Cranberry Sauce Granola

Leftover cranberry sauce from the holidays gets transformed into the perfect post-feast breakfast: a simple and wholesome Cranberry Sauce Granola!
Leftover cranberry sauce granola served with yogurt in a glass.
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Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 cups
Calories 705kcal
Author Liren Baker


  • 3 cups rolled oats
  • 1/2 cup crushed pecans
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 cup cranberry sauce
  • 1/4 cup canola olive or coconut oil
  • 1 teaspoon vanilla
  • 1/4 cup dried cranberries


  • Preheat the oven to 300°F. Line a baking sheet with a silicone mat or lightly mist with baking spray.
  • In a large bowl, mix together the oats, pecans, cinnamon, nutmeg, and salt. In a small bowl, whisk together the cranberry sauce, oil, and vanilla. Pour the sauce over the oat mixture and stir until evenly coated. Spread the mixture in the prepared baking tray and place it in the oven. Bake for about 20 minutes, stirring every five minutes. When the granola is toasted, remove from oven and let it cool on a wire rack, stirring periodically. Once it is cool, stir in the dried cranberries. Store in an airtight container.
  • Enjoy with yogurt, milk, or by the handful!


Calories: 705kcal | Carbohydrates: 84g | Protein: 12g | Fat: 37g | Saturated Fat: 3g | Sodium: 212mg | Potassium: 379mg | Fiber: 11g | Sugar: 26g | Vitamin A: 20IU | Vitamin C: 0.9mg | Calcium: 62mg | Iron: 4mg
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