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

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.

Easy pumpkin pie granola in two bowls with spoons

About This Pumpkin Granola Recipe

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.

Sweet and crunchy pumpkin granola on a baking sheet

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

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.

Need a gluten-free granola? Try this Gluten Free Granola recipe. Or if you are craving chocolate, dig into this Chocolate Granola.

Two bowls of pumpkin granola next to a baking sheet

How to Serve Pumpkin Granola

While this granola is delicious eaten as is, here are a few ideas of how to serve it:

  • With Milk. Serve this recipe with milk and sliced fruit (bananas would be tasty).
  • With Greek Yogurt. The perfect breakfast combination!
  • With Ice Cream. I haven’t tried it over ice cream yet, but I have a strong suspicion that would be quite yummy too.

Recommended Tools to Make This Granola

Delicious pumpkin granola with cranberries and pecans

Pumpkin Granola

5 from 9 votes
An easy recipe for homemade pumpkin granola. Sweet and crunchy with the flavors of fall! Simple, healthy recipe with oats, quinoa, cranberries, and pecans.

Prep: 10 mins
Cook: 35 mins
Total: 45 mins

Servings: 11 servings; about 5 1/2 cups granola



  • Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  • 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.
  • 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.


  • 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.


Serving: 1(of 11), about 1/2 cupCalories: 205kcalCarbohydrates: 35gProtein: 5gFat: 6gSaturated Fat: 1gFiber: 6gSugar: 14g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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!

  2. 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!!

  3. 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!!!

  4. 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!

  5. 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! :)

  6. 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

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

  8. 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!

  9. 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!

  10. 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..

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

  12. 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!

  13. 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!

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

    1. Thanks so much Shana! If you and your kids are fans of pumpkin + fans of granola, then this breakfast is made for you!

  15. 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.

    1. Hi Diane!
      Great question. I actually do not, but here is a fantastic tutorial and recipe. It would be perfect for pumpkin spice granola.

  16. 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

  17. 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?5 stars

    1. Hi Shirley! I’m so glad you liked this granola, but I’m sorry to hear the fruit burned! (I haven’t had this issue in the past, but maybe our ovens are a bit different.) I would suggest leaving the dried fruit out, then just tossing it in with the baked granola at the end once it is out of the oven. If you want it a bit toasted, you could add it in the last 10 minutes, but that’s totally your preference.

      1. Thanks, Erin! I’ll try that next time. I’m a huge pumpkin fan and this granola is really delicious on top of my homemade yogurt. I like that it has no added oils or fats, like some granolas.

          1. Yogurt is so easy to make – you heat milk to 180 degrees, cool to 111 (or so), add powdered culture (or some other yogurt), and put in an incubator at 105 degrees for about 6 hours and…you have yogurt. I love it because then you know what’s in it – milk – and not stuff you can’t pronounce! There are many yogurt makers on the market, I use one by EuroCuisine – available on Amazon for under $25. http://smile.amazon.com/Euro-Cuisine-YM80-Yogurt-Maker/dp/B000EX16RY/ref=sr_1_1?ie=UTF8&qid=1413208094&sr=8-1&keywords=eurocuisine+yogurt+maker

  18. 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.

    1. 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!

  19. 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!5 stars

  20. Thanks for this very wonderful recipe. You can even put this as cake toppings and on your ice cream. Thanks again.5 stars

    1. Christina, I’m so so happy to hear you enjoyed this. And I’m going to try it on ice cream myself. YUM!

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

  22. 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!

  23. 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.

    1. 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. ;)

  24. This is my favorite granola recipe!  I’ve been making it since you first published it. Now the calorie count is super helpful5 stars

    1. Hi Nicole, you can just leave it out if you don’t have it! You could also sub chia seeds. I hope you enjoy the recipe!

  25. I made this and my kids couldn’t get enough of it. Breakfast and snacks, we all loved it so much!5 stars

  26. Hi Erin,
    I love your recipes and plan to use several!!
    Just made this Pumpkin Granola today. Was great with Nancy’s yogurt. I wanted to tell you, I bypassed flipping the granola with a spatula. I have two half -side pans the same size. I lined the granola with parchment paper. After halfway through, I placed the same size parchment paper on top then placed the other pan on top and flipped it over. It worked perfectly. I added about 2/3 unsweetened coconut on top and it was about 15 minutes later it was done. Thank you for your healthy and delicious recipes.5 stars

    1. I’m so pleased that you enjoyed the recipe, Mary! Thank you for sharing this kind review!

  27. I’ve made granola on and off for 10+ years since we lived in Asia and struggled to find American-style breakfast foods. I make it now because we need make-ahead, gluten-free, and low-sugar breakfasts on busy school mornings! I was intrigued by this recipe because

    #1 I LOVE all things pumpkin spice 🧡!

    #2 It uses egg whites instead of oil/butter.

    It turned out to be perfectly crispy and crunchy, with pumpkin-y goodness! Our kids loved having it this morning over greek yogurt and I was so happy to have a quick, easy, and healthy school morning breakfast! Thanks so much! My only regret is that I didn’t double the recipe!5 stars