Pumpkin Granola

pumpkin granola

I was busy in my kitchen yesterday! Sometimes, I just get in the mood to put on an apron and go to town! I made whole wheat grandmas_apronpizza dough for family pizza night and while the dough was rising, I decided to make some homemade pumpkin granola. It turned out REALLY well, and even the kids give it a thumbs up! You can just pour a little milk on it and eat it like you would cereal, or you can sprinkle some on top of your Greek yogurt, maybe add some fresh fruit? I enjoyed popping it into my mouth by the handful – just making sure it was edible…you know! It’s just part of the job. 🙂

Pumpkin Granola

makes 25 servings


  • 5 C. old-fashioned oats
  • 3/4 C. quinoa
  • 1 t. pumpkin pie spice
  • 1 t. cinnamon
  • 1/4 t. nutmeg
  • 3/4 t. sea salt
  • 1/4 C. honey
  • 1/2 C. pumpkin puree
  • 1/4 C. applesauce
  • 1/2 C. 100% pure maple syrup
  • 1 t. vanilla extract
  • 3/4 C. dried cranberries (or any combo of dried fruits)
  • 1/2 C. pepitas (or any combo of chopped nuts/seeds)


1. Preheat the oven to 325°. Line a large baking sheet with aluminum foil or parchment paper, and set aside.

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

3. In a medium bowl, whisk together honey, pumpkin, applesauce, maple syrup, and vanilla. Pour the wet ingredients into the dry and toss together until evenly coated. Spread the mixture onto the baking sheet.

4. Bake for 20 minutes. Remove the pan and stir the mixture. Bake for another 15-20 minutes or until the granola is golden and crisp. Remove from the oven. Stir in the cranberries and pepitas. Let the mixture cool completely before storing in an air-tight container.



Per 1/3 C. serving

140 calories, 4 g. protein, 26 g. carbs



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