This pumpkin granola is everything you love about fall in a bowl! It’s crunchy, sweet, and full of warm spices, making it the perfect snack or breakfast.
Homemade Healthy Granola
Homemade granola is easy to make with a variety of ingredients. Making it healthy is also totally doable, so I usually use maple syrup and oils with healthy fats.
It seems that as soon as October is upon us, most of us go crazy for pumpkin everything. I am no exception to this rule, as I could probably eat pumpkin food year-round!
I prefer to keep my pumpkin treats somewhat healthy, as I’m not a huge fan of super-sugary treats. The flavor of pumpkin goes so well with healthier ingredients that there’s no reason to sugar it up!
Some of my favorite healthy pumpkin recipes are no-bake pumpkin coconut cups, quick pickled pumpkin, pumpkin cornbread, and pumpkin butter.
Sometimes, though, I need pumpkin for breakfast. You know? This is why I decided to mesh my love for health, pumpkin, and granola. This fall-flavored crunchy treat is great for breakfast or a snack!
How To Make Pumpkin Granola
This recipe is easy to make and perfect for October and through the winter since pumpkin is technically a winter squash. All it takes is to mix up some oats, nuts, and pumpkin, bake until golden, and enjoy!
When gathering your ingredients, keep in mind that you can add chocolate chips, coconut flakes, or other dried fruits after the granola is baked and cooled. This recipe is super flexible!
Ingredients
Old-fashioned rolled oats: Use old-fashioned rolled oats for the best texture. Quick might work, but it’s not ideal. Steel-cut oats won’t work. To make the granola gluten-free, use certified gluten-free oats.
Pumpkin puree: Either canned pumpkin puree or homemade works!
Pure maple syrup: Use real maple syrup for the best fall flavor! Or substitute honey for the maple syrup.
Coconut oil: The coconut oil will need to be melted first.
Pecans: Roughly chopped. It’s ok to use other nuts, such as almonds and walnuts, instead of pecans.
Pumpkin seeds: Either freshly roasted from your own pumpkin or store-bought pumpkin seeds.
Note: You can customize this recipe by adding other seeds, nuts, or spices.
Dried cranberries: Gotta have crans! Or, use raisins or other dried fruit instead of the dried cranberries.
Vanilla extract: Use real vanilla extract if you have access to it. Lately, it’s been very expensive, did you know you can make vanilla extract on the cheap?
Pumpkin pie spice: It’s okay to use either pre-blended pumpkin pie spice or a homemade blend.
How to Make Pumpkin Granola
First, preheat the oven to 325°F (163°C) and line a large baking sheet with parchment paper.
Then, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract in a large mixing bowl and stir it up until it’s smooth.
Add the rolled oats, pecans, pumpkin seeds, pumpkin pie spice, and salt to the wet mixture.
Stir until everything is evenly coated.
Spread the mixture in an even layer on the prepared baking sheet and bake for 25-30 minutes. Stir it halfway through to ensure even baking.
Note: This is a great recipe for doubling! Just spread the granola evenly across two baking sheets to ensure even baking. You may also need to increase the baking time slightly.
When it’s done baking, the granola should be golden and crisp!
Once the granola is out of the oven and slightly cooled, stir in the dried cranberries.
Allow the granola to cool completely on the baking sheet. It will continue to crisp up as it cools.
Note: If your granola turns out more chewy than crisp, it’s usually because it wasn’t baked long enough or if it was stored before completely cooling. Make sure to bake until golden brown and let it cool completely before storing.
Eat and Store Homemade Granola
Once the granola is completely cooled, add in any optional extra ingredients and transfer it to an airtight container. This pumpkin granola will last for about two weeks in an airtight container.
Or freeze the granola in an airtight container or freezer bag for up to 3 months. This is a great option since doubling this recipe is so easy.
Whether you eat it with yogurt, milk, or a handful, this pumpkin granola will surely become a favorite! It’s also delicious on ice cream.
More Fall Recipes
- Freezer Apple Pie Filling
- Apple Ginger Kombucha
- Pumpkin Leather Roll-Ups
- Mashed Butternut Squash
- How to Roast Butternut Squash
- Pumpkin Kombucha
- Pumpkin Dinner Rolls
Pumpkin Granola
Ingredients
- 3 cups rolled oats
- 1/2 cup pumpkin puree
- 1/2 cup pure maple syrup or honey
- 1/4 cup coconut oil melted
- 1/2 cup pecans (or other nuts) roughly chopped
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries or raisins
- 1 tsp vanilla extract
- 1 tbsp pumpkin spice blend
- 1/4 tsp salt
- chocolate chips optional, once cooled
- coconut flakes optional, once cooled
- dried fruits optional, once cooled
- extra seeds, nuts, & spices optional
Instructions
- Preheat the oven to 325°F (163℃) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth.
- Add the rolled oats, pecans, pumpkin seeds, pumpkin pie spice, and salt to the wet mixture. Stir until everything is evenly coated.
- Spread the mixture in an even layer on the prepared baking sheet. Bake for 25-30 minutes, stirring halfway through to ensure even baking. The granola should be golden and crisp.
- Once the granola is out of the oven and slightly cooled, stir in the dried cranberries.
- Allow the granola to cool completely on the baking sheet. It will continue to crisp up as it cools. Once cooled, transfer it to an airtight container.
Notes
- If you want bigger clusters, press the granola mixture down with a spatula before baking and avoid stirring too much during baking. This helps the granola stick together in larger chunks.
- For the best texture, use old-fashioned rolled oats. Quick might work, but it’s not ideal. Steel-cut oats won’t work. To make the granola gluten-free, use certified gluten-free oats.
- Make sure to use pure pumpkin puree and not pumpkin pie filling.
- To double this recipe, spread the granola evenly across two baking sheets to ensure even baking. You may also need to increase the baking time slightly.
- You can make your own pumpkin spice by combining:
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- a pinch of ground cloves
Made this Monday and it is delicious! Will definitely keep it on hand all fall and winter. Thank you.
How come so much maple syrup? Can we half? And, I don’t like coconut oil – is there a good substitute? Also, is there any way to increase the protein content?
Thank you!
I get your newsletter, and I’m always interested in what you write about. I’ve made your honey fermented garlic (yum!) and a few other things. Thanks for always putting such wonderful information out there! And, in my mailbox!
Hi Shari. Thank you so much!
You can do as much or little maple syrup as you want and any other oil you prefer. This is pretty forgiving recipe. As for protein content, I’m not really sure.
I really enjoy getting your emails and trying your recipes. This one I am excited to try, but I’m wondering should I toast the pumpkin seeds first or will they crisp up while baking? I feel like they may not as much since they’ll have all the yummy maple and spices encasing them. From reading the post I read “roast your own” and I have a bag of raw pepitas, so just wanted to clarify. Thanks for your input!
Hi Jackie! Of course you can roast the pumpkin seeds first. This is a pretty forgiving recipe, so feel free to make it your own!