Name: Pumpkin Spice Granola with Cranberries Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 and 3/4 cups (319g) old-fashioned whole rolled oats; 2/3 cup (85g) unsweetened shredded coconut (optional); 2/3 cup (95g) pepitas (pumpkin seeds, raw or roasted); 1 cup (125g) halved or chopped pecans; 2 teaspoons ground cinnamon; 1 teaspoon pumpkin pie spice; 1/8 teaspoon salt; 2 large egg whites, at room temperature; 1/4 cup (56g) coconut oil, melted (or vegetable oil or melted butter); 1/2 cup (115g) pumpkin puree; 1/2 cup (120ml) pure maple syrup; 3 tablespoons (38g) packed light or dark brown sugar; 1 teaspoon pure vanilla extract; 2/3 cup (95g) dried cranberries

If you’re anything like me, mornings just got a whole lot better with this Pumpkin Spice Granola with Cranberries Recipe. It’s one of those recipes that makes your kitchen smell like a cozy autumn day, and the crunchy, spicy-sweet bits with tart cranberries? Absolute perfection. I love this because it feels like a hug in a bowl, and trust me, you’ll want to keep a batch stashed away to jazz up everything from yogurt to just snacking straight from the jar.

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Why You’ll Love This Recipe

Comfort in Every Bite: The warm spices blended perfectly with pumpkin and cranberries create a flavor that just screams fall coziness.
Crunchy & Satisfying: Thanks to toasted oats, pecans, and pepitas, you get a delightful crunch that holds up well in yogurt or on its own.
Easy to Make & Customize: This granola recipe is forgiving and versatile—you can tweak ingredients to suit your taste or dietary needs.
Perfect for Gifting: Once you make it, you’ll want to package it up and share the love with friends and family.

The image shows a close-up of crunchy granola scattered on a white marbled surface with a red spoon filled with granola placed near the center. The granola is made of golden-brown toasted oat clusters mixed with darker brown pecans, green pumpkin seeds, and dark red dried cranberries. The textures vary from rough and chunky oats and nuts to smooth seeds, creating a rich and inviting look. The red spoon contrasts strongly with the white background and the natural colors of the granola around it. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Spice Granola with Cranberries, fall breakfast ideas, healthy breakfast recipes, homemade granola, cozy autumn treats

Ingredients You’ll Need

The magic of this Pumpkin Spice Granola with Cranberries Recipe really comes from layering crunchy nuts and seeds with the warm, inviting spices and that fresh pumpkin puree. When shopping, grab good-quality spices and fresh pumpkin for the best flavor.

Flat lay of a small heap of old-fashioned whole rolled oats, a small mound of unsweetened shredded coconut flakes, a handful of raw pepitas (pumpkin seeds), a small pile of halved pecans, a small white ceramic bowl filled with ground cinnamon powder, another small white ceramic bowl with pumpkin pie spice powder, a tiny pinch of salt beside them, two whole clean uncracked brown eggs, a small white ceramic bowl holding melted coconut oil, a small white ceramic bowl with bright orange pumpkin puree, a small white ceramic bowl of amber pure maple syrup, a small white ceramic bowl of light brown packed brown sugar, a small white ceramic bowl containing clear vanilla extract, and a small pile of vibrant dried cranberries, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Spice Granola with Cranberries, fall breakfast ideas, healthy breakfast recipes, homemade granola, cozy autumn treats

Old-fashioned whole rolled oats: The heart and soul of any granola, providing that perfect chewy crunch.
Unsweetened shredded coconut: Adds texture and a subtle tropical note; you can omit if you’re not a coconut fan.
Pepitas (pumpkin seeds): For an extra pumpkin punch and delightful crunch—roasted pepitas work too.
Halved or chopped pecans: These nuts toast up beautifully and add richness.
Ground cinnamon: The warm spice base for this granola.
Pumpkin pie spice: Usually a blend of cinnamon, nutmeg, ginger, and clove, it’s what gives this recipe that classic fall flavor.
Salt: Just a pinch to balance sweetness and enhance flavors.
Egg whites: They help the granola clump together and get crunchy—plus, they’re a great binder without extra fat.
Coconut oil: I love this for its subtle flavor and crisp texture, but melted butter or vegetable oil work fine too.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best result.
Pure maple syrup: Natural sweetness with depth, much better than granulated sugar here.
Light or dark brown sugar: Adds a touch of caramel flavor and helps with that crunchy texture.
Pure vanilla extract: Because vanilla just makes everything better.
Dried cranberries: Stirred in after baking for a tart contrast and chewy burst of flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Pumpkin Spice Granola with Cranberries Recipe is—over the years I’ve tried swapping ingredients, and honestly, you can totally make it your own. Here are some twists I’ve enjoyed, and maybe you’ll find your favorite too!

Nuts and Seeds Swap: Once, I swapped pecans for walnuts and added sunflower seeds for a slightly different crunch and flavor, which turned out amazing.
Sweeteners: If you prefer a less sweet granola, reduce the maple syrup or brown sugar, or substitute maple syrup with honey for a different sweetness profile.
No Egg Whites: If you want to skip egg whites, try a flax egg or just mix well and press granola down on the baking sheet to encourage clumping.
Gluten-Free Option: Make sure to use certified gluten-free oats to keep it safe if you have gluten sensitivities.
Spice Mix: Feel free to tweak the pumpkin pie spice with extra ginger or nutmeg depending on what you have or like best.

