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+ servings

Pumpkin White Chocolate Cranberry Granola

This crisp, cluster-y granola has a delightful fall twist of pumpkin, white chocolate, dried cranberries, and plenty of spice.---You'll want to eat it by the handful!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 -8 cups granola


  • 4 cups old-fashioned rolled oats
  • 1 cup unsweetened shredded coconut
  • 1 cup sliced almonds
  • 1/4 cup coconut sugar or brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon chia seeds
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1 egg white
  • 2 teaspoons vanilla extract
  • 3/4 cup dried cranberries
  • 3/4 cup white chocolate chips


  • Preheat oven to 325F. Line a large baking sheet with parchment paper. Set aside.
  • In a large bowl, combine oats, coconut, almonds, sugar, spice, chia seeds, and salt. In a separate medium bowl, whisk pumpkin, oil, maple syrup, egg white, and vanilla until smooth. Pour liquid mixture over dry, and gently stir until just combined.
  • Spread granola mixture evenly into the bottom of prepared pan and flatten top with a spatula. Bake granola at 325F 45-50 minutes or until edges begin to turn a deep golden-brown. Remove granola from oven and cool completely before breaking into clusters. Stir cranberries and white chocolate into granola. Enjoy!


Store granola in an airtight container at room temperature up to 1 week.