Pumpkin chocolate granola

I love making granola and ever since I started a few years back I have never looked back. Store bought brands are way too expensive and varieties are made with tons of sugar and basically just oats. This pumpkin chocolate granola has become one of my favorites granola recipes of all times!

pumpkin chocolate granola | Eat Good 4 Life

Have you made your own granola before? Once you start making your own granola, trust me, you will never go back to store bought!

For this pumpkin chocolate granola, you can add any other nuts of your choice. I only had hazelnuts and sunflower seeds on hand but any other type will do as well. The same goes for the dried fruit. I added cranberries but raisins or any other dried fruit will work.

I actually consume this pumpkin chocolate granola several ways. I normally have it with Greek yogurt but sometimes I will have it with ice cream as well as with milk.

Granola makes a great gift. Each time I make it I tend to give some to my neighbor and best friends. Because the recipe calls for such a large amount of granola there is always enough to give some away. I actually tend to make more than what calls for here but you can make half of it if you like. I have huge two huge anchor hocking containers that I use to keep my granola. It will keep for at least 1 month in your kitchen counter so don’t be afraid of having so much of it. It will get eaten, trust me!

If you haven’t started making your own granola you really should. Start with this pumpkin chocolate granola version. You will love it!


pumpkin chocolate granola | Eat Good 4 Life

pumpkin chocolate granola | Eat Good 4 Life

pumpkin chocolate granola | Eat Good 4 Life

pumpkin chocolate granola | Eat Good 4 Life

pumpkin chocolate granola | Eat Good 4 Life


Pumpkin chocolate granola

Miryam's original recipe

Yield: 32 servings

Total Time: 2 hours


  • 8 cups gluten free rolled oats
  • 3/4 cup pumpkin puree
  • 3/4 cup honey or maple syrup
  • 3/4 cup coconut oil
  • 16 oz raw hazelnuts
  • 2 cups sunflower or pumpkin seeds
  • 12 oz dark chocolate chips, vegan if need be
  • 2 tbs pumpkin spice
  • 8 oz dried cranberries


Preheat your oven to 275F.

In a extra-large mixing bowl add the rolled oats and pumpkin spice. In a sauce pan add the maple syrup, coconut oil and pumpkin puree. Heat until the mixture is combined.

Pour this mixture over the oats and coat the rolled oats with it. I do this step with my hands.

Divide mixture between four baking sheets.

Bake the granola for 30 minutes. Remove it from the oven and transfer the granola to the extra-large mixing bowl. Divide the granola between the baking sheets again and bake for another 30 minutes repeating this procedure once more  for a total of 3 times until the granola is dried and toasted.

Remove the granola from the oven and add the rest nuts, cranberries, sunflower seeds and chocolate. With a spatula, mix well until all the ingredients are combined. The chocolate will melt but that is what you want. Let the granola cool completely.

Store granola in the anchor hocking containers for up to 6 weeks.

Note: You can half this recipe if you don't want to make so much granola. I tend to make even more! 

Screen Shot 2015-09-26 at 9.38.21 PM

One serving = 1/4 cup granola

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  1. 4 Ingredients. Chocolate. Cookies. Almond Butter.

    You’ve just hit the nail on the head with a winning recipe! Thanks Miryam!

  2. We make something similar to this called “raggedy robins” in our house. I say we, but I mean my husband who isn’t a baker by any means, so this recipe is right up his alley. Thanks for the change up!

  3. I love recipes that calls for small amount of ingredients!! This looks fabulous, my dear ;-)

  4. Hi Miryam.

    Is there an alternative for coconut oil? I plan on doing this on weekend. The pictures itself taste yummy.

  5. Thanks. They are so delicious. I make them for my daughter and she doesn’t like almond butter but she live the cookies. I also make them in my job at the fire station; at the beginning the guys gave me so a hard time, they told is not way they will taste that. When they were done, they were gone in a short time. Love them.

  6. Hi Miryam.
    Is there an alternative for coconut oil? 
    i Cant found in Argentina You can use coconut milk or coconut cream and if you are not dairy free heavy cream. I hope this helps!

    • If you can’t find coconut oil you can use butter, coconut oil and coconut cream as well as heavy cream won’t work. You need the oil to be ale to solidify for the cookies to work. I hope this helps!

  7. Yum! Love the ingredients and simplicity, I think I’ll definitely add coconut too. Well, I pretty much have my weekend planned out now ;) Thanks for sharing!

  8. Hi, these cookies were yummy. Mine were a little sloppy. Wondering if I should have measured the coconut oil 1/3 cup in meltrd form instead measuring a solid? Advice appreciated.

    • I don’t think that would matter, perhaps adding a tad bit more rolled oats would help out? I have to make this recipe again soon so I will be watching the coconut oil amt and see if 1/3 cup is good enough. Sorry they didn’t turn out as expected!

  9. They sound and look so good! Do you think they would work as a peanut butter option? I’m craving a lot of that with chocolate at the moment :-)

  10. They look so good!!! Love baking but sometimes no bake sounds so easy and fun…. need to try these with peanut butter (my fetish!!). Can I substitute butter for the coconut oil?

  11. What is nut-free substitute for the almond butter? Could I use really dark chocolate and honey instead? Extra coconut oil?

  12. How do you store them and how long do they last? Thank you!

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