Cranberry White Chocolate Granola

Cranberry White Chocolate Granola

A little while ago I shared my recipe for crunchy chocolate granola, which is probably my most fave breakfast in the world. But lately, I’ve been thinking it’s time for a change. So instead of dark chocolate, I used the white one, added puffed quinoa, coconut chips and cranberries to the oat & nut mixture and that was it. I know, nothing-life changing but these small changes mean a completely different flavor profile. This granola was love at first taste! Perfect breakfast or snack. So simple yet so delicious!





  • 1 1/2 cup rolled oats
  • 3/4 cup puffed quinoa
  • 1/2 cup nuts of your choice, chopped
  • 1/2 cup coconut chips
  • 100 g / 3.5 oz melted butter or coconut oil
  • 6 tbsp honey or maple syrup
  • 1 egg white, beaten
  • 1 tsp vanilla essence
  • 100 g / 3.5 oz white chocolate, chopped
  • a handful of cranberries



  1. Preheat oven to 370 F/ 170°C. Line a baking tray with a sheed of parchment paper.
  2. In a large bowl, mix together oats, puffed quina, coconut chips and chopped nuts. Add melted butter, honey, vanilla, beaten egg white and mix until just combined.
  3. Spread the mixture out on the prepared baking tray. Bake for 10 minutes, then stir and bake for another 10 minutes.
  4. Allow to cool completely on the baking tray without stirring. Then add the chopped chocolate and cranberries to your granola and mix.
  5. Finally transfer the granola to an airtight container and store at room temperature. It will keep fresh for up to two weeks.

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