Recipe: Homemade Pumpkin Granola

by Texas Homesteader
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Cereal is a quick breakfast option for us and we enjoy it often. But I wanted a more natural option than the rows of expensive and brightly-colored cereal boxes that lined the store shelves. I love granola and I love pumpkin, so this combination certainly works for me.

The puree used in my recipe came from my garden, originally pumpkin seeds that were compost volunteers. Our youngest daughter used pumpkins in the decoration for her fall wedding so I brought a couple of them home used them in my own fall decorations.

When they had done their decorating duty I cooked, pureed & froze the pumpkin, the skins & seeds went into my * tumbling composter.  One of those seeds sprouted in the compost so I moved the seedling into my veggie garden and allowed it to grow, and it gifted me with several pumpkins.

I cooked/puree/froze them in 1 cup servings.  I pull out a couple of those single-cup measures of puree and let them thaw in the freezer overnight when I want to make pumpkin granola.  (update:  Now I’m a big fan of DEHYDRATING the puree – even easier to use!)

A more natural cereal option than the boxes on the store shelves. This Pumpkin Granola Is Inexpensive, Delicious & SO EASY To Make!! #TexasHomesteader

Jump To Recipe Here 

Assemble Wholesome Ingredients

To make my granola I first pull out my ingredients: 

8 cups  of oats (I like to use a combination of quick oats & old fashioned oats so my granola has varied texture.) 1 cup of honey, 1 cup of molasses, 2 cups pumpkin puree, 1 cup shredded coconut, 2 cups of chopped nuts and seeds and 1 and 1/2 sticks of unsalted butter, melted. 

I also mix up my own pumpkin spice seasoning with 1.5 Tablespoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon cloves and 1/2 teaspoon ground nutmeg.

Pumpkin granola simple ingredients. A more natural cereal option than the boxes on the store shelves. This Pumpkin Granola Is Inexpensive, Delicious & SO EASY To Make!! #TexasHomesteader

In a large bowl I mix in the oats, coconut, spices and nuts. We have some pretty amazing pecan trees here on the ranch so I usually use about a cup of chopped pecans from our trees. And I typically add about a cup of shelled sunflower seeds to reach the 2 cups required for this recipe. 

I really like this combination of nuts/seeds but change it up often depending on what I have on hand. You can use whatever flavor combination you prefer.

After the oat mixture is fully mixed I pull out another large bowl and pour in the melted butter (or sometimes melted coconut oil), the pumpkin puree, honey and molasses. I stir until it’s all incorporated.

Then I combine the two bowls, folding the oats into the wet mixture until the oats are fully coated.

Bake Until Crispy

This mixture is now divided in half. I pull out a couple of large cookie sheets with sides and place 1/2 the mixture on each sheet. Finally I place them in the oven set to bake at 325 degrees.

I bake the granola for about an hour, pulling out the sheets every 20 minutes to stir the granola and break up the chunks.

 (UPDATE:  my oven’s speed-bake means I only bake for 40 minutes, stirring twice!)  

I don’t like my granola too sweet so I always throw in a handful or two of raw old-fashioned oats during that first stir. This seems to cut the sweetness some. But that’s just my preference.

Each time I pull out the sheets I rotate the position when I return them to the oven so that each sheet gets equal time on the top rack and the bottom rack for even drying.

Sometimes my homemade pumpkin puree has more moisture than canned puree so it might take a little longer to bake. I’m looking for a golden brown color.  You don’t want it to burn so watch your granola carefully.

After my granola is dry as I want it, I turn off the oven & bring out the trays. One more quick stir and I return the trays to the oven racks to soak up the residual heat. 

The trays usually reside in the warm oven for about thirty more minutes. The granola will naturally gain a little crunch as it cools. But I like my granola a little more crunchy and this dries it out just right for me.

A more natural cereal option than the boxes on the store shelves. This Pumpkin Granola Is Inexpensive, Delicious & SO EASY To Make!! #TexasHomesteader

Granola Recipe Is Flexible To Your Tastes!

