Pumpkin Granola

Pumpkin Granola | She Paused 4 Thought

Yes, it is that time of year when the Great Pumpkin shows up and enhances our dishes from sweet to savory. I don’t know why I don’t eat more pumpkin through out the year, but when it hits fall I get really excited about anything pumpkin inspired.

Today’s recipe for Pumpkin Granola – which tastes like a big kiss from the Great Pumpkin himself, was approved by fellow food bloggers at our FBLA Pumpkin Meet Up this month, which was dedicated to the pumpkin. One of my favorite comments was, “that tastes too good to be healthy.”

All types of wonderful dishes were represented. The most unique recipe goes to Jeannette Hartman of FidoConfidential.com for bringing “Pumpkin Puppy Puffs.”  Turns out, pumpkin is very soothing for dogs. You can get the recipe on her blog.


It appears Snoopy was on to something.

Today’s Recipe

The sweetener for this recipe is maple syrup. I recommend Grade B. In case you were wondering about why not Grade A, maple syrup grades refer to the color of the syrup, and thus, its flavor. It has nothing to do with quality or nutrition.

Grade A maple syrup is the lightest syrups, which are generally harvested early in the season. It is wonderful for drizzling over pancakes. Grade B is the dark, thick syrup that packs a strong maple punch. It is more commonly used for cooking and baking.

Another favorite ingredient of mine is the organic coconut flakes. If you don’t like coconut you can leave it out.


I like to use fresh pumpkin. You can also use canned pumpkin to save time. If you want to know how to make your own pumpkin puree, click here.


Once you have the granola well mixed, give it plenty of room on the backing tray to cook properly. The trick is to keep stirring it every 10 minutes so it won’t burn.


Pumpkin Granola
Crunch and flavorful, this unprocessed pumpkin granola can be enjoyed as a snack on its own or with maple flavored yogurt for a healthy treat.
  • 4 cups rolled oats
  • 1 cup chopped raw slivered almonds
  • 1 cup chopped pecans
  • 1 cup pepitas (pumpkin seeds)
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¾ teaspoon cloves
  • ¾ teaspoon ginger
  • ½ teaspoon allspice
  • 1¾ cups mashed pumpkin pulp or 1-15 ounce can pumpkin puree
  • 1½ teaspoon vanilla extract
  • 1 cup pure Grade B maple syrup
  • 1 cup dried cranberries
  • 1 cup dried organic coconut (optional)
  1. In a large mixing bowl, combine the oats, nuts, spices, cranberries, coconut and salt. Mix well.
  2. Stir in the pumpkin puree, maple syrup and vanilla and mix until well combined. Working in batches, spread a thin layer of granola onto a lightly greased rimmed baking sheet.
  3. Bake for 40-50 minutes, stirring every 10 minutes until granola is lightly browned and crispy. Remove from oven and let cool completely on baking sheets if larger clumps are preferred.
  4. The granola will become more crispy as it cools. Transfer to airtight containers.
Makes about 5 cups.

Recipe roughly adapted from Buried Carrots

Fun Pumpkin Facts 

  • In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
  • Pumpkins are 90 percent water.
  • Antarctica is the only continent where pumpkins won’t grow. (Guess that means the Great Pumpkin doesn’t live there)
  • Pumpkins were once recommended for removing freckles and curing snake bites.

Photo of Duffy by: Sophia Marsh-Ochsner

This message was “Duffy-approved” as he anxiously awaits his next bite of Puppy Pumpkin Puffs.

As for me, I am glad I don’t have to sit, beg or wait for pumpkin granola.
…and then, she paused for thought.

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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23 Responses to Pumpkin Granola

  1. Judy at Two Broads Abroad October 18, 2013 at 12:15 pm #

    My god this granola was the absolute best I’ve ever tasted. Wonderful, wonderful, wonderful.

    • Cathy October 18, 2013 at 12:27 pm #

      Thanks Judy! It is my favorite as well. Glad you enjoyed it.

  2. Nan October 18, 2013 at 1:10 pm #

    Yum! I think I may need to try this! Love the idea of the dog treats, so healthy.

    • Cathy October 18, 2013 at 1:31 pm #

      Thanks Nan, I think you will love this recipe.

  3. Jen @ Savory Simple October 18, 2013 at 1:29 pm #

    I love the sound of this granola!

    • Cathy October 18, 2013 at 1:32 pm #

      Thanks Jen, I think you will like the taste better than the sound of this recipe 🙂

  4. Lentil Breakdown October 18, 2013 at 1:54 pm #

    Looks amazing. Am a big fan of those coconut flakes from Whole Paycheck (as well as all the other ingredients!).

    • Cathy October 18, 2013 at 1:58 pm #

      I think those coconut flakes with pumpkin could be a winner as well. Never too much coconut or pumpkin in my world.

  5. Rona Lewis October 19, 2013 at 7:22 am #

    I agree with the “never too much pumpkin” part. The coconut….not so much! LOL Can’t wait to try this. It will be amazing with Greek Yogurt and fruit. And Roscoe will love the Puppy Puffs!

    • Cathy October 19, 2013 at 8:48 am #

      I left the coconut as optional because I was thinking about you! 🙂 Try adding a little maple syrup in your Greek yogurt and add the Pumpkin Granola on top. yum. And yes, Roscoe will love those pumpkin puppy puffs if Duffy is any indicator.

  6. nusrat2010 October 22, 2013 at 1:06 pm #

    Interesting rendition of Pumpkin seeds 🙂 Never thought of it! Never heard of it!
    Thanks a ton for the useful, healthy snacking idea, dear Kathy 🙂

    Cute, adorable pictures indeed 🙂

  7. sippitysup October 23, 2013 at 1:07 pm #

    Why I’ve never made granola I cannot say. We certainly buy enough of it and it ain’t cheap. I gotta make some. GREG

    • Cathy October 26, 2013 at 6:34 pm #

      Greg, I used to make granola all the time and forgot about it making it for years. Time to jump back on the granola making bandwagon!

  8. mysfkitchen October 23, 2013 at 8:24 pm #

    Wow this looks great Cathy! And that dog is too darn cute!

    • Cathy October 26, 2013 at 6:42 pm #

      Thanks Kristi! The granola is a great afternoon pick me up snack. And of course everything looks more fun when you add a cute dog picture! 🙂

  9. Sarah Jane @ The Fit Cookie October 30, 2013 at 11:58 am #

    This granola looks awesome! I have never made pumpkin granola before, but I definitely need to try this sometime. Your puppy is so cute too 😉

    • Cathy November 1, 2013 at 10:04 pm #

      Thanks Sarah for stopping by, I hope you try the granola as I think you will really like it.

  10. Leslie Macchiarella November 1, 2013 at 12:44 am #

    My future self now sees me with in the morning in pajamas by the fireplace with homemade pumpkin granola. Yep! Thats’s where I’m going. And who knew my little doggies could join me with their own pumpkin treat? Love it!

    • Cathy November 1, 2013 at 10:03 pm #

      Leslie you and your doggies can enjoy pumpkin recipes together this fall. 🙂

  11. Simone November 3, 2013 at 10:59 pm #

    I loooove pumpkin too but like you I go wild with pumpkin in autumn and never really use it much the rest of the year. Funny how that works…:) The granola looks lovely.


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