pumpkin granola
There’s something about the smell of warm pumpkin and spices wafting through the kitchen that takes me straight back to cozy fall mornings with my family. This pumpkin granola has become my go-to breakfast, especially when I’m craving that perfect balance of sweet, crunchy, and just a little nutty. I remember trying other granolas before and feeling like they either missed the mark on flavor or ended up way too dry. This one, though? It’s like autumn in a bowl — rich pumpkin flavor hugged by cinnamon and nutmeg, with a crunch that keeps you coming back for more. Plus, it’s so simple to whip up at home, way better than store-bought versions that are often overloaded with sugar. If you’re anything like me and adore that pumpkin-spice vibe but want something you can snack on all day without guilt, this pumpkin granola recipe will quickly become your kitchen hero.
What is pumpkin granola?
Think of pumpkin granola as the ultimate breakfast or snack upgrade — it’s your classic granola but infused with the cozy warmth and moisture of pumpkin puree, plus a blend of spices that instantly call to mind fall walks and cups of cider. Essentially, it’s a crunchy mix of oats, nuts, seeds, and a hint of natural sweetness, all baked together to golden perfection with pumpkin stirred right in. The pumpkin adds not just flavor but a lovely soft texture that keeps the granola from feeling dry or crumbly. You might’ve heard granola described as “baked oatmeal clusters,” which fits perfectly here. What’s cool about pumpkin granola is how versatile it is — sprinkle it over yogurt, milk, or just grab a handful for a snack that feels a little special without being complicated.
Why you’ll love this recipe?
What I love most about my pumpkin granola recipe is how it hits all the right notes without fuss. First off, the flavor — that cozy, spiced pumpkin aroma is impossible to resist, and it’s balanced just right so it feels indulgent, not overpowering. Compared to the plain old granola I used to buy, this one’s got personality. Then there’s the simplicity: no weird ingredients or complicated steps, just stuff you probably already have in your pantry, like rolled oats, cinnamon, and some nuts or seeds. It’s budget-friendly, too, which makes it a win for me because I like to make a big batch and keep it on hand. Plus, pumpkin granola is super versatile — I’m talking topping for smoothie bowls, breakfast yogurt, or just nibbling while unwinding with a book. If you’ve ever loved my classic granola or my spiced nut mix, you’ll find this pumpkin spin even more comforting. My kids actually ask for seconds, and friends always want the recipe after tasting it at brunch!
How do I make pumpkin granola?
Quick Overview
Making this pumpkin granola is pretty much foolproof and takes less than an hour from start to finish. You start by mixing the dry ingredients, then blend the pumpkin with your sweeteners and oil to coat everything evenly. Once combined, it’s spread out on a baking sheet and baked until perfectly crunchy with those golden edges everyone loves. The real trick is baking low and slow — it keeps the granola clumped and crunchy without burning. I’ve tried different methods, but this slow bake makes all the difference. Plus, you can tweak nuts and seeds to your heart’s content. Trust me — it smells like fall before you even take it out of the oven!
Ingredients
What is the recipe for Pumpkin Granola?
- 3 cups old-fashioned rolled oats (not instant) – They give the best texture and make for sturdy clusters that won’t crumble into mush.
- 1 cup raw nuts (pecans, walnuts, or almonds work beautifully) – Toast them lightly if you want an extra nutty depth.
- ½ cup raw seeds (pumpkin seeds or sunflower seeds add a nice crunch and nutrition boost).
- 1 cup canned pumpkin puree (not pumpkin pie filling) – Adds moisture and that unmistakable fall flavor.
- ⅓ cup pure maple syrup or honey – Pick your sweetener of choice; maple gives a richer flavor.
- ¼ cup coconut oil or mild olive oil – Helps everything stick together and crisp up during baking.
- 1 teaspoon vanilla extract – A little warmth and sweetness to pull flavors together.
- 1 teaspoon ground cinnamon – The soul of pumpkin spice, in my opinion.
- ½ teaspoon ground nutmeg – Just a dash, to keep things cozy but not overpowering.
- ¼ teaspoon ground ginger – Optional but I like the subtle zing.
- ½ teaspoon kosher salt – Balances the sweetness beautifully.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 300°F (150°C) and line a large baking sheet with parchment paper or a silicone mat. I always do this ahead so the oven is perfectly warm when the granola’s ready to go in. Using parchment makes cleanup a breeze, which is a total win on busy mornings.
Step 2: Mix Dry Ingredients
In a large bowl, combine the rolled oats, nuts, seeds, cinnamon, nutmeg, ginger, and salt. Stir gently but thoroughly so your spices are evenly distributed across every oat and nut piece. This way, every bite has that perfect hint of spice.
Step 3: Mix Wet Ingredients
In a separate smaller bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth. The pumpkin might look thick at first, but the sweetener and oil really loosen it up to a pourable consistency.
Step 4: Combine
Pour the wet mixture over the dry ingredients and fold gently until everything is evenly coated. Be careful not to overmix; you want clusters formed but not soggy oats. This step is key — if you mix too aggressively, you’ll break up all the work you’ll put into baking those gorgeous clusters.
Step 5: Spread & Bake
Spread the granola onto your prepared baking sheet in an even layer, but don’t worry about packing it down too hard; looseness helps for crunch. Pop it into the oven and bake for 40-45 minutes, stirring gently every 15 minutes to promote even toasting. Keep an eye on it the last 10 minutes—oats can quickly go from golden brown to burnt. When you see those beautiful golden edges and smell the pumpkin spice filling your kitchen, you’re in business.
Step 6: Cool Completely
Let your pumpkin granola cool completely on the baking sheet; this helps it crisp up and harden into those satisfying clusters I know you’ll crave. Once cooled, break up any large chunks and transfer to an airtight container. You’ll want to hide this from curious hands — it disappears fast at my place!
