White bowl of granola on white surface with cinnamon stick garnish

Crunchy, Coconutty, and Whole Grain

This coconut cranberry granola is sweet, flaky, and has a slight nutty flavor, thanks to the wheat germ. It is also infused with a delicious coconut flavor and studded with chewy cranberries. The only thing that tops the flavor is the aroma that will fill your house while a tray of this yumminess is baking! But the best part is that this recipe is SO easy and takes less than 30 minutes from start to finish! Eat it with milk, sprinkled on top of plant-based yogurt, mixed in your favorite smoothie, or simply by the handful.

Prep Instructions

  • Yield: 10 (1/2 cup) servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes

Recipe Ingredients

  • 2 cups rolled oats
  • 2 cups quick oats
  • 1/2 cup wheat germ
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 teaspoon salt
  • 1/4 cup light olive oil
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup flaked coconut
  • 1/2 cup dried cranberries (reserve till the end)


  1. Preheat oven to 350°F.
  2. In a large bowl, combine oats, wheat germ, cinnamon, and salt.
  3. Add liquids to oat mixture, and mix until evenly combined, with no lumps before stirring in flaked coconut.
  4. Spread evenly on a baking sheet and bake about 20 minutes or until golden brown, stirring after 10 minutes.
  5. When done, remove from oven and allow to cool completely on the baking sheet. Once cooled, stir in cranberries.
  6. Enjoy immediately, or store in an airtight container at room temperature.

NOTE: If you prefer darker granola, you can bake 25 minutes. Just make sure to stir at 10 minutes, and again at 20 minutes.

Nutritional Data

Calories: 252.13
Fat: 10.77 g
Saturated Fat: 3.61 g
Cholesterol: 0 mg
Sodium: 51.46 mg
Carbohydrates: 33.20 g
Fiber: 4.97 g
Sugars: 14.11 g
Protein: 5.39 g
© AdventHealth