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This fall-inspired pumpkin spice granola recipe with pecans, cranberries, coconut + more from culinary team member Amy Drummond is perfect for breakfast or snacking.
Serve it as a cereal with your milk of choice, on top of fruit and yogurt or as a snack at home or on the go.
Preheat the oven to 250°F with a rack at the center. Line two rimmed baking sheets with parchment paper.
In a large bowl, combine the oats, coconut, pecans, pepitas, sunflower seeds, chia seeds (if using) and salt.
In a small saucepan, heat the maple syrup and brown sugar over medium heat until the sugar dissolves (you can also do this in a microwave). Remove from the heat, whisk in the oil, pumpkin pie spice and vanilla, then pour over the dry ingredients. Mix thoroughly.
Spread the mixture evenly onto the prepared baking sheets and bake for 2 hours, mixing once halfway through. Remove from the oven and let cool slightly, then mix in the cranberries.
Store at room temperature in a tightly sealed container.