This fall-inspired pumpkin spice granola recipe with pecans, cranberries, coconut + more from culinary team member Amy Drummond is perfect for breakfast or snacking.
Serve it as a cereal with your milk of choice, on top of fruit and yogurt or as a snack at home or on the go.
- 4 cups old-fashioned rolled oats (not quick-cooking)
- ¾ cup unsweetened flaked coconut
- 1 cup chopped pecans
- ⅓ cup pepitas
- ⅓ cup raw sunflower seeds
- 3 tablespoons chia seeds, optional
- ¼ teaspoon kosher salt
- ⅓ cup maple syrup
- ¼ cup dark brown sugar
- ⅓ cup neutral oil, such as grapeseed or canola
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons vanilla extract
- ¾ cup dried cranberries
Preheat the oven to 250°F with a rack at the center. Line two rimmed baking sheets with parchment paper.
In a large bowl, combine the oats, coconut, pecans, pepitas, sunflower seeds, chia seeds (if using) and salt.
In a small saucepan, heat the maple syrup and brown sugar over medium heat until the sugar dissolves (you can also do this in a microwave). Remove from the heat, whisk in the oil, pumpkin pie spice and vanilla, then pour over the dry ingredients. Mix thoroughly.
Spread the mixture evenly onto the prepared baking sheets and bake for 2 hours, mixing once halfway through. Remove from the oven and let cool slightly, then mix in the cranberries.
Store at room temperature in a tightly sealed container.