The beautiful thing about this granola is that it’s so flexible. Sometimes if I don’t have pumpkin puree I’ll use applesauce in its place and make an apple honey-nut version. I’d think any pureed fruit would work just as well.

And I really enjoy the sweetness of dried fruit in my granola. So after I get the texture where I want it I pull out the trays and mix in 1.5 cups of dried fruit into each pan of granola.

In past batches of granola I’ve used raisins, dried cranberries, dried chopped apples, dehydrated chopped plums or even dried jujubes.

Many times I’ve harvested & dried that fruit myself.  They’re all good so use whatever soft dried fruit you like.

The beautiful thing about this granola is that it makes two large trays. You can finish them each differently to suit different tastes in your household. 

Maybe one likes raisins but another likes cranberries or some other dried fruit. You can make both kinds. 

Want chocolate chips in one – go for it! Dried banana chips or other dried fruit? Oh yeah. As with almost all of my recipes, this one is also geared to be personalized to suit your tastes.

Makes A GALLON Of Granola!

This recipe makes a lot – about a gallon. The granola is absolutely delicious and very filling. You don’t eat as much so it lasts longer than those store-bought cereals that just don’t seem to fill you up. Don’t try to pour yourself a regular-sized cereal bowl of this homemade granola. You won’t be able to finish it!  

Give it a try, the recipe is below.

* * * * * * * * * *

Pumpkin Granola Recipe – makes about 1 gallon (about 16 cups)

This Pumpkin Granola Is So Good, So Inexpensive And SO EASY To Make!! #TexasHomesteader

Course Breakfast
Cuisine American
Keyword coconut oil, dried fruit, granola, pecans, pumpkin, sunflower seeds
Prep Time 10 minutes
Cook Time 1 hour
Servings 1 gallon



  • 8 cups oats I mix quick and old fashioned for various textures, you can use whichever you prefer
  • 1 cup honey
  • 1 cup molasses or 3/4 cup brown sugar as substitute
  • 3/4 cup melted coconut oil or 1 1/2 sticks unsalted butter, melted
  • 2 cups assorted chopped nuts and seeds I like pecans & sunflower seeds
  • 1 cup shredded coconut
  • 2 cups pureed pumpkin Note: NOT pumpkin pie filling
  • 2 Tbsp vanilla extract
  • 3 Tbsp pumpkin pie spice, or see below to make your own
  • MYO spice = 1.5 T. cinnamon, 1 t. ground ginger, 1/2 t. ground allspice or cloves, 1/2 t. ground nutmeg
  • 2-3 cups raisins or other dried fruit Note: add these after baking or they’ll burn



  1. Pour melted coconut oil into large-ish bowl and add 1 cup of honey, 1 cup of molasses, 2 Tbl. vanilla and 2 cups pureed pumpkin. Stir until fully blended.

  2. In separate large bowl, mix 8 cups oats, 2 cups nuts, 1 cup shredded coconut and 3 Tbl. pumpkin pie spice (or see above for MYO spice mixture) - do not add raisins yet. Finally, add wet ingredients to dry mixture and stir until all is fully coated.

  3. Lay moistened ingredients about 1/2 inch thick on two cookie sheets (with sides to contain the granola)
  4. Bake at 325 F for 60 minutes, or until golden brown in color. You’ll need to stir the granola once every 20 minutes or so for even drying and to break up any large clumps to assure they dry out enough for longer storage.

    (UPDATE: my oven's fan-assisted speed-bake means I only bake for 40 minutes, stirring twice!)

    After baking time if you want a crunchier granola turn the oven off and let the granola continue to dry out in the residual heat of the oven. When granola is cooled, mix in 2-3 cups raisins, stir & store in airtight container.

Recipe Notes

NOTE: This recipe is very adaptable, I've substituted part of even all of the pumpkin for applesauce with good results. I don't always add coconut and often add different than the noted measures for dried fruit or nuts - it all depends on what I have in the pantry needing to be used. I do always add several handfuls of raw old-fashioned style oats into the first stirring out of the oven, it cuts some of the sweetness in the granola which I like and it also stretches the volume.


