healthy pumpkin granola

Healthy pumpkin granola with millet, golden raisins, and pumpkin seeds. Sweetened with maple syrup and a touch of raw sugar, this granola has a delicious crunch the whole family will love.

healthy pumpkin granola with millet and golden raisins //

Well hey there.

It’s October and I don’t know about you guys but I’m ready to dive face first into pumpkin spice and everything nice. Last weekend I went and spent approximately $100 on canned pumpkin, and while I wish that was an exaggeration, it sadly is not. The thing is, canned pumpkin, and edible pumpkins in general aren’t really a thing where I live. The Swedes love decorative gourds of all shapes and sizes, but actually eating them is a bit of a foreign concept.

healthy pumpkin granola with millet and golden raisins //

Foreign indeed, as the “international” section of the grocery store is where the canned pumpkin is at, alongside Aunt Jemima, Pop Tarts, and Kraft macaroni and cheese. And those cans of pumpkin? They come at a cost of around $10 per can. Gah!

Normally I’m a champion of cooking your own pumpkin, but from time to time you just can’t beat the convenience of cracking open a can. Especially when you’re trying to whip up a batch of healthy pumpkin granola in the undetermined window of time when your toddler is napping. Open a can! It’s easy!

healthy pumpkin granola with millet and golden raisins //

This healthy pumpkin granola has just 9 ingredients:

  • Rolled oats
  • Millet
  • Pumpkin seeds
  • Pumpkin pureé
  • Maple syrup
  • Olive oil
  • Demerara sugar
  • Spices
  • Golden raisins

And if you want to, you can mix everything together in one bowl. I took the extra step of mixing the wet ingredients in a separate bowl in order to emulsify the oil a bit, but really, you could just dump and stir.

healthy pumpkin granola with millet and golden raisins //

If you haven’t tried millet in your granola before, I think you’re in for a treat; it’s got a great nutty flavour and a delightful crunch. The pumpkin seeds were an obvious choice for me, but you could totally mix up the nuts and seeds. I think pecans would be lovely, and slivered almonds would be nice as well. I chose golden raisins because I think their flavour complements the pumpkin beautifully, but regular raisins are totally fine too, or you could go for a seasonal twist with dried cranberries.

I think this healthy pumpkin granola is one of the best riffs on granola I’ve made in a while, and I really hope you like it as much as I do.

healthy pumpkin granola with millet and golden raisins //

Millet isn’t just for the birds! This super seed is loaded with heart-healthy magnesium and dietary fiber. Millet contains a variety of phytonutrients, including lignans which are thought to be preventative towards breast cancer and heart disease. Millet is also a good source of copper, manganese, and phosphorous.

Oats are rich in indigestible carbohydrates called beta-glutens which help to lower blood cholesterol levels. Oats are also host to a number of phenolic compounds which have antioxidant properties. Due to the high levels of those beta-glucans, oats are also helpful in stabilizing blood sugar. In fact, eating oats in the morning may help keep your blood sugar stable throughout the entire day. Oats are also a good source of dietary fiber and protein. Look for gluten-free oats if you’re celiac or have another gluten sensitivity.

healthy pumpkin granola with millet and golden raisins //

Granola, previously:

Maple Apple Walnut Granola
Coconutty Banana Walnut Granola
Coco Cocoa Granola
Cranberry Walnut Granola

healthy pumpkin granola

Healthy pumpkin granola with millet, golden raisins, and pumpkin seeds. Sweetened with maple syrup and a touch of raw sugar, this granola has a delicious crunch the whole family will love.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 274 kcal
Author The Muffin Myth


  • 4 cups rolled oats
  • 1 cup millet
  • 1 cup pumpkin seeds
  • 3/4 cup pumpkin purée
  • 1/2 cup olive oil
  • 1/2 cup pure maple syrup
  • 3 Tablespoons Demerara sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon fine-grain sea salt
  • 1 cup golden raisins


  1. Preheat your oven to 325°F / 160°C. Line two large baking sheets with parchment paper.
  2. In a large bowl combine oats, millet, pumpkin seeds, and sugar.
  3. In a medium-sized bowl whisk together pumpkin purée, maple syrup, olive oil, and spices.
  4. Pour the wet mix over the oats and stir to combine well.
  5. Distribute the granola mixture over the two baking sheets into two even layers.
  6. Place into the oven and bake for 15 minutes.
  7. Remove from the oven, gently stir the granola careful to not break up any clumps too much, and place back into the oven, rotating the trays.
  8. Bake for another 10-15 minutes, until the granola is starting to brown around the edges. You'll need to watch it quite carefully towards the end to ensure it doesn't burn.
  9. Remove the granola from the oven and combine on one tray. Add the golden raisins, and stir to combine evenly.
  10. Allow to cool completely - the granola will get crispier as it cools - before transferring into a jar.
Nutrition Facts
healthy pumpkin granola
Amount Per Serving
Calories 274 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 77mg 3%
Potassium 243mg 7%
Total Carbohydrates 40g 13%
Dietary Fiber 4g 16%
Sugars 14g
Protein 5g 10%
Vitamin A 35.7%
Vitamin C 1%
Calcium 3.3%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Healthy Pumpkin Granola with millet and golden raisins //



  1. I made this granola last night and it smelled heavenly and the flavor is wonderful. The only problem is it really didn’t crisp up or clump together. It is on the soft side even though I baked it until it started to lightly brown. It won’t go to waste though.

    • Ah, bummer. It’s so hard to know exactly what went wrong without having been there. If it didn’t crip up it likely needed to be baked longer, but at a lower temperature. Ovens vary so much 350° in my oven and 350° in your oven could be entirely different things. Another thing you can do in the future is let it cool completely in the oven – stick a wooden spoon in the door so it’s open just a crack, and let the granola cool down in the oven. That usually makes a nice crisp granola! I’m glad you thought it tasted good, though!

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