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cranberry and coconut granola in a glass jar.

Get the recipe: Back to School Granola with Cranberries + Coconut

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This nut-free granola is a perfect back-to-school mix of spiced crunchy oat clusters, chewy sweet cranberries and tropical shredded coconut! A great addition to any packed lunch or snack for your little one! 


  • 3 cups oats
  • 1 egg white whisked
  • 1/3 cup olive oil
  • 1/3 cup honey or maple syrup*
  • 2 tbsp chia seeds
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp cardamon
  • 1/2 tsp salt
  • 1 cup coconut flakes divided
  • 1 cup dried cranberries or cherries


  • Pre-heat oven to 300 degree F. Spray or line baking sheet with tin foil, parchment paper or silicon mat.
  • In a medium bowl, add the oats, egg white, olive oil, honey, chia seeds, cinnamon, cloves, cardamon, salt and 1/2 cup coconut flakes and mix until all the ingredients are well combined.
  • Pour oats onto baking sheet and spread evenly.
  • Bake for 35-40 minutes, stirring every 10 minutes.
  • Let cool, making sure not to stir once you take the granola out of the oven. Add the remaining coconut flakes and dried cranberries and stir.
  • Store in air-tight container.


Yield - 4 cups
Storage - 3 weeks in an air-tight container
* I have made this with both honey and maple syrup and actually prefer the darker taste of maple syrup for this time of year. But either are a great option.
**If you don't need this granola to be nut free, you can totally add in 3/4 cup chopped almonds and increase the olive oil to 1/2.
Calories: 744kcal, Carbohydrates: 98g, Protein: 11g, Fat: 38g, Saturated Fat: 16g, Sodium: 318mg, Potassium: 399mg, Fiber: 14g, Sugar: 45g, Vitamin C: 1mg, Calcium: 85mg, Iron: 4mg

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