Pumpkin Pie Granola

Is there anyone who isn’t obsessed with pumpkin this time of year? I have definitely indulged in an array of pumpkin flavored foods and beverages. I’m sure I’ll be sick of it by the end of November, but I’m jumping on the pumpkin bandwagon for now.


I also absolutely love granola, but I never buy the packaged kind because it’s loaded with sugar. If I do buy it, I try to find one that is less than 6g of sugar per serving. To rectify this problem, I’ve started making my own granola to control how much sugar is in the recipe. The addition of pumpkin and spices to this granola make it more savory than sweet. Easy to make and guaranteed to be a crowd pleaser, my Pumpkin Pie Granola can be eaten with yogurt, milk, or by itself!

Makes 10 snack servings (¼ cup each)


2.5 cups oats

⅓ cup pumpkin seedsIMG_3223

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

⅓ cup pumpkin puree

⅓ cup honey or agave

⅓ cup vegetable or canola oil

Canola or vegetable oil cooking spray

optional: ⅓ cup dried cranberries


  • Preheat oven to 325 degrees.
  • In a large bowl, combine oats, spices, salt, and pumpkin seeds and mix together.
  • In a separate bowl, combine honey, oil, and pumpkin puree.
  • Add honey-pumpkin mixture to oats and spices and stir well. Mixture should be moist and evenly coated.
  • Coat baking sheet with cooking spray. Spread oat mixture evenly onto baking sheet.
  • Bake for 10 minutes. Remove pan from oven and stir. Bake for another 10 minutes or until granola becomes crispy and golden.
  • When granola is slightly cooled, add cranberries and stir.

Nutrition Notes:

  • Pumpkin is part of the squash family. It is rich in carotenoids, including beta-carotene, which aids vision in dim light and may help to prevent cancer.
  • Whole grain oats are high in fiber to keep you feeling fuller longer. Diets rich in fiber have been linked to lower cholesterol.
  • Cinnamon has antifungal and antimicrobial properties. Adding cinnamon to dishes intensifies sweetness without adding sugar!






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  • Reply
    November 5, 2014 at 12:19 am

    Love this! Great photos too! I’m going to try this soon:)

    • Reply
      November 5, 2014 at 2:21 am

      Thanks! Im trying to improve my food photography

  • Reply
    Ema Jones
    November 5, 2014 at 6:10 am

    Can I use coconut sugar instead of this sugar?

    • Reply
      November 5, 2014 at 12:59 pm

      Sure! It might be slighlty sweeter, buy will definitely still be delicious.

      • Reply
        Ema Jones
        November 5, 2014 at 2:57 pm

        Coconut sugar takes more time to blend than normal sugar, its texture is coarse, but it enhances the flavor and people fond of the coconut flavor, enjoy it to the fullest, that is what my learning says.

  • Reply
    November 5, 2014 at 10:51 am

    Love this!

  • Reply
    Bright Young Food
    November 13, 2014 at 4:01 pm

    This sounds so good I have to try it out! 🙂

    • Reply
      November 13, 2014 at 6:31 pm

      Thanks! It’s definitely delicious and worth a try.

  • Reply
    Strength and Sunshine
    November 14, 2014 at 2:55 pm

    It may just be impossible to be sick of pumpkin 😉 Beautiful granola recipe! XOXO

  • Reply
    55 Gluten-Free Pumpkin Recipes (Roundup) • The Fit Cookie
    September 13, 2016 at 4:13 pm

    […] Pumpkin Pie Granola – Nutrition a la Natalie (use gluten-free oats) […]

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