Tested till perfect Pumpkin Pie Granola
Pumpkin Pie Granola
Photography by Ryan Brook/TC Media

Pumpkin Pie Granola

The warm, heady spices of pumpkin pie shine through in this crisp, golden granola. If you close your eyes, it's kind of like eating pie for breakfast!

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: October 2012

Recipe4 out of 5 based on 21 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 8 cups


  • 3 cups 3cupslarge-flake rolled oats
  • 2 cups 2cupspuffed rice cereal
  • 1 cup 1cuppepitas, (hulled pumpkin seeds)
  • 3/4 cup 3/4cupchopped pecans
  • 1/3 cup 1/3cuproasted unsalted shelled sunflower seeds
  • 3 tbsp 3tbspflaxseeds
  • 1/3 cup 1/3cuppacked brown sugar
  • 1/3 cup 1/3cupmaple syrup
  • 1/3 cup 1/3cupvegetable oil
  • 3/4 tsp 3/4tspcinnamon
  • 3/4 tsp 3/4tspground ginger
  • 1/4 tsp 1/4tspground cloves
  • 1/4 tsp 1/4tspsalt
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In large bowl, stir together oats, cereal, pepitas, pecans, sunflower seeds and flaxseeds.

In saucepan over medium heat, cook brown sugar, maple syrup, oil, cinnamon, ginger, cloves and salt, stirring, until sugar is dissolved, about 3 minutes. Pour over oat mixture, tossing to coat.

Spread on 2 parchment paper–lined baking sheets. Bake in top and bottom thirds of 325ºF (160ºC) oven, switching and rotating pans halfway through and stirring twice, until crisp and golden, 30 to 35 minutes.

Let cool on pans on racks. Break up any large clumps. (Make-ahead: Store in airtight container for up to 3 weeks.)

Nutritional Information Per 1/4 cup: about

cal 129 pro 3g total fat 8g sat. fat 1g
carb 13g dietary fibre 2g sugar 4g chol 0mg
sodium 21mg potassium 108mg

% RDI:

calcium 2 iron 9 folate 5
This recipe is featured on Best breakfasts under 500 calories
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