This pumpkin granola is made with pure pumpkin puree, maple syrup, warm fall spices, pecans, and pumpkin seeds. It bakes up crunchy and clustery, making it perfect for snacking, with yogurt, and more! I've made plenty of granola over the years, and I've learned pressing the granola in the pan and letting it cool is the key to crunchy clusters. And with just 10 wholesome ingredients and 10 minutes of prep it's an easy fall snack or breakfast you can make at home
Looking for more wholesome pumpkin recipes? Try these easy gluten-free pumpkin scones or these easy almond flour pumpkin muffins next!
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It's a great recipe. Tastes wonderful and is easy to mix up. I do think it would make a nice holiday gift to give!!
- Renee
Recipe at a Glance
- 🎃 Flavor & texture: Crunchy clusters with warm pumpkin spice, maple, and toasted pecans.
- 🕰️ Time: 10 minutes to prep, 40 minutes to bake.
- 🥛 Dietary Notes: Naturally vegan, dairy-free, and gluten-free with certified gluten-free oats.
- 🍽️ Servings: 10 servings
- 💚 Best for: Fall breakfast, snacking, yogurt bowls, meal prep.
Why You'll Love This Pumpkin Granola
- Real pumpkin flavor. This pumpkin granola uses actual pumpkin puree for real pumpkin flavor, same as in my pumpkin breakfast cookies.
- Real-food pantry staples. Like my easy oat and honey granola, this granola recipe uses simple, wholesome pantry staples you probably already have on hand.
- Crunchy clusters without refined sugar. With dozens of batches of granola under my belt, I have learned many tricks to homemade granola, like baking in an even, thin layer, pressing the granola into the pan, and allowing it to fully cool before mixing for crunchy, clustery granola.
- Great for fall meal prep. One batch and you have a real food snack on hand for the week.
Jump to:
It's fall. And it's cold. But homemade pumpkin recipes!? Sign me up ...especially this homemade pumpkin granola. And don't get me started on the aroma... this granola is beautifully fragrant and will leave your kitchen smelling amazing!
Homemade granola is so easy to make and can be much cleaner than most store-bought varieties. This homemade pumpkin granola is the perfect alternative to packaged granola.
When we have this around, I keep in a mason jar on my counter and I'm always grabbing a handful when I walk through the kitchen. It's amazing how quickly this disappears!
Ingredient Notes
- Oats - Use old-fashioned/rolled oats and not quick cooking oats. If needing gluten-free pumpkin granola, be sure to use certified gluten-free oats. Oats are naturally gluten-free, but can become contaminated during processing.
- Canned pumpkin- Use 100% pure pumpkin, not pumpkin pie filling. The only ingredient should be "pumpkin."
- Pumpkin seeds - Also known as pepitas. Pepitas are the seeds that have been removed from the shell. They can be labeled as either pumpkin seeds or pepitas. Raw are recommended since they will toast as they bake.
- Coconut oil - Either refined or unrefined coconut oil can be used. I recommend unrefined, and don't worry, you won't taste the coconut in this recipe.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
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Optional Add-Ins
Make this granola your own by adding some of the following. Some add-ins should be added before you bake and some after the granola has cooled.
Before baking:
- Unsweetened coconut flakes/coconut chips. Just make sure you don't use shredded coconut. You want larger coconut pieces so they don't burn.
- Chopped walnuts or sliced almonds.
After baking and granola has cooled:
- Chocolate chips.
- Dried cranberries (I like unsweetened cranberries).
- Dried apple slices.
How to Make Pumpkin Granola
- Step 1: Add all ingredients to a large mixing bowl.
- Step 2: Mix together until all ingredients are fully combined.
- Step 3: Spread granola onto a parchment paper-lined half-sheet-sized pan. Press granola into the pan.
- Step 4: Bake at 300 degrees F for 40-45 minutes, stirring granola halfway through. After stirring, evenly press the granola back into the pan.
When is the granola finished baking? Once you notice the edges are beginning to slightly brown and the granola is very fragrant (not burnt-smelling) it's done. It will still be soft at this point, but will crisp up as it cools.
How to Get CRunchy, Clustery pumpkin GRanola
Pumpkin puree adds amazing flavor to the granola, but it also adds moisture, which can affect the crisp texture of the finished granola. After many rounds of testing and recipe variations, here is what I learned to keep this granola clustery and crunchy!
- Use a half-sheet pan and evenly spread granola. If you don't have a half-sheet pan, use two pans. You want the granola to be touching, but not a super thick layer.
- Use the back of a spatula to press granola into the pan before putting it in the oven and after stirring during baking.
