Pumpkin Spice and Seed Granola

Pumpkin Spice and Seed Granola is an easy, healthy pumpkin recipe that smells like all things cozy.

  • Author: Judy Barbe
  • 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.


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