Gluten free Cranberry Granola

I do have a sweet tooth… so I guess it is naughty to have this as a 2nd breakfast?!?!?!

Previously I have tried a few other recipes and they just didn’t work, but this one I make all the time and it really hits the spot!



  1. Preheat your oven to 150C
  2. Add all of the dry ingredients into a large bowl
  3. Heat the coconut oil slightly until liquid, then add in the agave and mix everything together and ensure it is all fully coated.
  4. Spread out over a large baking tray.
  5. Be for approximately 20 minutes, stirring halfway through, then checking again at 15 mins.
  6. Remove when lightly toasted. *
  7. Allow to completely cool before placing into an airtight container.

* If you prefer to have a more darker looking granola then keep in the oven for another 3mins at a time and then check the oven. But I personally found cooking a bit less was better as you get a chewier/softer texture rather than something you could break a tooth on!

The granola should last a week or so in an airtight container… not that ours lasts that long 🙂

This recipe is an adaption from The Tofu Diaries website.

4 Comments Add yours

  1. Always make homemade granola, looking forward to trying this.

    1. Thanks so much for your comment… love the view of, I assume Newquay, on your blog. Hope you enjoy the granola.

  2. Hello! I’m at work browsing your blog from my new iphone 3gs!

    Just wanted to say I love reading your blog and look forward to all your posts!
    Keep up the fantastic work!

    1. Energetic Mum says:

      Lovely to hear from you and get your feedback xx

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