Pumpkin Granola

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Years ago, I discovered granola in the bulk section of my favorite health food store. Our entire family fell in love with it. Until, I read the label and noticed the atrocious amount of sugar present in my store-bought granola!

I quickly set out to create my own granola recipe that the entire family would love.

This one is a fantastic basic granola recipe. The pumpkin does not add any flavor, but instead allows us to cut back on the amount of oil used in the recipe while adding the nutritional wallop that pumpkin brings to the table. Cooking at a low temperature preserves much of the nutritional benefits of the pumpkin.

We hope you enjoy this granola as much as our family does.

Pumpkin Granola

This is a versatile recipe that always turns out delicious. We like to use this granola to top yogurt, ice-cream or just to eat stand-alone with a little almond milk as a grab-and-go breakfast.
5 from 1 vote
Print Pin Rate
Cuisine: Traditional Recipes
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 32 1/4 c servings
Author: Tara Wright



  • Preheat oven to 200 degrees
  • In a large mixing bowl add oatmeal, seeds (chia/hemp) and nuts (optional) and mix together.
  • In a 2 cup glass measuring cup or similar sized bowl–combine pumpkin, maple syrup, honey, oil, spices and vanilla. Mix thoroughly.
  • Pour wet mixture onto dry mixture and mix until combined with wooden spoon or your hands.
  • Pour out granola mixture onto a baking sheet with sides or two 9×13 baking dishes.
  • Bake at 200 degrees for 20 minutes at a time for a total of 60 - ­90 minutes. Stir at each 20 minute increment. Granola is done once it's lost it's moisture and is crunchy. In humid/damp environments, it will take longer to bake.
  • Once granola is removed from the oven, mix in 1 cup of raisins or other dried fruit. Options could be a variety of dried fruit including dried blueberries, cherries, yellow raisins, mangoes, pineapple. You can also add things like shredded coconut to mix things up a bit.
  • Store in an airtight container and enjoy!


This is a very versatile base recipe that can be changed with the seasons.
Try adding different dried fruit & nut combinations to mix up the flavors.
Nut Options Include: 1/2 cup pecans or other nut of choice such as pistachios, walnuts, macadamia nuts, cashews, almonds, coconut flakes.
Dried Fruit Options include: cranberries, blueberries, cherries, yellow raisins, mangoes, pineapple, apples.
Note: You can swap out the pumpkin for pureed banana as well.
Share your favorite combinations in the comments.


Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.1% | Vitamin C: 0.3% | Calcium: 1.6% | Iron: 3.6%


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