Pumpkin Flax Granola Recipe

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

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

4.82 from 11 votes
Prep Time: 5 minutes
Cook Time: 19 minutes
Total Time: 25 minutes

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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$8
Calories: 113 kcal
Servings: 24 1/4 cup servings (makes 6 cups total)

Ingredients

  • 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

  1. 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.

  2. 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.

  3. 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.

Recipe 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 Facts
Pumpkin Flax Granola Recipe
Amount Per Serving
Calories 113 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Sodium 50mg 2%
Potassium 91mg 3%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 5g
Protein 2g 4%
Vitamin C 0.1%
Calcium 1.5%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

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

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Deena Throckmorton
    May 17, 2018

    By chance, is your recipe an alternative to Nature’s Path Organic Pumpkin Seed + Flax Granola? Reply

    • Natasha
      natashaskitchen
      May 17, 2018

      Hi Deena, yes I do think that was the brand on the box we used to buy a LONG time ago. We love homemade so much more. We always have this homemade granola stocked in the pantry. Reply

  • Olga
    May 14, 2018

    OMG!!!
    This granola is amazing! Cranchy, not overly sweet and has tons of healthy ingredients. We enjoyed it with yogurt, milk, on top of smoothie bowl and as is. I am sure it will be our go-to recipe! Thank you, Natasha! Reply

    • Natasha's Kitchen
      May 14, 2018

      You’re welcome Olga! I’m happy to hear how much you love the recipe. Thanks for sharing your fantastic review with other readers! Reply

  • November 25, 2017

    LOVE this recipe and make it often. My husband loves it, too. It’s packed full of good things – and I add even more: some chopped dried dates, chia seeds, sliced almonds as well at the pumpkin seeds, and just for fun, some maple syrup (which we make from our own trees). Yum, yum, yum! Great with milk and fresh fruit or over Greek yogurt. Reply

    • Natasha's Kitchen
      November 25, 2017

      I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your great review Vera! Reply

  • Kayla Stone
    September 29, 2017

    can you sub sunflower seeds in place to flax seed Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Kayla, yes that should work great 🙂 Reply

  • Hannah Smith
    March 16, 2017

    I just made a batch of this granola and it is wonderful! Reply

    • Natasha's Kitchen
      March 16, 2017

      Awesome! I’m glad you like it Hannah! 🙂 Thanks for sharing! Reply

  • Augustine
    March 6, 2017

    This is soooo good! I made this using a silpat and it lasted only a few days in my house with me and my toddler eating it with yogurt. Thank you!!! Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      Augustine, thank you for yet another wonderful review and you are welcome! 😃 Reply

  • Ella Stefoglo
    November 20, 2016

    This is my go to recipe for granola every time! It’s so addicting!

    I do have times when the granola comes out wet, so I let it bake a few minutes longer (sometimes an extra 10 minutes does the trick).

    Thanks Natasha for the wonderful recipe. ☺️ Reply

    • Natasha
      natashaskitchen
      November 20, 2016

      You are very welcome Ella 😁. This actually reminds me to make some more since we ran out the other day. Reply

  • Valerie
    September 27, 2016

    Made it twice. Great recipe! Wonderful flavour. Much much better than a store bought. Thanks! Reply

    • Natasha
      natashaskitchen
      September 27, 2016

      You are welcome Valerie, thank you for sharing that with us 😀. Reply

  • Sandi Johnson
    September 14, 2016

    We love this recipe! Thanks! Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      I’m so happy to hear that! We also keep a steady supply in the pantry 🙂 Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      😀.You are welcome Sandi and thank you for the nice feedback Reply

  • Tc
    September 1, 2016

    I made this today and it was still wet and limp after baking and cooling off. Maybe it needs to be spread out between two medium pans instead of one large one?? I’m going to try baking it on a large tray at 300 degrees for a bit longer. I’ll give an update later. Flavor is quite good though. Reply

    • Natasha
      natashaskitchen
      September 1, 2016

      Hi Tc, if it seems damp, you can return it to the oven and dry it out for a few more minutes. I used a large 3/4 baking sheet (I have a link above in the recipe), but if you use smaller pans, it is a good idea to spread them out onto two pans. 🙂 Reply

  • Nancy Dixon
    August 26, 2016

    Hi Natasha,
    Have you ever added a touch of salt in your granola? Can’t wait to give this granola a try !! Thanks so much
    Nancy 🇨🇦 Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      Nancy, the recipe calls for 1/2 tsp of salt. We make this all the time, I also like to add some shaved almonds. Reply

  • May 2, 2016

    Is there anything to replace the honey with?
    Thanks. Reply

    • Natasha
      natashaskitchen
      May 2, 2016

      You can just use maple syrup but we have found the best combination to be maple syrup with honey – it’s just the right texture of crunch and slightly sticky with a combination. Reply

