Maple Pumpkin Granola | @dreameryevents


reprinted with permission from @dreameryevents using #nutritionsimply. Originally published on

Maple Pumpkin Granola


  • 8 cups rolled oats
  • 1 tablespoon + 1 1/2 teaspoons pumpkin spice
  • 1/2 teaspoon salt
  • 1 1/2 cup unsalted roasted pumpkin seeds
  • 1/2 cup raw pecans, chopped
  • 1 cup raw walnuts, chopped
  • 1/2 cup ground flaxseed
  • 1/4 cup chia seeds
  • 2/3 cup pumpkin puree
  • 1 cup maple syrup
  • 1 teaspoon vanilla extract

    Optional Extras
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1/2 cup medjool dates, chopped into small pieces & lighted coated in flour


  1. Preheat your oven to 350*F, and line two baking sheets with parchment paper. In a large bowl, combine the oats, pumpkin spice, salt, pumpkin seeds, flax, chia, pecans and walnuts. In a measuring cup, mix the maple syrup and pumpkin puree together until incorporated and smooth. Pour over the dry ingredients and mix until everything is well coated.
  2. Spread evenly onto the baking sheets, and bake for 30 minutes. Stir the granola, and bake for another 15 to 20 minutes, until golden brown and crisp.
  3. Let it cool completely on the baking sheet, then stir breaking up the pieces, and mix in a large bowl with the cranberries, raisins and dates.