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Baked crunchy pumpkin granola in a pan with a spoon holding some granola.
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Crunchy Pumpkin Granola with Cranberries

Baking a batch of Pumpkin Granola will fill your home with aromas reminiscent of fall. This recipe combines pumpkin puree' and spice with hearty old-fashioned rolled oats, pecans, pepitas, and dried cranberries. It's lightly sweetened with maple syrup, and a touch of brown sugar. Make it with fresh Homemade Pumpkin Puree or the convenience of canned pumpkin puree. A long, slow bake ensures crunchy granola clusters, perfect for snacking or breakfast. This recipe is vegetarian, vegan and easily gluten free. 
*You can sub the ground spices for 1 1/4 teaspoon pumpkin pie spice + 1/4 teaspoon cinnamon.
Course Breakfast, Snack
Cuisine American
Diet Vegan, Vegetarian
Keyword Crunchy Granola, Pumpkin Granola
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 13 1/2 C Servings
Calories 342kcal
Author Traci York

Ingredients

  • 4 cups (385 grams) Old Fashioned Rolled Oats Regular or Gluten Free - not the quick cook variety
  • 1/2 cup (75 grams) Pepitas raw, unsalted
  • 1/2 cup (80 grams) Sunflower Seeds hulled, raw, unsalted
  • 1 1/2 cups (160 grams) Pecans shelled, raw
  • 1/3 cup (60 grams) Light Brown Sugar packed
  • 1 teaspoon Cinnamon ground
  • 1/2 teaspoon Nutmeg ground
  • 1/2 teaspoon Cloves ground
  • 1/4 teaspoon Ginger ground
  • 1/2 teaspoon Fine Sea Salt
  • 3/4 cup (190 grams) Pumpkin Puree' canned or homemade
  • 1/2 cup (160 grams) Maple Syrup
  • 1/4 cup (55 grams) Coconut Oil melted
  • 1 teaspoon Vanilla Extract
  • 1 cup (110 grams) Dried Cranberries sugar or apple juice sweetened*

Instructions

  • Preheat oven to 275 Fahrenheit (135 Celsius). Line large 13x18 inch (33cm x 45cm) sheet pan with parchment paper (do not use a silpat).
  • Rough chop half the pecans. Then, transfer all the pecans to a large mixing bowl. To the pecans, add the other dry ingredients: oats, sunflower seeds, pepitas, pecans, brown sugar and spices. Mix. Set aside.
  • In a small sauce pot, getnly warm the pumpkin, coconut oil, maple syrup and vanilla extract just warm to the touch. Whisk well to incorporate the ingredients.
  • 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.
  • Transfer the mixture to 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 275 Fahrenheit (135 Celsius) for 60 minutes. Do not stir. Rotate the pan, and increase the temperature to 300 Fahrenheit (150 Celsius) for 10-20 minutes. The granola will be fragrant and toasty golden brown yet still somewhat soft to the touch. It will firm up as it cools. Don't be tempted to stir if clustering is desired.
  • Remove from oven and allow the granola to cool completely in the pan (if you can), about one hour, before gently tossing with cranberries. Handle the granola gently to retain chunky clusters.
  • Store in a covered container for about a week.

Notes

Dried Cranberries: opt for apple juice-sweetened cranberries or sugar-sweetened cranberries. You can use unsweetened cranberries for a more tart experience! 
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

Serving: 1, 1/2 cup serving | Calories: 342kcal | Carbohydrates: 43g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 96mg | Potassium: 261mg | Fiber: 5g | Sugar: 21g | Vitamin A: 2210IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg