Fall Granola with Pumpkin Seeds

Fall Granola with Pumpkin Seeds
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

This granola can make a satisfying snack on it’s own or your can use it to top yogurt or oatmeal. This recipe uses agave nectar, a popular alternative to sugar or honey. However, you should still count the carbs in agave like any other carbohydrate and keep portions small.

  • Prep time
    10 min
  • Servings
    14 Servings
  • Serving size
    1/3 cup
Nutrition Facts

Nutrition Facts

14 Servings

  • Serving Size
    1/3 cup
  • Amount per serving Calories 160

  • Total Fat 6g
    • Saturated Fat 0.9g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrate 23g
    • Dietary Fiber 2g
    • Total Sugars 11g
  • Protein 4g
  • Potassium 110mg


  • agave nectar
    1/3 cup
  • Splenda Brown Sugar blend
    3 tbsp
  • old-fashioned rolled oats (not quick cooking)
    2 cup
  • ground cinnamon
    1/2 tsp
  • ground nutmeg
    1/8 tsp
  • roasted pumpkin (pepita) seeds
    2/3 cup
  • cranberries (dried)
    2/3 cup
  • walnuts (chopped)
    1/2 cup


  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

  2. In a small bowl, whisk together agave nectar and Splenda Brown Sugar blend.

  3. In a medium bowl, mix together all remaining ingredients. Pour agave nectar over mixture and stir to coat.

  4. Spread oat mixture on baking sheet and bake for 30 minutes. Let cool and store in airtight container.

  • Recommended

    I changed the recipe as follows: 1/3 c dried cranberries 1/3 c dried blueberries 2 tbsp Zante currants 1/3 c pumpkin seeds 1/3 c sunflower seeds 1/8 tsp ground cloves 1/2 tsp maple syrup Substitute almonds for walnuts I put spices and syrup in with brown sugar and agave - flavors mix in better The aroma is amazing! Your house will smell like fall. Looks good with all of the colors crunchy and really great taste reminiscent of my favorite bakery granola.