Autumn Granola Recipe {Oil-Free with Canned Pumpkin}

I was thinking recently that I hadn’t had granola in a long time, so I decided to come up with a fall-inspired version – Autumn Granola Recipe {Oil-Free with Canned Pumpkin}.

I’ve made oil-free granolas with applesauce before, but I wondered if if I could use another fall ingredient – pumpkin. (Psst – be sure to get organic pumpkin according to this article.) I’ve heard you can swap canned pumpkin (okay, it’s available year-round, but just go with it) for other ingredients in baking, so I wondered…would it work for granola, too?

As it turns out, it does!

Oh, and in case you’re wondering while you look at these photos…yeaaa, I forgot to stir in the cranberries before taking these photos. Unfortunately, I had already prepared a bowl of granola and yogurt to eat, and it was too late to re-take the photos. Oops.

Autumn Granola Recipe {Oil-Free with Canned Pumpkin}

Autumn Granola Recipe {Oil-Free with Canned Pumpkin}

Autumn Granola Recipe {Oil-Free with Canned Pumpkin}

Autumn Granola Recipe {Oil-Free with Canned Pumpkin}

Autumn Granola Recipe {Oil-Free with Canned Pumpkin}

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Autumn Granola Recipe {Oil-Free with Canned Pumpkin}

  • Author: Diana of
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 6 1x
  • Category: Breakfast


Canned pumpkin replaces the oil typically used to make granola in this Not So Sweet, fall-inspired mix – Autumn Granola Recipe. Enjoy this with yogurt or milk for a quick breakfast or an easy snack.
*Vegetarian, Vegan*


  • 2 cups old-fashioned oats, dry
  • 1/2 cup chopped pecans
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/4 cup coconut flakes, optional
  • 2 tablespoons flaxseed, optional
  • 1 teaspoon cinnamon
  • dash nutmeg
  • 1/2 cup canned pumpkin (or sub applesauce)
  • 1/4 cup maple syrup (add more for a sweeter flavor)
  • 2 tablespoons brown rice syrup or barley syrup (or sub maple syrup)
  • 1 teaspoon vanilla
  • pinch of salt
  • 1/2 cup dried cranberries


  1. Pre-heat oven to 300 degrees F and line a large baking sheet with parchment paper.
  2. In a large bowl, combine dry ingredients oats, pecans, pepitas, coconut flakes (if using), flaxseed (if using), cinnamon, and nutmeg and stir to mix well.
  3. In a medium bowl, combine wet ingredients: canned pumpkin, maple syrup, brown rice syrup, vanilla, and salt and stir with a whisk to mix well.
  4. Add wet mixture to dry mixture and stir until wet mixture is evenly distributed.
  5. Pour granola mixture onto prepared baking sheet and spread to an even layer.
  6. Bake, stirring every 15 minutes for 45-60 minutes (45 is usually enough for me), or until granola is browned to preference. Remove from oven and stir in cranberries.
  7. Set aside to cool to room temperature. Serve with yogurt or milk.


Store remaining granola in an airtight container.

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Autumn Granola Recipe {Oil-Free with Canned Pumpkin}

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Can't believe this delicious granola is made without oil! You won't even miss it. Try this Autumn Granola recipe for a healthy breakfast or snack this fall season. Super easy clean eating recipe that smells like cinnamon-spiced goodness. Yum! Vegetarian and vegan. #fallfood #fall #fallrecipe #recipe #healthy #healthyrecipes #healthyfood #cleaneating

18 thoughts on “Autumn Granola Recipe {Oil-Free with Canned Pumpkin}”

  1. This looks so good, so healthy, so ‘autumny’… Love the fall flowers and burlap! Nice touch! Sure gets me in the mood for fall adventures. It was raining here this weekend, so we did up some work at home so that we can go to fall festivals in our area the next four weekends. Yay!

    I have a small pumpkin I will bake tomorrow and then try this granola. I was thinking today that if I would keep some healthy foods at the ready, I am more likely to do better with NOT eating unhealthy foods. You have me thinking in terms of some culinary adventures with oatmeal, too!

    We harvested spaghetti squash today from our garden, so I will also be looking for recipes for that…. and for the eggplant we harvested. Hey, I just got an idea! Roasted eggplant in fresh tomato sauce over the spaghetti squash!? You inspire me to think ‘healthy’! :o))

    Have a great week! Happy October! :o)

    • My friend gave me those flowers!

      I’m so happy to hear that I inspire you to think “healthy”! 🙂 That’s wonderful.

      I’ve been eying the spaghetti squash at the grocery store, so I’ll have to come up with something for it soon. That’s so cool you grew that in your garden! I’m hoping to have my garden running again next year.

      Hope you like the granola!

  2. I can not keep up with all these yummy posts!!!! I can not wait to try all these out, the muffins are first on the list! Thanks for all the great ideas, with this cooler snap of weather all I want to do is bake! Your outfits in previous posts are very cute!

  3. Soo glad you posted this pumpkin granola recipe. I find the store bought kind too sweet, too fattening and just weird tasting. It looks easy and delicious. I can’t wait to try it!

  4. Thanks for this recipe!! Just trying it now–had been looking for a yummy fall version of granola. It smells delicious so far as I am baking it!

    • Hi Trisha! Good idea! I don’t think they’ll hold together as granola bars with this recipe. You’d probably have to add something to bind it more – maybe brown rice syrup? I’ll try to play with the recipe sometime, and I’ll post a granola bar version if I come up with one. Thanks for stopping by! 🙂


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