Cranberry Granola Balls

Cranberry Granola Balls

I was at the park the other day and Scarlett, the ultimate eaves-dropper, was listening to my conversation with an old aquaintence. I was filling them in on this great, little site I co-created with the smartest editorial chick ever called Sweet Potato Chronicles. As I was explaining that it’s a site about cooking with kids, Scarlett pipes in with: “I’m the most awesome cook. You should come over for dinner some time!” Is she kidding me? Is this what SPC will lead to–Legions of acquaintances, teachers, swim instructors and passer-bys coming over for supper? In the beginning, I loved the confidence Scarlett gained from being proficient in the kitchen. Today, I guess I’ll need to find a way to work humble in as well. Are you wondering where the balls come in? After Scarlett’s dinner invitation, she shared some balls with her park friends.

photos: Maya Visnyei

Since we’ve tried and enjoyed many a granola, bar and also because it’s one of the easiest snacks to grab, I really should make this recipe once a week. I got this from Whole Foods and fiddled with the sugar amount (I’ve added agave for part of it). I like how you don’t have to think about the amount of sweetner in your bars.

Cranberry Granola Balls


  • 2 cups old-fashioned rolled oats
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup agave nectar
  • 1/4 packed brown sugar
  • 1/2 cup sunflower butter (no nut worries)
  • 1/2 cup of your favorite granola
  • 1/2 cup dried, unsweetened cranberries


Preheat oven to 350.

Spread oats and coconut out on a baking sheet and toast in the oven until lightly brown, about 10 minutes.

In a medium sauce pan, combine sunflower butter, agave and brown sugar over medium heat.

Stir until brown sugar is completely blended.

Stir continuously so mixture doesn't burn.

Add the oat mix, granola and cranberries to sugar, and combine.

Allow to cool a few minutes.

With moist hands, roll a teaspoon full of mix in palm of hands - create bite-size balls.

Place in refrigerator and allow to harden for at least one hour. Store in air-tight container.


Scarlett and I had so much fun rolling these granola balls. They are so tasty. I love the flavor the sunflower butter gives them. In fact, I left some of the batch loose for my morning yogurt. I also shared them with some friends at Scarlett’s music class. Of the potluck of snacks we all pecked from, the granola balls got the most play. They’re quite addictive.

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  1. Heidi Pyper
    April 11, 15:18 Reply

    putting these on my list!~
    Photos look fabulous by the way — truly great.

  2. Ceri Marsh
    April 12, 20:35 Reply

    Thanks! Yes, we’re becoming quite spoiled working with the lovely and talented Maya Visnyei – it pains us when we have to use our own, not-so-fabulous shots.

  3. Erica
    April 16, 16:45 Reply

    They look great! How long do they last for? Should they stay in the fridge?

  4. g zimmerman
    April 20, 12:52 Reply

    1/4 packed brown sugar – a cup, a teaspoon, the whole bag???

  5. Ashley c
    April 26, 19:51 Reply

    These are incredible – with either sunflower OR peanut butter. just made another batch. awesome.

  6. Cora
    June 22, 21:41 Reply

    Yummy recipe! But please be careful about saying “no nut worries” as people can be allergic to sunflowers (my friend’s child who reacts to most tree nuts, but not peanuts, just had an ER visit as the “peanut butter” cookies at a party were made with sunbutter). Thanks for sharing this snack!

  7. eila / full plate
    January 08, 13:03 Reply

    just made this and they are FANTABULOUS!!!! love them! the only comment I would make is that it helps to have a wet towel nearby when rolling them b/c my hand got sticky…and then the balls stuck to my hand. but by washing off in between every few balls they rolled beautifully. this is definitely a keeper for snacks/treats.

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