Pumpkin Granola

by Kelli on October 12, 2010

Whether you eat it with milk, yogurt or totally on its own, Pumpkin Granola is a tasty way to get the day started! TheCornerKitchenBlog.com
I hope you’re ready for more pumpkin, because there’s a whole lot on the way!  Pumpkin is about to take over the blog this week.  Are you getting excited?  I am!  I sort of can’t get enough of it right now.  There’s a chance I may overdose on pumpkin sometime in the next week….but I think I’m willing to risk it.
After the pan of granola came out of the oven last night I really, really tried to let it cool all the way before I dove in for a nibble.  That lasted about 2 minutes.  I’d like to blame it on making this shortly after I came home from a run, but really I think it’s more of a will-power issue, than a post-run hunger issue.   It was a near-miracle there was any left for breakfast this morning.  But I’m so lucky there was.  A big bowl of Greek yogurt with Pumpkin Granola and a small drizzle of honey was the perfect start to my Monday.
Pumpkin Granola is an easy to make seasonal version of a breakfast favorite!
There are way too many granola recipes out there that use butter or oil to bind the oats together.  Not this one!  Instead, some pumpkin puree, maple syrup and applesauce are more than enough to do the trick.  I increased the amount of pumpkin puree from the original recipe (as well as the amount of spices), and that along with the absence of butter or oil, made me a little worried about possibly ending up with a pan of soggy, chewy granola.  I’ll pass on chewy granola, thanks.  I like crispy, crunchy granola that’s full of big chunks….and that’s exactly what you can expect here.
Oh, and speaking of maple syrup, I’ve been using Trader Joe’s Maple Agave Syrup…two big thumbs up, you should give it a try.
Pumpkin Granola is an easy to make seasonal version of a breakfast favorite!
Pumpkin Granola


  • 2 1/2 cups rolled oats
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup brown sugar
  • 1/3 cup pumpkin puree
  • 1/4 cup applesauce
  • 1/8 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 3/4 cup dried cranberries
  • 1/3 cup toasted pumpkin seeds
  • 1/3 cup toasted, chopped pecans


Preheat the oven to 325° F. Line a large baking sheet with parchment paper (you may have to use more than one) and set aside.

In a large bowl, combine oats, spices & salt and mix well.

In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are fully coated. They will be moist. Evenly spread the mixture, in a single layer, onto the prepared baking sheet.

Bake for 20 minutes. Stir to move granola around the pan. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Either add the pumpkin seeds and pecans to the pan in the last few minutes of baking (3 to 5 minutes should do it), or toast them separately and add to the granola, along with the dried cranberries, after removing the pan from the oven. Let cool completely. Granola will crisp more as it cools. Store in an airtight container.

Add milk, serve atop yogurt or oatmeal...so many tasty options.


Pumpkin Granola is an easy to make seasonal version of a breakfast favorite!
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{ 6 comments… read them below or add one }

Elizabeth October 12, 2010 at 4:26 AM

You are on fire with your tasty recipes! Keep the fall favorites coming!


Marni October 29, 2010 at 10:20 AM

YUM!!! I love your recipes but this one is making my mouth water. I was just telling my husband that I need to make granola since it has been a while. Thanks for the recipe..looks delicious!


Abby September 19, 2013 at 9:23 AM

I am LOVING this! I buy a pumpkin granola to have in the morning – never thought to make it myself ;) you better believe I’m trying this, plus cranberries beat raisins any day.


Kelli September 19, 2013 at 10:27 AM

Thanks, Abby! One of the best things about making this is how great your kitchen smells while it’s baking!


Marissa October 29, 2014 at 11:20 PM

This was amazing! Made it today and loved it. I was wondering if you soaked the oats overnight if they would end up to soggy even after baking? I usually have to soak oats for easier digestion. Have you ever tried it with your granolas?


Kelli October 30, 2014 at 7:45 AM

I’m so glad to hear! Thank you, Marissa! While soaking works well when making oatmeal, unfortunately doesn’t work with granola. As you mentioned, the oats would be soggy.


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