Pumpkin Almond Granola

Remember in November when you wanted to gag at the sight of yet another pumpkin recipe?  Yeah, me too.  I got into pumpkin late this year because I was just so sick of all the pumpkin featured in every possible baked or cooked good.  I made my tried and true pumpkin recipes but revolted on trying new things.  Such a rebel, I know.

Then this granola just fell into my lap (as in showed up in my inbox on my laptop, not as in someone dumped granola on me).  It’s January, and I’m still making this, so this is officially not just a fall food.  I have to thank my lovely friend Renee for this recipe – this year she inspired me not only to bake and puree my own pumpkins instead of buying the canned stuff (do you KNOW how much cheaper and more rewarding this is?!), she also provided me with some awesome new recipes to put the pumpkin to good use in.  Renee is one of my role models for godly womanhood (don’t tell her I said that), so if she purees her own pumpkin, I’m doin’ it too :)

Pumpkin Pecan Granola Recipe

Plain homemade granola being one of my favourite foods, I knew I had to try her pumpkin granola recipe asap.  This recipe originally comes from the absolutely beautiful Sprouted Kitchen Cookbook, and I didn’t change much.  I changed the spices since I don’t have pumpkin pie spice and substituted almond for pecans since they were what I had and my kids like them.  It’s pretty perfect.

Pumpkin Almond Granola Recipe

This granola smelled so incredible baking and the only problem is it doesn’t make a very big batch.  It disappeared in no time – my kids love granola (almost) as much as me.  I’ve since made it with pecans as well, since pecans are one of my favourite nuts, but they didn’t fly quite as well with the kids since they do have more flavour and look a bit more obvious than sliced almonds.  The flavour of the pecans with the cinnamon and ginger was, however, in my opinion, a match made in heaven.

Pumpkin Almond (or Pecan) Granola

Pumpkin Almond Granola
Total time
A hearty, healthy granola perfect with vanilla yogurt or just by the handful.
Recipe type: Breakfast
  • 2 ½ Tbsp olive oil
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅓ cup pure maple syrup
  • ⅓ cup pure pumpkin puree
  • 2 cups old-fashioned rolled oats (not quick oats)
  • ¾ cup raw chopped almonds or pecans
  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, combine the olive oil, salt, cinnamon, ginger, maple syrup, and pumpkin puree and whisk to combine. Add the oats and pecans, and stir until evenly coated.
  3. Spread the mixture on the baking sheet, keeping some of the clusters of oats and nuts intact so that the finished granola will have some chunks. Bake the granola, stirring every so often by scooping the mixture from the edges of the pan toward the middle and spreading it evenly again, until dry and light brown in colour, 40-45 minutes. Remove from the oven and allow the granola to cool completely at room temperature before storing. Store in an airtight container for up to 3 weeks.



  1. Lisa W says

    Yum! Just made this today and it is delicious! Didn’t have almonds so used pecans instead and didn’t have old fashioned oats so used 1/2 steel cut and 1/2 quick oats and it turned out delicious. Can’t wait to have this over Greek yogurt in the morning! Thank you for sharing this recipe. I will be making this again!

  2. Karen v.s :) says

    It’s not usually a good thing for me to read your blog with my grocery list sitting beside me, but this morning I did do just that! So tonight I’m making this granola….I can’t wait!
    Thanks Anna!


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