Return to Content

Cranberry & Cherry Granola

Cranberry & Cherry Granola
0 votes, 0.00 avg. rating (0% score)
by in May 2011

Total Time: 15

Yield: about 3-1/2 cups

I wanted to bring a hostess gift when I visited Judith Jones, so I decided on a jar of homemade granola, which is always useful at a summer house that sees its fair share of guests. Little did I know she'd made her own granola earlier in the week. This is adapted from the recipe in my book Salty Sweets: Delectable Desserts and Tempting Treats with a Sublime Kiss of Salt (Harvard Common Press, 2009).


  • 1/4 cup honey
  • 1/4 cup pure, local maple syrup
  • 2 tablespoons light-brown sugar
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 2 cups whole rolled oats (not instant)
  • 1/3 cup unsweetened shredded coconut
  • 1/2 cup slivered almonds
  • 1/2 teaspoon fine sea salt
  • 1/2 cup dried cranberries
  • 1/2 cup dried cherries


Heat oven to 325°. Line a rimmed baking sheet with parchment paper. In a small saucepan over medium heat, combine honey, maple syrup, brown sugar, butter, and vanilla. Bring to a boil (but don't let it boil over). Then reduce heat and simmer about 5 minutes, stirring often.
In a medium-size bowl, combine oats, coconut, almonds, and salt. Pour hot honey mixture over oat mixture, and stir to coat thoroughly. Spread mixture evenly on the baking sheet.
Bake 15 minutes, stirring occasionally. Then add cranberries and cherries, and stir to distribute.
Bake 15-17 minutes longer, stirring occasionally, until golden brown (don't let it burn).
Remove from the oven and cool completely. Granola will keep in an airtight container at room temperature for up to 2 weeks.
Updated Monday, April 18th, 2011
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111