag. Freeze for up to 3 months.

    What is the best way to melt coconut oil?

    In a microwave-safe dish, microwave the oil at 50-percent powder in 15-30 second intervals until melted.

    These coconut cranberry granola clusters have a lovely coconut flavor. They're a healthy addition to your day, whether as part of your breakfast or as your afternoon snack. Breakfast is calling, so why not make a batch of these delightful granola clusters!

    📖 Recipe

    Coconut Cranberry Granola Clusters

    Katelyn Ryan
    These Coconut Cranberry Granola Clusters are the perfect addition to your morning yogurt bowl. They are crunchy, subtly sweet, and absolutely yummy!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Bake Time 30 mins
    Total Time 35 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 8 servings
    Calories 342 kcal

    Equipment

    • Baking Sheet Trays
    • Silpat

    Ingredients
      

    • 3 cups old-fashioned rolled oats
    • 1 cup shredded sweetened coconut
    • ¾ cup dried cranberries
    • ½ teaspoon ground cinnamon
    • ⅓ cup maple syrup
    • ⅓ cup liquid coconut oil

    Instructions
     

    • Preheat oven to 350° F. Line a baking sheet with parchment or a silpat, set aside.
    • In a large bowl, combine rolled oats, shredded coconut, and dried cranberries. Sprinkle with the cinnamon, stir to combine.
    • In a seperate bowl, whisk together the maple syrup and liquid coconut oil. Pour over the oat mixture and stir until everything is well coated.
    • Pour oats onto the center of the prepared sheet tray. Using your hands or a rubber spatula, press the oat mixture into a tight, flattened rectangle. Make sure to press together as much as you can, this process is what is going to make the clusters of granola.
    • Bake for 15 minutes. Rotate the pan in the oven, and bake for another 15 minutes until golden brown. Allow to cool before breaking into pieces.
    • Store in an air tight container for up to 5-7 days.

    Nutrition

    Calories: 342kcalCarbohydrates: 42gProtein: 5gFat: 19gSaturated Fat: 15gSodium: 8mgPotassium: 208mgFiber: 6gSugar: 17gVitamin A: 1IUVitamin C: 1mgCalcium: 36mgIron: 2mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!

    « Feta Scones with Dill and Chives
    Nectarine Spinach Salad »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    author

    About Katelyn Ryan

    Welcome, my name is Katelyn Ryan, and I am the Head Chef and Recipe Curator for Sugary Logic. My goal is to bring you simple, easy, and delicious recipes.

    Learn more about me →

    Popular

    • Mini S'mores Cheesecakes with Graham Cracker Crust
    • Crockpot Frozen Turkey Meatball Subs
    • Easy Chicken Feta Pasta (Without Tomatoes)
    • Mini Chocolate Chip Cheesecakes with Vanilla Wafers

    My Favorites

    • Creamy Roasted Red Pepper Pasta
    • Fluffy Peanut Butter Frosting
    • Easy Honey Butter Recipe
    • The Best Guacamole Recipe
    • Dill Scones with Feta Cheese
    • Lemon Garlic Pasta

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Recipe Index
    • About

    Contact

    • Contact
    • Work With Us
    • Subscribe

    Sugary Logic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2017 - 2022 Sugary Logic