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Toasted Cranberry Granola with Pumpkin Seeds

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Filled with energy-boosting nutrients and fiber, this Toasted Cranberry Granola recipe is easy to customize with your favorite fruits, nuts, and seeds… and makes a large batch in less than an hour! Delicious served with yogurt, as a snack or simply with milk it’s the original make-ahead breakfast.

Close up of a white bowl filled with cranberry granola.

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Whip up a batch of this easy, good-for-you homemade granola for quick and healthy breakfasts, snacks, or as delicious topping on yogurt.

With the warm flavors of cinnamon and maple, this cranberry granola is delicious, served with breakfast milk or sprinkled on top of my favorite yogurt or a seasonal salad. It’s also perfect when portioned into snack-size bags for lunches or afternoon snacks.

Gifts? Granola is an excellent choice for gifting giving from your kitchen. Perfect for neighbors, as hostess gifts, or thoughtful gifts to friends!

What I Love About This Recipe

  • Hearty and wholesome: This cranberry granola contains so many healthy ingredients that also happen to be delicious!
  • Warm Spices: Anything with cinnamon during the cold months is welcome and cozy!
  • Healthy Snacks: I’m also looking for a quick pick-me-up that also happens to be healthy. This granola is a perfect fit!
  • Vegan and gluten-free when using certified GF oats.


Here’s what you need to make this delicious granola:

  • Oats: The main ingredient in this cranberry granola. Old-fashioned rolled oats are preferred for texture over quick and instant oats. Rolled oats help granola stick together. For gluten-free granola, be sure to use certified gluten free oats.
  • Nuts: I love the addition of nuts to granola, providing a delicious crunchy texture and flavor. Walnuts, almonds, or pecans are good choices, but use your favorite or a combination of favorites – this recipe is also great for clearing out the pantry!
  • Dried Cranberries: For sweet and tart flavor, I love to use dried cranberries. However, you can also substitute or add dried apples, dried cherries, chopped dates, or even raisins.
  • Pumpkin Seeds: Studies show that pumpkin seeds have anti-inflammatory functions benefiting the liver and joints, among other functions. They are also high in magnesium.
  • Shredded Coconut: I love this added ingredient in granola. You can use it sweetened or unsweetened, depending on your preferences, or even eliminate it if you’re not a fan.
  • Warm Spices: I love the combination of cinnamon, maple, and vanilla. While I’m using a full teaspoon of cinnamon in this granola, you can reduce it to 1/2 teaspoon if preferred. For more flavor, consider adding a pinch of ground nutmeg or allspice. Delicious!
  • Salt: A pinch of salt elevators all the flavors.
  • Maple Syrup: A beautiful flavor combination of this recipe’s granola ingredients.
  • Oil: I’m using olive oil, but melted coconut oil also works deliciously and helps bind everything together.
  • Vanilla Extract: Pure vanilla extract adds flavor. 

Frequently Asked Questions

What is the best way to store this cranberry granola?

Homemade granola will keep in an airtight container at room temperature for about three weeks. For longer storage, freeze in an airtight container for up to three months!

Is it possible to get more clumps in this granola recipe?

If you’d like granola with bigger chunks in, don’t stir it halfway through baking. This is a great tip for making any homemade granola recipe.

More Granola Recipes at 31Daily!


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Close up of a white bowl filled with cranberry granola.

Toasted Cranberry Granola with Pumpkin Seeds

Whip up a batch of this easy, good-for-you homemade cranberry granola for quick and healthy breakfasts, snacks, or as a delicious topping on yogurt.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 servings


  • 2 1/2 cups old-fashioned whole rolled oats
  • 1 cup walnuts or nut of choice (like almonds), chopped
  • 2/3 cup dried cranberries
  • 1/2 cup raw pumpkin seeds hulled
  • 1/2 cup shredded coconut sweetened or unsweetened
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1/2 cup pure maple syrup
  • 1/4 cup extra-virgin olive oil or melted coconut oil
  • 1 teaspoon vanilla extract


  • Preheat the oven to 300℉ and line a large baking sheet with parchment paper for easy cleanup.
  • Toss the oats, nuts, cranberries, pumpkin seeds, coconut, cinnamon, and salt in a large bowl. In a small bowl, combine the maple syrup, oil, and vanilla. Pour over the oat mixture until moistened and coated. Spread the mixture evenly on a prepared baking sheet.
  • Bake for 30-35 minutes or until toasty brown. Stir halfway through. Let cool completely. The air will help the granola obtain it's delicious, crunchy texture. Season with flaky salt if desired.


Storing Granola: I love to make a batch of granola and have ready for quick breakfasts or snacks. Store this cranberry granola in an airtight container at room temperature for up to 3 weeks. For longer storage, freeze for up to 3 months.


Calories: 266kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 5mg | Potassium: 182mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Breakfast
Cuisine: American
Keyword: cranberry granola, granola recipe


  1. I would have to switch up pecans for walnuts since we don’t care for walnuts. Everything else is spot on. Love granola.

5 from 1 vote (1 rating without comment)

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