Healthy Pumpkin Granola

Pin on PinterestShare on Google+Share on FacebookTweet about this on TwitterShare on StumbleUponEmail this to someoneBuffer this pageShare on Yummly

Healthy Pumpkin Granola

Can you believe that my baby girl is 2 months already?! (check out her latest pictures on Instagram)

It seems like not thaat long ago when I told you all that we were expecting. Ok, that was around New Year’s so maybe it has been a while.

Well, Olivia’s arrival has completely changed our lives. She has brought us and our families so much joy and love. But there is no denying that she is a LOT of work. And she is by no means a difficult baby.

The opposite actually. She is a total sweetheart who rarely screams and already sleeps through the night (apparently 5 consecutive hours count as ‘sleeping through’). She’s been smiling at us for quite a while already and now she even starts ‘talking’ to us in her awake time.

Healthy Pumpkin Granola

My Livy Lou is a great eater (wonder where she got that from) and is growing like crazy. She has already outgrown many of her 3 months sized clothing.

Between the feedings, diaper changes, rocking, washing, drying and folding of laundry (if I ever get to that) the days just fly by. Can you believe we are already 1 week into September?

On our walk yesterday I noticed a number of trees with leaves that have already turned completely yellow! Fall is definitely not waiting for it’s official start on the calendar.

But no matter how much I love summer and it’s fruit, I cracked out the pumpkin. Which doesn’t mean I am over summer fruit (check back later this week for another fruity dessert).

Healthy Pumpkin Granola

If you’ve been reading along for a while you know my love for granola. In fact, a bowl of homemade yogurt with fruit slices and a generous topping of crunchy granola is my standard breakfast.

And pumpkin flavored granola is a great way to ease into the new season. This version also is chock-full of healthy seeds.

There is quinoa, sunflower and pumpkin seeds. And the pecans help drive home that fall flavor even more.

Healthy Pumpkin Granola

5.0 from 1 reviews
Healthy Pumpkin Granola
Prep time
Cook time
Total time
This crunchy, pumpkin-flavored granola is chock-full of healthy quinoa, sunflower and pumpkin seeds. It makes for a great seasonal breakfast.
Yield: 12 servings (about ½ cup each)
  • 3 cups rolled oats
  • ¾ cup pumpkin seeds
  • ¾ cup sunflower seeds
  • ½ cup quinoa
  • ½ cup pecan nut, pieces or chopped
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree
  • ¼ cup maple syrup
  • 2 tablespoons coconut oil
  1. Preheat your oven to 300 F.
  2. In a large bowl stir together all ingredients until evenly combined.
  3. Place mixture on a large baking sheet and bake for 30 - 45 minutes until crisped and browned to your liking. Toss every 10 - 15 minutes.
  4. Let granola cool to room temperature, then store in an airtight container.



Have you opened up that first can of pumpkin yet? Or are you firmly holding on to summer still?

Pin on PinterestShare on Google+Share on FacebookTweet about this on TwitterShare on StumbleUponEmail this to someoneBuffer this pageShare on Yummly


  1. says

    Already 2 months?! 🙂 That’s wonderful and she’s totally adorable, by the way!! I’m totally getting ready for fall now for obvious baby-related reasons, but some pumpkin granola is such a great breakfast (or snack) for the colder weather. I love it!

    • Regina says

      Aww…thanks so much Melissa. You must be so excited for your little girl to arrive as well! But enjoy those nights while you still can 😉

  2. says

    I’d like the ability to freeze time…maybe eating more granola will give me that power. Love this combo – perfect companion to a heaping bowl of Greek yogurt and fruit.

  3. Tara says

    Looks wonderful…just a quick question about the qunoa: do you cook it first?

    I have never made anything with uncooked quinoa…kinda nervous…lol


    • Regina says

      Hi Tara, I use it uncooked. Since it is being baked together with the oats and other ingredients the seeds get a nice toasty crunch. So it won’t be like chewing raw quinoa seeds 😉

    • Regina says

      Hi Susan, thank you! 🙂 I just keep it in a air tight container (usually a mason jar) in a cool, dark shelf. Not the fridge.
      Oh boy, serving sizes for granola vary, I guess. Sometimes I use just a couple tablespoons on top of yogurt and fruit. Other times I have a bowl of just granola with milk. In that case I would say 1/2 cup probably.

    • Regina says

      Hi Nancy, oh my, I totally forgot to post the yield of this recipe when I posted it last year. This could only have been new-mommy brain 😉
      I updated the recipe and added an approximate nutrition label. Hope this helps.

    • Regina says

      Hi Rebekah, no I don’t cook the quinoa. I like the crunch the baked seeds add. You can also switch the quinoa to another seed/nut. Granola recipes are very easily adjustable 🙂

  4. Samira Jamil says

    Greetings from the island of Malta!

    Thank you Regina for sharing this wonderful recipe. I am just making my second batch in as many weeks 🙂 it’s been a real hit with everyone who has tried it.

    I toast a slice of brown bread, drizzle it with extra virgin olive oil, add a dollop of Greek yoghurt, a tablespoon of your granola and a drizzle of honey for an amazing breakfast. A great way to start one’s day!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: