This homemade pumpkin flax granola recipe is loaded with good things and sweetened with honey. This homemade granola is crunchy, chewy, clustery and satisfying! We’ve recently been cutting back on our sugar intake (carrot cake excluded ;)).

Homemade granola recipe served over yogurt and topped with fresh raspberries and honey

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In paying close attention to nutrition labels we noticed something that was a major bummer; our favorite organic granola had cane sugar as the second ingredient (ingredients are listed in order from the most to the least so the second most substantial ingredient in our boxed granola was sugar). Organic does not always equal healthy.

My hubby and I were so bummed because one of our go-to breakfasts is what you see above (plain Greek yogurt with a drizzle of honey, chia seeds, granola and fresh fruit.

Without the granola there was a void and the yogurt didn’t keep me full very long. I searched high and low for a healthy substituted because I wasn’t ready to give it up. Bag after bag had loads of added sugar and preservatives. So this pumpkin flax granola recipe was born .

How to store homemade granola in a jar with up-close shot of granola recipe to show seeds, oats, coconut

P.S. This granola stores well in an airtight container at room temperature.

Homemade Granola Recipe Ingredients:

The ingredients are simple and so good for you! No store-bought granola can touch this because everything in the store has either a mile long list of ingredients or is laden with sugar. With this homemade granola, what you see is what you get. You know exactly what goes into it! We use the old fashioned rolled oats pictured below (whole grain and Bob’s Red Mill brand). We also prefer using coconut oil because it adds great flavor.

Ingredients needed to make homemade granola

How to Make Homemade Granola:

1. In a large mixing bowl, combined 3 cups rolled oats, 1/2 cup coconut flakes, 1 cup pumpkin seeds and 1/4 cup flax seeds.

Pumpkin Flax Granola Recipe-9

2. In a second bowl, stir together 1/4 cup honey, 1/4 cup of maple syrup, 1/4 cup coconut oil and 1/2 tsp salt. They will combine easier if you heat them in the microwave 15-30 seconds.

Pumpkin Flax Granola Recipe-10

3. Drizzle the liquid mixture over the dry ingredients and gently toss/stir until evenly coated. Spread onto a large 3/4 baking sheet lined with parchment paper and bake at 325 for 18-20 min, stirring once halfway through for even toasting. Remove from the oven and let cool completely then crumble with your hands and store in an airtight container at room temperature.

Pumpkin Flax Granola Recipe-11

baked homemade granola on a baking sheet to show crunchy cluster texture

Granola Recipe Print-Friendly:

Pumpkin Flax Granola Recipe

4.92 from 34 votes
Author: Natasha Kravchuk
This pumpkin flax granola recipe is loaded with nutritious good things and sweetened with honey. It's crunchy, chewy, clustery and satisfying! It is perfect for yogurt, smoothie bowls and snacking.
Prep Time: 5 minutes
Cook Time: 19 minutes
Total Time: 25 minutes

Ingredients 

Servings: 24 1/4 cup servings (makes 6 cups total)
  • 3 cups Rolled oats, Old fashioned whole grain*
  • 1/2 cup coconut flakes, (unsweetened) or shaved almonds
  • 1 cup pumpkin seeds, shelled
  • 1/4 cup flax seeds
  • 1/4 cup honey
  • 1/4 cup maple syrup, (real maple syrup)
  • 1/4 cup coconut oil, melted into liquid form (can sub with butter or oil of choice)
  • 1/2 tsp salt

Instructions

  • Preheat oven to 325˚F. In a large mixing bowl, combined 3 cups rolled oats, 1/2 cup coconut flakes, 1 cup pumpkin seeds and 1/4 cup flax seeds.
  • In a second bowl, stir together 1/4 cup coconut oil,** 1/4 cup honey, 1/4 cup of maple syrup, and 1/2 tsp salt. They will combine easier if you heat them in the microwave 15-30 seconds.
  • Drizzle the liquid mixture over the dry ingredients and gently toss/stir until evenly coated. Spread out onto a really large 3/4 baking sheet lined with parchment paper and bake at 325˚F for 18-20 minutes, stirring once halfway through baking for even toasting. Remove from the oven and let cool completely then crumble with your hands and store in an airtight container at room temperature.

Notes

*We used Bob's Red Mill
**Measure coconut oil first then measure honey in the same cup. The oil coats the cup so the honey slides out easily.

