Pumpkin Granola

And so we continue our fall theme with another pumpkin recipe! And weirdly enough…another breakfast recipe! [ Not that you can’t also eat granola for a dessert or as a snack or just because it taste good ]. Although we all wish that we could eat cinnamon rolls for breakfast everyday, it’s probably not the healthiest choice imaginable. I would probably find it hard to get up and do yoga every morning if I had just downed 3 cinnamon rolls for the third time that week. Anyhow, what I am getting at is today’s post is about a more of a….sustainable breakfast choice. Think of cinnamon rolls as your weekend breakfast and this granola can be your simple and quick weekday indulgence. Throw some Greek yogurt // almond milk // soy yogurt in a to-go cup and top it with this granola + maybe some honey // agave or sliced apples as you run out of the door [ oh, and don’t forget to bring a spoon! ].

So, on that note, I have a confession. I LOVE parfaits and went through a big phase where I would whip them up for dessert [ as an attempt to avoid getting the ‘I should make brownies because I’m craving sweet’ thought that often follows dinner ]. However, I always bought granola from the store and this is my first attempt ever at making it myself. Damn, I am kicking myself now! Reasons why this should have been on my radar years ago:

1. It’s stupidly cheap to make your own! For 5 cups of organic rolled oats, it cost me 2.19 to get from my bulk section. Yeah! Do you have any idea how much 5 cups of oats it!? It’s a lot. Goodbye $4.69 box of organic Cascade Farm’s granola! You will never fool me again.

2. It’s SO SO SO easy to make. I throw all the ingredients together in 5 minutes and then did my entire morning yoga routine while they cooked. This meant…I had to wake up maybe 10 minutes earlier than I usually do. And then you have enough granola to last for twice as long as those skimpy pre-packaged boxes of cereal do.

3. You know exactly what is going into your granola. None of that hidden corn syrup or extra dose of sugar that you always pretended was not in there. And it also gives you total control! Don’t like your granola sweet? Cut back on brown sugar! Don’t like dried cranberries? Swap out for dried cherries! So easy!
Anyhow, I hope that I’ve inspired you and that this recipe gives you that extra push to try out making your own granola!



Pumpkin Granola

Adapted from Two Peas & A Pod
  • 5 cups rolled oats
  • 1 Tablespoon pumpkin pie spice
  • 1 Teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1/4 cup apple sauce
  • 1/4 cup honey (or agave to make vegan)
  • dash of vanilla extract
  • 1/2 cup dried cherries


Preheat oven to 325 degrees and line a baking sheet with parchment paper.

In a large mixing bowl, combine the oats, pumpkin pie spice, cinnamon, salt, brown sugar, pumpkin puree, apple sauce, honey, and vanilla. Spread evenly onto prepared baking sheet and stick in the oven.

Cook for 40 minutes (stir the oats around halfway through cooking time). Remove from oven and let cool slightly. Fold in dried cherries.

Let cool completely (this will help crisp it up!) and then sprinkle over yogurt//milk//whatever you are feeling.

Store in an airtight container.



You Might Also Like


  • Reply
    September 28, 2012 at 7:04 pm

    YUM! I was just thinking of making pumpkin granola this weekend!

  • Reply
    September 29, 2012 at 12:18 pm

    I’m definitely making this as a snack for school! Thanks for the delicious idea!

    • Reply
      September 29, 2012 at 7:37 pm

      Let me know how it turns out for you!

  • Reply
    September Highlights « Vegetarian 'Ventures
    October 1, 2012 at 4:09 pm

    […] flavored. Although the pumpkin cinnamon rolls and apple crisp were freaking amazing dishes, the pumpkin granola was my favorite because it was sooooo simple and I was able to enjoy it for days […]

  • Reply
    October 4, 2012 at 1:26 am

    This looks amazing! I must try! Thanks!!

  • Reply
    Pumpkin Granola « one wooden spoon
    October 16, 2012 at 7:36 pm

    […] from Vegetarian ‘Ventures […]

  • Reply
    October 16, 2012 at 7:41 pm

    I’m already planning Batch #2 – so so delicious! Thanks so much for sharing :)

    • Reply
      October 17, 2012 at 2:50 pm

      Yay! So glad you are loving it!

  • Reply
    Brain Food: Five Fall Breakfasts | Eliza Lynn Tobin
    October 19, 2012 at 12:24 pm

    […] Pumpkin granola […]

  • Reply
    Muesli Bread « Vegetarian 'Ventures
    October 23, 2012 at 8:16 am

    […] know I push making homemade staples on you guys (see: DIY ketchup, Vegetable Broth, Pumpkin Granola, etc etc etc) but I only do it with the best intentions in mind. It’s healthier, you know […]

  • Reply
    Brain Food: 3 Ways to Enjoy Pumpkin | Eliza Lynn Tobin
    October 26, 2012 at 2:28 pm

    […] Pumpkin Granola […]

  • Reply
    Crunchy Pumpkin Pie Granola - What Katie's Baking
    December 7, 2012 at 6:23 pm

    […] This crunchy pumpkin pie granola is from Vegetarian Ventures.  […]

  • Reply
    Cinnamon Quinoa Granola
    April 26, 2016 at 10:10 pm

    […] Don’t forget to rinse your quinoa SUPER well – you want to make sure all of that bitter outer coating is removed for maximum indulgence potential. This recipes makes about 3 cups so store  leftovers in an airtight container. Or be a good friend and share a bag. Or even freeze the stuff if you won’t use it in a timely fashion. Love granola but hesitant about this quinoa business? Then maybe you should start with this Spiced Pumpkin Granola instead. […]

  • Reply
    Wake up with Mascarpone: Breakfast Bowl & Breakfast Sandwich
    April 26, 2016 at 10:17 pm

    […] cup homemade granola (I used my pumpkin granola but use whatever you […]

  • Thoughts?!