Cranberry Apricot Almond Granola

Recipe by Susan Reid

Making your own granola is simple to do: stir together the grains, oil, and sweeteners of your choice and give them a long, slow bake in the oven. Once everything is nicely crisp, cool and then finish with your favorite add-ins. This combination is a cheery and nutritious way to start the day; try it spooned over ricotta for a rich change from the usual yogurt.

15 mins
1 hr 30 mins
1 hr 45 mins
9 cups, 18 servings
Cranberry Apricot Almond Granola


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 300°F. Lightly grease (or line with parchment) a 13" x 18" rimmed baking sheet.

  2. In a large mixing bowl, combine the oats, almonds, chia (or millet or flax) seeds, and dry milk.

  3. In a separate mixing bowl, whisk together the almond butter, almond extract, salt, maple syrup, and oil. Pour the liquid mixture over the dry ingredients and stir until the oat mixture is evenly coated.

  4. Spread the granola on the prepared baking sheet and bake for 90 minutes, stirring every 15 minutes. Remove from the oven once the granola has changed color; it will become crisp as it cools.

  5. Once the granola is completely cool, stir in the cranberries and apricots before transferring to an airtight container. Store at room temperature for up to 2 weeks, or in the freezer for up to 3 months.

Tips from our Bakers

  • If you're eating gluten-free, make sure you reach for certified gluten-free oats for this recipe.

  • For a vegan version, omit the dry milk and replace it with an equal amount of seeds or some nutritional yeast instead.