Pumpkin Granola
This Pumpkin Granola recipe combines warm pumpkin and spices with maple syrup, pecans, and pepitas to create a wholesome, crunchy snack or breakfast topper perfect for fall.
Servings: 6 servings
Ingredients
- ½ cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling
- ½ cup maple syrup Adds natural sweetness and helps the granola clump together
- 1 teaspoon pure vanilla extract Enhances the overall flavor with a warm, fragrant note
- ½ teaspoon pumpkin pie spice A blend of cinnamon, nutmeg, ginger, and cloves
- 1 teaspoon ground cinnamon Adds an additional layer of warm spice
- ½ teaspoon salt Balances sweetness and enhances flavors
- 3 cups rolled oats Use gluten-free oats if needed
- 1 cup pecans Chopped or whole, pecans add a buttery crunch
- ⅓ cup raw pepitas (pumpkin seeds) Adds texture and a mild nutty flavor
Instructions
- Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a large bowl, whisk together the pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, ground cinnamon, and salt until smooth and well combined.
- Add the rolled oats, pecans, and pepitas into the wet mixture. Stir well to ensure everything is evenly coated.
- Pour the granola mixture onto the prepared baking sheet and spread it out into an even layer. Bake for 25-30 minutes, stirring once halfway through to ensure even baking and prevent burning.
- Once baked, remove the granola from the oven and let it cool completely on the baking sheet. After cooling, break into clusters or smaller pieces and store in an airtight container at room temperature for up to two weeks.
Equipment
- Large Bowl
- Whisk
- Large baking sheet
- Parchment paper or silicone baking mat
Notes
Use pure pumpkin puree rather than pumpkin pie filling. Stir the granola halfway through baking to ensure even cooking and prevent burning. Customize with your favorite nuts, seeds, or dried fruits as desired.