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95 thoughts on “Recipe: Homemade Pumpkin Granola

    1. Texas Homesteader Post author

      There should be a link attached when they were mentioned if you want to see them and learn how we dehydrated them Mert, but jujubes are a very small fruit commonly grown on homesteads in our area several decades ago. We have several trees remaining from an old homestead location and I like to harvest the fruit and dry it for my granola.

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  3. Ashley

    This sounds and looks delicious! Thanks for sharing with us at the Merry Monday link party. I hope you’ll join us again next week. Sharing your post on Twitter!

    1. Texas Homesteader Post author

      I typically make granola about once a month Jamie and I often change it up depending upon what I have in the house and what sounds good. I almost always use pureed pumpkin but sometimes the spices or dried fruit changes – sometimes I’ll use raisins, sometimes plums, sometimes dried apple – or a combination of dried fruit.

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  5. cindy3539

    I just made this and it’s pretty good; a little too much molasses taste for me. The next time I make this, I’ll use more honey in place of some of the molasses. Thanks for posting the recipe.

    1. Texas Homesteader Post author

      I tried substituting brown sugar for the molasses once and found I really prefer the taste of molasses in my granola – just a difference in preference. But I’m constantly playing with this recipe based on what I have on hand, etc. I’ve made it with applesauce instead of pumpkin puree and I’ve changed up the dried fruit that gets mixed in at the end. Always fun!

  6. goodie odom

    Oh my goodness,this stuff is wonderful.I used my homemade sugar free apple sauce ,chopped dried apple rings and salted butter,it does taste great.Thank’s for the recipe.Bisquits are next on the the to try list.

    1. Texas Homesteader Post author

      Thanks so much for letting us know how it turned out Goodie! I find that I use my pumpkin granola as an appetite suppressant when I get really hungry between meals & contemplate eating something much less healthy and either sugary or salty. A tiny bowl with a little milk & I’m pleasantly satiated. I get panicky if I get too close to running out of my granola. LOL. Enjoy! (Oh, and try the biscuits – you won’t be sorry!)

  7. goodie odom

    Today I am finally making this.I had to wait for my local honey and I am using my own homemade apple sauce since I am not a great friend of pumpkin,I am also going to half the recipe since I am the only one eating it.Hope it comes out as good as it looks.

    1. Texas Homesteader Post author

      OMGoodness Goodie, prepare thyself to be HOOKED. Seriously, this is a delicious (and very filling) granola. Since posting this I’ve found with with my fan-assisted convection feature on my oven I’ve been able to slash the actual baking time, so if you also have that feature just bake/stir until you get it as crunchy as you like it. Let us know how it turns out!

      1. goodie odom

        Glad you told me about that convection oven feature as I am using it,right now… is smelling good in here.I will let you know the results. Thank’s for the blog and posts I enjoy them so much.

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  9. Erin Mullins

    Yum!! This looks amazing!! As a beekeeper I am always up for trying new recipes that have honey in them and would have never thought about using pumpkin in granola! Found your blog via the Country Fair Blog deal. I look forward to following your blog!!

    Erin Mullins

  10. J. Rhoades

    Hey wanted to let you know that I picked you as one of my favorites for the October Country Fair Blog Party! I’m asking my readers to leave comments voting for their favorite post, so feel free to hop on over or send your followers over to vote. Thanks for linking up!

  11. akansasfarmmom

    That looks so yummy! I also love the idea of making my own pumpkin puree to put in the freezer. My mom used to do that and I guess I had just forgotten. I found you at the Country Fair Blog Party. Thanks for linking up!

  12. Kimberly

    I absolutely love this! Yummy. Pinned. It is so fun to party with you. Thank you. I hope to see you at our party on Monday at 7 pm.
    Happy Saturday! Lou Lou Girls

  13. Kimberlee

    This looks and sounds so good! I might go and make it right now as I think I have all of the ingredients. We just finished eating up another granola recipe we like and I think it is time for a new recipe. Stopping by from Say G’Day link up.

