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Low-sugar pumpkin granola in a white bowl with a dollop of coconut whipped cream.

Low-Sugar Pumpkin Granola

  • Author: Ally Milligan
  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 35 minutes
  • Yield: About 12 Servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


Easy, low-sugar pumpkin granola! Made with oats, pumpkin purée, pecans, pumpkin seeds, and a touch of maple syrup. Vegan and gluten-free.




  1. Preheat the oven to 350 degrees F.
  2. Add all ingredients, except for the dried cranberries, to a large mixing bowl. Mix until everything is well incorporated.
  3. Spread the mixture evenly on a baking sheet (line with parchment paper or a silicone baking mat for easy cleanup!).
  4. Bake for 15 minutes, gently stir, and bake for another 10-15 minutes until the coconut flakes are just beginning to turn golden brown (be careful not to overbake as coconut flakes burn easily!).
  5. Remove from oven and allow to cool completely – the granola will crisp up as it cools. Once cool, add the dried cranberries, if using.
  6. Store in an air-tight container at room temperature for up to two weeks.
  7. Serve with yogurt, milk, and/or coconut whipped cream!


Use large flake coconut not shredded coconut – shredded coconut will burn when baked. You can find large flake coconut here or at Trader Joe’s (they are called “coconut chips” at Trader Joe’s).

Keywords: pumpkin granola, low-sugar granola, pumpkin pie granola, gluten-free granola