Pumpkin Granola

We are risking the wrath of the seasons today in the sweet name of Pumpkin Granola.

BEST EVER Healthy Pumpkin Granola with oats, quinoa, and pecans! Sweet and crunchy with all the flavors of fall. Clean eating recipe made with simple ingredients. NO oil or refined sugar. Easy, gluten free, and perfect for healthy breakfasts and snacks. Recipe at wellplated.com

Posting the first pumpkin recipe of the year always feels a little like jumping into a giant pool of cold water. I hold my breath, close my eyes, dangle my foot over the edge, and 1, 2, 3…


It’s a little shocking at first (really? pumpkin?), but at the same time, it feels so good.

And, in the case of today’s maple-sweetened, crispy-crunchy, healthy pumpkin pie granola recipe, it tastes so good too.

Pumpkin Pie Granola. Simple, healthy, and DELICIOUS! Recipe at wellplated.com

Over the weekend, two girlfriends from college came to visit for a mini-reunion. While we did a few things around the city, the absolute best part of our weekend was the hours we spent on my back porch, talking long into the night the way only best friends can do. We’ve known each other for 13 years, and there are few people with whom I feel more myself.

At around 1 a.m., we realized we were starving, and a post-midnight snack was in order. I broke out the container of Pumpkin Granola, and by the end of the weekend, we’d munched the entire batch.

Pumpkin Quinoa Granola. Sweet and crunchy with all the flavors of fall! Easy, gluten free recipe. Recipe at wellplated.com

I had originally planned to share this Pumpkin Granola in a few weeks, but it hit the spot so sweetly for us that I thought that it might for you too. Pumpkin plunge, here we come!

A version of this pumpkin quinoa granola recipe first appeared on my blog back in 2013, four years and what must be four dozen batches of homemade granola ago. Since then, I’ve learned a lot of tricks to make homemade granola healthier, crispier, and more satisfying. You’ll see that wisdom applied to today’s new and improved version of the recipe.

I’ve replaced the brown sugar with more natural sweeteners: maple syrup and a touch of coconut sugar. The oil has been swapped for an egg white, which makes the granola extra crispy and adds protein too (see notes if you prefer to omit the egg white or make the granola vegan).

I also added helpful notes about how to cook and flip the granola to maximize the chunks. Does anyone else pick through bags of granola looking for the biggest pieces? If yes, you are going to adore this recipe!

Easy and healthy homemade pumpkin granola with oats, quinoa, pecans, and maple syrup. Recipe at wellplated.com

For even more crunch and satisfaction, I added uncooked millet, which is a delightful, healthy whole grain. If you can’t find it, quinoa is a perfect substitute. To up the pumpkin factor, I stirred in pepitas (pumpkin seeds), pecans, and dried cranberries. The result is a fall-spiced pumpkin granola that tastes good at all hours, including the wee ones.

I enjoy this Pumpkin Granola most with milk (try it topped with diced apples or sliced banana), stirred into Greek yogurt, and eaten directly out of the container while standing in front of my pantry. I haven’t tried it over ice cream yet, but I have a strong suspicion that would be quite yummy too.

Tools I used to make this Pumpkin Granola recipe:

BEST EVER Healthy Pumpkin Granola with oats, quinoa, and pecans! Sweet and crunchy with all the flavors of fall. Clean eating recipe made with simple ingredients. NO oil or refined sugar. Easy, gluten free, and perfect for healthy breakfasts and snacks. Recipe at wellplated.com
5 from 6 votes
Leave a Review »

Pumpkin Granola

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
An easy recipe for homemade pumpkin granola. Sweet and crunchy with the flavors of fall! Simple, healthy recipe with oats, quinoa, cranberries, and pecans.


  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup pure maple syrup
  • 3 tablespoons coconut sugar — or light or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups old-fashioned rolled oats gluten free if needed
  • 1/4 cup uncooked millet  — or substitute 1/4 cup uncooked quinoa or an additional 1/4 cup rolled oats
  • 1/4 cup  ground flaxseed meal
  • 1/2 cup pecans
  • 1/4 cup pepitas
  • 1 egg white
  • 1/2 cup reduced-sugar dried cranberries
  • 1/4 cup raisins — or golden raisins, or additional dried cranberries


  1. Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, mix together the pumpkin, cinnamon, ginger, salt, nutmeg, and allspice. Stir in the maple syrup, coconut sugar, and vanilla extract until smooth. Add the oats, millet, and flaxseed, and stir until evenly coated. Stir in the pecans and pepitas until fairly evenly distributed. The mixture will be moist. In a small bowl, briskly whisk the egg white until foamy. Pour over the granola and stir to coat.
  3. Spread mixture evenly on the prepared baking sheet and press down with the back of a spatuala or wooden spoon. Bake for 20 minutes, then with a large spatula, such as a fish spatula, flip the granola in as big of pieces as you can, being careful not to break it apart too much. Return to the oven and bake an additional 15 to 20 minutes, until the granola smells fragrant and the pecans are nicely toasted. Place the pan on a wire rack and let the granola cool completely on the baking sheet for about 1 hour. It will continue to crisp as it cools. Break into chunks of desired size, then stir in the dried cranberries and raisins. Serve the granola with milk, yogurt, or atop ice cream, or shovel directly into your mouth.

Recipe Notes

  • Store leftover granola in an airtight container at room temperature for up to 3 weeks or freeze for several months.
  • To make the recipe vegan, replace the egg white with 2 tablespoons of melted coconut oil or canola oil.
Course: Breakfast, Snack
Cuisine: American
Keyword: Homemade Granola Recipe, Pumpkin Granola

Nutrition Information

Amount per serving (1 (of 11), about 1/2 cup) — Calories: 205, Fat: 6g, Saturated Fat: 1g, Sodium: 58mg, Carbohydrates: 35g, Fiber: 6g, Sugar: 14g, Protein: 5g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Yep..I could pretty much eat this every day. Fist pump for pumpkin!

  2. So healthy…would love this on some yogurt. I’ve given in to all things pumpkin too!

  3. my gosh! I LOVE millet! I can’t wait to make this!

  4. I just bought a ton of different pumpkin flavored candles and am now dying for pumpkin everything. This granola would be such a perfect pumpkin breakfast!

  5. Love all things pumpkin!!! Just added some to apple butter I made. Pumpkin rules!! I think ill sub in gf oats and I’m good to go!!

  6. So glad you stopped fighting pumpkin! If you hadn’t we wouldn’t have this granola! I luuuuurrrrve pumpkin! but this is the first am hearing of pumpkin m&ms!!!

  7. Hehe! Our brains are think a like this week! I did pumpkin granola on Tuesday! So good! I LOVE the millet and flax added to yours. Sound freaking awesome!

  8. I’ll have to check out millet; it sounds great! And seriously, those two words “pumpkin” and “granola” are my two favorite – ever. And I’m not kidding. This looks so amazing and I totally forgive you for making some fall food:) It makes me happy! :)

  9. I love homemade granola, and this looks too good to miss it! I’ve never had millet, but I’m dying to do so. This recipe is a must make for me, it looks so delish! x

  10. Oh, I need to get that candle! And I need to make this granola ASAP!

  11. Oooooh, I actually have a bag of millet needing to be used! PERFECT. Bring on the pumpkin granola party!

  12. Yum, this sounds delicious! I think you’ve sold me on the idea of adding millet – I’ve actually never had it before. I’ll have to try it soon!

  13. Such a fantastic recipe! I love pumpkin flavored things and I have yet to make something with the flavor. I’ve never made homemade granola either but I do love it to top my yogurt with. This is great!

  14. I’m a sucker for granola, and this one sounds so warm and comforty. Can’t wait to try it!

  15. I have this huge pumpkin urge and wanting to bundle up in my snuggie already but living in Dallas, you cant do those things until December unless I want a heat stroke but I dont think pumpkin granola can wait any longer..

  16. This is going to be my next granola recipe! I love the idea of using pumpkin puree in the granola…excellent!

  17. Never too early for pumpkin recipes!! Love the idea of pumpkin granola. YUM!

  18. I love that you used millet in this granola!! Can’t wait to make this.

  19. I just made some pumpkin granola last night : ) I like the way you think. Yours sounds delicious! And I kinda want this candle now. My husband put all our holiday decorations in the attic when we first moved and when we took them down this weekend all the candles were melted…. I guess that means I just have to buy some new ones!

