It wouldn’t be fall without all things pumpkin! Feel free to mix and match the nuts, seeds, and dried fruit to make it your own and serve with milk of choice or yogurt (or straight from the jar).

Prep: 10 mins.Cook: 30 mins.Total: 1 hour, 30 mins. (Includes 45 mins cooling time)
Servings: 8 cups (24 servings) 1x


  • 4 cups old-fashioned rolled oats (not quick or instant; use certified gluten-free oats if needed)
  • ¾ cup chopped pecans (may substitute sunflower seeds or additional pumpkin seeds for nut-free)
  • ½ cup raw pumpkin seeds (also known as pepitas)
  • ½ cup canned pumpkin puree
  • ½ cup pure maple syrup
  • 2 tablespoons avocado oil (or other neutral-tasting oil)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • Pinch of fine salt
  • ½ cup dried cranberries (or other dried fruit of choice)


  1. Preheat the oven to 300. Line 2 large rimmed baking sheets with parchment paper.
  2. Add the oats, pecans, pumpkin seeds, pumpkin puree, maple syrup, oil, cinnamon, pumpkin pie spice, vanilla, and salt to a large bowl. Stir well to combine.
  3. Divide the granola mixture between the two prepared baking sheets, spreading it into an even layer.
  4. Bake for 15 minutes. Rotate the pans top to bottom and bake an additional 15 minutes, checking after 5 minutes, or until the granola is golden brown and slightly crunchy.
  5. Turn the oven off and with the door cracked open a few inches, allow the granola to cool completely in the oven without stirring (about 45 minutes).
  6. Once the granola has cooled completely, remove the pans from oven stir in the dried cranberries.
  7. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.

Nutrition Information

  • Serving Size: ⅓ cup
  • Calories: 183
  • Fat: 7 g
  • (Sat Fat: 1 g)
  • Sodium: 30 mg
  • Carbohydrate: 26 g
  • (Fiber: 4 g
  • Sugar: 7 g)
  • Protein: 5 g


© The Real Food Dietitians

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