Pumpkin Granola blends rich pumpkin, sweet maple, and warm spices with a nutty crunch. It’s a tasty fall treat that makes your mornings cozy and festive!
Pumpkin Granola
I’m seriously into granola! So much so that I whip up a few batches at a time, divide the batches into big freezer bags, and store them in the freezer. Whenever I need a quick pick-me-up, I grab a handful straight from the freezer – no thaw, no wait. It’s my favorite quick snack!
And talk about versatile: I sprinkle my “freezer granola” on açaí bowls, oatmeal, smoothie bowls, and and even on my fave honey-vanilla Greek yogurt with a drizzle of honey.
And this Pumpkin Granola? Total game changer. It screams autumn coziness, blending rich maple sweetness with the right kick of spices and that irresistible crunch. Those nuts, seeds, and sweetened oats? Absolute dynamite together! It’s a fun change from my typical go-to granola recipe, and trust me, it’ll be on heavy rotation all through Fall and Winter!
Pumpkin Granola Ingredients
- Pumpkin puree: Always use 100% pure pumpkin and avoid pumpkin pie filling (which can have added sugars and spices). Fresh homemade puree is also a great option, but make sure it’s properly strained to remove excess water.
- Melted coconut oil: Use virgin or unrefined coconut oil for a more pronounced coconut flavor. Refined coconut oil has a more neutral taste. Melt it before measuring for accuracy!
- Pure maple syrup: Always go for the pure, real deal. Avoid syrups labeled as “pancake” or “table” syrup, as they often contain corn syrup and artificial flavorings and no actual maple sap.
- Light brown sugar: Light brown sugar adds a slight molasses flavor. It can be swapped with dark brown sugar for a richer molasses kick. Pack tightly when measuring to get the right sweetness.
- Pumpkin pie spice: If you’re out of this, you can make your own blend using cinnamon, nutmeg, ginger, cloves, and allspice.
- Ground cinnamon: A foundational spice for warmth and sweetness! Add to your desired preference–just remember that if you taste-test, the granola flavors will be more intense before baking and more muted after baking.
- Fine sea salt: It enhances the flavors and balances the sweetness.
Ingredients, continued
- Vanilla extract: Always opt for pure vanilla extract over imitation for a richer flavor.
- Old-fashioned oats: These oats are whole and maintain a nice chewy texture in this Pumpkin Granola. Avoid using quick oats or steel-cut oats; they don’t work the same here.
- Sliced almonds: We love sliced almonds, but you can swap these with shelled pistachios if you prefer.
- Pecan halves: Pecans add a rich, buttery flavor. We use full pecan halves to keep them from getting burned in this granola.
- Pepitas (or shredded coconut): Pepitas are roasted pumpkin seeds and add a great crunch. If you use shredded coconut, go with unsweetened to control sweetness, or try sweetened granola for a super sweet treat!
Quick Tip
Fall is the season for pumpkin-spiced foods. Did you know that most of the time, there is not a drop of pumpkin in the pumpkin-spiced-whatever that we order? The flavor you enjoy comes from the spices. The pumpkin, ginger, cinnamon, and cloves. This recipe, though, is full of nutritious, flavorful pumpkin puree, along with those amazing spices.
How To Make Pumpkin Granola (Tips)
- Spread evenly: When spreading out the mixture on your baking sheets, make sure it’s spread evenly. This promotes even cooking, preventing certain areas from burning while others remain underdone.
- Stir often: Make sure to stir the granola every 10 minutes. This promotes even baking and prevents the edges from getting overly crispy while the center remains too soft.
- Check the spices: The potency of spices can diminish over time. For the best flavor, use fresh pumpkin pie spice and cinnamon. Check the expiration dates, and take a whiff before using.
- Monitor closely: Ovens can vary, and granola can go from perfect to burnt very quickly. Toward the end of the baking time, keep a closer eye on it.
- Cool completely: After baking, letting the granola cool fully on the baking sheet helps it achieve that desirable crispy texture. Avoid the temptation to mix or store it while it’s still warm.
- Make your own pumpkin puree: Making pumpkin puree is easy, but it does add some time to this recipe. If you go the homemade route, be sure the puree is well-strained. Excess moisture can lead to a chewier, less crispy granola.
- Add in some extras: If you like dried fruits like raisins or dried cranberries, consider adding a few handfuls after the Pumpkin Granola has baked and cooled.
Serving suggestions for your Pumpkin Granola:
- Classic yogurt parfait: Layer your favorite vanilla Greek yogurt, pumpkin granola, and fresh fruits like sliced bananas or berries in a tall glass. Drizzle with a bit more maple syrup or honey for added sweetness.
