Pumpkin Spice Granola Pecans Cranberries

This pumpkin spice granola makes breakfast feel like the coziest autumn morning. Toasted pecans and pumpkin seeds bring crunch, while tart cranberries and the warmth of pumpkin purée mingle with classic fall spices. It is easy to bake in big batches and tastes like dessert but is secretly full of wholesome ingredients.

I started making this on chilly October weekends after apple picking and my house always fills with that irresistible spiced aroma that draws everyone to the kitchen. My friends beg for gift jars every fall.

Ingredients

• Old fashioned rolled oats: contribute a hearty base and keep the granola crispy Use a reputable brand labeled gluten free if you need
• Raw pecan halves: add richness and a buttery crunch Pick fresh ones that smell sweet not musty
• Raw pumpkin seeds: bring toasty flavor and extra nutrition Look for green seeds without any shriveling
• Shredded unsweetened coconut: gives mild sweetness and chewy texture Totally optional but a delightful touch Choose long strands for texture or finely shredded for a delicate finish
• Fine sea salt: brightens all the flavors Choose pure sea salt to avoid additives
• Ground cinnamon and ginger: deliver bold autumn spice Buy fresh and aromatic spices whenever possible
• Ground nutmeg ground cloves and allspice: supply warmth and depth Do not skip these as they create that true pumpkin spice flavor
• Pumpkin purée: adds both moisture and pumpkin flavor Go for canned pure pumpkin not the spiced pie filling
• Pure maple syrup: offers natural sweetness and subtle caramel notes Use real maple not pancake syrup
• Melted coconut oil or neutral vegetable oil: helps create those big crunchy clusters Pick a mild oil for the cleanest taste
• Pure vanilla extract: softens the spices and adds aromatic depth Use classic real vanilla for best results
• Dried cranberries: give pops of tartness and color Choose plump unsweetened berries or fruit juice sweetened if you can
• Chopped crystallized ginger: supplies chewy bites and extra zing Optional but amazing for ginger lovers Pick soft not too sugary pieces

Instructions

Preheat and Prepare Pan:

Set your oven to three hundred twenty five degrees Fahrenheit or one hundred sixty five degrees Celsius and line a large rimmed baking sheet with parchment paper This keeps cleanup effortless and helps the granola bake evenly

Mix the Dry Ingredients:

In a spacious mixing bowl combine your oats pecans pumpkin seeds shredded coconut if using sea salt cinnamon ginger nutmeg cloves and allspice Use clean hands to toss well ensuring an even coating of spices on every piece

Blend the Wet Mix:

In a separate bowl whisk pumpkin purée maple syrup melted coconut oil and vanilla extract briskly You want a completely smooth blend with no pumpkin lumps to ensure the moisture distributes perfectly

Combine Wet and Dry:

Pour the wet mixture over the bowl of dry ingredients Use a sturdy spatula or your hands to stir very thoroughly Scrape down the sides and make sure each oat looks glossy and clump free This step is key for maximum clumping

Spread and Press:

Transfer your coated granola base to the lined baking sheet Use a spatula to spread it into a single even layer Press down lightly on the surface if you want chunky clusters The more tightly you pack it the chunkier the finished granola will be

Bake with Care:

Bake for thirty to thirty five minutes When you reach halfway through stir the edges toward the center and bring the center out to the edges to avoid burning Watch closely in the last ten minutes as nutty ingredients can brown fast

Cool Completely:

Remove the tray from the oven and let it sit untouched until fully cooled The granola will turn perfectly crispy as it comes to room temperature and clusters will form

Add Fruity Extras:

Once the granola is completely cooled add dried cranberries and the optional crystallized ginger Stir gently to incorporate Everything is now ready to store or serve

Pin

My favorite moments are sharing big bowls of this granola with my niece after a romp in the crunchy leaves Each time I smell the ginger and maple I am taken straight back to those giggling snack breaks

Storage Tips

Keep cooled granola in an airtight container at room temperature and it will stay crisp for up to two weeks For longer storage use a ziptop freezer bag and freeze for up to three months Simply bring to room temperature before eating and it is just as crunchy

Ingredient Substitutions

You can use walnuts or almonds for the pecans and sunflower seeds for a nut free version Unsweetened coconut flakes can be swapped for the shredded coconut or left out Dried cherries or chopped apricots work as fun alternatives to cranberries

Serving Suggestions

Layer it over Greek yogurt or swirl into a smoothie bowl for a satisfying breakfast Try sprinkling on baked apples or warm oatmeal to double the fall flavors My favorite trick for granola parfaits is alternating with roasted diced pears

Cultural and Seasonal Context

Pumpkin spice became synonymous with cozy autumn cooking in the US thanks to pies and coffee shop treats Granola itself traces to hearty communal breakfasts in the Northeast I love that this recipe brings together nostalgia and simple morning comfort

Seasonal Adaptations

Swap pecans for walnuts or almonds in winter Use dried cherries when cranberries are out of season Stir in roasted pumpkin seeds after baking for a crunchier bite

Success Stories

Every holiday season my friend group hosts a cozy brunch and someone always requests this granola The big clusters and pretty colors make it a favorite for gifting in jars It is gluten free friendly so everyone can enjoy it

Freezer Meal Conversion

Granola freezes beautifully Once it is completely cool pour into freezer safe bags and seal tight Label and date for freshness Granola can be frozen for up to three months Let it thaw in an open container so it stays crisp

Pin

This granola turns every breakfast into a comfort filled autumn treat Try a batch and you will always find reasons to bring it back into your kitchen.

Recipe FAQ

→ Can I use pumpkin pie filling instead of pumpkin purée?

It's best to use pure pumpkin purée, not pumpkin pie filling, to avoid extra sugar and spices that may alter the flavor.

→ How can I make this nut-free?

Replace pecans with sunflower seeds or additional pumpkin seeds. Always check labels for cross-contamination if allergies are a concern.

→ What’s the best way to serve this granola?

Enjoy it with milk, yogurt, or sprinkle atop your favorite smoothie bowl for extra crunch and spice.

→ How should I store this granola for freshness?

Once completely cooled, store in an airtight container at room temperature for up to two weeks.

→ Can I substitute other nuts or seeds?

Absolutely! Walnuts, almonds, sunflower or extra pumpkin seeds work well as substitutions in this granola.

→ Is this granola gluten-free?

Yes, when using certified gluten-free oats, the granola is suitable for gluten-free diets.