Pumpkin Seed Granola! Golden, crunchy, and super clumpy with oats, pumpkin seeds, pumpkin, coconut, pumpkin spice, and dried cranberries. A delicious fall breakfast or snack!
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Make your house smell like all things fall by whipping up a batch of this delicous, uber-clumpy, crunchy, golden Pumpkin Seed Granola!
It's great for breakfast with some vegan yogurt, applesauce, or cold, creamy almond milk, and because it's so clumpy, it's great for snacking straight from the jar, popping in lunchboxes, or enjoying straight from the baking tray if you're anything like me!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Oats - Rolled or old-fashioned oats.
- Pumpkin seeds - I've made this with natural, unroasted pumpkin seeds and roasted and salted pumpkin seeds. Either works great. Just reduce the added salt a little if your pumpkin seeds are salted.
- Pumpkin puree - Straight from a can. Sweet potato or butternut squash puree would also work, as would applesauce.
- Sweetener - You can use brown sugar or maple syrup. Coconut sugar also works well.
- Nut/seed butter - I love tahini or pumpkin seed butter in this recipe, but any nut or seed butter will work well.
- Shredded coconut - Sweetened or unsweetened. I love the flavour this gives, but you can omit it if you don't have any or don't care for it.
- Olive oil - This crisps up the granola. My preference is olive oil, but melted coconut oil or avocado oil works well too.
- Pumpkin spice - This complements the pumpkin puree perfectly, but if you don't have any, you can use apple pie spice, or if you're in the UK, mixed spice. I've also included a DIY pumpkin spice combo in the FAQs.
- Dried cranberries - These work really well with pumpkin, but you could use raisins or sultanas instead.
Dried Fruit Tip
I find that if dried fruits like the cranberries in this recipe are added to the granola while it bakes, they can get a bit tough, hard, and sometimes thye can even burn. That's why I recommend baking the granola without the dried fruit and then adding it in after baking. That way it keeps its nice, chewy texture and its colour.
Let's Make Pumpkin Seed Granola!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
1 - Mix the oats, seeds, and coconut in a large bowl.
2 - Melt the nut/seed butter, sugar, pumpkin, oil, salt, and pumpkin spice in a small pan and stir together to combine.
3 - Mix the wet and dry together really well so everything is damp and coated.
4 - Spread out on a lined baking tray and compact down really well.
5 - Bake until golden, toasty, and crunchy. Leave to cool completely on the tray.
6 - Break up into clumpy pieces, then sprinkle over the dried cranberries before transferring to containers for storage.
Recipe FAQs
If your granola tends to burn, it could be that your oven runs a little hotter than it should, or that the baking tray you are using is of poor quality. Dark/black baking trays also cook quicker than light baking trays (this recipe was tested on a light-coloured aluminum USA Pan baking tray). Try either investing in a better quality baking tray or turning your oven down a little next time.
Instead of pumpkin pie spice, you could use the same amount of apple pie spice, or if you're in the UK, the same amount of mixed spice.
Or you can use this combination of spices:
½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice, a big pinch of nutmeg, and a pinch of black pepper.
Recipe
Pumpkin Seed Granola
Author:WATCH HOW TO MAKE IT
Ingredients
- 3 cups (300 grams) rolled or old-fashioned oats
- 2 cups (300 grams) pumpkin seeds
- ½ cup (43 grams) shredded coconut
- ½ cup (120 ml) olive oil or melted coconut oil
- ½ cup (100 gram) brown or coconut sugar or ½ cup (120ml) maple syrup
- ½ cup (120 ml) pumpkin puree
- ½ cup (120 ml) tahini , or any other seed/nut butter
- 1 tablespoon pumpkin spice , see the FAQs for alternatives
- ¾ teaspoon fine sea salt , reduce to ½ teaspoon if your pumpkin seeds are salted
- 2 teaspoons vanilla extract
- 1 cup (125 grams) dried cranberries or raisins/sultanas
INSTRUCTIONS
- Preheat oven to 350°F and line a large sheet pan (or 2 medium ones) with parchment paper.
- Mix the oats, seeds, and coconut together in a large bowl.
- To a small saucepan, add the oil, sugar, pumpkin puree, nut or seed butter, pumpkin spice, and salt. Melt together over medium-low heat, stirring until well combined, then turn off the heat. Add the vanilla and give it a quick stir.
- Pour the wet mixture into the dry mixture and mix well until all of the dry ingredients are damp and coated.
- Spread the mixture out onto the prepared baking tray, then. using a spatula or the bottom of a mug, press it down firmly all over so it's really compacted.
- Bake for 20 minutes, turn the pan, and bake for another 20 minutes, or until the granola is very dry and golden brown. Be sure to check the middle and not just the edges. The exact time it takes will depend on your pan, oven and how thickly you pressed the granola, so keep a close eye on it towards the end.
- Remove from the oven and leave well alone on the tray until completely cool.
- Break into clumpy pieces, sprinkle over the dried cranberries, then transfer to containers. It will keep well for 4 weeks in glass jars, slightly less time in plastic containers.
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