- Smoothie bowl topper: Prepare your favorite smoothie bowl (think: your favorite smoothie recipe, but add slightly less liquid) and sprinkle a generous handful of Pumpkin Granola on top for that satisfying crunch.
- Chilled dairy or nut milk: Simply serve the pumpkin granola as you would cereal, with cold milk or any plant-based alternative. It’s the best way to start the day!
- Ice cream sprinkle: If you’re feeling indulgent, sprinkle granola over vanilla, caramel, or even pumpkin ice cream for a tasty dessert.
- Mixed with fresh fruit: Toss it in a bowl with freshly chopped apples, pears, or any other fall fruits. The fresh, juicy fruit contrasts beautifully with the granola’s crunch.
- On top of pancakes or waffles: After drizzling your pancakes or waffles with syrup, add a sprinkle of pumpkin granola for a fun added texture.
- Pumpkin pudding: Create a layered dessert with pumpkin pudding, whipped cream, and granola. The creaminess of the pudding paired with the crunchy granola is a treat!
- Overnight oats companion: Top your favorite overnight oats recipe with a handful of granola — it makes for a nice textural contrast.
Storage
I pop any extra Pumpkin Granola into big freezer bags and toss them in the freezer. The best part? You can munch on it right out of the bag– no need to thaw! Whether you’re craving a speedy snack or jazzing up your morning meal, it’s ready to roll.
Use Leftover Pumpkin In One Of These Recipes:
- Pumpkin Pasta with a crunchy topping
- Pumpkin Whoopie Pies with a cream cheese frosting filling
- No-Bake Pumpkin Cheesecake with a graham cracker crust
- Pumpkin Oatmeal Cookies with a sweet icing
- Pumpkin Muffins with a crunchy sugary topping
Pumpkin Granola
Pumpkin Granola brings together pumpkin, maple sweetness, and warm spices for a crunchy, nutty, fall-inspired treat that's perfect for cozy mornings!
Equipment
- 2 large sheet pans
- Silicone baking mat or parchment paper
Ingredients
- 1/2 cup canned pumpkin see note 1
- 1/2 cup melted coconut oil measure when melted
- 1/2 cup maple syrup see note 2
- 3 tablespoons light brown sugar lightly packed
- 1 teaspoon pumpkin pie spice see note 3
- 2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract optional
- 3 cups old-fashioned oats see note 4
- 2/3 cup sliced almonds
- 2/3 cup pecan halves
- 1/2 cup pepitas or shredded coconut
Instructions
- Preheat oven to 325°F. Line two large sheet pans with silicon baking mats or parchment paper; set aside.
- In a large bowl, combine the first eight ingredients listed (through vanilla) and whisk together. Then add the remaining ingredients. Stir until every ingredient is coated with wet mixture.
- Divide mixture between the two prepared sheet pans, spreading evenly. Bake in the oven 40 minutes. Stir granola on each tray every 10 minutes and switch the trays between the oven racks to ensure even baking (see note 5).
- Once baked, remove from oven and allow granola to cool on the sheet pans for about 20 minutes. As it cools, the granola will become crunchier, so give it time to achieve that perfect texture.
Video
Recipe Notes
Note 1: Remember, it’s pure pumpkin puree we’re after, not pumpkin pie filling. And use only 1/2 cup, not the entire can. After opening, the leftover pumpkin can be frozen in ice cube trays for future use.
Note 2: Be sure you’re using pure maple syrup, not corn or pancake syrup. Honey didn’t work well in my testing for this particular recipe.
Note 3: Pumpkin pie spice is a delicious mix of warming spices (like cinnamon, nutmeg, ginger, and cloves). It’s available in most stores near other spices, or you can make your own pumpkin pie spice!
Note 4: This recipe specifically requires old-fashioned oats. Avoid using quick or steel-cut oats—they won’t work the same.
Note 5: Make sure to spread your granola mixture evenly. This promotes even cooking, preventing certain areas from burning while others remain underdone. Also, ovens can vary, and granola can go from perfect to burnt very quickly. Toward the end of the baking time, keep a closer eye on it.
Storage: I pop any extra Pumpkin Granola into big freezer bags and toss them in the freezer. The best part? You can munch on it right out of the freezer—no need to thaw! Plus, the freezer keeps the granola nice and crunchy!
Nutrition Note: Nutrition is based on a one-cup serving of Pumpkin Granola.
Nutrition
Serving: 1serving | Calories: 577kcal | Carbohydrates: 58g | Protein: 10g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 299mg | Potassium: 426mg | Fiber: 8g | Sugar: 24g | Vitamin A: 3187IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
