This pumpkin seed granola is a recipe I keep coming back to, season after season. It comes together quickly, uses simple ingredients, and tastes nothing like the overly sweet bags you find at the grocery store. The sweetness comes from honey and maple syrup, the spice comes from cinnamon and cardamom, and the crunch comes from a generous mix of oats, nuts, seeds, and coconut. It is the kind of breakfast that feels like a treat without requiring much effort at all.
Ingredients for pumpkin seed granola
This recipe makes a generous batch. I recommend buying the dry ingredients from the bulk section of your grocery store so you can measure out exactly what you need. The quantities are forgiving, so if you have slightly more oats or slightly fewer pumpkin seeds than called for, the recipe will still work fine.
For the dry ingredients, you will need 5 cups of regular rolled oats (not quick oats), 2 cups of roughly chopped walnuts, 1 cup of roughly chopped almonds, 1 cup of pumpkin seeds, 1 tablespoon of cinnamon, 2 teaspoons of cardamom, and about 200 grams of coconut ribbons (roughly 4 loosely packed cups) or shredded coconut. You can also add 1/4 cup of sunflower seeds and 1/4 cup of buckwheat groats if you have them on hand. Both are optional but add nice texture.
For the wet ingredients, you will need 1/2 cup of coconut oil or avocado oil, 1/4 cup of honey, 1/4 cup of maple syrup, 1 teaspoon of vanilla extract, and 1/4 teaspoon of fine sea salt. After baking, you will stir in 1 cup of roughly chopped dried cranberries.
How to make spiced pumpkin seed granola
Preheat your oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside.
In a large mixing bowl, combine the oats, nuts, seeds, buckwheat groats if using, and spices. Stir well so the cinnamon and cardamom coat everything evenly. Then gently fold in the coconut ribbons. Try not to break them up too much as you mix.
In a small saucepan, combine the oil, honey, maple syrup, vanilla, and sea salt. Heat the mixture over low heat, stirring gently, just until it becomes fluid and easy to pour. The oil and honey may look separated in the pan. That is completely normal.
Pour the warm liquid over the dry ingredients, stirring as you go. Mix until every bit of the dry mixture is coated. Spread the granola evenly across your two lined baking sheets.
Bake at 325 degrees Fahrenheit. Stir the granola every 10 minutes until it turns a deep golden brown. Depending on your oven, baking can take anywhere from 20 to 40 minutes. Keep a close eye on it near the end, as it can go from golden to overdone quickly. I have even made this recipe on the barbecue during summer, and it works beautifully.
Once the granola is done, take it out of the oven and let it cool completely on the pans. When it has cooled, add the chopped dried cranberries and give everything a good stir. Store in an airtight container, a large zip-lock bag, or a glass jar. This granola freezes well too, so if you make a big batch, you can tuck some away for later.
Serve it with almond milk, plain yogurt, Greek yogurt, kefir, or spooned over an acai bowl.
Tips for buying ingredients
The bulk section at your grocery store is the best place to buy most of what you need for this recipe. You can pick up organic rolled oats, pumpkin seeds, walnuts, almonds, and coconut ribbons without committing to large pre-packaged quantities. This keeps costs down and reduces waste, especially if you only plan to make one batch.
I usually make a double batch when I have the time. It does not take twice as long, just a bit more prep and an extra mixing bowl. A double batch gives me roughly a month’s worth of granola for two people. It also makes a thoughtful homemade gift. A jar of this granola tied with a ribbon is the kind of gift people actually appreciate.
Frequently asked questions
Is this granola gluten-free?
Rolled oats are naturally gluten-free. That said, oats can be processed in facilities that also handle wheat, so cross-contamination is a real concern. If you are making this for someone with celiac disease or a serious gluten sensitivity, look for oats that are certified gluten-free on the label. The same goes for any other packaged ingredients you use.
Can I add chocolate?
Yes. I keep my version on the less sweet side, so I leave chocolate out. But dark chocolate chunks would be a great addition. Just make sure the granola has cooled completely before you stir them in, or they will melt into a sticky mess.
What other mix-ins work well?
Dried fruit is a natural fit. Chopped dried apricots, banana chips, raisins, or dried cherries all work well. Stir in any dried fruit after baking, once the granola has cooled. If you want fresh fruit, add it just before serving rather than mixing it in ahead of time.
Can I make this nut-free?
You can. The dry ingredient amounts are flexible, so removing the walnuts and almonds will not ruin the recipe. I would replace them with something to keep the volume and texture, though. Chia seeds, flax seeds, extra pumpkin seeds, or more sunflower seeds all work as substitutes. You can mix and match based on what you have.
Can I use pumpkin pie spice instead of individual spices?
I have not tested this myself, but I think it would work. Pumpkin pie spice has a strong flavor, so start with a small amount and taste as you go. If you want an even more pronounced pumpkin flavor, you could also experiment with adding a small amount of pumpkin puree to the wet ingredients. I have not tried it, but it sounds like it would be delicious.
Adjusting the sweetness
The recipe as written produces a lightly sweet granola. If you find it too sweet, reduce the maple syrup slightly or serve it with plain unsweetened yogurt or kefir. If you prefer it sweeter, add a bit more maple syrup or pair it with flavored yogurt. For a vegan version, swap the honey for agave or another plant-based sweetener you like.
More recipes to try
If you enjoyed making this granola, a few other recipes on the site are worth trying. The gluten-free muffin recipe is great for busy mornings, and the gluten-free cookie recipe is one I reach for often. The petticoat tails shortbread is a lovely option when you want something a little more classic. All three are simple, reliable recipes that do not require a lot of fuss.
Homemade granola is one of those things that sounds more complicated than it actually is. Once you make it a couple of times, you will know the recipe by heart. It is the kind of simple, satisfying food that fits easily into a regular routine, and it tastes far better than anything you will find pre-packaged on a store shelf.
Leave a Reply