Pumpkin Cranberry Granola

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Pumpkin Cranberry Granola

Granola is probably one of the easiest things to make yet I don’t do it nearly enough. It’s one of those things you buy out of convenience at the grocery store and curse at yourself every time you buy a bag because 1. it’s so damn expensive and 2. you just know these companies’ margins are killer because they feed on the convenience haha

Anyway, this is just me singing my love for granola.

I eat it as cereal, I eat it as a snack, I put them in my Greek yogurt; just about any way to eat granola, I will eat it.

Oh, another thing that is convenience yet you can easily make at home? Pumpkin pie spice.

Gifting pumpkin cranberry granola

You can put the pumpkin cranberry granola in mason jars and tie a nice ribbon around it (with the recipe, of course) and you have a beautiful and delicious homemade present!

There is nothing I don’t love about this granola. It’s got my favorite dried fruit, it’s got pumpkin spice covered oats, and it’s crunchy. I can’t stop picking at the tray.

It also makes your house smell amazing! It’s definitely the best way to invite autumn into your house.

How can I make this gluten free?

Use gluten free oats instead! Everything else remains the same.

How to keep pumpkin cranberry granola fresh longer?

Put it in an air tight container or jar. I love using mason jars for this reason!

Other granola recipes you may enjoy:

Pumpkin coconut granola

Coconut vanilla granola

Peanut butter granola

Gingerbread granola

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5 from 1 vote

Pumpkin Cranberry Granola

By: Julie Chiou

A delicious Fall granola for breakfast or to pair with yogurt!

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 3 cups

Equipment

• Baking dish
• Large rimmed baking sheet

Ingredients 

½1x2x3x

• ▢ ¾ cup (184 g) pumpkin puree
• ▢ ½ cup (110 g) dark brown sugar
• ▢ 2 tablespoons (28 g) unsalted butter, melted
• ▢ 1 tablespoon vanilla extract
• ▢ 1 tablespoon pumpkin pie spice
• ▢ 1 teaspoon salt
• ▢ 3 cups (243 g) old fashioned rolled oats
• ▢ 1 cup (117 g) chopped walnuts or pecans
• ▢ 1 cup (121 g) dried cranberries

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Instructions 

• Preheat oven to 325 °F (163 °C)
• In a large bowl, mix together pumpkin puree, dark brown sugar, butter, vanilla, pumpkin pie spice, and salt.
• Mix in oats and walnuts or pecans. Coat it well with the wet mixture.
• Spread evenly on a large baking dish.
• Bake for 45 minutes, stirring halfway through.
• Remove from oven and stir in the dried cranberries (really meaning just mix it around on the baking sheet with a spatula).
• Let cool completely and store in an airtight container.

Nutrition

Serving: 1cup, Calories: 1194kcal, Carbohydrates: 142g, Protein: 24g, Fat: 65g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 799mg, Potassium: 854mg, Fiber: 18g, Sugar: 67g

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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Photography by Jamie Vespa