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Cranberry Apricot Almond Granola

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Cranberry Apricot Almond Granola Recipe

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.

At a glance

9 cups, 18 servings
Nutrition information


Choose your measure:

  • 4 cups rolled oats, traditional (not quick) oats preferred
  • 1 1/2 cups sliced almonds
  • 1/2 cup chia, millet, or flaxseeds
  • 2 tablespoons smooth almond butter
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1 cup maple syrup
  • 1/2 cup vegetable oil
  • 1 cup dried sweetened cranberries
  • 1 cup diced dried apricots
  • 1/4 cup nonfat dry milk


  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.

Nutrition Information

  • Serving Size 1/2 cup, 75g
  • Servings Per Batch 18 servings
Amount Per Serving:
  • Calories 310
  • Calories from Fat 135
  • Total Fat 15g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 33mg
  • Total Carbohydrate 41g
  • Dietary Fiber 7g
  • Sugars 20g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.