  • Lena
    October 13, 2015

    Made it, loved it! My husband and kids are ready for the second round 🙂 Thank you! Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      Lena, thank you for the great review and you are welcome :). Reply

  • Ashlee Harms
    October 3, 2015

    This is hands down my favorite breakfast/anytime snack EVER! I have been looking for something like this. Thank you so so much!! It is absolutely delicious. Reply

    • Natasha
      natashaskitchen
      October 3, 2015

      I’m happy to help :). Thanks Ashlee! I agree I could eat this any time of day. Reply

  • Kristina
    September 30, 2015

    I made this granola taste great! My only problem is its wet it does not dry fully.. it’s still moist aftet baking for 20min and cooling. If.I keep it.in longer it burns. I already have it very spread out on baking sheet.. how can I dry it up before putting in container. Reply

    • Natasha
      natashaskitchen
      September 30, 2015

      That seems unusual that it’s wet after baking. Did you use the same amount of honey and oil – did you use any other substitutions? Reply

      • Kristina
        September 30, 2015

        No I did not. And yes I followed the recipe. Maybe I’ll put it back into the oven and dry it at 100 degrees. Reply

  • YanaP
    September 28, 2015

    What is the shelf life? Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      If you keep it in an airtight container, it stays good up to 2 weeks (we haven’t tested anything longer than 2 weeks – it’s always gotten eaten ;)). Reply

      • YanaP
        February 18, 2016

        Finally made it…Love this recipe!!! The best part is you know what goes in it and you can adjust as necessary. Reply

        • Natasha
          natashaskitchen
          February 18, 2016

          I’m so glad you love it 😀. Lately, we’ve been using shaved almonds from Costco and granola tastes great with them as well. Reply

          • YanaP
            February 21, 2016

            Almonds yum! I’ll try next batch. Should I toast them first?

          • Natasha
            natashaskitchen
            February 21, 2016

            No need to toast them first. They are toasted perfectly on the pan with the rest of the ingredients.

  • Tania
    September 23, 2015

    This recipe looks fabulous! I’m 3 months pregnant and was looking for a cereal substitute that wasn’t packed with tons of sugar yet highly nutritious. I’ve read though that its best to avoid flax seeds because it may stimulate contractions. Would sunflower seeds would be an adequate substitute? Reply

    • Natasha
      natashaskitchen
      September 23, 2015

      Tania, I never heard of that but you can just leave flax seeds out and granola would still taste great :). Blessing to you and your family. Reply

  • Diana Barker
    September 22, 2015

    Love your granola. What about pure maple syrup instead of honey? Is honey a better sugar substitute than Maple syrup ? Reply

    • Natasha
      natashaskitchen
      September 22, 2015

      I haven’t tested it with maple but now that you mention it, I’d like to give it a try. We always have real maple syrup on hand. I don’t know if it’s necessarily better but it does have some health benefits that maple syrup does not. I know honey doesn’t spike blood sugar like granulated sugar but I’m not sure how it compares to maple syrup. Reply

  • Luda
    September 21, 2015

    Looks good! Thanks for sharing. Our local health food store carries some pretty good quality granola mixes with little or no sugar added in their bin section, but your recipe looks so good and seems simple enough, worth trying to do it yourself. Reply

    • Natasha
      natashaskitchen
      September 21, 2015

      That’s awesome that you were able to find that. On all of the ones I’ve seen in bins, sugar listed as the second or third ingredient, which means there is a decent amount of it in there. Reply

      • Luda
        September 21, 2015

        It’s good to keep in mind what else is listed in granola mix. In your recipe, if not for generous amount of pumpkin seeds, honey would be listed as 2nd or 3rd ingredient as well. And yes, honey is better sweetener than sugar, it’s still a pure form of fructose and glucose. But at least with homemade stuff you can control how much sweetener to add, if any. Reply

        • Natasha
          natashaskitchen
          September 21, 2015

          Very true. I love that I know exactly what went into this 🙂 Reply

  • Inna
    September 21, 2015

    Can you please tell me what you eat this granola with? It seems like yogurt, by the photo. Reply

    • Natasha
      natashaskitchen
      September 21, 2015

      Hi Inna, yes, it is Greek Yogurt. We buy the large fat free Kirkland Signature containers from Costco 🙂 Reply

  • September 20, 2015

    Hi Natasha. If you really want to reap benefits from honey vs. sugar, check out raw unpasteurized honey which doesn’t go through heating and all nutrients and health benefits are intact. Collected from hives and poured into containers. That is it. Other than that, I hate to say it but majority of honey sold in stores is pasteurized and not much better than sugar (however, I believe there are differences between regular beet GMO sugar and organic fair trade cane or palm sugar). I buy from a local farm near my house. It also can cure allergies. Reply