  14. CTY

    This is exactly what I need right now–bring on the pumpkin! I will make this tomorrow, I have a bit of time now because I just finished planting the fall gardens. I was thinking it would be great to add to the pot when I make oatmeal too!

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  16. Carrie Groneman

    Oh my goodness does this look amazing! I love granola and pumpkin, and how clever of you to have put them together. I am so glad you brought this recipe to the Wonderful Wed. Blog Hop. I featured you on my fb page as well as other social media – the planet needs to see this one and your really cool blog. Carrie, A Mother’s Shadow

  17. suzy

    I love this granola and I love how much it makes. I always just throw a couple cups of oats with other ingredients and I use it up so fast. I need to make a big batch like this. And I love the pumpkin flavor.

    1. Texas Homesteader Post author

      LOL Christine. Me too! I stumbled on a honey-nut granola recipe several years ago and I used to make it pretty often, but I’d often swing between homemade granola and the commercial stuff. But since discovering this pumpkin granola it’s the only cereal I eat. I even get a little antsy if I get close to the bottom of my glass canister and make sure to make more before I’m completely out. It’s dee-LICIOUS!

  18. Rhonda

    I am always looking for good pumpkin recipes and I really like granola. Our pumpkins didn’t do all that great this year, but I do have a surplus. Thanks for sharing.

  19. goodie odom

    I love to make this, but since I would be the only one eating it,i would have to store quite a bit of it. What is the best way to store it? Will it spoil easy? Thank’s for all the interesting posts.

    1. Texas Homesteader Post author

      Goodie – I make this granola for myself, RancherMan doesn’t much eat cereal. I guess it lasts me about a month or two before I make more, but it makes quite a bit. If you’re concerned about making that much you can halve the recipe to make less at a time but it should store just as well as any other cereal I’d think as long as you keep it in a sealed container.

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    1. Texas Homesteader Post author

      That’s awesome Linda. It’s the only granola I make and I make it differently every time with varied dried fruits, etc. I even made it with pureed sweet potatoes when I was out of pumpkin! It’s always delicious.

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  23. Karen Goodman

    I see you’ve linked up this great looking recipe at the You Gotta Love it Tuesday link party. I’d love for you to come share it on my new link party – Required Ingredient Recipe Link Party – that just went live. Every Sunday I feature a different ingredient and this week it is pumpkin.

    I hope you’ll stop by and share!

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  25. Cathy

    This looks SO yummy! Thank you for sharing at our TGIF Link Party at A Peek Into My Paradise. Your post will be featured at the TGIF Link Party this week and was pinned to the TGIF Party Board! I can’t wait to see what you link up this week!
    Cathy @

  26. Patti

    I have my Christmas gifts for my clients now !!!! Thank You for the wonderful recipe! Just found your sight and have to say I love it!!! May you and your family have a wonderful holiday season!!

  27. Anne-Marie Bilella

    Yay! Another thing to do with pumpikin and I LOVE making granola. Thanks for sharing on Wildcrafting Wednesday – I am sharing this on my blog –

  28. Leslie

    What a great recipe. I’m going to have to try this, now I’m curious. I eat yogurt every morning and I love adding granola to it. Even better I know what’s going in it! Thanks for sharing.

  29. Aubri

    I just made my own Granola for the first time and now I can’t wait to explore new flavors!! This one looks so good:-) I found this on the Ducks n a Row link party. Thanks for sharing!

  30. Jessica

    I love pumpkin. I want to start making my own granola too. However, I do not like coconut what so ever. Is there a substitute for it in this recipe?

    1. Texas Homesteader Post author

      Jessica – that’s the beautiful part of this recipe – VERY adaptable to your individual tastes. I’ve left coconut completely out of it before just because I didn’t have it in the house. I’ve added dried jujubes both with and instead of the raisins. I always throw in a handful of uncooked oats after the first stir just to cut the sugar, and I’ve substituted brown sugar for the molasses. If you don’t like coconut either do what I did & leave it out completely or maybe substitute it with something you do like such as additional nuts, more uncooked oats or some other dry ingredient that you enjoy.

