Pumpkin Granola

pumpkin granolaIt’s Fall and that means PUMPKIN!  I LOVE pretty much pumpkin everything (read more here).  I decided to make my own homemade pumpkin granola and tested a view recipes last weekend.  I think this one is pretty spot on.  I love eating the granola with almond milk, with greek yogurt or on top of vanilla ice cream.  The pumpkin spice really comes through and transforms an ordinary granola to a perfectly Fall one.  Make a big batch and share it with your friends and family!


  • 1 cup pumpkin puree (if using canned, make sure it’s 100% pure pumpkin and not pie filling)
  • 1½ 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


  1. Preheat oven to 325 degrees.
  2. In a mixing bowl, whisk together the pumpkin, cinnamon, ginger, oil, brown sugar, maple syrup and vanilla extract. Stir in the oats, almonds and flaxseeds.
  3. Divide mixture between two large baking sheets and bake 45-60 minutes, stirring occasionally and checking frequently, until the almonds are golden and toasty and the granola is dry.
  4. Let cool completely on baking sheets if larger clumps are preferred. Transfer to a large bowl and stir in cranberries. Transfer to airtight containers.