Cranberry Orange Granola
This maple-sweetened granola features fresh orange zest and dried cranberries. The recipe happens to be gluten-free and vegan, too!
Updated by Kathryne Taylor on December 3, 2025
This granola will fill your home with the heavenly scent of fresh orange, warm maple syrup and toasted pecans. It’s well-suited for the holiday season through winter, though you can certainly enjoy it year-round.
I’ve been on a homemade granola kick again, and this cranberry version is my new favorite. It’s extra clumpy and extra delicious. It’s such a treat, you could make extra batches to gift to your family and friends.
How to Make It
You’ll find the full recipe further below. Before you get started, here are some notes and a brief instructional video:
I generally strive to use natural sweeteners in my baked goods, but this one required a minor adjustment. I know from experience that rubbing zest into sugar brings out the citrus flavor tenfold, so I rubbed the zest into a couple of tablespoons of sugar. That did just the trick.
I’ve also learned how to make extra clumpy granola. The key is to crowd the granola a bit after you toss it halfway through cooking. Use a spatula to squish it down into a thick, even layer. Then let the granola cool completely before breaking it apart. This batch actually had all night to cool and harden before I took these photos.
Watch How to Make Cranberry Orange Granola
Serving Suggestions
This granola is an irresistible snack, of course. It’s also fantastic with plain or vanilla yogurt for breakfast. You could add some fresh fruit if you’d like—clementine segments would be quick and delicious, and you can never go wrong with slices of ripe banana.
Recommended Equipment
These are affiliate links to products that I own and love:
- This Microplane zester easily removes citrus zest, while leaving the bitter pith behind.
- This Nordic Ware half-sheet pan is large and features a rim that prevents food from sliding off. It works much better than the hand-me-down cookie sheet you see in these photos.
- I’d be lost without this unbleached parchment paper. It prevents the granola from sticking to the pan and saves time on cleanup.
More Recipes to Enjoy
If you like the flavors in this recipe, make my Cranberry Orange Granola Bars or Orange & Almond Granola next. You’ll also appreciate my Best Granola recipe, since this recipe is a variation of it. My Gingerbread Granola is lovely during the holidays as well.
If you like fresh cranberries, check out my Cranberry Orange Muffins, Naturally Sweetened Cranberry Sauce and Cranberry Salsa.
Please let me know how your granola turns out in the comments! I love hearing from you.
Cranberry Orange Granola
Simple and healthy, maple-sweetened granola with orange zest and dried cranberries. This granola just happens to be gluten free and vegan, too! This recipe yields about six cups of granola.
Ingredients
- Zest of 1 large orange, preferably organic
- 2 tablespoons granulated sugar of choice
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cups raw pecans (or other nuts or seeds*)
- 1 teaspoon fine sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- ½ teaspoon cinnamon
- ½ cup melted coconut oil (or olive oil)
- ½ cup maple syrup or honey
- 1 cup dried cranberries
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it’s bright orange and fragrant. This step will ensure that your granola is infused with orange flavor.
- In a large mixing bowl, combine the oats, pecans, salt, cinnamon and orange sugar. Stir to combine. Pour in the coconut oil and maple syrup. Mix well.
- Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for 24 to 28 minutes (if you used honey instead of maple syrup, check at 22 minutes), stirring halfway, until the granola is turning lightly golden in color. The granola will crisp up as it cools.
- Let the granola cool before stirring in the dried cranberries. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.
Notes
Recipe adapted from my honey almond granola.
*Nut and seed substitutions: If you are using large, whole nuts (pecans, walnuts, etc.) follow instructions as directed. If you are using small nuts or seeds, like pepitas, or large coconut flakes, wait to stir them into the granola until you remove it from the oven halfway through cooking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Whoops. Mixed the dried cranberries in before it went into the oven. Oh well. I’m sure it’ll still be delicious. Next time I’ll remember.
Made a couple subs to make it more kidney disease and highly blood pressure friendly. Smells amazing. Your recipes never fail. Can’t wait to dig in.
I hope you were still able to enjoy it, Jessica!
Hi Kate. This recipe sounds delicious and I can’t wait to make it!
Could you please clarify when exactly I should stir in the small nuts and seeds, should it be 11 minutes into baking the granola or right at the end? Also, I’d like to use 2 cups of puffed rice, at what point would you recommend I put it in?
Hi! You will want to mix those in where it states to add the other nuts. I hope you enjoy it!
