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Squash Granola

I like granola.  Mostly I tend to eat it for breakfast or on top of yogurt for lunch.  I have a basic recipe that I like and usually just play with it – substitute seeds, nuts, etc., rarely do I try a new recipe.  However, a while back David Lebovitz’s granola recipe caught my eye.  I was intrigued mostly because of his use of applesauce which I always seem to have plenty.  But beyond that my mind wandered to using other fruit and vegetable sauces or puree and that is how this Squash Granola was born.

Over the weekend, I decided to try my hand at his recipe, though with quite a few changes:

  • While I was first drawn to this recipe because of its use of applesauce, I decided to use some roasted & pureed winter squash instead.
  • I’m not a huge fan of nuts in my granola, so I decided to leave out the almonds and used some raw pumpkin seeds instead.
  • I cut out the brown sugar entirely, but did up the honey a bit.  I figured not using a fruit puree would cut back on sugar content too, in the end my granola had just a bit of sweetness which I found lovely.

This squash granola from Homespun Seasonal Living makes great use of leftover winter squash puree (or canned pumpkin) for a delightful fall breakfast cereal.

Squash Granola

Use pureed winter squash or canned pumpkin for homemade Squash Granola - the perfect fall breakfast cereal.


  • 5 Cups Rolled Oats
  • 1 Cup Raw Pumpkin Seeds
  • 1 Cup Raw Sunflower Seeds
  • 1 Cup Raw Sesame Seeds
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon salt
  • ¾ Cup Winter Squash Puree (canned pumpkin will work)
  • ⅓ Cup Brown Rice Syrup
  • ½ Cup Honey
  • 2 Tablespoons Olive Oil


  1. Preheat oven to 300.
  2. Combine the dry ingredients in a large bowl, mixing well.
  3. Heat the winter squash puree, brown rice syrup, honey, and olive oil in a saucepan and heat – just until everything is well combined.
  4. Pour the liquid into the dry ingredients and mix until everything is coated.
  5. Spread onto a jelly roll pan or two and bake in preheated oven for 45 minutes, stirring every 10.
  6. Allow to cool on baking sheet before storing in an airtight container.

Did you make this recipe?

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JLynn Mack

Sunday 27th of March 2022

I typically have an overabundance of squash. Sometimes a large amount becomes use it or lose it at same time and the freezers are full. This will allow me to use the squash in a productive manner and not get bored of it. I also like to add ginger, and nutmeg (sometimes cloves & allspice) to granola recipes.


Wednesday 6th of February 2013

One good variation deserves another. Thanks Kathie for a great recipe to work from. I've been thinking about a squash granola idea ever since I realized I would never make it through our entire winters supply of Butternut Squash without some creative recipes. I added some ginger, clove and nutmeg along with molasses.


Monday 15th of November 2010

Thanks for sharing this! I'm going to put my husband on this one right away. (He's the granola maker in our home.) :)

canned quilter

Monday 15th of November 2010

Yum ! I shall have to try this one : )

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