Toasted Cranberry Granola with Pumpkin Seeds

A close-up of a bowl of cranberry granola with oats, nuts, and dried fruit, served in a white dish with a spoon.

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.

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 266kcal

Author: Stephanie Wilson

Ingredients

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

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Instructions

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.

Notes

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.

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