Pumpkin Granola | Homemade for Elle | http://homemadeforelle.com

After I stopped buying all those processed, sugar-laden cereals from the grocery store, I had a hard time finding a replacement for the convenience that it provided. Of course, making my own granola cereal hadn’t crossed my mind for several months.

So here I was, thinking that the only way I could provide my family with a healthy breakfast was by waking up at 6 a.m. to make biscuits with gravy or some extravagant egg dish before everyone made their way out the door.

Pretty soon I figured out that making a simple, inexpensive, and healthy breakfast wasn’t hard at all, as I was introduced into the world of homemade granola. It was love at first bite. No cereal on the shelf compares to the quality and freshness of homemade granola.

And the addition of pumpkin is just the icing on the cake.

Pumpkin Granola | Homemade for Elle | http://homemadeforelle.com

This pumpkin granola is perfect for eating with milk in the morning or sprinkling on top of your yogurt to add a little crunch. No longer do your mornings have to be a hurried mess. I like to make granola at night or when I have free time in the afternoon, and then I just store it in a jar in the pantry. Easy peasy.

If you love pumpkin, then this pumpkin granola is for you. Dried cranberries add the perfect amount of tartness, while the applesauce and pumpkin keep the granola sweet enough to please those not used to homemade granola cereal.

Pumpkin Granola


  • 5 cups rolled oats
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup organic pumpkin puree
  • 1/4 cup organic coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup dried cranberries
  • 1/2 cup pepitas (raw shelled pumpkin seeds)


Preheat the oven to 325° F. Line a large baking sheet with parchment paper or a silpat and set aside.

In a large bowl, combine oats, spices, and salt. Mix well.

In a medium bowl, whisk together brown sugar, pumpkin puree, coconut oil, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.

Bake for 40 minutes, stirring after twenty minutes. Granola should be golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.


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