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!
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 Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 cups
Calories 292kcal
Author Sarah Bond



  • 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 | Sodium: 120mg | Potassium: 137mg | Fiber: 4.6g | Sugar: 1.1g | Calcium: 39mg | Iron: 3mg