• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Unconventional Baker
  • Recipes
  • Book
  • About
menu icon
go to homepage
  • Recipes
  • Book
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Oats, Chia & Pudding

    Cranberry Almond Oat-Free Granola

    Published: Jan 30, 2014 · Modified: May 30, 2017 by Audrey · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    Cranberry Almond Oat-Free Granola

    So this oat-free granola recipe happened by accident — one of those really good accidents when you end up with something awesome instead of the other awesome thing you were trying to make... I was trying to come up with a granola bar that was entirely oat-free and I wanted to try something other than quinoa flakes, which is normally my go-to when it comes to replacing oats. Well, turns out I didn't crumble the ingredients finely enough and the bars ended up more like granola crumble. I was a bit disappointed at first, so instead of reaching for the camera to snatch a picture as I normally do, I sat down with said bowl in hand and began to munch. The moment I put that stuff in my mouth I couldn't believe how awesome it was. I think this is hands down THE BEST granola I've ever had!

    Print

    Cranberry Almond Oat-Free Granola

    Cranberry Almond Oat-Free Granola
    Print Recipe
    • Author: Audrey @ Unconventional Baker
    • Prep Time: 20 mins
    • Cook Time: 20 mins
    • Total Time: 40 minutes
    • Yield: 3 ½ cups granola

    Ingredients

    • 2 ½ cups corn flake-like cereal (I used Mesa Sunrise cereal by Nature's Path, but you can use anything that resembles corn flakes — make sure it's GF though)
    • ½ cup dried cranberries (I used ones that are maple syrup sweetened)
    • ½ cup toasted almonds, coarsely chopped
    • ¼ cup coconut oil
    • ¼ cup maple syrup
    • 1 tsp pure vanilla extract
    • dash of salt

    Instructions

    1. Place cereal in a large mixing bowl and crush all the flakes until they are coarsely crumbled (I used a measuring cup to crush the flakes). Add in cranberries and almonds and mix together. Set aside.
    2. Place all remaining ingredients in a glass bowl and melt together by using a double boiler. Stir to blend ingredients together once everything is melted. Pour over the granola mixture and mix everything together quite thoroughly.
    3. Lay out on a parchment paper lined tray and refrigerate for 20 minutes or more to cool the granola off. Transfer to a glass jar or an air-tight container.

    Notes

    Use in cereals, porridge, on non-dairy yogurt, or munch on it with a spoon (my favorite way ;) ).

    If you want to make this into granola bar, you will need to place the cereal flakes into a food processor and process until the mixture is a fine crumble. Add in liquid ingredients and process quickly to blend things through. Then add cranberries and almonds, and mix until combined (you don't want to grind down the nuts and cranberries too much, so just blend enough to mix them in). Transfer onto a parchment-lined baking dish (8 x 8"). Press contents down a lot to compact into the dish. Refrigerate for 20 mins or more, and then remove from dish and cut into squares.

    Did you make this recipe?

    Tag @unconventionalbaker on Instagram and hashtag it #unconventionalbaker

    Share on PinterestShare on FacebookShare on Twitter

    More Oats, Chia & Pudding

    • Cranachan
    • Raw Cherimoya Custard {Fruit-Sweetened & Free From: gluten & grains, starches, dairy, eggs, and refined sugars}
      Raw Cherimoya Custard Pudding
    • Apple Butter Bread Pudding (Free from: gluten, dairy, eggs, refined sugar, and oils)
      Apple Butter Bread Pudding
    • Pumpkin Spice Breakfast Porridge {Free from gluten, dairy, oils, & refined sugars}. Like having pumpkin spice dessert for breakfast, but heartily and wholesomely ♥
      Pumpkin Spice Breakfast Porridge

    Reader Interactions

    Comments

    1. Chris@TalesofaKitchen says

      February 03, 2014 at 7:42 pm

      This sounds so nice for a healthy breakfast!

      Reply
      • Audrey says

        February 19, 2014 at 3:51 pm

        Thanks Chris! I think this recipe is more up your alley ;)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Popular

    • Anti-Inflammatory Lemon Ginger Turmeric Iced Tea
      Anti-Inflammatory Lemon Ginger Turmeric Iced Tea
    • simple gluten-free vegan shortbread cookies recipe
      Simple Gluten-Free Vegan Shortbread Cookies
    • Gluten-Free Vegan Coconut Mango Tapioca Pudding {Paleo, Refined Sugar-Free, Oil-Free, AIP}
      Coconut Mango Tapioca Pudding
    • Raw Tiramisu {Free from: gluten & grains, dairy, eggs, and refined sugar}
      Raw Tiramisu

    I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. I hope you enjoy the site and find something yummy to make!

    More about me →

    St. Patrick's Day

    • Fresh Vegan Pesto Dip / Sauce
      Fresh Vegan Pesto Dip / Sauce
    • Raw Grasshopper Ice Cream Pie {Gluten-Free, Vegan, Paleo, Refined Sugar-free}
      Raw Grasshopper Ice Cream Pie
    • Dairy-Free Pistachio Ice Cream {Vegan, Paleo, Gluten-Free, SCD, Refined Sugar-Free}
      Dairy-Free Pistachio Ice Cream
    • Healthy Pistachio Pudding {Raw, Vegan, Paleo, Gluten-Free, Refined Sugar-Free}
      Pistachio Pudding

    Footer

    ↑ back to top

    About

    • About
    • Baking Resources

    Subscribe

    • Sign Up! for recipe updates

    Questions?

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Unconventional Baker