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Pumpkin Harvest Granola

Loaded with walnuts and dried cranberries and cherries and kissed with pumpkin-pie spices and a hint of salt, this Pumpkin Harvest Granola is not only filling and flavorful and delicious, it's gluten-free and vegan, too!

Servings 7 cups
Author A Cookable Feast


  • 2 1/2 cups old-fashioned oats
  • 1 1/2 cups walnuts, roughly chopped (I crush them with my hands to achieve this consistency.)
  • 1 cup dried cranberries
  • 3/4 cup dried cherries
  • 1 tbs. cinnamon
  • 1 tsp. sea salt
  • 1/2 + 1/4 tsp. nutmeg
  • 1/2 + 1/4 tsp. ginger
  • 1/2 + 1/4 tsp. allspice
  • 1 cup pureed pumpkin
  • 3 tbs. coconut oil
  • 2 tbs. pure maple syrup
  • 1 tbs. honey
  • 1 tbs. grapeseed oil or other mild, high-smoke-point cooking oil (More coconut oil would suffice here, too.)
  • 2 tsp. pure vanilla extract


  1. Preheat oven to 325 degrees.

  2. In a large mixing bowl, combine all dry ingredients: the oats, walnuts, cranberries, cherries, spices, and salt.

  3. Stir together the pumpkin, oils, maple syrup, honey, and vanilla in a small saucepan over medium heat. Bring the mixture to a boil, then immediately reduce heat to medium-low and, stirring constantly, simmer for two minutes.

  4. Blend the pumpkin sauce with the dry ingredients until they are well-coated. Spread evenly across a baking sheet and bake until crunchy but not burned, about 45 to 60 minutes - stirring every 15 minutes to ensure even cooking.

  5. And you're done! You have a crunchy, flavorful, filling granola to enjoy at breakfast or any other time of day that suits your fancy!