Amazing crunchy and great flavor. The orange flavor was obvious without adding the sugar. I added some whole flax and pumpkin seeds. Definitely a keeper.
Great to hear, Anita! I appreciate your review.
This is my absolute favorite granola and I make it exactly as written. It goes together so quickly so even if I accidentally run out, it doesn’t take long before a new batch is ready. Thank you for this morning game-changer!
You’re welcome, Theresa! I appreciate your review.
Hello! I made the granola recipe and it’s great! I do have one too, which is that you can stir in 1 or two egg whites before the granola goes into the oven for a more clumpy effect.
Omgeeee!!!! Wow hands down some of the most flavorful granola I’ve EVER had!! My husband and I are in love. Fingers crossed that the kids like it. I don’t see why they wouldn’t ;) I used all small pecan pieces since that’s what I had on hand (and they’re cheap). Great recipe, thanks :)
For 35+ years I’ve made my own granola, using the same base recipe; adding flax, wheat germ, bran, nuts of all kinds, coconut, dried fruit, etc. I am SO EXCITED to try yours!!! I LOVE YOUR TIPS on making it clumpy (MY FAVORITE THING!!!) I plan to make the basic recipe (then can add flax, wheat germ, bran, etc after I taste what the base is like!) I also am making the orange cranberry (love your tip on tossing orange zest w/sugar!) and the coconut granola!! THANK YOU!!!
I made this for a Christmas get together. I might make this every week! My house smells AMAZING! I may have snuck a few bits before I wisely vacuum sealed it for transport (and protection from my snack attacks!).
I added chia seeds ground flax and chopped candied orange. Tastes great!
This is SUCH a great recipe. I could only find organic Meyer lemons so I used the zest of two of those instead and it tastes divine. Thank you!!
You’re welcome, Cait! I appreciate your review.
Love the granola. I made your basic recipe I used raisins instead of cranberries. I liked it but husband thought it could be sweeter. Trying to get my husband to eat healthier. We both could. What can I do to make it sweeter. I used pure maple syrup. Can I add more of that?
You could, but that will impact your results, You can always add a little extra sweetener when you eat it if you prefer.
Currently in the oven. I know it is going to be beautiful. Thank you. I have been wanting to make Granola forever and I’m 74.
I made the orange cranberry granola and it is delicious!
I’m having real difficulty not eating it all at once. Thanks for the recipe.
You’re welcome, Rosemary!
I just started making my own granola and yours was the first recipe I found. I love this; it’s super easy to make and taste delicious. I did the version without the orange zest first and it was good but this recipe is outstanding. I’ve been making it and giving it as gifts; everyone Loves it. It has become a pantry staple.
I love to hear that, Cassie! Thank you for sharing.
Yummy have been making granola for years. It never tasted this good, made the cranberry and orange. I’m so pleased with it I’m thinking it would make a lovely Xmas gift to someone. Thank you.
I have made this recipe at least a dozen times in the last few years, so I thought I should let you know how much my family and I enjoy it! It is the best granola recipe that I’ve tried and is so much better than any granola that I’ve bought. My father-in-law is hooked on it so I make him a batch pretty often too. Thanks for the amazing recipe!
You’re welcome, Kimberly! I appreciate your review.
Made this recipe. Delicious. Modified it a tiny bit. Omitted the sugar. Added a couple of table spoons of pepitas along with pecans. Put a serving of protein powder in it. Squeezed the juice of orange in it as well. Absolutely loved it!!!
That’s great to hear, Connie!
I’m glad to hear that you omitted the sugar and that it is good ! The only reason I want to make my own granola is to have control over the added sugar.
Best granola I have ever tasted. I made 3 different kinds of granola for a shower I was hosting and this one turned out the very best. So many of the guests kept asking about it. The orange zest, toasted pecans, and cranberries make such a great combination. Everything about it is wonderful. I certanily will be making it again, and I am sure some of my party guests will be making it in the future as well.
I’ve made this recipe many times and have even used it as a gift at Christmas. Wonderfully addictive. Easy to make. I did cut back on the oil and maple syrup by 2 tablespoons each (a half cup is 8 tablespoons) and it was still delicious!
Excellent! I’ve made it with coconut oil and olive oil. Both ways taste great. Love this recipe and so does my family and friends!
Wonderful, Denise!
I started making your granola a few weeks ago. It is absolutely delicious. I will never buy granola again. The whole family love it. Thank you!
You’re welcome, Rosie! I appreciate your review.
