Cranberry and Coconut Granola

Cranberry and Coconut Granola

Upgrade your breakfast with this protein-packed, golden-toasted granola that perfectly balances tangy cranberries with a sweet coconut crunch. It’s the ultimate high-protein topper for yogurt or smoothie bowls that actually keeps you fuelled and satisfied until lunch.

Serves: 12
Prep: 15 minsCook: 12 minsTotal: ~30 mins
Meal Type:
Breakfast Healthy Snacks
Goal:
Healthy Snack High Protein

Macros

319 Calories
7 Protein
26 Carbs
14 Fat

Recipe by: Zane Lewis

How to Make Cranberry and Coconut Granola

  • Ingredients

  • Instructions

    1. Preheat the oven to 160°C and line a large baking tray with baking paper.
    2. In a large bowl, combine the rolled oats, protein powder, desiccated coconut, and dried cranberries.
    3. In a separate microwave-safe bowl, add the coconut oil, honey, and salt. Microwave for 30 seconds, or until melted and easy to stir. Mix well to combine.
    4. Pour the honey mixture over the dry ingredients and stir until evenly coated. The texture should resemble wet sand.
    5. Spread the mixture evenly onto the prepared tray.
    6. Bake for 6 minutes, remove from the oven and gently stir, then return to the oven for a further 6 minutes or until lightly golden.
    7. Allow to cool completely (about 1 hour) to let the granola crisp up before storing in an airtight container. Enjoy with yoghurt, milk, or on top of smoothie bowls.

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