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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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