    • Natasha
      natashaskitchen
      September 21, 2015

      I have an entire book written on the benefits of raw honey. The honey we use (we refilled our little store container) is a raw unpasteurized honey from our church pastor. He has honey bees 🙂 I totally agree and local honey is definitely best 🙂 Reply

  • Amelia Valente
    September 20, 2015

    All ingredients of Pumpkin Flax Granola Recipe are very nutritious and look delicious. Procedures of this recipe are long but very friendly. May be I will make it to feed for my 5 years old baby Shasha. Any suggestion ? Reply

    • Natasha
      natashaskitchen
      September 20, 2015

      My son is 6 and he enjoys the granola over yogurt. Reply

  • Cindy M.
    September 19, 2015

    Just an FYI…I know that whole flax seeds add to the look and texture of a recipe but to obtain the health benefits, it must be ground-our bodies can’t break it down in its whole form-when ground, our bodies can utilize the healthy oils it provides 😊 Reply

    • Natasha
      natashaskitchen
      September 20, 2015

      Thanks for sharing! 🙂 Reply

    • Iryna B.
      September 21, 2015

      but then there would be another concern – ground up flex seeds oxidize extremely quickly and need to be consumed withing 10-20 min. Reply

      • Natasha
        natashaskitchen
        September 21, 2015

        Oh I didn’t know that! Thanks for sharing. I guess it’s not a good idea to buy the pre-ground ones eh? Reply

        • Iryna B.
          September 22, 2015

          Correct! You just grind flax seeds in grinder as you need them. The volatile oils go rancid rather quickly. Reply

  • Kristina
    September 19, 2015

    I made this reciperson Reply

    • Natasha
      natashaskitchen
      September 19, 2015

      I hope you loved it! Reply

  • Greg
    September 18, 2015

    Honey has quite a few benefits over refined sugar. I like granola for breakfast and you have a great recipe here. Thanks for pointing us in the right direction. Reply

    • Natasha
      natashaskitchen
      September 19, 2015

      You are welcome Greg :). I have a whole book about benefits of honey and I love to use it any change I get. Reply

  • September 18, 2015

    Omg! I am making this tomorrow. I wanted to make this for the longest time. Reply

    • Natasha
      natashaskitchen
      September 18, 2015

      awesome!!! I hope you love it 🙂 Reply

  • Violeta
    September 18, 2015

    Natasha – This is a blessing as we’ve discovered a lot of sugar in our products and unfortunately excluded granola from our diet. But you have just “opened our eyes” 🙂

    On another note, my husband and I are shopping for a Kitchen Aid… We don’t bake much, but like the different adjustments for grinding meat and potatoes (my son loves potato pancakes). Which one would you recommend? Thanks so much as always for all you recipes and new creations. Reply

    • Natasha
      natashaskitchen
      September 18, 2015

      Yay!! I’m happy to hear that :). As far as the kitchenaid goes, I currently use the Professional 6 Qt series, but if you don’t do a ton of baking (or bread making), a 5 Qt would probably do the job. Reply

      • Violeta
        September 18, 2015

        ok, thank you…But does it include the meat and potato grinder or does that need to be purchased separately ? Reply

        • Natasha
          natashaskitchen
          September 18, 2015

          The attachments are usually sold separately. We purchased ours on Amazon. Reply

  • Ina
    September 18, 2015

    Hello Natasha! I love your recipes and your website, but recently I learned that my body can’t handle dairy and eggs and if it’s not too much to ask, can you help me find a few recipes that are dairy and oil free? I think breakfast is the most challenging for me. Anyways, God bless you and your family 🙂 Reply

    • Natasha
      natashaskitchen
      September 18, 2015

      Oh wow that is tough. I’m sorry to hear you can’t have those things :(. The foods that come to mind are hashbrowns, all the breakfast meats, avocado spread sandwiches: https://natashaskitchen.com/2014/05/11/open-faced-avocado-spread-sandwiches/. You might google egg substitutes because people use flax and chia seeds to create a gel that works instead of eggs (might work for pancakes and waffles). Smoothies are always a good idea for breakfast – I have plenty of those posted. Reply

      • Ina
        September 19, 2015

        yes, it is tough because I the foods I love I can’t eat. Anyways, Thank you so much, Natasha, for your help and suggestions. Reply

  • September 18, 2015

    Pumpkin season is here!
    I want to wake up to this every morning this Fall. Reply

    • Natasha
      natashaskitchen
      September 18, 2015

      And it’s so quick to make – no cooking required! 🙂 I know it, I’m excited for Fall, pumpkin recipes, scarves, everything Fall! 🙂 Reply

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