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Pumpkin-Cranberry Granola

Yogurt with crunchy granola makes a super breakfast. This coconut cranberry granola is easy to make.

Serves 15
Ready in 45 mins
Prep time 15 mins
Cooking time 30 mins
311 calories per serving


> 3/4 cup hazelnuts
> 6 tbsp honey
> 6 tbsp sunflower oil
> 3 1/2 cups rolled oats
> 1 cup finely shredded coconut (not sweetened flaked coconut)
> 3/4 cup shelled pumpkin seeds
> 1 cup dried cranberries


Preheat the oven to 350° F.
Coarsely chop the nuts.
Mix the hazelnuts, honey, oil, rolled oats and coconut in a bowl.
Sprinkle the mixture onto a baking sheet lined with parchment and bake for about 30 minutes until crisp, stirring every 10 minutes.
Remove the granola from the oven and set on a wire rack to cool for 1 hour. Mix the cooled granola with cranberries and pumpkin seeds.
Store in a sealed jar. The granola will keep for 2 weeks.

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