I’ve made it twice. My family enjoys the complementary flavors of orange and coconut, along with a sweetness of the maple syrup or honey. I used local honey today. The first time I used sunflower seeds, and cashews. Today I used seeds only. Both ways are yummy. This is an excellent recipe.
I made this for the 1st time a month ago and it is now our favorite granola. I also made the blueberry granola and my husband and I love both. Thankyou for this great, easy and delicious recipe.
Overall I really liked this. My only wish was that the orange flavor was stronger, next time I’ll zest 2 oranges and see how that goes.
This is so wonderful! I usually make a couple of granolas each week and this is my new fav. The flavors are remarkable. Thanks for the extra special recipe
This granola is excellent! My substitutions were 1 tablespoon of light brown sugar with the zest rubbed in to release the oils; 1/3 cup vegetable oil; 1/2 cup maple syrup; and only 1 cup pecan halves. I’ll be using it as a topping for a healthy apple cranberry crisp this week.
I made it yesterday. I do not have oranges so I put orange essential oil and made exactly of your recipe. They are really delicious. My husband loves it. He put those on the yogurt. And mine too . Thank you for sharing the recipes.
I wonder what I did wrong. I thought this would come out in chunks vs loose granola. Is there something more I could have done that would help bind it so it cools into chunks?
Thought I’d mention that this recipe has been used in my house for a few years now and it’s just THE BEST! Thanks
So delicious, even though both times I’ve made it, I added the cranberries before baking!! They turn out pretty chewy, but this is a favourite now anyway! :)
I make this at least once a month. Store bought granola can be so expensive and unhealthy. This recipe is amazing and so so easy. Would’t change a thing. Kate is the best chef out there!!
Hi Lauren, thank you for your kind words! I’m glad you enjoy this recipe.
Thank you, I made the cranberry and orange came out great. First time I made my own granola. I added apricot pieces to it something. Different. ELAINE- TOPEKA, KS
I’m hooked on this recipe. Made it for the 3rd time today. A batch lasts me about a week. It’s so easy to make, making weekly is not a problem. I make the simple version exactly as the recipe states.
I have a small oven. My pan is usually very full. Today the finished product wasn’t as crunchy. I probably added too much of something or cooked it less time. It didn’t crunch up like normal. Is there a way to correct it? May I put it back in the oven even though the cranberries are already in the mix?
Thank you! I’m addicted to this recipe. Love it!
Hi Mary, yes the small oven and full pan will make a difference in the crunch factor. You can toast it a little bit longer with the cranberries, but I would watch it closely. If you do toast the cranberries to long they will get tough and even bitter.
This is my favorite home-made granola. I use 1/2 cup each walnuts, pecans, and sliced almonds. I also add 1/2 cup Trader Joe’s pumpkin flavored pumpkin seeds and 1/2 cup of Trader Joe’s s coconut flakes.
The best Christmas granola! This is my second year making this for a friend gift. If using raw pecans I put the pecans in halfway through. Otherwise, I found they burned a little. I also sometimes add mini choc chips, double the cinnamon and do 1.5 x the orange zest! Delicious! I’m putting it in pretty glass jars this year.
My friend gave this granola to me as a Christmas present! Wow, it is wonderful and now I will be sending it on to other friends.
I tried making your basic recipe a couple times, but both batches didn’t turn out at all. I wanted to give granola one more shot, so I gave this recipe a try. It turned out perfectly – and it’s even clumpy!! :D I was so pleased. Haha The only difference was that I used 1 cookie sheet instead of spreading it out over 2 like I did before. And that’s the moral of the story: 2 pans is too toasty!
This granola is so yummy! And I find that my digestion has been getting better since I started making and eating my own granola. And my favourite recipes are this one and your gingerbread granola.
This was fantastic!!! I must say I make all of your recipes for granola, this is definitely one of my favorites! Thank you!!!
I LOVE this recipe!!! What would you replace the maple syrup/honey with if I want to make it sugar free? Will it need another liquid if I just take it out? I’ve tried doubling the oil and it turns out too oily. Thanks:)
Hi Danielle, if you don’t want syrup you might want to add an egg white. Several commenters have used that. In addition to the sweetener, the honey or maple syrup helps bind the granola and form clumps.
Great, I’ll give that a try. Thanks!
can you use regular oil such as canola oil, instead of coconut or olive oil?
Hi Ellen, I recommend the recipe as written, but you can substitute if you prefer.