June 24, 2021

Cranberry, Hazelnut and Almond Granola (gluten free, dairy free and vegan)

Making your own granola couldn’t be easier! This recipe is packed full of hazelnuts, almonds, gluten free oats and dried cranberries but can be easily adapted depending on which nuts and dried fruit you have in the cupboard. It’s naturally gluten free, dairy free, vegan and refined sugar free, but tastes delicious and is perfect for breakfast served with dairy free milk or yoghurt and fresh fruit. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Print Recipe
5 from 1 vote

Cranberry, almond and hazelnut granola

Prep Time10 minutes
Cook Time25 minutes
Servings: 8 servings


  • 60 g coconut oil
  • 75 g maple syrup
  • 1/2 teaspoon cinnamon
  • 200 g gluten free rolled oats
  • 100 g almonds (roughly chopped)
  • 100 g hazelnuts (roughly chopped)
  • 1/2 teaspoon salt
  • 100 g dried cranberries


  • Pre heat the oven to 180°C and line a large baking tray with baking paper.
  • To a large saucepan add coconut oil, maple syrup and cinnamon and melt on a medium heat until combined. 
  • Stir in oats, chopped almonds, chopped hazelnuts and salt. Mix well until everything is coated. Spread the mixture out on the lined baking tray and bake for 20-25 minutes, ensuring to stir every 5 minutes so the mixture doesn’t burn. 
  • Remove from the oven and stir in the dried cranberries. Leave to cool and serve with dairy free milk or yoghurt. Store in a jar for up to 2 weeks. 

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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