Pumpkin Granola is filled with pumpkin seeds and pumpkin spice. An easy, healthy pumpkin recipe that smells like all things fall and cozy.
In the kitchen, at the table and nearly every restaurant menu, pumpkin, cinnamon, and ginger are flavors of the season.
It used to be pumpkin was a seasonal pie. But, OMGosh, now pumpkin is everywhere! This hot, hot food is in yogurt, almonds, ice cream, cereal, cakes, peanut butter, cookies and muffins, plus coffee drinks and beer are showcasing pumpkin and the spicy seasonings that pair so well with it. Also in Gingersnap Pumpkin Pie
Health benefits of pumpkin
Cooked pumpkin, rich in vitamin A and a good source of fiber, is good for your digestion, skin, eyes, and blood pressure. All its orangey goodness brings plentiful plant compounds making pumpkin a vegetable not to be missed. The spices we tend to use with it also deliver health benefits, so it’s a win-win for your taste buds and your body. Unfortunately, some of pumpkiny foods listed above don’t have any pumpkin. I’m looking at you Pumpkin Spice Oreo’s!
How to use canned pumpkin
Canned pumpkin is a staple in my cupboard. Almost like a little black dress, it goes with about everything! It’s delish as a ravioli sauce. Or stirred in pancakes, oatmeal, soups, chili, smoothies, and yogurt. You might like my Apple Pumpkin Butter or lower sugar pumpkin recipe for Gingersnap Pumpkin Pie. Some recipes don’t require a full can of pumpkin but that’s OK. Leftover canned pumpkin can be frozen in an airtight container, or here’s what you can do with leftover pumpkin.
With 1 cup of canned pumpkin
- stir into 3 cups of your favorite spaghetti sauce.
- add to baked oatmeal.
With ½ cup canned pumpkin
- mix into each cup of mashed potatoes.
- substitute pumpkin for all the butter in mac and cheese.
- add pumpkin to a package of corn muffin mix batter.
- blend into 1 ½-cups or a can of chili.
- for each cup of uncooked rice add ½-cup pumpkin to the cooking water or broth.
With ¼ cup canned pumpkin
- stir pumpkin into 1 cup (about 7 oz. container) of hummus.
- mix into a cup of yogurt.
Pumpkin Pie Spice recipe
The spices used in Pumpkin Pie Spice are fairly common, so to save room in your spice rack, you might want to mix your own easy-as-pie pumpkin pie spice blend.
1 teaspoon Pumpkin Pie Spice = ½ teaspoon ground cinnamon + ¼ teaspoon ground ginger + 1/8 teaspoon ground nutmeg + 1/8 teaspoon ground allspice (or cloves)
Pumpkin Seed Granola (crock pot)
Because I’m adding more fiber to about everything I make (see High Five Fiber Challenge), I made over my Ginger Orange Granola recipe with lots more seeds, quinoa and canned pumpkin for more fiber and protein. Plus it smells like a cozy home should smell like when it’s baking!
Since you have all these seeds and nuts, you might like Apricot Pecan Crisps.
This granola has a lot of spices. You may omit some if you don’t have them on hand. You could also substitute 3 teaspoons of pumpkin spices for all the aromatic spices. In a slow cooker, cook on 4 (5 being High), with the lid offset so steam can escape. Stir it every 40 minutes or so to make sure it isn’t burning on the bottom. Then spread it on a baking sheet to cool before storing.
Baked Pumpkin Seed Granola
If you prefer, bake at 300°F for 2 hours, stirring every 30 minutes. Slow cooker temperatures vary widely, so keep an eye on yours. These Weck jars are perfect for granola storage, to eat from or to give a granola gift.
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Are you ready for your own fiber challenge? I created a free, 5-day challenge you can join by clicking this link. You’ll get tips and tools, resources and recipes to create your own roadmap to meet your fiber goals. Don’t ya? Won’t ya? Seriously, it’s only 5 days 😉 Find it right here.
MORE healthy breakfast recipes
- yogurt cranberry tart
- berry cardamom baked oatmeal
- meatloaf egg muffin
- oatmeal with chai walnuts
- gyros breakfast burrito
- mushroom spinach strata
- make-ahead egg and cheese sandwich
- overnight oats
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Pumpkin Seed Granola
Pumpkin Spice and Seed Granola is an easy, healthy pumpkin recipe that smells like all things cozy.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 16 1x
- Category: Breakfast
- Cuisine: American
- 4 cups rolled oats
- 1 cup canned pumpkin puree
- 1 cup walnuts, chopped
- 3/4 cup raw pumpkin seeds
- 3/4 cup raw sunflower seeds
- 1/2 cup quinoa
- 1/4 cup canola oil
- 1/4 cup honey
- 2 tablespoons ground flax seeds
- 2 tablespoons chia seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/2 teaspoon clove
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- Mix: all ingredients in a slow cooker. Stir well. A rubber scraper or wooden spoon is best for a non-stick coated slow cooker.
- Cook: Turn slow cooker heat to medium high. Place lid so that it is slightly off center. This allows steam to escape. Cook for 2 hours, stirring every 30 minutes. Remove granola from slow cooker to a baking sheet or waxed paper. Allow to cool.
To bake: Spread on a 9x 13 baking pan, bake at 300° F. for 2 hours, stirring every 30 minutes.
- Optional: Add dried cranberries, raisins, figs, apricots, or coconut. Use a combination or just what you like.
This recipe has a lot of spices. You may omit some if you don’t have them on hand. You could also substitute 3 teaspoons of pumpkin spice for all the aromatic spices.
- Serving Size: 1/2 cup
- Calories: 285
Keywords: cereal, granola, snack, pumpkin spice granola, pumpkin pie granola, fall granola, seedy granola, pumpkin seed and flax granola, how to make granola without oven
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