Autumn Harvest Granola is a homemade granola with warm fall flavors and plenty of crunch. Made with pumpkin seeds, maple syrup and dried sour cherries, it forms large clusters that are satisfying to break apart. The recipe balances sweetness and texture — toasted oats, coconut and cashews combine with a maple-brown sugar syrup for a rich, nutty profile. Try making a double batch; it stores well and disappears quickly.

Autumn Harvest Granola is the Best

This granola is one of my favorites because of its texture and seasonal flavor. The base combines old-fashioned rolled oats with shredded coconut, pumpkin seeds and cashews. A warm syrup of maple, light brown sugar and oil binds everything together and helps form large clusters. The final addition of dried sour cherries adds a bright, tart contrast that makes each bite interesting.

The Inspiration For This Recipe

This recipe was inspired by a New York restaurant granola shared with me by a neighbor. After testing a few variations, I settled on this version as my favorite. For the oil I prefer a neutral blend similar to Wesson (sunflower, soybean and canola), but extra-virgin olive oil also works if you like the flavor. You can swap pecans for cashews for a different nutty note — both are delicious.

DOUBLE THIS RECIPE

I usually double or triple this recipe — one batch rarely lasts long. The granola keeps best in an airtight container in the refrigerator for up to two weeks, or you can freeze portions for longer storage.

Autumn Harvest Granola

What You’ll Need

3 heaping cups organic rolled oats
1 cup unsweetened coconut flakes
1/2 cup green pumpkin seeds
1 cup raw cashews (or pecans)
1 tsp salt
1/2 cup packed light brown sugar
1/3 cup maple syrup
1/3 cup neutral oil or mild extra-virgin olive oil
3/4 cup dried sour cherries or craisins

How to Make it

Preheat the oven to 300°F (150°C). Line two rimmed baking sheets with parchment paper. In a large bowl, toss the oats, coconut flakes, pumpkin seeds and cashews. In a small saucepan, warm the brown sugar, maple syrup, oil and salt over low heat, stirring until the sugar dissolves and the mixture is combined. Pour the syrup over the oat mixture and stir until everything is evenly coated. Divide the granola onto the two prepared sheets and spread it out. Bake, stirring once halfway through, until golden brown — about 20–25 minutes. Remove from the oven and gently fold in the dried cherries, distributing them evenly. Allow the granola to cool completely so clusters form, then store in an airtight container for up to one week in the fridge or freeze for longer storage.

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Yield: 7 cups

Autumn Harvest Granola

Autumn Harvest Granola is a delicious homemade granola with sweet maple flavor, big crunchy clusters and tart dried cherries for balance.

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Ingredients

• 3 heaping cups organic rolled oats
• 1 cup unsweetened coconut flakes
• 1/2 cup green pumpkin seeds
• 1 cup raw cashews (or pecans)
• 1 tsp salt
• 1/2 cup packed light brown sugar
• 1/3 cup maple syrup
• 1/3 cup neutral oil or mild extra-virgin olive oil
• 3/4 cup dried sour cherries or craisins

Instructions

1. Preheat oven to 300°F (150°C).
2. Line two rimmed baking sheets with parchment paper.
3. Toss the oats, coconut flakes, pumpkin seeds and cashews in a large bowl.
4. Warm the brown sugar, maple syrup, oil and salt in a small saucepan until the sugar dissolves and the mixture is combined.
5. Pour the syrup over the oat mixture and stir until everything is evenly coated.
6. Divide the granola between the two sheets and spread into an even layer.
7. Bake, stirring once halfway through, until golden brown, about 20–25 minutes.
8. Remove from the oven and fold in the dried cherries, distributing them evenly.
9. Let the granola cool completely to form clusters. Store in an airtight container for up to one week in the refrigerator or freeze for longer storage.