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You are here: Home / Recipes / Diet / Vegan / Pumpkin Maple Pecan Granola with Cranberries

Pumpkin Maple Pecan Granola with Cranberries

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Cozy up with a Fall pantry Staple; Pumpkin Maple Pecan Granola with Cranberries. Crunchy clusters with all the Fall flavors, a delicious grab n go snack or breakfast. This recipe is vegan and easily gluten free. 

A variety of corn lined up beside a board with quote "Autumn is a second spring when every leaf is a flower."

Fall is the most grounding time of year. The longer days allow time for lingering indoor activities. Time to reflect, write, be inspired through cookbooks long overdue for browsing.

While writing this morning, I heard distant calls of wintering residents. I pondered the Cackling Geese as their flight pattern brought them over the rooftop. Was this flock just arriving to their wintering grounds from the northernmost reaches of Canada and Alaska? Could they be looking for a place to rest their weary wings and feast on leftovers from recent harvests?

A bowl of granola with pecan and cranberries

It is finally starting to feel like fall. Comfort food beckons attention again while squash, in all its glorious color, welcomes the season.

Since pureeing my first pumpkin of the season, I’m craving anything with pumpkin… or any squash for that matter. How are you feeling about pumpkin?

A bottle of vanilla paste and other ingredients of granola in small white bowls

In addition to this post being my first ‘official’ pumpkin post, I want to share some great news with y’all! I’ve partnered with Rodelle Kitchen, the crafter of Rodelle vanilla and other pantry staples like cocoa, various extracts and spices, to bring even more deliciousness to your inbox! Just in time for baking season too!

I first started using Rodelle vanilla beans when I received them as a gift from a friend. When Rodelle contacted me regarding brand ambassadorship, I was thrilled and honored! I received a little goodie box full of inspiring ingredients and after opening each container, nosing them one by one then trying the extracts and beans in recipes, I was smitten.

 Liquid ingredients in a white bowl with a spatula   Dry ingredients mixed in a large stainless mixing bowl Pecans in a white bowl poured over a large bowl of dry ingredients    Ingredients in a large mixing bowl with a wooden spoon

Speaking of delicious ingredients, Rob and I were out at Gordon’s Family Farm in Skagit Valley last weekend for a bit of apple picking and pumpkin gawking.

We picked lots of apples and saw some of the most beautiful heirloom squash varieties. It was all I could do not to buy hoards of squash and pumpkin! 

Pumpkin granola in a small white bowl

I left the farm with inspiration beyond compare and came home to whip up some delicious pumpkin granola, my third batch in a week….

It had to be just right before I sent it to y’all!

The flavors in this granola are all about Fall. The pumpkin, pecans, cranberries, pepitas and vanilla beans shine in this recipe.

And crunchy… ooooh the texture is over the top!

Healthy pumpkin granola in a small white bowl
Print Recipe

Pumpkin Maple Pecan Granola with Cranberries Recipe

Prep Time:20 minutes
Cook Time:1 hour 20 minutes
Total Time:1 hour 40 minutes
Servings:13 1/2 C Servings
Calories:319.07kcal
Author:Traci York | Vanilla And Bean
Cozy up with a Fall pantry Staple; Pumpkin Maple Pecan Granola with Cranberries. Crunchy clusters with all the Fall flavors, a delicious grab n go snack or breakfast. vegan + gluten free | This recipe makes about 6 3/4 granola.

Ingredients

  • 4 C Thick Rolled Oats 485g Regular or Gluten Free - not the quick cook variety
  • 1/2 C Pepitas 80g
  • 1/2 C Sunflower Seeds hulled 80g
  • 1 1/2 C Pecans shelled 188g
  • 1/3 C Brown Sugar packed 62g
  • 1 tsp Cinnamon ground
  • 1/2 tsp Nutmeg ground
  • 1/2 tsp Cloves ground
  • 1/4 tsp Ginger ground
  • 1/2 tsp Sea Salt
  • 3/4 C Pumpkin Puree' canned or homemade 188g
  • 1/2 C Maple Syrup
  • 1/4 C Coconut Oil melted and cooled
  • 1 tsp Vanilla Bean Paste
  • 1 C Cranberries dried 106g

Instructions

  • Preheat oven to 275F. Optional: line sheet pan with parchment paper (do not use a silpat here).
  • Chop 1/2 the pecans to a fine chop.
  • In a large mixing bowl mix the dry ingredients: oats, sunflower seeds, pepitas, pecans, brown sugar and spices.
  • In a small sauce pot, warm the pumpkin, coconut oil, maple syrup and vanilla bean paste just to over room temperature. Whisk well.
  • Pour the wet ingredients into the dry ingredients. Using a wooden spoon, mix well, incorporating all the ingredients so that every little oat grain is coated with delicious pumpkin spice mix.
  • Pour mixture into the prepared sheet pan, pushing the granola into the corners. Spread evenly, then using the back of wooden spoon, firmly press the granola into the pan.
  • Bake at 275F for 60 minutes. Do not stir. Rotate the pan, and increase the temperature to 300F for 20 minutes.The granola will be fragrant and toasty golden brown. Don't be tempted to stir if clustering is desired.
  • Remove from oven and allow the granola to cool completely (if you can) before gently tossing in the cranberries. Handle the granola gently if clustering is desired.
  • Store in a covered container for up to two weeks.

Notes

The long bake on this granola ensures a nice crunchy granola. Start checking to make sure the granola is not getting too dark about ten minutes after increasing the temp. to 300F. It will still be just slightly 'soft,' but will firm up as it cools creating a nice crunchy texture.
Granola may be frozen for up to two weeks in a lidded container to keep it fresh. Thaw at room temperature. 
Adapted from my Maple Pecan Granola Recipe.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1 serving | Calories: 319.07kcal | Carbohydrates: 36.14g | Protein: 6.35g | Fat: 17.98g | Saturated Fat: 5.1g | Sodium: 95.27mg | Potassium: 261.24mg | Fiber: 5.05g | Sugar: 14.8g | Vitamin A: 2210.78IU | Vitamin C: 1.81mg | Calcium: 49.51mg | Iron: 2.09mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

Disclosure: Rodelle Kitchen sent me a sample of their vanilla bean paste. All opinions are my own. 

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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