Healthy Pumpkin Granola | Dietitian Debbie Dishes

A chilly morning is no match for the warming spices in this yummy vegan healthy pumpkin granola that is the perfect homemade granola recipe for fall. This granola recipe is chock full of pistachios, pumpkin seeds, coconut, and pecans. 

I love making homemade granola recipes like this one because buying pre-made granola at the store is so expensive! This simple vegan pumpkin granola is adapted from my healthy super seedy granola.

The warming spices in the pumpkin spice blend and a hint of pumpkin flavor from the canned pumpkin make this recipe a winner. This granola is also naturally sweetened with maple syrup which complements the cinnamon, nutmeg, and pumpkin flavors in this recipe.

Why You’ll Love this Recipe

  • One bowl. All the ingredients for this healthy granola are added to one bowl. Fewer dishes for the win!
  • Simple pantry-friendly ingredients. I am all about creating simple recipes like this one that depend on pantry ingredients. Check out this post to learn more about stocking a healthy vegan pantry.
  • Meal prep friendly. Store granola in an airtight container in the pantry for up to a week. I love making a batch on Sunday to enjoy as an easy breakfast option throughout the week.
  • Vegan and gluten free. Means that pretty much anyone can enjoy this recipe! Simply use gluten free certified oats to make it gluten free.
pumpkin spice granola ingredients in bowls.

Ingredients You’ll Need

  • Old fashioned rolled oats: Make sure to buy gluten-free certified old-fashioned oats if you want to make a gluten free granola.
  • Nuts and seeds: I used pistachios, pecans, and pumpkin seeds (pepitas) in this version. However, walnuts and almonds would be great too. Even a tablespoon or two of chia seeds or hemp hearts would be a tasty addition.
  • Ground flax seed: helps to make a chunky granola.
  • Canned pumpkin: make sure to use canned pumpkin and not pumpkin pie filling which is already sweetened.
  • Olive oil: I like the flavor that olive oil adds to the granola but you can also use a different neutral oil like vegetable oil, coconut oil, or avocado oil.
  • Maple syrup: naturally sweetens the granola and pairs well with the pumpkin pie spice.
  • Pumpkin pie spice: this is my favorite pumpkin spice (affiliate).
  • Coconut chips: these are optional but I love using them in granola!
  • Sea salt: balances out the sweetness of the granola.

How to Make this Recipe

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Add all of your ingredients except the pecans and coconut to a large mixing bowl. Stir well and transfer to pan. Press into the pan so that everything is touching, kind of like a large pancake.

Bake for 20 minutes and then stir in the pecans and coconut. Press granola back onto the pan with a wooden spoon or spatula. Bake for another 5-7 minutes or until golden brown. Allow to cool completely on pan and then break up and store in an airtight container.

Chunky Granola Tips:

  • Line your baking sheet with parchment paper so that the maple sticks to the granola and doesn’t stick to the pan. 
  • When spreading the granola onto the baking sheet, lightly press everything together onto the pan in one large mass. You want everything to be touching so that the individual oats/nuts/coconut stick together as they bake. 
  • Make sure to let your granola cool completely before transferring it into a storage container. The cooling time allows the sugar in the maple syrup to harden again and allow the clumps to form for a chunky granola.
pumpkin spice granola on pan with spoon.


  • Allergic to nuts? This granola is just as tasty without the pecans and pistachios.
  • Don’t like pistachios or pecans? Feel free to use walnuts or thinly sliced almonds instead.
  • Add some dried fruit. After the granola has baked and cooled, stir in 1/2 cup dried cranberries for extra fall vibes.
  • Add chocolate chips. After the granola has baked and cooled, stir in about 1/2 cup mini chocolate chips if you can’t get enough of that pumpkin-chocolate combination.

How to Serve this Granola

  • Straight from the container – It makes a tasty snack all on its own! I pack it in a jar or small Tupperware container when taking it on the go so that it stays nice and chunky.
  • With milk – Serve it up in a bowl with some non-dairy milk and chopped fruit like apple or pear.
  • With yogurt – Sprinkle it on a bowl of unsweetened yogurt with a drizzle of maple syrup like I did for this post. I used the unsweetened Greek style vanilla yogurt from Kite Hill – so good!
  • On a smoothie – Stir it into a smoothie like this pumpkin spice smoothie.

Other tasty pumpkin recipes

Healthy Pumpkin Granola

Created by: Dietitian Debbie

A chilly morning is no match for the warming spices in this vegan healthy pumpkin granola chock full of pistachios, pumpkin seeds, coconut, and pecans. 

Prevent your screen from going dark


  • 2 3/4 cup old fashioned oats
  • 1/2 cup chopped pistachios
  • 1/4 cup pumpkin seeds
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons ground flax seed
  • 1/2 cup maple syrup
  • 1/2 cup olive oil or your preferred oil – coconut, vegetable, avocado, etc
  • 1/2 cup canned pumpkin not canned pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 cup unsweetened coconut chips
  • 1/2 cup chopped pecans


  • Preheat oven to 350 degrees Fahrenheit. 

  • Add the oats, pistachios, pumpkin seeds, pumpkin pie spice, maple syrup, oil, pumpkin, vanilla, and salt to a large mixing bowl. Stir well with a wooden spoon to coat.

  • Transfer to your lined baking sheet and bake for 30 minutes. 

  • Add the coconut and pecans. Stir. Bake for another 5-7 minutes or until golden brown. 

  • Do not stir the granola when you pull it out of the oven. Allow it to cool completely before transferring off the pan. (Granola with crisp as it cools.)

  • Store in an airtight container for up to a week. 


  • Make sure to line you baking sheet with parchment paper so that your granola doesn’t stick to the pan. This also helps make chunkier granola. 
  • Allow your granola to cool completely on the pan before breaking it apart and transferring to a storage container. 
  • Granola will crisp up as it cools.
  • Store cooked granola in an airtight container in the pantry for up to a week.


Serving: 1/2 cup | Calories: 312kcal | Carbohydrates: 27g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.001g | Sodium: 103mg | Potassium: 249mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1605IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg

Reader Interactions

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Source link

Home  Articles  Disclaimer  Contact Us