  31. Stephanie

    Great recipe! I have a granola recipe that I’ve been using since my “crunchy hippie” days in the 70s and the key is 7 cups dry to 1 cup liquid, so I’m always changing what I put in it. Like you – I rarely follow a recipe! lol

    But I have to ask . . . why throw the pumpkin seeds in the compost? They are so delicious and good for you!

  32. Kristin @ Dizzy Busy and Hungry!

    This looks so good! I love how it can be customized with your favorite nut combo and I like your idea to add plain oats to cut down the sweetness!

    I would love for you to come over and link up at Wine’d Down Wednesday if you get a chance. We are live now until late Friday night! Hope to see you there!

  33. Nancy W

    Wonderful recipe! I’m going to feature this on the HomeAcre Hop this week! Look forward to seeing what you’ll be sharing this week!
    HomeAcre Hop

  34. Colleen Anderson

    I’m going to make this, seriously. It sounds and looks delicious. Thanks so much for sharing on the Independence Days Challenge. Hope to see you back this week!

  35. Robin

    Thank you. I had figured 2 weeks to 1 month non-fridge, though i like my granola cold just as well. Worst case, I always go by the fail safe taste test ! Anyway, Thanks again for the info !

  36. Robin

    This recipe looks great. How long does it last after its made…..a week, or 2 or longer ? Non-fridge ?
    Thanks for this and all the other good posts !

    1. Texas Homesteader Post author

      I’ve never had it go ‘off’ before. I store it in super-large canning jars in my pantry. I guess the longest I’ve had it made up before I had to make it again was about month so I know it will last at least that long, but I’m guessing it would last longer as long as you have it properly sealed up.

  37. Sarah Auzina

    Mmmmmm! This sounds like heaven to me! Visiting from Frugal Days, Sustainable Ways. And I will definitely be making this!

  38. Kat

    I love granola and have many recipes but not a good pumpkin one, I am addicted to pumpkin. This recipe looks AMAZING!! This will be a must in our kitchen this fall. Thank you for participating in the Independence Days Challenge, we hope to see you again this Saturday!!

  39. Joybee

    This is a great idea. I love granola and usually just make it plain. Adding pumpkin sounds amazing, and it will make great gifts too. I love this idea. Saw you on All my Bloggy Friends.

  40. Cynthia L.

    First off, I want to thank you for linking this great recipe to the In and Out of the Kitchen party. Second off, I learned something today – I never thought of mixing the two kinds of oatmeal for a different texture. I love making granola and will have to give this a try!

  41. Melody

    Wow, this looks wonderful. I love Nature’s Path Organic Pumpkin Flax Granola, but it’s so gosh-darned expensive. I am definitely going to give this a try.

  42. Mel

    Oh Tammy that looks so good, I have a feeling that if we weren’t half a world away we would be BFFs. I always find my pumpkins grown fom the compost are even better than the ones from seed, much hardier plants! Thanks for sharing. Pinning this

    1. Texas Homesteader Post author

      I’m sure you’re right Mel! And like you, I’ve found volunteer compost plants are often hardier plants. I have a game that I play every year where I pull the seedlings from my spread compost & replant them in a place of honor in my raised beds, trying to guess what kind of plant they are before many true leaves are present. FUN! LOL ~TMR~

    1. Texas Homesteader Post author

      Being the non-follow-recipe gal that I am, I ALWAYS change it up. Yesterday I made the granola and added some pear sauce (like applesauce but with pears) that I had in the freezer that I was less than pleased to eat fresh. It added yet another dimension to the granola and it was fantastic. I’m kinda disappointed that I don’t have any more in the freezer for next time. LOL I was also out of molasses so I used brown sugar moistened with the juice drained out of my pumpkin. I still prefer the molasses but it worked great in a pinch. It’s a rare day indeed when I follow a recipe exactly! ~TMR~


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