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 craving a cozy snack that tastes like autumn wrapped in every bite, you’re going to adore this Pumpkin Spice Granola with Cranberries Recipe. I absolutely love how it fills my kitchen with warm, inviting scents and delivers crunchy, flavorful goodness that’s perfect for breakfast or anytime munching. Trust me, once you try this, it’ll become your go-to fall granola, and I can’t wait to share all my tips and tricks to help you nail it perfectly!

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Why You’ll Love This Recipe

Perfect Fall Flavor: The blend of cinnamon, pumpkin pie spice, and pumpkin puree brings that classic autumn vibe into your granola with every bite.
Crunchy Yet Chewy Texture: Thanks to careful baking and the addition of egg whites, this granola crisps up beautifully but stays satisfying and not overly dry.
Loaded with Nutty Goodness: Pecans and pepitas provide not only texture but also heart-healthy fats and flavor that keep it interesting.
Add-In of Tart Cranberries: These burst of tartness balance the sweetness perfectly, making every handful a little celebration.

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 granola recipe, pumpkin spice breakfast, healthy pumpkin granola, crunchy cranberry granola

Ingredients You’ll Need

These ingredients come together like old friends – oats and seeds give body, spices bring warmth, and the pumpkin puree adds moisture and that unmistakable fall essence. I always recommend fresh spices for the best aroma and cranberries that are plump and not rock-hard for chewiness.

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 granola recipe, pumpkin spice breakfast, healthy pumpkin granola, crunchy cranberry granola

Old-fashioned whole rolled oats: Rolled oats provide that hearty, chewy texture that makes granola lovable; avoid instant oats as they get too mushy.
Unsweetened shredded coconut: Adds a nice coconutty crunch and flavor, but feel free to leave it out if coconut isn’t your thing.
Pepitas (pumpkin seeds): These green gems lend a subtle nuttiness and boost the pumpkin theme–raw or roasted both work well.
Pecans: I love how pecans toast up to be buttery and crunchy, elevating the granola’s texture.
Ground cinnamon: This is your signature spice here, so fresh ground cinnamon makes all the difference.
Pumpkin pie spice: The secret mix of nutmeg, cloves, and ginger that brings warmth and complexity.
Salt: Just a pinch enhances all the flavors without being salty.
Egg whites: They act as a binder to help the granola cluster nicely and achieve that perfect crunch.
Coconut oil: I love using coconut oil for a subtle richness, but vegetable oil or melted butter work just fine if that’s what you have.
Pumpkin puree: Not only does it add moisture, but it also infuses the granola with authentic pumpkin flavor.
Pure maple syrup: This natural sweetener adds both sweetness and depth without overpowering.
Light or dark brown sugar: Just a touch to boost caramel notes and help with browning.
Pure vanilla extract: A splash to round out the flavors and give a lovely aroma.
Dried cranberries: Stirred in at the end so they stay chewy and bright, offering that tart contrast.

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

This Pumpkin Spice Granola with Cranberries Recipe is a wonderful base, but I love tweaking it depending on the season or mood – feel free to experiment and make it your own!

Nut swap: I’ve swapped pecans for walnuts or almonds when those are on sale, and it changes the texture and flavor slightly — both delicious.
Seed mix: Try adding chia seeds or sunflower seeds if you want a nutritional boost and extra crunch.
Sweetener change: Sometimes I substitute part of the maple syrup with honey for a different sweetness profile.
Spice adjustment: Play with the pumpkin pie spice amount or add a pinch of ginger or cloves if you like it spicier.
Make it vegan: Use aquafaba instead of egg whites, and coconut oil or your favorite plant-based fat for a vegan-friendly granola.

How to Make Pumpkin Spice Granola with Cranberries Recipe

Step 1: Preheat and Prepare Your Baking Sheets

Start by heating your oven to 325°F (163°C). Line two large baking sheets with silicone mats or parchment paper. This step might seem small, but it’s key to achieving that lovely, even browning without sticking — plus cleanup is a breeze.

Step 2: Mix Dry Ingredients

In a large bowl, toss together your oats, shredded coconut, pepitas, pecans, cinnamon, pumpkin pie spice, and salt. This is where the magic starts as these spices coat the nuts and oats, so take a moment to inhale that cozy scent — it’s worth it.