How to Make Pumpkin Spice Granola with Cranberries Recipe

Step 1: Get Your Oven Ready & Prep Dry Ingredients

First, preheat your oven to 325°F (163°C), and line two large baking sheets with silicone mats or parchment paper. In a big bowl, mix your oats, coconut, pepitas, chopped pecans, cinnamon, pumpkin pie spice, and salt until everything’s evenly combined. This step makes sure the spice blends through your granola perfectly.

Step 2: Whisk the Wet Ingredients Together

I like to whisk the egg whites first until frothy—about a minute or so. Then add the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla extract, whisking until smooth and shiny. This wet mixture will coat your dry ingredients and bring everything together beautifully.

Step 3: Combine and Bake

Pour the wet ingredients over the dry and stir until everything is well coated—make sure no oat clusters are left dry. Spread the granola evenly on your prepared baking sheets. Pop them in the oven, and bake for about 40 minutes, stirring every 10–15 minutes. This part is crucial; the stirring prevents burning and helps the granola get that perfect golden crunch.

Step 4: Cool and Add Cranberries

Once baked, let your granola cool right on the baking sheets for about 20 minutes. It might feel a bit soft at first—that’s totally normal because it crisps up as it cools. Finally, stir in the dried cranberries for that burst of tartness and chewy texture that balances the sweet, spiced granola so well.

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Pro Tips for Making Pumpkin Spice Granola with Cranberries Recipe

Make Sure Oats Are Evenly Coated: I learned that wet ingredients should fully coat your oats and nuts for the granola to clump and crisp properly—don’t rush this step!
Don’t Skip Stirring: Stirring every 10 to 15 minutes keeps it from burning and helps create those delicious clusters that are so satisfying.
Use Room Temperature Egg Whites: They mix in better and help bind the granola nicely—warm them a bit if they’re fresh from the fridge.
Add Dried Cranberries After Baking: This keeps them chewy and flavorful, rather than turning hard or bitter in the oven.

How to Serve Pumpkin Spice Granola with Cranberries Recipe

A close-up view of a white bowl filled with chunky granola clusters that have a golden-brown color and rough texture, mixed with whole pecans that are dark brown and ridged, green pumpkin seeds scattered throughout, and small pieces of deep red dried cranberries. The bowl is placed on top of a folded burnt orange cloth on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Spice Granola with Cranberries, fall breakfast ideas, healthy breakfast recipes, homemade granola, cozy autumn treats

Garnishes

I often sprinkle a little extra cinnamon on top, or shower the granola with a few fresh pumpkin seeds for that pretty finishing touch. Sometimes I toss in a handful of dark chocolate chips if I’m feeling a sweet treat (my family goes crazy for that).

Side Dishes

This granola pairs wonderfully with creamy Greek yogurt or your favorite nut milk. On lazy weekends, I like to serve it with sliced bananas and a drizzle of honey for breakfast that feels decadent but wholesome.

Creative Ways to Present

For Thanksgiving or fall brunches, I’ve presented this granola in mini mason jars decorated with seasonal ribbons—a perfect little gift or table favor. You can also layer it in parfaits with spiced apple compote for a creative twist that wows guests.

Make Ahead and Storage

Storing Leftovers

I keep my granola in an airtight glass jar at room temperature, which works wonderfully for up to three weeks. Because of the pumpkin puree, it eventually softens a bit, so if you want to hold onto that crunch longer, consider the freezing method below.

Freezing

When I make big batches, I freeze half immediately in a sealed freezer bag. It keeps well for about 2 months this way. When you want to enjoy it, just let it thaw at room temperature—if it feels a little soft, a quick toast in the oven for 5 minutes crisps it right back up.

Reheating

Leftover granola can be warmed briefly in a low oven (about 300°F for 5-7 minutes) to bring back that fresh-baked crunch and aroma. Just keep an eye on it so it doesn’t burn—trust me, it makes a noticeable difference!

FAQs

Can I make this Pumpkin Spice Granola with Cranberries Recipe vegan?

Yes! To make it vegan, replace the egg whites with a flax egg or aquafaba (the liquid from canned chickpeas) whipped until frothy. Use maple syrup or agave for sweetening, and make sure to use coconut oil or a vegan butter substitute.
How do I prevent the granola from burning while baking?

Stir the granola every 10–15 minutes during baking to ensure even toasting and to prevent hotspots from burning. Also, baking at a moderate temperature like 325°F helps avoid scorching.
Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because pumpkin pie filling has added sugars and spices, which could make your granola too sweet or affect texture.
Is this granola gluten-free?

It can be! Make sure to use certified gluten-free oats as regular oats might be cross-contaminated during processing. All other ingredients are naturally gluten-free.
How long does this granola stay fresh?

Stored in an airtight container, it stays fresh and crunchy for up to 3 weeks at room temperature. Keep in mind that it may soften over time due to the pumpkin puree.

Final Thoughts

This Pumpkin Spice Granola with Cranberries Recipe has become a cozy staple in my kitchen every fall, and I truly believe it’s one of those recipes you’ll turn to time and again. It’s simple yet rich with flavor and texture, and each batch fills my home with that irresistible autumn aroma. Whether you’re snacking straight from the jar or sprinkling it over your morning yogurt, this granola brings a little extra joy to the start of your day. Give it a try—I promise you’ll love it as much as I do!