What to Serve It With
For Breakfast: I love starting the day with a big dollop of Greek yogurt topped with this pumpkin granola and a drizzle of honey. Add a warm cup of coffee, maybe with a splash of cream, and you’re set for a cozy morning.
For Brunch: Arrange the granola in parfait glasses layered with vanilla yogurt and fresh seasonal fruit like sliced pears or apples. Pair it with a spiced chai latte or apple cider for a truly indulgent treat your guests will adore.
As Dessert: Sprinkle pumpkin granola over vanilla ice cream or caramel pudding to add a warm, crunchy contrast. It’s also lovely paired with a cinnamon-spiced baked apple or pear for that fall-inspired finale.
For Cozy Snacks: Nothing beats grabbing a handful of pumpkin granola straight from the jar when you want a little something sweet while curled up with a book or binge-watching your favorite show. It’s like a crunchy little hug in a snack.
Our family tradition is to tuck some granola into homemade pumpkin muffins or sprinkle it on pancakes — such a fun way to add texture and seasonal flavor. Give these matches a try next time and watch them vanish!
Top Tips for Perfecting Your Pumpkin Granola
Oat Selection: Rolled oats are your best bet here; they crisp up beautifully and provide that heartwarming chew. Don’t use instant oats unless you want a finer, crumbly granola.
Mixing Technique: Fold gently after adding the wet ingredients. Overmixing can break up the oats and nuts, leaving you with powdery granola instead of clusters. Less is more!
Spice Balance: Start small with the nutmeg and ginger; these spices can overpower quickly but add so much warmth. I learned to add a touch more cinnamon for a sweeter profile after a few tries.
Nut & Seed Variations: Mix and match! I’ve swapped walnuts for pecans, or added chia seeds for extra crunch and nutrition. Just keep the total volume about the same to maintain balance.
Slow & Low Baking: This is my golden rule. Baking at 300°F allows the granola to dry out and toast evenly without burning the sugars too quickly. Stirring every 15 minutes creates those perfect clusters because you redistribute the caramelized bits.
Cooling Time: Don’t rush cooling. The granola crisps and clusters harden as it cools, so let it rest fully on the tray before breaking up.
Glaze and Sweetener Adjustments: If you want a little extra shine and sweetness, drizzle some maple syrup over the granola right after baking and give it about 10 minutes to set before cooling completely. It adds this lovely sticky-sweet coat that kids go nuts for.
I once tried baking this granola without stirring mid-bake — rookie mistake! It ended up lopsided, half burned, half pale. Also, watch your nuts closely; toasting them a little before mixing really amps up the flavor. These are the little tweaks that make all the difference.
Storing and Reheating Tips
Room Temperature: Store your cooled pumpkin granola in an airtight container at room temp for up to two weeks. Keep it away from heat and moisture to preserve crunch.
Refrigerator Storage: I usually keep granola on the counter, but if you live somewhere humid, popping it into the fridge in a sealed container can extend freshness for up to a month. Just bring it back to room temperature before snacking to wake up the flavors.
Freezer Instructions: For longer storage, freeze pumpkin granola in a tightly sealed freezer bag for up to three months. When ready, thaw at room temperature and refresh by toasting it lightly in a dry pan for 5 minutes if it loses crunch.
Glaze Timing Advice: If you add a sticky glaze or syrup drizzle post-bake, store the granola in the fridge or freezer to keep it from getting overly soft. Adding glaze just before serving also works great if you want freshness and crunch.
I once left granola in a jar on the counter in the summer, only to find it soggy by day three. Lesson learned: dry and cool storage is key! On the flip side, reheating frozen granola by toasting brings it back to life perfectly every time.
Frequently Asked Questions
Final Thoughts
I can’t tell you how many times this pumpkin granola has saved the day when I needed a comforting breakfast or a quick, wholesome snack that felt like a treat. It’s that perfect mix of crunch, spice, and just a little sweetness that makes you feel cozy from the inside out. Making it at home means you control the ingredients, so it’s less sugar, more flavor, and big on nostalgia. If you’re someone who enjoys pumpkin baked goods or granola in general, give this little twist a shot — I’m sure it’ll become one of your favorites, too. Oh, and don’t forget to leave a comment with your own spin on the recipe or how it turned out; I love hearing stories from your kitchens. Happy baking and crunching!
Favorite Pumpkin Granola
Ingredients
Main Ingredients
- 6 cups rolled oats
- 1 cup sliced almonds heaping cup
- 1 cup pistachios heaping cup, or other nuts
- 1 cup unsweetened flaked coconut heaping cup
- 1 cup pumpkin puree
- 1 cup olive oil
- 1 cup maple syrup
- 2.5 teaspoons salt adjust to taste
- 1.5 teaspoons cinnamon adjust to taste
Instructions
Preparation Steps
- Preheat the oven to 350 degrees Fahrenheit. Mix the dry ingredients together in a large bowl: rolled oats, sliced almonds, pistachios, and flaked coconut.
- In a separate bowl, whisk together the wet ingredients and spices: pumpkin puree, olive oil, maple syrup, salt, and cinnamon until well combined.
- Pour the wet mixture over the dry ingredients and stir well until everything is evenly coated.
- Spread the granola evenly in one or two large nonstick pans or jelly roll pans for even baking.
- Bake for 15 minutes, then stir the granola to ensure even cooking. Bake for another 15 minutes until crisp and golden brown.
- Remove from oven and allow the granola to cool completely; it will crisp up further as it cools.
- Store in an airtight container or zip-top bag for up to one week. Serve with milk, yogurt, or enjoy as a snack.