Step 3: Whisk Wet Ingredients

In a separate bowl, whisk the egg whites until a bit frothy—about a minute. Then add the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla extract. Whisk until smooth. This mixture will bind all your dry ingredients and add moisture without making the granola soggy.

Step 4: Combine and Spread

Pour the wet ingredients over your dry mixture, stirring thoroughly so every oat and nut is coated. Spread the granola evenly on your prepared baking sheets in a thin layer—it helps it bake uniformly and get that perfect crunch.

Step 5: Bake with Attention

Bake for 40 minutes, stirring gently every 10–15 minutes to prevent hot spots and burning. The stirring part might feel tedious but trust me, it’s worth it. The granola should be golden and smell amazing when it’s ready.

Step 6: Cool and Add Cranberries

Let your granola cool on the sheets for about 20 minutes—the cooling process is what gives you that crunchy texture we all crave. Once cooled, transfer the granola to a large bowl and gently fold in the dried cranberries; adding them after baking keeps them chewy and fresh.

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Pro Tips for Making Pumpkin Spice Granola with Cranberries Recipe

Room Temperature Egg Whites: I learned the hard way that cold egg whites don’t mix as well, so I always let mine sit out for a bit before whisking.
Watch the Oven: Ovens vary wildly — your granola might crisp up faster or slower, so stay close and stir regularly to avoid any burnt edges.
Layer Evenly: Spreading the mixture thin and even is my trick for consistent crunch and easier stirring during baking.
Add Cranberries Last: Adding dried cranberries after baking keeps them chewy and fresh—if baked, they can dry out or get tough.

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 granola recipe, pumpkin spice breakfast, healthy pumpkin granola, crunchy cranberry granola

Garnishes

I love sprinkling a little extra cinnamon or nutmeg on top when serving to heighten that autumn vibe. Sometimes a drizzle of warm maple syrup or a dollop of vanilla yogurt makes the perfect finishing touch. Fresh apple slices alongside give a crisp sweet edge that pairs beautifully too.

Side Dishes

This granola is fantastic on its own but also pairs wonderfully with a bowl of vanilla Greek yogurt or creamy almond milk. For a heartier breakfast, add it atop pumpkin-flavored oatmeal or alongside a warm baked pear for a seasonal delight.

Creative Ways to Present

When I’m hosting friends around the holidays, I like to layer this granola with whipped pumpkin cream and fresh cranberries in clear glass parfait cups. It looks festive and tastes like dessert but is still healthy! You could also gift it in mason jars tied with twine as a thoughtful homemade present.

Make Ahead and Storage

Storing Leftovers

I store my leftover granola in an airtight container at room temperature. It stays fresh and crunchy for up to three weeks, but I do notice the pumpkin puree eventually softens it a bit over time, so I usually aim to enjoy it within two weeks for the best crunch.

Freezing

Freezing granola isn’t something I do often, but if you want to prep in advance, this recipe freezes well in a sealed container. Just thaw it at room temperature before using to bring back some crunch. Avoid freezing with the dried cranberries mixed in—they freeze best separately.

Reheating

If you find your granola a little soft after storage, warming it in a low oven for 5-7 minutes refreshes its crunch nicely. Just spread it on a baking sheet and keep a careful eye so it doesn’t burn. It’s like bringing it back to life!

FAQs

Can I make this Pumpkin Spice Granola with Cranberries Recipe nut-free?

Absolutely! Simply omit the pecans and replace them with extra pumpkin seeds or sunflower seeds to keep the crunch and flavor. Make sure to use certified nut-free oats if allergy safety is important.
Is this granola gluten-free?

Yes! The recipe uses rolled oats, which are naturally gluten-free, but to be safe, look for oats labeled gluten-free if you have celiac disease or a gluten sensitivity.
Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly here. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugar and spices that might throw off the balance.
How should I store the Pumpkin Spice Granola with Cranberries Recipe to keep it fresh?

Store the granola in an airtight container at room temperature for up to three weeks. Keep the dried cranberries added only after baking to prevent sogginess, and try to enjoy it within a couple of weeks for peak crunchiness.

Final Thoughts

This Pumpkin Spice Granola with Cranberries Recipe has become such a comforting staple in my home every fall. It’s like wrapping yourself in a warm blanket of autumn flavors with every crunchy bite. Whether you sprinkle it on yogurt, snack straight from the jar, or gift it to friends, it’s always a hit. I hope you enjoy making and sharing this recipe as much as I do—it’s one of those easy treats that make any day a little cozier.