Pumpkin Granola!

If you're a crumbly granola kind of person, then you have come to the right place. You will love this recipe

This granola or rawnola (depending which one you want to make) is chewy. Oh very chewy and flavorful. You taste autumn in each bite. Even though we don't really experience fall here in Saudi Arabia, I still want to make a million fall recipe. It brings back memories of good days in the Midwest. Watching the trees change colors and their leaves gracefully falling down and covering the streets. The smell the leaves and the cool air accompanying them. Such a cozy season with lots of scarves, blankets, and of course pumpkin!

In this recipe, you can bake it and make granola or leave it as it is and have rawnola. Both are so good! That's why I just split the batch into half. Bake half and leave half of it uncooked. Make it from scratch by just steaming the pumpkin or squash to keep all the nutrients and flavors in it. Yum.

Pumpkin Granola or Rawnola


  • 4 cups rolled oats
  • 1 small squash or pumpkin
  • 1 cup pecan pieces
  • 1/2 cup raw pumpkin seeds
  • 1 cup dried cranberries
  • 2 tbsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/2 cup date syrup or maple syrup
  • 1/2 tsp pure vanilla 



  1. Get the steamer ready or boil some water
  2. Cut the squash in half and scoop out the seeds
  3. Steam the squash until tender. About 30 minutes.
  4. Remove the skin and mash the squash with a fork 


  1. You can eat it just as it is without baking! SO SO SO good. But if you prefer a warm granola then keep reading!
  2. Preheat the oven to 320°F (160°C
  3. Mix the dry ingredients together except for the cranberries
  4. Measure 1.5 cups of mashed pumpkin and mix it with the wet ingredients. 
  5. Mixing the wet with the dry very well
  6. Spread the mixture evenly on a baking sheet over a reusable parchment paper (like Silpat)

  7. Bake for 40 minutes, stirring after 20 minutes

  8. Take it out of the oven and let it cool down then add in the cranberries.

Raoum AlSuhaibaniComment