Pumpkin Granola

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Pumpkin Granola brings together pumpkin, maple sweetness, and warm spices for a crunchy, nutty, fall-inspired treat that's perfect for cozy mornings!

Prep Time15

Cook Time40

Resting Time20

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American, Healthy, Vegetarian

Keyword: Pumpkin Granola

Servings: servings

Author: Chelsea Lords

Cost: $7.14

Equipment

2 Large sheet pan (15" x 21")
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

US - Metric

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

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