Pumpkin Granola with real pumpkin, warm spices, and plenty of crunch. It’s big-batch friendly, perfect over yogurt or with milk, and freezer-ready for fresh mornings on repeat.
What You’ll Need
Just pantry staples and real pumpkin. Exact quantities in the recipe card below.
Pumpkin Granola Ingredients
- Pumpkin puree
- Ground cinnamon and ground ginger
- Vegetable oil
- Brown sugar and maple syrup
- Vanilla extract
- Salt
- Old-fashioned large-flake oats
- Natural almonds
- Flaxseeds
- Dried sweetened cranberries
Tools
- Two large rimmed baking sheets
- Large mixing bowl and whisk
- Spatula for stirring
- Airtight containers (or freezer bags) for storage
How to Make Pumpkin Granola: An Easy Guide
Mix the Pumpkin Base
Whisk pumpkin puree with cinnamon, ginger, oil, brown sugar, maple syrup, vanilla, and salt until smooth and glossy.
Toss with Oats, Nuts, and Seeds
Add oats, almonds, and flaxseeds. Stir until everything is evenly coated and clumpy.
Bake Low and Stir Occasionally
Spread on two baking sheets and bake at 325°F for 45–60 minutes, stirring a few times, until dry and the almonds are toasty.
Cool, Then Add Cranberries
Cool completely on the sheets for bigger clumps. Stir in dried cranberries and pack into containers.
Why This Recipe Works
- Real pumpkin adds flavor and color, not just “pumpkin spice.”
- Low-and-slow bake dries the oats for crisp clusters.
- Cool on the pan to set chunky clumps.
- Fruit last keeps cranberries plump and chewy.
Make Ahead and Storage
- Room temp: Keeps about 1 week in an airtight container.
- Freeze: Store up to 2 months; eat straight from the freezer for ultra-crisp bites.
- Swap-ins: Use pumpkin seeds instead of almonds if you like.
- Sweetness: Prefer sweeter? Add a splash more maple syrup to taste before baking.
Easy Homemade Pumpkin Granola Recipe
Ingredients
- 1 cup pumpkin puree
- 1 ½ tbsp ground cinnamon
- 2 tsp ground ginger
- ⅓ cup vegetable oil
- ½ cup brown sugar
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp salt
- 5 cups old-fashioned large-flake oats
- 2 cups natural almonds
- ¼ cup flaxseeds
- 2 cups dried sweetened cranberries
Instructions
- Heat oven to 325°F. Whisk pumpkin, cinnamon, ginger, oil, brown sugar, maple syrup, vanilla, and salt in a large bowl.
- Stir in oats, almonds, and flaxseeds until evenly coated.
- Divide between two large baking sheets. Bake 45–60 minutes, stirring occasionally, until dry and almonds are golden and toasty.
- Cool completely on the sheets for larger clumps. Transfer to a bowl, stir in cranberries, and store airtight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
