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Pumpkin Pie Granola

Total Time

60 m


A terrific fall twist on an old favorite that is easy to make!


3 Cups

Total Time

60 m



  • Yields: 3 Cups

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  • 1 cup(s) sunflower seeds
  • 1/2 cup(s) pumpkin seeds
  • 2 tbsp(s) chia seeds
  • 1 cup(s) unsweetened coconut flakes
  • 1/3 cup(s) Coconut oil
  • 1/2 cup(s) pumpkin puree
  • 1/4 cup(s) maple syrup
  • 1 tsp(s) vanilla extract
  • 1 1/2 tsp(s) pumpkin pie spice, or 1/2 teaspoon each ground ginger, nutmeg, cloves
  • 1/2 tsp(s) cinnamon
  • 1 pinch(s) Sea salt
  • 1/2 cup(s) dried apples, chopped or dried cranberries
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Preheat oven to 300. Line a large baking sheet with parchment paper and set aside. Combine the seeds and coconut flakes in a large bowl. Melt the coconut oil over low heat in a small saucepan. When coconut oil is melted, remove from the heat and add the pumpkin puree, maple syrup, vanilla, spices, and sea salt and whisk together until smooth. Pour the spiced pumpkin mixture over the dry ingredients and mix until well coated. Spread the granola evenly on the baking sheet and bake for 40-50 minutes. Stir every 15 minutes or so to be sure the granola is cooking evenly and not burning. Remove from the oven and let the granola cool completely. Once cool add the dried fruit and transfer to an airtight container until ready to serve.

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