Cranberry Pecan Granola
Granola is one of those things I never buy anymore—because making your own is ridiculously easy and actually tastes good.
Plus, you get to skip all the weird ingredients and control the sweetness, the crunch factor, and how many rogue raisins show up (none, thank you).
I love making my own blends, and this Cranberry Pecan Granola might just be my forever favorite. It’s packed with toasty oats, warm cinnamon, crunchy sunflower seeds, buttery pecans, and tart little pops of cranberry. Try my cherry walnut granola next!
It’s perfect for topping your morning yogurt, scooping onto a smoothie bowl, or just eating straight from the jar.
Nutrition Notes
Gluten-Free Rolled Oats – Full of fiber to keep things moving and keep you full. Plus, they’re naturally gluten-free if you get certified ones.
Coconut Oil – A plant-based fat packed with medium-chain fatty acids that can help support fat burning and energy. It also has natural antimicrobial and antifungal properties.
Maple Syrup – Natural sweetness with some bonus minerals like manganese and zinc.
Sunflower Seeds – Tiny but mighty, loaded with vitamin E, magnesium, and healthy fats for heart health.
Pecans – Crunchy and buttery with brain-boosting fats and antioxidants.
Cinnamon – Contains a ton of antioxidants and may help support blood sugar balance. It also makes your kitchen smell amazing.
Cranberry Pecan Granola
Equipment
Ingredients
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- ¼ tsp salt
- ½ tsp cinnamon
- 2 cups rolled oats, we love One Degree gluten free sprouted rolled oats
- 1 cup pecans, chopped or whole or a mix of both
- ¾ cup pumpkin seeds
- ½ cup dried cranberries
Instructions
- Preheat oven to 300℉.
- In a mixing bowl, combine coconut oil, maple syrup, salt and cinnamon. It's ok if the coconut oil is still a bit clumpy and solid.
- To the mixing bowl, add in the oats, pecans and sunflower seeds and mix together with clean hands until the coconut oil mixture is totally melted.
- Spread the granola mixture onto a rimmed baking sheet and baked for 20 minutes, until oats and nuts are golden and toasted.
- Stir in dried cranberries and allow granola to cool completely. Store in an airtight container for up to 2 weeks.
