Cranberry and Chocolate Granola

Cranberry & Chocolate Granola

Far be it from us to suggest holding back on the indulgence at this time of year. But, truth be told, there are moments during the Christmas season where everything can feel a little too rich and decadent, and actually what our palate is craving is something ever so slightly simpler. This Cranberry and Chocolate Granola allows us to have just that, while still ensuring we get that hit of festive flavour!

Cranberry & Chocolate Granola

While the ingredient list may look long, we can assure you that that is the most complicated part of this recipe; it really does require very little hands-on time. And, whether you’re enjoying this granola as part of your weekly December breakfast with some Greek yoghurt and honey, grabbing a handful as a mid-afternoon snack, or gifting it to a lucky friend, we know it will hit all the right spots!

Plus, it keeps perfectly in an airtight container for up to a month, allowing you to know that you have a (slightly) lighter option on hand whenever the cinnamon rolls or French toast become just a bit too much!


  • 250g old fashioned rolled oats
  • 100g chopped pecans
  • 100g sliced almonds
  • 30g ground almonds
  • 2tsbp brown sugar
  • 1 ½ tsp ground ginger
  • 1tsp ground cinnamon
  • 50g unsalted butter
  • 2tbsp honey
  • 120ml maple syrup
  • 1tsp vanilla
  • 100g dried cranberries
  • 70g dark chocolate chips


Cranberry & Chocolate Granola

  1. Preheat the oven to 150C and line a large baking sheet with greaseproof paper.
  2. In a large bowl, place the oats, pecans, almonds, ground almonds, sugar, ginger and cinnamon, and mix together to ensure evenly combined; set aside.
  3. Melt the butter over a low heat and once melted, add the honey, maple syrup and vanilla, stirring to combine.
  4. Add the wet ingredients to the dry ingredients, and mix together to ensure everything is evenly coated.
  5. Place onto the baking sheet and spread out into a single layer. Place in the oven for 40-45 minutes or until golden brown; it will continue to harden as it cools.
  6. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Using the greaseproof paper to help, remove the granola from the baking sheet and allow to finish cooling on the greaseproof paper alone.
  7. Once cool, break the granola into pieces; we like to have some oaty crumble along with some larger chunks for texture.
  8. Add the cranberries and chocolate to the cooled granola ensuring an even distribution.
  9. Enjoy!

This cranberry and chocolate granola would make a perfect addition to a hamper of homemade goodies for a loved one. Click here for more edible gift ideas.

Share With Your Festive Friends!

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