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A canister of pumpkin granola with a jar of pumpkin in the background

Homemade Pumpkin Granola

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  • Author: Leslie Jeon
  • Total Time: 40 minutes
  • Yield: 6 cups 1x


Lightly spiced and packed with pumpkin flavor, this homemade pumpkin granola is a staple for the autumn season! Whip up a big batch of it to enjoy with yogurt or milk, or enjoy it as a snack by itself.


  • 2 cups (187.5g) old-fashioned oats 
  • 1/2 cup (30g) unsweetened coconut chips 
  • 2/3 cup (75g) almonds, roughly chopped 
  • 1/2 cup (50g) pecans, roughly chopped 
  • 1/3 cup (37.5g) pumpkin seeds 
  • 1 1/2 teaspoons (12g) salt 
  • 1 teaspoon (2g) pumpkin pie spice 
  • 1/3 cup (57.5g) light brown sugar 
  • 1/4 cup (75g) maple syrup 
  • 1/3 cup (62.5g) olive oil 
  • 1/2 cup (124g) pumpkin puree 


  1. Preheat the oven to 350°F (177°C). Line a sheet tray with a silicone baking mat or parchment paper, or spray generously with nonstick cooking spray.
  2. In a large bowl, mix together all the ingredients until well combined. Spread the granola out into an even layer on the prepared sheet tray.
  3. Bake the granola for 15 minutes, then stir the granola gently and return to the oven for 15-20 more minutes, or until there is little moisture left.
  4. Remove from the oven and let cool at room temperature. As the granola starts to cool, it will continue to crisp up. 
  5. Stored in an airtight container, this granola will usually last a few months. 


  • Nuts: If you want, you can substitute the almonds and pecans out for other types of nuts. I think walnuts would be delicious in this recipe!
  • Coconut: If you're not a fan of coconut, feel free to leave the coconut chips out of this recipe. You can simply omit them and follow the rest of the recipe as normal. 
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American