Coconut Pumpkin Granola

By Ann Fulton

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Pumpkin works as a tasty replacement for a portion of the sugar and oil in this crunchy granola, which offers just the right notes of sugar and spice!


My go-to granola recipe is such a favorite, it takes a pretty terrific option for me to stray from my old standby.

But as fall rolls around and I find myself basking in the glow of one of my favorite seasonal fruits, I find myself making several batches of this delightful pumpkin variation.

Beyond the warm spices that enhance the pumpkin flavor, I have adjusted the recipe to include what I think is the ideal combination of nuts, seeds, and other add-ins.

While I adore the addition of coconut, I hesitated to include “coconut” in the recipe name. For every person who adores coconut, there’s another who steers clear. And while this ingredient may absolutely be omitted from the recipe, coconut fans claim it adds a certain something special.

There is also a short list of other options in this recipe. My favorite part of this granola is how the slightly tart dried cranberries complement the lightly sweet and just-a-tiny-bit salty granola.

To transform the granola into a satisfying snack mix, I often toss in a handful of lightly salted cashews and some sweetened coconut. My kids would also note that a sprinkle of white chocolate chips–or dark chocolate, for that matter–is an outstanding addition to the mix. 

I would have to agree. A few more options yet are included in the recipe, below.

Pumpkin works as a tasty replacement for a portion of the sugar and oil in this crunchy granola, which offers just the right notes of sugar and spice!

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Coconut Pumpkin Granola
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 9+ cups
Pumpkin replaces a portion of the sugar and oil in this crunchy granola, which offers just the right notes of sugar and spice. A list of optional add-ins allow for customization and will transform the granola into a satisfying snack mix.
  • 5 cups old-fashioned oats (the kind that cook in 5 minutes)
  • ½ cup pepitas and/or sunflower seeds
  • ½ cup chopped pecans or slivered almonds (see notes)
  • ⅓ cup shredded coconut (I use unsweetened, sweetened may be used; omit entirely if you don’t care for coconut)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¾ teaspoon kosher salt (I use Morton’s kosher)
  • ¾ cup brown sugar
  • ½ cup pumpkin purée
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil (may substitute mild-tasting oil of choice)
  • 1 teaspoon vanilla
  • ¾ cup dried cranberries
  • Optional add-ins: lightly salted cashews or additional nuts of choice, coconut, chopped apricots, white or dark chocolate chips or chunks
  1. Preheat the oven to 325℉. Line two baking sheets with sides with parchment paper, or lightly grease the baking sheets. If using a dark-coated baking sheet, lower the oven temperature by 25℉ to prevent over-browning.
  2. In a large bowl, combine the oats, seeds, nuts (if including), shredded coconut, pumpkin pie spice, cinnamon, salt, and brown sugar.
  3. In another bowl, combine the pumpkin, maple syrup, oil, and vanilla.
  4. Pour the wet mixture into the dry mixture, and toss until the oats are thoroughly coated.
  5. Spread the granola onto the prepared baking sheet.
  6. Bake for 20 minutes. Remove the granola and stir. Bake in 10 minute increments or until the granola is mostly dry and crisp. (I typically bake for a total of 40 minutes; see notes.) Remove the granola from the oven and allow to cool.
  7. Mix in the cranberries and any additional nuts or add-ins, and store in an airtight container. Sealed tightly, the granola will stay fresh for several weeks on the counter and for a month or two in the refrigerator.
  • I like to add the nuts before baking so that they, too, are covered in the delicious flavors of this granola. Pecans, however, tend to burn more easily than the seeds and almonds. When choosing pecans, you may prefer to stir them in with the dried cranberries after baking. If you do cook them along with the granola, simply turn down the oven temperature 25℉ if they are sufficiently brown before the granola is finished cooking.
  • The granola will continue to crisp up as it cools. If you find that it is not totally crisp once cooled, simply return to the oven for another 5-10 minutes. If the granola seems mostly cooked but just needs a few more minutes to dry out, you may turn the oven off and leave the tray in. The oven will be hot enough to keep cooking the granola but less likely to over-brown it. (Just set the timer so you don’t forget about it!)
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The Fountain Avenue Kitchen
Pumpkin replaces a portion of the sugar and oil in this crunchy granola, which offers just the right notes of sugar and spice!

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  1. Barbara

    I’ve never made granola before, and looking for healthy snacks I decided to try this. Can’t stop munching! Now it’s on my list of favorites from you Ann…alongside Stat Chicken Soup, Fruitcake Bread, Sausage with Cabbage and Potatoes, etc, etc.
    Thank you for another delicious recipe, and for keeping it real.

    1. Ann Post author

      Thank you for your most thoughtful comment, Barbara. I’m delighted your foray into granola making was a success and that it ranks up there with your list of favorites!

  2. Jenny

    Made this yesterday and had it for breakfast this morning! It is delicious!!!!! I didn’t have coconut on hand so I made it without. I thought the pumpkin and spices made it absolutely scrumptious! Served on top of Greek yogurt, it was a power breakfast!