clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry, pistachio and cinnamon granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Alexia Kannas
  • Total Time: 45 minutes
  • Yield: 8 1x


This crisp and fragrant granola is easy to make and impossible to resist. Fill a vintage jar with this homemade cereal and tie a ribbon around the top for a perfect homemade gift.


  • 2 cups rolled oats
  • 1 cup flaked almonds
  • 3/4 cup sunflower kernals
  • 1/3 cup linseeds
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup maple syrup
  • 2 tablespoons grapeseed oil
  • 2 tablespoons honey
  • 3/4 cup dried sweetened cranberries
  • 1/2 cup pistachios, roughly chopped


  1. Preheat oven to 180C/350F. Line a baking tray with non-stick baking paper. Place syrup, honey and oil in a small saucepan over low heat until combined and runny, about 2 minutes.
  2. Combine oats, almonds, linseeds, sunflower kernals and cinnamon in a bowl. Toss until the cinnamon is all evenly distributed all the way through the mixture. Spread the mixture in an even layer on your baking tray, then drizzle with warm syrup mixture.
  3. Bake for around 12 – 14 minutes or until toasted and golden, stirring once during cooking. For a darker, more toasted finish, leave in up to 18 minutes. Keep an eye on it and test every few minutes to achieve the texture and flavour you like best. When done to your liking, remove and cool to room temperature.
  4. Meanwhile, combine the cranberries and pistachios in a large bowl. Add the cooled oat mixture and stir until well combined, breaking up larger clusters to desired size. Store your muesli in an airtight container at room temperature. It’s best within 14 days.
  • Prep Time: 25 mins
  • Cook Time: 20 mins
Scroll To Top