This post contains affiliate links.

Get ready to fall in love with this homemade pumpkin granola! Packed with cozy autumn flavors, it’s the perfect way to jazz up your morning yogurt, cereal, or oatmeal. With our detailed step-by-step photos, it’s ridiculously easy to make (ready in 45 minutes).

A bowl of yogurt topped with granola, dried cranberries, and seeds, with a spoon inside. Granola pieces and a napkin are nearby on a pink textured surface.
save this recipe!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

When the season changes and you find yourself in full-on pantry purge mode, we granola. And in the fall, there’s only one thing that will bring it all together—a big batch of pumpkin granola.

We’ve got pumpkin spice (obviously), pumpkin puree, and pumpkin seeds all coming together for the ultimate autumn crunch. Bonus: it’s so easy to prep! Just toss everything together, pop it in the oven, and let the magic happen.

Reader rating

★★★★★

“Very simple to make, and just the right amount of flavor. So happy to have a great, healthy recipe like this to use for topping my breakfast yogurt!” —Megan

Add your review

A glass jar filled with pumpkin granola clusters, placed on a pink surface next to a blue patterned cloth.
Baked granola clusters with oats, pumpkin seeds, and dried cranberries spread on a sheet of parchment paper.

Grab These Ingredients

You’ll only need 10 simple ingredients to make this pumpkin granola! Jump down to the recipe card for exact measurements—this is just an overview.

  • Dry Ingredients: We’ll use shelled pumpkin seeds (pepitas), gluten-free rolled oats, chia seeds, and dried cranberries for a perfect mixture of chewy and crunchy textures.
  • Pumpkin Puree: This is a must for fall-inspired granola. You can use store-bought canned puree, but I like using homemade.
  • Other Wet Ingredients: We’ll sweeten our granola with maple syrup (pure maple syrup, not pancake syrup), give it an aromatic touch with vanilla extract, and add richness to any flavorless oil.
  • Spices: For that final fall touch, add cinnamon, ground ginger, nutmeg, cloves, and allspice (or substitute pre-mixed pumpkin spice!).
A flat lay of labeled ingredients for pumpkin granola—oats, oil, vanilla, pumpkin spice, maple syrup, pumpkin puree, chia seeds, dried cranberries, and pepitas—arranged on a pink background.
A baking sheet lined with parchment paper holds clusters of homemade granola with oats, seeds, and dried fruit. A wooden spoon rests among the granola pieces.
A bowl of yogurt topped with granola and seeds, with a spoon resting inside. Two additional bowls of granola are in the background.
rate pin print remove ads

Crunchy Pumpkin Maple Granola

4.50 from 4 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 10 servings (1/2 cup)
This homemade pumpkin granola is packed with cozy fall flavor and ready in 45 minutes—perfect for topping yogurt, cereal, or oatmeal!

Ingredients 

Dries

  • 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

Wets

  • ½ cup pumpkin puree, 120 g
  • ½ cup maple syrup, 120 mL
  • ¼ cup flavorless oil, 60 mL
  • ½ tsp vanilla extract
Save this recipe!
Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Instructions 

  • Dries: Preheat oven to 300°F (150°C). Mix the dry ingredients in a large bowl.
    A glass bowl containing oats, dried cranberries, pumpkin seeds, chia seeds, and ground cinnamon on a pink surface.
  • Wets: In a separate bowl, combine the wet ingredients until evenly mixed, then add them to the dry ingredients and mix well.
    A glass bowl of dry granola ingredients with a wooden spoon next to a bowl of orange liquid mixture with a whisk, on a pink surface.
  • Bake: Spread the mixture in a single layer on a parchment-lined baking sheet. Bake for 25 to 30 minutes until the top is golden brown. To ensure even baking, rotate the pan halfway through cooking.
    A baking tray filled with homemade granola containing oats, seeds, and dried fruit, with a wooden spoon resting on top.
  • Cool: Allow the granola to cool completely on the pan before breaking it into chunks and storing it.
    A bowl of yogurt topped with granola and seeds sits on a pink surface, with a spoon in the bowl and more granola scattered nearby.

Notes

To store, place the pumpkin granola in an airtight container or baggie and store it at room temperature for up to 1 week. As with most things, you can store it for a while longer in the fridge.

Nutrition

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

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Eat vegetarian cookbook.

Let's eat more plants!

Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.

grab a copy

You May Also Like

4.50 from 4 votes (3 ratings without comment)

Leave a comment

Question? Ask your question here! Sarah personally answers comments every weekday.

Rate this Recipe:




20 Comments

  1. 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

    Luisa

    Reply
    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 🙂

    2. Jennifer Matthews says:

      for making pumpkin pie you can use any blended sweet squash. In Canada tinned “pumpkin pie” puree is often “squash”. My grandma made pumpkin pie from cooked and blended carrots. I imagine any of those ideas would work too.

  2. Kim says:

    Hey Sarah,
    How could I turn this into granola bars?

    Reply
    1. Sarah Bond says:

      I would probably add some honey then not bake it (like we do with these granola bars), but I haven’t tried with this recipe so it’s hard to say for sure if that would work (especially with the pumpkin).

  3. Megan says:

    5 stars
    Very simple to make, and just the right amount of flavor. So happy to have a great, healthy recipe like this to use for topping my breakfast yogurt! I’m looking forward to trying the quinoa/molasses one next!

    Reply
    1. Sarah Bond says:

      I’m so happy to hear it was a hit, Megan! Enjoy! 😀