Pumpkin Granola with Pecans and Cranberries is perfect as a breakfast or snack. It’s full of healthy ingredients, with just a hint of sweetness from maple syrup.
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5 from 6 votes

Pumpkin Granola

Pumpkin Granola with Pecans and Cranberries is perfect as a healthy and filling breakfast or snack.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: pumpkin granola
Servings: 12 (approximately)
Calories: 162kcal
Author: Jennifer Farley


  • 2 cups old-fashioned rolled oats (use gluten-free rolled oats if desired)
  • 1/2 cup raw pecans, coarsely chopped
  • 1/2 cup pumpkin seeds (raw or toasted, but not salted)
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/3 cup maple syrup (preferably Grade A Dark/Grade B)
  • 2 1/2 tablespoons extra virgin olive oil
  • 1/3 cup pumpkin puree
  • 1/2 cup dried cranberries


  • Place an oven rack on the center shelf. Preheat the oven to 325 degrees F, and line a large baking sheet with parchment paper.
  • In a large bowl, stir together the rolled oats, pumpkin seeds, salt, cinnamon, ginger, nutmeg and cloves. In a liquid measuring cup or smaller bowl, whisk together the maple syrup, olive oil, and pumpkin puree. Stir the wet ingredients into the dry until evenly combined.
  • Spread out in a thin layer on the prepared baking sheet. Bake for 35-45 minutes, stirring periodically, until the mixture has dried out (it will become crunchier as it cools down).
  • Allow the mixture to cool for several minutes, then stir in the dried cranberries. Add a bit more salt to taste, if desired (I did).
  • Store in an air-tight container at room temperature for up to two weeks.


You can substitute 1 teaspoon pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves. If you can’t locate unsalted pumpkin seeds and don’t want to use fresh, it’s fine to purchase the toasted & salted ones. Simply soak and rinse them a few times until they no longer taste salty, then dry them out a bit before using. It’s fine if they’re slightly damp when they go into the granola; they’re being mixed with wet ingredients anyway!
Yields approximately 3 cups.
Recipe adapted from The Sprouted Kitchen, by Sara Forte.


Calories: 162kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 99mg | Potassium: 121mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1060IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg