Easy Fall Spiced Granola With Crunchy Clusters

This Crunchy Fall Spiced Granola Recipe is one of my favorite things to make as the seasons change. It’s filled with hearty oats, nuts, seeds, dried fruit, and just the right amount of spice. But my favorite part is those big clusters that make homemade granola taste even better.

The secret to getting those crunchy clusters is all in the method. Once you know the trick, you’ll never want it any other way. It’s perfect for breakfast over yogurt, cold milk, or simply eaten as a crunchy afternoon snack. Plus, this easy recipe makes your home smell amazing as it bakes in the oven. But fair warning, you might never want to eat store-bought granola again.

What I love about this fall spiced granola recipe

If you love those crunchy clusters in your granola like I do, then this recipe is for you. It’s the ideal mix of sweet, crunchy, and perfectly spiced. It’s easy to make, but tastes like something you’d pick up from a small-batch gourmet bakery. The mix of oats, nuts, and maple syrup creates a golden, crunchy texture, while cinnamon gives it that great fall flavor. Plus, your kitchen will smell amazing while it bakes. It’s the kind of scent that makes everyone ask, “What’s in the oven?”

The secret to big crunchy clusters

The best granola has clusters, at least in my opinion. I love the kind of granola that holds together instead of crumbling apart. The secret? It’s all about how you bake it. Once you spread the mixture onto the sheet pan, gently press it down. And, resist the urge to stir while it bakes. That’s what helps the oats and nuts stick together and form those perfect clusters. Let it cool completely before breaking it apart. 

Serving suggestions

Once you’ve made a batch of this crunchy fall spiced granola, you’ll find endless ways to use it. Sprinkle it over Greek yogurt for breakfast, or layer it into parfaits with fresh fruit. You can even use it as a topping for ice cream. And if you’re like me, you’ll probably find yourself grabbing a few clusters every time you walk by the jar. It’s that good.

I like to serve it with la Fermière yogurt. The yogurt jars are adorable and I always find ways to reuse them. They are microwave, oven and dishwasher safe and their new fall colors are a beautiful espresso brown and olive green.

Storage tips

This granola is easy to store, which makes it perfect for make-ahead or gifting. Store it in an airtight container at room temperature for up to two weeks. Mine never seems to make it that far before the jar is empty. 

For longer storage, you can place the granola in the freezer it in a sealed bag and let it come back to room temperature before serving. It’s a simple way to have something cozy and homemade ready whenever you need a quick breakfast, snack, or something to send home with a friend.

Ingredients

• Old-fashioned rolled oats (I used Bob’s Red Mill brand of protein rolled oats)
• Pecans
• Pepitas (optional)
• Shredded coconut
• Pure maple syrup
• Olive oil (you could substitute coconut oil)
• Cinnamon
• Salt
• Dried cranberries

Instructions

1. Preheat your oven to 350 degrees.
2. Line your rimmed baking sheet with parchment paper.
3. In a large bowl, mix and stir together all the dry ingredients except the dried cranberries.
4. Add the wet ingredients (olive oil and maple syrup) and stir to combine. You may need to add a little bit more olive oil. 
5. Spread the oat mixture out on a baking sheet. If you like clusters of granola (and who doesn’t), using the back of a wooden spoon or spatula press down on the granola.
6. Bake for 12 minutes, rotate the pan, and bake for another 10 minutes until golden brown and checking often to make sure it doesn’t burn.
7. Remove from oven, place on the counter, sprinkle the dried cranberries over the top, and let it cool. While cooling is when the clusters form so give it about 30 minutes.

Some ideas for add-ons, substitutions or variations

Granola is very flexible and you can substitute or trade out spices, nuts, and dried and fresh fruits. 

• You can use or substitute nuts nuts and seeds to your liking (walnuts, cashews, almonds, pumpkin seeds)
• You could use raisins instead of cranberries if you prefer.
• I prefer using olive oil but you could use coconut oil or avocado oil instead.
• You can add a combination of maple syrup and honey but just keep in mind that honey burns much more easily than maple syrup.
• You can also mix up the spices you use to fit the time of year. For example, pumpkin spice would be great during the holidays.

If you like to mix it up a bit, here are two other delicious granola recipes

• Lavender granola
• Pumpkin spice granola