  20. Pumpkin granola is impossible to resist!!

  21. I love munching on granola! I think I need pumpkin granola in my life too!

  22. This looks yummy! What a great way to use millet.

  23. Never too early for pumpkin! And granola,well I’ll eat that year around! So now I’ll eat pumpkin granola all year around and be very happy! This looks to delicious!

  24. Erin, this looks delicious. My kids love granola on yogurt for breakfast on school mornings. I’ve never had pumpkin-flavored granola.

  25. Hooray for pumpkin season! I love pumpkin and this recipe looks great–so glad you didn’t wait until next month :) I could totally munch on this all day.

  26. What a great breakfast treat!

  27. Do you have a recipe for making pumpkin puree ?

  28. yes bring on the pumpkin Erin! and maybe you deliver…’cause really i am not that far away :-) and I am just loving your photos

  29. Love this pumpkin granola – made it last night to top my yogurt. However, the raisins and cranberries burned, while the rest was nice and brown. Any suggestions? Lower temp, less time, put the fruit in after the first 20 min?

  30. I didn’t see anyone else ask this question: Is there really no oil in this recipe? It sounds very healthy but I’ve never seen a granola recipe without at least some oil in it. ? I’m intrigued.

    • Hi Franca! The recipe is just as it is written. The pumpkin helps to bind the other ingredients. Just be sure that you really spread it out in a single layer and let it cool completely to crisp up. Hope you enjoy it!

  31. Thanks, Erin! No oil is awesome. My husband is the pumpkin fan and the pumpkin spice granola that he used to buy in the store has been discontinued. :( I make my own granola all the time but had no clue how to make it with pumpkin till now. I’ll make him a batch for a treat and see how he likes it. :)  I use Bob’s Red Mill gluten free rolled oats – they’re the best!

    Like Shirley, I am now making my own yogurt. I use live culture so I have to make a new batch at least once a week. The flavor and texture can’t be beat – ever so much better than store bought with all those extra ingredients. I highly recommend trying it to go with your homemade granola!

  32. Thanks for this very wonderful recipe. You can even put this as cake toppings and on your ice cream. Thanks again.

  33. I can’t believe that it is pumpkin season already! I am so sad!! But this granola will help make the fall transition easier!

  34. Lexi @Lexi'scleankitchen Reply

    LOVE the flavors in this! SO perfect for fall!

  35. Haha, your comment about “Does anyone else pick through bags of granola looking for the biggest pieces?” I giggled and raised my hand a bit at my computer.
    I have been working on a frozen Greek yogurt with dark cherry swirl recipe and I have a feeling this pumpkin granola would be a perfect pairing!

  36. I used to love pumpkin pie, but not anymore.  That said, this granola sounds wonderful.  I’m glad it doesn’t make a huge batch (my regular go-to granola uses 5 cups of oats).  I definitely want to try this.  I’m certain it won’t disappoint.

    • I hope you love it Susan! It’s definitely nice to try a smaller-size batch for a new recipe. Then you can always scale up as needed for future batches. ;)

  37. yes for all the pumpkin recipes and then…peppermint!! ;)

  38. My favorite fall granola!

  39. YESSS! I’m SO ready for pumpkin season!!

  40. This is my favorite granola recipe!  I’ve been making it since you first published it. Now the calorie count is super helpful

  41. hey girl- this looks so good! Y’all have a great weekend!

  42. Pingback: Vegan Pumpkin Muffins {+ $100 VISA Gift Card Giveaway!} – Always Stay Fit

  43. Pingback: Churro Pumpkin Pie Cheesecake Danish - Inside BruCrew Life

  44. Bring on the pumpkin! Perfect recipe to kick off the season!

  45. Pingback: Pumpkin Milkshake – Always Stay Fit

  46. Tried this granola last week! By far the best homemade granola I have ever made- thanks for the recipe!

  47. Miranda Parkinson Reply

    thank-you Erin! it is so delicious and very addictive :-)  

  48. Are there any good substitutes for the ground flaxseed meal? Completely forgot it!!

  49. Do you rinse the quinoa or millet before adding it?  Thanks 

Leave a Reply

Your email address will not be published. Required fields are marked *