Home > Breakfast > Pumpkin Granola Pumpkin Granola September 16, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Pumpkin Granola packs a punch of flavor with rich pumpkin, sweet maple, and warm spices, all rounded out by a nutty crunch – it’s a flavor-packed fall treat that’ll make your mornings feel 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Granola 5 from 1 vote - Review this recipe Pumpkin Granola packs a punch of flavor with rich pumpkin, sweet maple, and warm spices, all rounded out by a nutty crunch – it's a flavor-packed fall treat that'll make your mornings feel cozy and festive! SAVE TO RECIPE BOX Print Recipe Pumpkin Granola 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Pumpkin Granola packs a punch of flavor with rich pumpkin, sweet maple, and warm spices, all rounded out by a nutty crunch – it's a flavor-packed fall treat that'll make your mornings feel cozy and festive! Course Breakfast, Dessert, Snack, treat Cuisine American, Healthy, Vegetarian Keyword Pumpkin Granola Prep Time 15 minutes minutes Cook Time 40 minutes minutes Resting Time 20 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 6 Chelsea Lords Calories 577kcal Author Chelsea Lords Ingredients▢ ½ cup canned pumpkin (Note 1)▢ ½ cup melted coconut oil (measure when melted)▢ ½ cup pure maple syrup (Note 2)▢ 3 tablespoons light brown sugar, lightly packed▢ 1 teaspoon pumpkin pie spice (Note 3)▢ 2 teaspoons ground cinnamon▢ ¾ teaspoon fine sea salt▢ 1 teaspoon vanilla extract, optional▢ 3 cups old-fashioned oats (Note 4)▢ ⅔ cup sliced almonds▢ ⅔ cup pecan halves▢ ½ cup pepitas (or shredded coconut) InstructionsPREP: Preheat oven to 325°F (163°C). Line two large baking sheets with either silicone baking mats or parchment paper; set aside.PREPARE GRANOLA: In a large mixing bowl, combine the first eight ingredients listed (through the vanilla). Whisk ingredients together. In the same bowl add the remaining ingredients. Stir until every ingredient is nicely coated with the wet mixture. BAKE: Divide the mixture between the two prepared baking sheets, spreading it out evenly. Bake them in the oven for a total of 40 minutes. Stir the granola on each tray every 10 minutes and switch the trays between the oven racks to ensure even baking. (See Note 5). COOL: Once baked, remove the sheets from the oven. Allow the granola to sit and cool on the baking sheets for about 20 minutes. As it cools, the granola will become crunchier, so give it time to achieve that perfect texture.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! Video Recipe NotesNote 1: Pumpkin: Remember, it's pure pumpkin puree we're after, not pumpkin pie filling. And use only ½ cup, not the entire can. After opening, the leftover puree can be frozen in ice cube trays for future use. Note 2: Maple syrup: Be sure you're using pure maple syrup, not corn or pancake syrup. Honey didn't work well in our testing for this particular recipe. Note 3: Pumpkin pie spice: This 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: Oats: This recipe specifically requires old-fashioned oats. Avoid using quick or steel-cut oats -- they won't work the same. Note 5: Even spreading: 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. 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. Nutrition information is based on a one-cup serving of Pumpkin Granola. Nutrition FactsCalories: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
