Pumpkin spice granola

I meant to stop myself after the first five spoonfuls, but before I knew it, I looked down and saw only a small puddle of almond milk and few random oat flakes sticking to the edges of the otherwise empty bowl.

This particular granola, with its golden hue and warming spices, has been my comfort food during this otherwise dismal and very hostile transition to winter. I spend late evenings wrapped up in a thick, cozy comforter on the couch, hands wrapped around my favourite blue and black cereal bowl that is tucked up against my chest, perhaps subconsciously filling an emotional void, a fear of what’s to come when winter hits and the frigid, dark days become the norm.

Pumpkin Spice Granola | A Dash of Compassion

Warming vegetable soups, maple-kissed oatmeal and spiced tea are my salvation until next spring. As is this granola, sometimes eaten straight up but most often drowned in a sea of almond milk and topped with a sprinkle of cinnamon.

I’ve made many granola adaptations over the years, but this is the first time I’ve added pumpkin puree to the mix. I wish I had thought of this earlier, because it makes for a fantastic binding agent for the oats and other dry ingredients. This is a very versatile recipe, so feel free to swap out the buckwheat, seeds or fruit for whatever you have on hand.

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Pumpkin spice granola

Yield: about 6 cups


  • 2 cups rolled oats (gluten-free if necessary)
  • 1/2 cup pumpkin seeds
  • 1/2 cup buckwheat groats
  • 1/3 cup dried cranberries
  • 1/3 cup dried chopped apricots
  • 2 tbsp shelled hemp seeds
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup pumpkin puree
  • 6 tbsp pure maple syrup
  • 2 tbsp water
  • 1 tbsp melted coconut oil
  • 1 tsp pure vanilla extract


  1. In a large bowl, combine the oats, pumpkin seeds, buckwheat groats, dried cranberries, dried apricots, hemp seeds and spices.
  2. In another bowl, whisk together the pumpkin puree, maple syrup, water, coconut oil and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and stir to coat.
  4. Divide the mixture between two dehydrator trays and dehydrate for 3 to 4 hours at 115F or until dry. Oven option: Spread the mixture evenly onto a large cookie sheet and bake at 300F for 45 minutes.


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