Nutrition Per Serving

113kcal Calories13g Carbs2g Protein6g Fat3g Saturated Fat50mg Sodium91mg Potassium1g Fiber5g Sugar0.1mg Vitamin C15mg Calcium0.8mg Iron
Nutrition Facts
Pumpkin Flax Granola Recipe
Amount per Serving
Calories
113
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Sodium
 
50
mg
2
%
Potassium
 
91
mg
3
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
2
g
4
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
15
mg
2
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: granola, homemade granola
Skill Level: Easy
Cost to Make: $
Calories: 113
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Pumpkin Flax Granola Recipe - crunchy, clustery and sweetened with honey | natashaskitchen.com

How do you eat your granola?

Pumpkin Flax Granola Recipe - crunchy, clustery and sweetened with honey | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Claudia Johnson
    January 11, 2024

    I have this granola in the oven right now. The only change I made was adding a teaspoon of vanilla extract to the liquid portion of it. I snuck a taste off the spoon and bowl and it is so delicious! Thank you for the recipe. I don’t like buying granola in store because they always use a bad oil like canola. Plus oils can get rancid quickly. Thus is so quick and easy to make for a fraction of the cost of store bought. I can’t wait to share this with my daughter.

    Reply

    • NatashasKitchen.com
      January 11, 2024

      You’re very welcome, Claudia!

      Reply

  • SunnyGranola
    September 4, 2023

    Thank you for this recipe! It smelled amazing in the oven, and it tastes pretty darn close to the bagged version (without the cane sugar and soy oil). I added a sprinkle of cinnamon to the finished granola.

    Reply

    • Natasha's Kitchen
      September 4, 2023

      Glad that you loved it!

      Reply

  • Mom in Seoul
    April 25, 2023

    I LOVE this recipe!! I live in South Korea and most of what e can get is very very sugary. This was the first time making this for me. Thank you!! Quick question… Can I use instant oats to make this?

    Reply

    • NatashasKitchen.com
      April 25, 2023

      Hi! I’m so glad you love the recipe! I think you could use instant oats instead of rolled oats. I have not tested it so you may need to experiment with it. The cook time could be less, and the final dish might not have as much texture. Let us know how it turns out if you test it out. 🙂

      Reply

  • Lynn Marie Golden
    March 31, 2023

    Thank you for this easy, delicious, and nutritious recipe! I have been buying organic pumpkin flax granola, but it is very expensive. Plus, the second ingredient (after oats) is cane sugar and the third is soybean oil! Your recipe is healthier, far less expensive, and my entire family says it is more delicious! Thank you so much!

    Reply

    • Natashas Kitchen
      March 31, 2023

      You’re welcome! I’m so happy you enjoyed it, Lynn!

      Reply

  • Susan G.
    February 19, 2023

    Can’t wait to try this recipe. Do you use ground flax seeds?

    Reply

    • Natashas Kitchen
      February 20, 2023

      Hi Susan, one of my readers mentioned it’s not a great idea to use ground flax. Here’s what they said: “ground up flex seeds oxidize extremely quickly and need to be consumed withing 10-20 min.” I hope that helps!

      Reply

  • Randie Mullins
    September 15, 2022

    Looks good, but may I ask the serving size so I can compare to the store bought one?
    Thank you.

    Reply

    • NatashasKitchen.com
      September 15, 2022

      Hi Randie! I have the serving size at the top of the recipe card (above the ingredient list). 🙂

      Reply

  • EllieMae
    October 11, 2021

    Hi! I have a couple of questions for you!
    I wanna try this but I am supposed to watch the sugar! Will replacing the honey with sugar-free honey change anything (besides the flavor), as long as it is the same consistency?
    Can I use a silicone baking mat? They help crisp things up as well as help save time scrubbing pans and such!
    Also, when you say 1/4 of coconut oil, does that mean 1/4 cup then melt or 1/4 worth of melted oil? Sorry, I’m not a cook or anything so I have to have some things explained clearly!

    Thank you for sharing! I really look forward to trying this regardless!

    Reply

    • Natasha
      October 13, 2021

      Hi EllieMae, I haven’t tested that substitution so I’m not sure if it will have an effect on the texture. Let me know how it goes. A silicone baking mat should work fine We measure the 1/4 cup before melting. It’s easier to measure that way and it comes out to be pretty much the same measurement.

      Reply

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