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Pumpkin Granola

This homemade Pumpkin Granola recipe is packed with sweet fall flavors and is a simple way to spruce up yogurt, breakfast cereal, and oatmeal.

Pumpkin granola in a jar with a label

My kitchen pantry plays many roles:

  • holder of the sacred Special K
  • hider of 2 kinds of flour, 4 kinds of rice, and 2 kinds of quinoa, whose existence I’d forgotten
  • dark and quiet home to my fermenting kombucha babies
  • silent judger of my midnight snack cravings

It’s a magical place, really. But for the times when you needs to clean out the pantry, we granola.

With it being fall, we want cinnamon and pumpkin spice and everything nice! And that autumn flavor-bomb is coming to us in the form of Pumpkin Granola.

And when I say this is a pumpkin-flavored granola, I mean this granola has a LOT of pumpkin deliciousness. We’re talking pumpkin spices AND pumpkin puree AND pumpkin seeds. Let’s cook!

Pumpkin granola in a bowl with yogurt

Pumpkin Granola Ingredients

Dry Ingredients: shelled pumpkin seeds (pepitas), rolled oats, chia seeds, dried cranberries

The Spices: cinnamon, ground ginger, nutmeg, cloves, allspice (or sub pre-mixed pumpkin spice)

Stirring together pumpkin granola ingredients in a bowl

Wet Ingredients: pumpkin puree, maple syrup, flavorless oil, vanilla extract

Stirring together pumpkin granola ingredients in a bowl

How to Make Pumpkin Granola

Making this autumn inspired granola is as simple as mixing it all together and baking into toasty perfection! Be sure to spread the granola out as much as possible on the baking sheet to help it get toasty brown and crunchy.

Stirring together pumpkin granola ingredients in a bowl

Optimally, you should let this completely cool on the pan, so as to produce the most crispy, crunchy, chunky granola (but no will will blame you for sneaking a few bites before it cools!)

Pumpkin granola on a baking sheet

How to Store Homemade Granola

This Pumpkin Granola stores well! Just place it in an airtight container or baggie and store at room temperature. It will be best for about a week. As with most things, you can store it for a while longer in the fridge.

Homemade pumpkin granola in a baggie
Pumpkin granola in a jar with a label

Pumpkin Granola

This homemade Pumpkin Granola recipe is packed with pumpkin spices, puree, and seeds for the ultimate healthy fall breakfast!
Print Pin Rate
Course: Breakfasts, Snacks
Cuisine: American
Keyword: fall granola, homemade granola, pumpkin granola
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: Christmas, Thanksgiving
Time: 45 minutes or less
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 5 cups
Calories: 292kcal
Author: Sarah Bond
4.5 from 4 votes


  • 3 cups rolled oats 270 g
  • 1 cup pepitas 100 g
  • 1 cup dried cranberries 150 g
  • 2 Tbsp chia seeds
  • ½ tsp salt
  • 3 tsp pumpkin spice or 1 ½ tsp cinnamon, 1 tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves
  • ½ cup pumpkin puree 120 g
  • ½ cup maple syrup 120 mL
  • ¼ cup flavorless oil 60 mL
  • ½ tsp vanilla extract


  • Dries: Preheat oven to 300°F (150°C). Mix the dry ingredients in a large bowl.
  • Wets: In a separate bowl, combine the wet ingredients until evenly mixed, then add to the dry ingredients and mix well.
  • Bake: Spread the mixture into a single layer onto a parchment-lined baking sheet. Bake for 25 to 30 minutes, or until the top is golden brown. To ensure even baking, rotate the pan halfway through cooking.
  • Cool: Allow granola to cool completely on pan before breaking into chunks and storing.


To store, place Pumpkin Granola in an airtight container or baggie and store at room temperature for up to 1 week.


Serving: 0.5cup | Calories: 292kcal | Carbohydrates: 21.5g | Protein: 6.1g | Fat: 21.6g | Saturated Fat: 3.3g | Cholesterol: 0mg | Sodium: 120mg | Potassium: 137mg | Fiber: 4.6g | Sugar: 1.1g | Calcium: 39mg | Iron: 3mg
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Double Pumpkin Granola in a bowl with milk being poured in

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Recipe Rating

  1. Christine | Vermilion Roots says:

    I have such a weakness for granola. I love all the ingredients in this. Thanks for sharing the tips on pumpkin seeds.

    1. Sarah says:

      Right? There’s just something about granola because I could probably eat it for every meal and me so content.

  2. Hayli says:

    Ohh this sounds super yummy

  3. Jenn says:

    Congratulations on your move!! I hope you’ll be adding lots of pics from the Netherlands! And your pantry sounds a lot like mine (insert crying laughing emoji here – crying because of the ants, of course). Love that you made this out of items you needed to use up from your pantry! It sounds delicious.

    1. Sarah says:

      Thanks, Jenn!! You can BET I’ll be taking (and posting) a million and one photos! Glad to hear I’m not the only one with a hectic, ant-battle ground of a pantry. I’ve tried everything to get rid of those little buggers, but I guess the bounty is just too good 😉 Thanks so much for stopping by!

  4. Karin Rambo says:

    This looks absolutely delicious! I love the addition of the cranberries.

    1. Sarah says:

      Thanks, Karin! You could really throw any fruit you have in there. I bet raisins or dried cherries would be pretty great as well 🙂

  5. Brittany says:

    This sounds and looks so good! I bet your house smelled like thanksgiving while it was baking!

  6. Kathryn With Going Zero Waste says:

    This looks so delicious! I love making granola. I made a bright lemony one for summer. Looks like I need to make this pumpkin on for fall.

    1. Sarah says:

      Oh a lemon one sounds good! Granola is so adaptable you can really make it with whatever you happen to have.

  7. Charlene Asay says:

    I am in love with granola. What a great idea for the fall holidays.

  8. Hil says:

    I’ve never made my own granola before but this looks awesome.

  9. Victoria says:

    Ooooh pumpkin granola sounds so good! Perfect for this time of year 🙂

  10. footnotes and finds says:

    yum! super healthy and looks yummy! and i love granola!

  11. Luisa says:

    Hey this looks delicious, only problem is finding pumpkin purée in the UK is quite difficuly, is there anything we can use to substitute?

    Many thanks


    1. Sarah says:

      Hey Luisa! If you can find a whole pumpkin I wrote a tutorial for making your own pumpkin puree here. I’ve also found that sweet potatoes are pretty interchangeable with pumpkin, so you could try using cooked, mashed sweet potatoes instead. Please let me know how it goes! Happy cooking 🙂