Baking Breakfast Clean eating Nutrition Vegan

The Crunch Bunch: Homemade Cashew and Cranberry Granola

For the past few days I’ve been craving granola with yogurt for breakfast as it’s just way too hot for oatmeal!  I wanted to make my own granola quickly as time is of the essence at the moment with 2 kids on school vacation and busy days.

I’ve got these great wholegrain crispbreads from Sigdal Bakeri that I decided to use as an alternative to toasted oats and it worked really well.  We broke up some nutrient dense Spelt & Pumpkin Seed crispbreads that are also made with linseeds, oat bran and sunflower seeds.   We then added a few more tasty ingredients (including maple syrup and cranberries instead of regular sugar) and voila, some delicious granola was prepped in 15 mins flat & ready for breakfast tomorrow.

Granola is a satisfying topping not only for yogurt but also for cereal, oatmeal, salads or as a more nutritious topper to fruit pies and crisps.

Here’s a quick recipe video for this crispbread granola.  Enjoy!

Homemade Cashew and Cranberry Granola

Makes 3 cups


2 cups of lightly crushed Spelt & Pumpkin Seed crispbreads

1/2 cup sliced cashew nuts

1/2 tsp fine-grain sea salt

1/2 teaspoon cinnamon

1/2 cup olive oil

1/2 cup maple syrup

1 teaspoon vanilla extract

1/2 cup dried cranberries



  1. Preheat oven to 350 degrees f and line a large, rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the crushed crispbreads, nuts, salt and cinnamon. Stir to blend.
  3. Pour in the oil, maple syrup and vanilla. Mix well, until everything is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 10 minutes, stirring halfway. The granola will further crisp up as it cools.
  4. Let the granola cool completely, undisturbed, before stirring in the dried fruit.  Add to an airtight container and keep in the fridge.


  1. Wow what a great idea and a beautifully redone website! I was away on a trip to Japan and Korea and haven’t been able to sit down and read my favorite blogs. It’s definitely been a bit too hot for oatmeal, which is one of my go-to breakfasts as well. I’ve been instead doing is cooking some oatmeal and then putting in a bowl with berries, hempseed, banana and nuts and topping it off with some cool almond milk. It’s sort of like a muesli and oatmeal mixture. Hope you’re having a great summer so far! xoxo Steph

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