- Allow granola to fully cool before mixing and transferring to a storage container. I like to wait at least an hour before stirring. Yes, a full hour... It's worth it!
It's important to note, the granola will still be soft when it comes out of the oven. Don't worry, it will harden as it cools. You will know it's done when it is very fragrant, the edges are beginning to brown and the pecans are fully toasted.
Ways to Serve Pumpkin Granola
- With milk or Greek yogurt. Serve with milk or Greek yogurt and some fresh fruit for a quick and tasty breakfast or snack.
- With ice cream. Sprinkle some on top of your favorite ice cream. Vanilla, caramel swirl, and cinnamon are all yummy options!
- Make some apple nachos. Apple nachos are a favorite of mine! Make with air fryer apples or apple slices. Drizzle on some of your favorite nut butter and add granola on top.
- Sprinkle on waffles or pancakes . Make some easy gluten-free waffles or pancakes with oat flour and sprinkle this granola on top and drizzle with pure maple syrup.
- As is. This homemade pumpkin granola makes a delicious, real-food snack on its own!
Don't forget… homemade granola makes the perfect gift. It is one of my favorite things to give around the holidays. Scoop some into mason jars, add a festive ribbon, and perfecto... the perfect gift for family and friends!
How to Store
Allow granola to fully cool and then store in an airtight container at room temperature. This will stay fresh for up to two weeks (that is if you don't eat it all before then!)
Recipe FAQs
Overcrowding on the pan or not letting the granola cook long enough are the two most common reasons why your granola might not be crunchy. Be sure to spread it into an even layer on your baking sheet.
I don't recommend quick cooking oats. These absorb more moisture, which can result in softer granola. They also cook more quickly, making it easier to accidentally burn your granola.
Evenly pressing the granola into the pan before baking and after stirring halfway through are two of the best ways to create clusters. It's also important to let the granola cool completely, as the granola will crisp as it cools.
You can, but this granola isn't overly sweet. The maple syrup also helps to bind the clusters together. If you do reduce the syrup, you may just have looser granola with less clusters.
Yes! To freeze, place in a freezer-safe bag and squeeze out as much air as possible. Granola can be frozen for up to 3 months. Allow to thaw at room temperature before serving.
More Fall Recipes to Try!
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Eat Clean.Be Well!
-Sara
Crunchy Pumpkin Granola
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Equipment
- 1 large mixing bowl
- 1 rimmed half-sheet pan
Ingredients
- 3 cups rolled oats/old-fashioned oats (certified gluten-free if needed)
- 1 ½ cups pecans, lightly chopped
- ½ cup pumpkin seeds
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300 degrees F and line a rimmed half-sheet pan with parchment paper.
- To a large mixing bowl, add all of the ingredients.3 cups rolled oats/old-fashioned oats, 1 ½ cups pecans, lightly chopped, ½ cup pumpkin seeds, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon , 1 tablespoon pumpkin pie spice , ⅓ cup pumpkin puree, ¼ cup coconut oil, melted, ½ cup pure maple syrup, 1 teaspoon vanilla extract
- Mix until all of the ingredients are fully combined.
- Evenly spread granola onto prepared baking sheet. Use the back of a spatula or wooden spoon to press the granola firmly into the pan (this will help create clumps).
- Bake for 40-45 minutes, stirring at around 20 minutes. After stirring, press the granola down again. You will know the granola is done when the edges of the oats begin to lightly brown and the granola is very fragrant. Be careful not to overbake. Note: Granola will be slightly soft out of the oven but will crisp up as it cools.
- Allow to fully cool on baking sheet before mixing and moving to a storage container. I like to let my granola cool for an hour before breaking it apart and storing.
Video
Notes
- Use a half-sheet pan so the granola has enough room to evenly cook. If you don't have a half-sheet (roughly 12 by 17 inches), use two smaller baking sheets.
- In order to create clumpy granola, press the granola firmly into the pan prior to baking and then again after stirring halfway through baking. Using the back of a spatula works great. Let the granola fully cool before mixing. This also helps those nice clumps to form.
Nutrition
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Michael Tridente says
awesome
Renee Provost says
It’s a great recipe. Tastes wonderful and is easy to mix up. I do think it would make a nice holiday gift to give!!
Sara says
Ah, yes, it would made a delicious gift for the holidays! Thanks so much for the note, I really appreciate it and am so happy to hear you enjoyed the recipe!
Tamara says
You show Allpsice in the picture but don't have it in the recipe. Is Allspice used? And if so how much? thanks so much!
Sara says
Yes, you need 1/4 tsp. all spice. Thank you so much for calling that out! I can't believe I missed that... the recipe has been updated to include this. Thanks and enjoy!