Start your day with this Cranberry Pecan Granola: crunchy clusters of oats, pecans, almonds and pumpkin seeds studded with tart dried cranberries. Enjoy it with yogurt, milk, or straight from the jar as a snack.
When my 16-year-old asked for a granola recipe, I realized I’d never posted one despite years of sharing breakfasts and baked goods. He found a great recipe he loved and kept making it, so I decided to share it here. I didn’t change the original proportions much because the balance of flavors and texture was just right.
This is an adaptable granola—swap nuts, seeds, or dried fruit to suit your taste. Shredded coconut or chocolate chips can be nice additions, too. Below are the ingredients, method and helpful tips to make crunchy, chunky granola at home.
Here’s What You Need To Make The Cranberry Pecan Granola
- 4 cups rolled oats
- 1/2 cup pecans, roughly chopped
- 1/2 cup almonds, roughly chopped
- 1/2 cup pumpkin seeds
- 1 teaspoon ground cinnamon
- 1/2 cup coconut oil (melted)
- 1/2 cup honey
- 1 teaspoon vanilla
- 2/3 cup dried cranberries
REMEMBER: the full recipe and instructions are in the recipe card at the end of the post.
Chop the Nuts and Combine Dry Ingredients
- Chop nuts – Use pecans and almonds, roughly chopped to the size you prefer in the granola.
- Combine dry ingredients – In a large bowl, stir together the oats, chopped nuts, pumpkin seeds, cinnamon and a pinch of salt until evenly mixed.
Add Wet Ingredients and Combine
- Add wet ingredients – Pour in the honey, melted coconut oil and vanilla.
- Stir well – Mix thoroughly so the oats and nuts are evenly coated in the honey-oil mixture.
Spread and Bake
- Line the baking tray – Use parchment paper so the honey sticks to the granola and not the pan.
- Evenly spread – Transfer the mixture to the tray and press it firmly with a spatula or wooden spoon.
- Bake – Bake at 350°F (180°C) for about 20–24 minutes. Halfway through baking, remove the tray, gently stir the granola to break it up slightly, press it flat again, and return to the oven to finish.
- Cool completely – Let the granola cool for at least one hour so it firms up and becomes crisp; this makes it easy to break into large clusters.
Break Up Granola and Store
Once the granola is completely cool, add the dried cranberries and break it into clusters by hand. Store in an airtight container—large glass mason jars work well—for up to two weeks.
Tips For Chunky Granola
If you prefer large, crunchy clusters, follow these tips:
- Press firmly – Compact the oat mixture well into the pan before baking so it holds together.
- Use parchment paper – It prevents sticking and helps the honey bind the oats into clusters.
- Re-press during baking – After stirring halfway through, press the granola again to encourage larger clumps.
- Don’t overbake – Overbaking makes granola dry and prone to crumbling into small pieces.
- Cool fully – Break the granola only after it has cooled for at least an hour to preserve the clusters.
How to Store The Granola
- Glass jar on the counter – Keeps fresh for up to two weeks when stored in an airtight jar at room temperature.
- Ziplock bag in the freezer – Freezes well for up to three months; thaw naturally before serving.
- Give as a gift – Pack in a small jar with a tag for an easy homemade present.
Best Ways To Serve This Granola
Serve with milk or yogurt, sprinkle over fresh fruit, or snack from the jar. Homemade granola lets you control sweetness and texture, making it a better alternative to many store-bought varieties that can be overly sweet.
Enjoy this recipe—it’s a simple, versatile breakfast or snack that stores well and makes a thoughtful gift. Keep cooking and have fun experimenting with your favorite mix-ins.
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Cranberry Pecan Granola
Ingredients
- 4 cups rolled oats
- 1/2 cup pecans roughly chopped
- 1/2 cup almonds roughly chopped
- 1/2 cup pumpkin seeds
- 1 teaspoon ground cinnamon
- 1/2 cup coconut oil
- 1/2 cup honey
- 1 teaspoon vanilla
- 2/3 cup dried cranberries
Instructions
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Preheat the oven to 350°F (180°C). Line a large rimmed baking tray with parchment paper.
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In a large bowl, combine the oats, chopped nuts, pumpkin seeds, cinnamon and a pinch of salt. Stir to mix.
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Add the honey, melted coconut oil and vanilla. Stir until everything is evenly coated.
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Pour the mixture onto the prepared tray and spread it evenly. Press firmly with a spatula or wooden spoon.
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Bake for about 20–24 minutes total. Remove halfway through to stir gently, press flat again, and return to bake until done.
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Allow to cool completely, about an hour. Stir in the dried cranberries, break into clusters, and store in an airtight container for up to two weeks.
*Note: appliance temperatures and times vary; prep and cook times are estimates.
Calories from Fat 126
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