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Double 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.

Double Pumpkin Granola in a bowl with milk being poured in

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
  • battleground of the forever fight against sugar ants
  • dark and quiet home to my fermenting kombucha babies
  • silent judger of my midnight snack cravings
  • and according to month-ago-Sarah who had just discovered root beer flavored beer, the perfect spot to store a debit card before a night out on the town, long presumed missing until today

It’s a magical place, really. And seeing as I’m hopping the pond in 53 days (but who’s counting?), it’s time I start using up some of those dry goods that haven’t seen the light of day in months. And so…let’s granola.

Double Pumpkin Granola

In July we whipped up a Tropical Quinoa Granola, which was perfect for like…July. But it’s fall so we want cinnamon and pumpkin spice and everything nice. And that autumn flavor-bomb is coming to us in the form of a Double Pumpkin Granola.

Ya heard me, DOUBLE. Pumpkin seeds + pumpkin puree. And I mean, we’ll also throw together a pumpkin spice of sorts, which doesn’t necessarily have any actual pumpkin in it yet is the very ESSENCE of pumpkin…so 2.5 Pumpkin Granola? Whatever you wanna call it, it’s packed with pumpkin and will make your house smell like autumn heaven (which, according this article, will make you want to spend more moolah).

Let’s talk about what’s in this beast (a.k.a. what I found in my pantry today):

The Dries: pumpkin seeds (whole or husked), oats (whichever kind you have), quinoa (whichever color you have), chia seeds, dried cranberries

Double Pumpkin Granola

The Spices: cinnamon, ground ginger, nutmeg, cloves (+ allspice if you have it) (or sub pre-mixed pumpkin spice)

Double Pumpkin Granola

The Wets: pumpkin puree, maple syrup, oil (canola, coconut, olive, or whatever), vanilla extract

Double Pumpkin Granola

Then it’s just as simple as baking it into toasty perfection! Optimally, you should let this completely cool on the pan, so as to produce the most crispy, crunchy, chunky granola…but who has the patience for that?!

Double Pumpkin Granola
Double Pumpkin Granola

Double Pumpkin Granola

This Double Pumpkin Granola is packed with sweet fall flavors and is a simple way to spruce up yogurt, breakfast cereal, and oatmeal.
Print Pin Rate
Course: Breakfasts, Snacks
Cuisine: American
Keyword: homemade granola, pumpkin granola
Diet: 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: 241kcal
Author: Sarah Bond
0 from 0 votes


  • 3 cups rolled oats 270 g
  • ¾ cup pumpkin seeds* 100 g
  • ½ cup quinoa 90 g
  • 2 Tbsp chia seeds 22 g
  • 1 cup dried cranberries 150 g
  • ¼ tsp salt 2 g
Pumpkin Spice (or substitute 3 tsp premixed pumpkin spice)
  • 1 ½ tsp ground cinnamon 3.5 g
  • 1 tsp ground ginger 2 g
  • ¼ tsp ground nutmeg .5 g
  • ¼ tsp ground cloves .5 g
  • ½ cup pumpkin puree 122 g
  • ½ cup maple syrup 120 mL
  • ¼ cup flavorless oil 60 mL
  • ½ tsp vanilla extract 2.5 mL


  • Dries: Mix the dries and spices in a large bowl.
  • Wets: In a small saucepan, bring the wets to a low-medium heat, whisking until you have a warm, well-blended sauce. Pour the sauce into the dries and quickly mix until everything is evenly distributed.
  • Bake: Spread the mixture in a single layer onto a parchment-lined baking sheet (you may need to use multiple baking sheets). Bake at 300 degrees F for 25 to 30 minutes, or until the top is browned. To ensure even baking, either stir about the granola halfway through (→crispier but small chunks) or rotate the pan (→bigger chunks). Allow granola to cool completely on pan before storing.


*So this was a learning point for me. Basically you can use either the whole pumpkin seeds or the pepitas (the little greenish innards). Here are your options:
1) If you have pumpkin seeds straight from a pumpkin and want to use the whole seed, boil them for 10 minutes then let them dry on a paper towel. This method is going to be a bit chewier and way higher in fiber.
2) If you have whole seeds and want to use only the pepitas, gently roll them with a rolling pin to crack the outer shells. Place them in boiling water for 30 minutes. Shells should float to the surface while the seeds should sink (you may also need to pinch out those remaining in their shells.
3) You can also just buy pepitas.


Serving: 0.5cup | Calories: 241kcal | Carbohydrates: 30g | Protein: 6.4g | Fat: 11g | Fiber: 5g
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Comments (16)

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  1. 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. 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. 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. 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. 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 🙂


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