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Pumpkin Spice Granola Recipe

October 15, 2012

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A hearty, homemade granola offers the nutritious benefits of nuts, seeds, and dried fruit, while satisfying a sweet tooth the natural way. It’s a great option for pre-workout fuel, breakfast, or as a snack atop a cup of yogurt, or with a splash of your favorite ice-cold milk. Integrative Nutrition graduate Brittany Mullins puts a seasonal spin on this crunchy alternative to plain cereal.

Pumpkin Spice Trail Mix

Vegan, gluten-free*


  • 1 cup rolled oats*
  • 1 cup unsalted whole almonds
  • 1 cup unsalted pecan halves
  • 1 cup roasted salted pepitas (shelled pumpkin seeds)
  • 1 cup walnut halves
  • ¼ cup pumpkin puree
  • 2 tablespoons all natural apple juice
  • ⅔ cup dried cranberries
  • ⅔ cup raisins
  • ¼ cup sucanat or whole cane sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons paprika
  • 1 teaspoon pumpkin pie spice 


  1. Preheat oven to 250°F.
  2. Mix sucanat, cinnamon, paprika and pumpkin pie spice in small bowl. Set aside.
  3. Place almonds, oats, pecans, pepitas and walnuts in large bowl.
  4. Mix together pumpkin puree and apple juice; pour over nuts and toss until evenly coated.
  5. Sprinkle nuts with spice mixture, tossing to coat well.
  6. Spread the mixture evenly on two baking pans.
  7. Bake 30-35 minutes, stirring halfway through cook time.
  8. Cool completely.
  9. Stir in cranberries and raisins.
  10. Store in airtight container. 

*Use certified gluten-free oats for a gluten-free version. The ingredients in this recipe can easily be adjusted according to your dietary preferences and personal taste.   

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