Crunchy golden granola with pecans, pumpkin spice, and cranberries. An easy autumn treat for breakfast or snacking.
# Components:
→ Dry Ingredients
01 - 3 cups old-fashioned rolled oats
02 - 1 cup raw pecan halves
03 - 1/2 cup raw pumpkin seeds (pepitas)
04 - 1/2 cup shredded unsweetened coconut (optional)
05 - 1/2 teaspoon fine sea salt
→ Spices
06 - 2 teaspoons ground cinnamon
07 - 1 teaspoon ground ginger
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon ground allspice
→ Wet Ingredients
11 - 1/2 cup pumpkin purée (not pumpkin pie filling)
12 - 1/3 cup pure maple syrup
13 - 1/4 cup coconut oil or neutral vegetable oil, melted
14 - 1 teaspoon pure vanilla extract
→ Add-ins (After Baking)
15 - 1/2 cup dried cranberries
16 - 1/4 cup chopped crystallized ginger (optional)
# Method:
01 - Preheat oven to 325°F (165°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, toss together oats, pecans, pumpkin seeds, coconut (if using), salt, cinnamon, ginger, nutmeg, cloves, and allspice until thoroughly mixed.
03 - In a separate bowl, whisk pumpkin purée, maple syrup, melted oil, and vanilla extract until fully unified and smooth.
04 - Pour the wet mixture over the dry ingredients. Stir with a spatula until every oat is evenly coated.
05 - Evenly spread the granola mixture onto the prepared baking sheet. Pat down gently to form clusters. Bake for 30–35 minutes, stirring once at the midway point, until golden and aromatic.
06 - Remove granola from oven and let it cool completely on the pan; it will crisp as it cools. Once fully cooled, stir in dried cranberries and crystallized ginger (if using). Transfer to an airtight container for storage.
