Coconut Cranberry Granola


For as long as I can remember, I’ve been giving out food gifts to teachers, aunts, and friends at the holidays. I love making something that’s homemade and thoughtful and I love receiving them too. But the thing I don’t love about food gifts is that they usually come in the form of cookies and other sweet treats. And I don’t know about you, but by December 26 I’m ready for a sugar cookie detox for myself and for my kids who have been living off of so many treats that their blood is practically candy cane flavored.

And that’s why one of my favorite food gifts to make (and of course keep a nice portion for myself) is this hearty granola. With classic holiday colors of red cranberries, green pistachios, and snowflake-like coconut flakes, it’s especially festive on the eyes. Plus, it satisfies a sweet tooth maybe just enough to prevent you from invading your stale but still oddly satisfying Christmas cookie stash at breakfast time. It has natural sweetness from maple syrup, dried fruit, and coconut, plus filling fiber and satiating protein from the nuts, seeds, and oats.

I like to gift and store this granola in mason jars, which keep it airtight and fresh for weeks on end. When we serve it at home, my kids and I like to create DIY parfait bars with a variety of fruit, plain yogurt, and honey. Hope you enjoy the recipe as much as we do!

Cranberry, Pistachio, Coconut Granola

makes 11 cups


2/3 cup pure maple syrup

1/2 cup coconut oil, melted (you can substitute canola oil here)

3 1/2 cups old-fashioned oats (use gluten free if desired)

2 1/2 cups unsweetened coconut flakes

2 cups unsalted pistachios

1 1/2 cups rice cereal (use gluten free if desired)

1/2 cup roasted unsalted pumpkin seeds/pepitas

2 teaspoons kosher salt

1 teaspoon ground cinnamon

1 large egg white

1 cup dried cranberries

1/2 cup golden raisins


Preheat the oven to 300°F. Line two large baking sheets with parchment paper. Set aside.

In a large bowl, whisk maple syrup and oil. Stir together oats, coconut flakes, pistachios, rice cereal, pumpkin seeds, salt, and cinnamon until combined.

In a separate small bowl, whisk together egg white and 1 Tbsp. water. Add to oat mixture and stir to evenly coat.

Spread oat mixture between baking sheets in a single layer. Bake granola, gently stirring halfway through, until golden brown, 25–30 minutes. Let granola cool then top with dried cranberries and raisins. Transfer to airtight containers.