Cranberry-Hibiscus Granola Recipe

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Sonja Dillmann Modified: May 23, 2022
Cranberry-Hibiscus Granola Recipe

How To Make Cranberry-Hibiscus Granola

Cranberries and hibiscus petals add beautiful hints of pink to this nutty and maple-sweetened granola recipe for a healthy and vibrant way start to the day.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 4cupsrolled oats,old-fashioned
  • 1cupalmonds,sliced
  • ½cupcoconut,unsweetened, shredded
  • ¼cupcashews,raw
  • ¼cuphazelnuts,whole raw
  • ¼cupsunflower seeds,raw
  • ¼cuppumpkin seeds,(pepitas) unsalted
  • ½cupmaple syrup,pure
  • 2tbspsafflower oil
  • ½tspkosher salt
  • ½cupcranberries,dried
  • ½cuphibiscus petals,dried, coarsely chopped


  1. Preheat the oven to 350 degrees F.

  2. Pour oats, almonds, coconut, cashews, hazelnuts, sunflower seeds, and pumpkin seeds onto a rimmed baking sheet. Add maple syrup, oil, and salt; toss together until evenly coated.

  3. Bake in the preheated oven, tossing once, until golden and crisp, 25 to 30 minutes. Add cranberries and hibiscus petals and toss with a spoon to combine. Let cool.

  4. Serve and enjoy.


  • Calories: 580.83kcal
  • Fat: 31.96g
  • Saturated Fat: 5.02g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 14.51g
  • Polyunsaturated Fat: 10.06g
  • Carbohydrates: 64.89g
  • Fiber: 10.24g
  • Sugar: 19.16g
  • Protein: 16.54g
  • Sodium: 164.54mg
  • Calcium: 130.26mg
  • Potassium: 585.44mg
  • Iron: 4.80mg
  • Vitamin A: 0.44µg
  • Vitamin C: 1.95mg
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