Pumpkin Granola Recipe

This scratch-cooked Pumpkin Granola Recipe comes to us courtesy of Kerry from Healthy Diet Habits as part of our master holiday recipes migration project and is a perfect recipe to make during the fall season when pumpkins are everywhere.

Pumpkin Granola has been on my mind since last year. I did not make it, but I thought about it. Last week I made a pumpkin cheesecake to share at an event I attended. I had 1 cup of canned pumpkin left. I have been looking at it in my refrigerator for the last few days pondering its fate.

Well, I need granola, so I searched my healthy recipes and tweaked my existing granola recipe a bit. I’ve added flaxseed for the omega-3 fats, used maple syrup as that sounded nice with the pumpkin and added cinnamon too. I have the ratio of oil and sugar as low as they can go and still taste good.

Pumpkin Granola Recipe over Greek Yogurt

I often make granola for Christmas gifts. I find great bags, and serve family size servings. My friends all love it, rather than giving sweets, or candy. This year I am using this pumpkin recipe, and jazz it up with some colorful dried fruit! Giving healthy home-made gifts is a healthy diet habit that your friends will greatly appreciate!

Pumpkin Granola mixed

Ingredients in Pumpkin Granola

• 6 cups oatmeal

• 2 cups sliced almonds

• 1/2 cup freshly ground flaxseeds (chia seeds are great also!)

• 1/2 cup oat bran

• 1 cup sunflower seeds (pumpkin seeds are great also!)

• 2 cups unsweetened coconut

• 1/2 cup canned pumpkin (or make your own pumpkin puree)

• 1/2 cup maple syrup or raw local honey

• 1/2 cup olive oil

• 2 t. vanilla

• 1 T cinnamon

• 2 cups raisins to add when cooled (optional)

How to Make Fresh Pumpkin Puree:

We have the instructions to make your own fresh Pumpkin Puree over on our Pumpkins page and our Pumpkin Recipes page. I try to make everything that I can from scratch, going a step further and even growing my own Organic Pumpkins! 

PLEASE NOTE: Using organic ingredients is always best! Since I am Multi-Chemical-Sensitive, I have to use organic everything which gets pricey, but the more organic ingredients you can add in, the better your body will thank you.

A note on the coconut: While I can eat raw fresh coconuts, I cannot eat shredded coconut without an allergic reaction. It is not the coconut that I react to, but the chemical preservatives that have to be added when items you purchase are shredded or cut up already. Shredded cheese and pre-cut fruits and veggies are the same way. 

Adding Dried Fruits to this recipe: Look at the ingredients and only buy the ones that have zero added sugar. Fruit sugar is natural, not processed, but some of the dried fruits have huge amounts of added sugar. (Dried cranberries, apples, apricots or goji berries are great options for this recipe also, or even the Lily's (stevia sweetened) dark chocolate chips)

~Leigh

Pumpkin Granola - wet ingredients added in

Why This Scratch-Cooked Granola Fits a Healthy Lifestyle

Many commercial holiday granolas are packed with highly processed white sugars, chemical preservatives, and artificial flavorings that degrade our health. Our master website motto is simple: "If Nature didn't make it, don't take it." By shifting to whole-food alternatives, you can completely bypass toxic additives and protect your body from chemical sensitivities.

This recipe relies entirely on raw, unrefined nature-made sweeteners like pure maple syrup or local raw honey rather than inflammatory refined sugars.

When you make your own foods from scratch using organic ingredients, you control exactly what goes into your body. This mindful approach to food history is the ultimate secret to permanent weight control, reducing joint discomfort, and finding true food freedom without restrictive dieting.

Pumpkin Granola ingredients on pan for baking

Directions for Pumpkin Granola

• In one bowl add the oatmeal, nuts, seeds, bran, and coconut.

• In a second bowl add the rest of the ingredients and heat them until hot in the microwave (2 minutes) Stir together until well mixed.

• Pour wet ingredients over the dry ingredients and mix them well. 

• Place on two jelly roll pans.

• Bake at 325 degrees for half an hour, turning every 10 minutes until golden brown.

• Cool and then add the raisins and store in a covered container.

• Serve with milk or as a topping for yogurt or just by the handful!

Pumpkin Granola done!

The cinnamon and pumpkin give this granola a nice flavor. We have been using it as a topping for Greek yogurt and it’s a wonderful dessert treat too!

Keep in mind that granola is on the caloric side. A proper serving would be one fourth to half of a cup. I usually leave a half cup serving cup in the cereal jar to remind everyone of the serving size.

Pumpkin Granola Recipe served over Greek yogurt