Homemade Pumpkin Granola
This crunchy homemade pumpkin granola recipe is easy to make, vegan, gluten-free, and most importantly, totally irresistible. Each bite is filled with crunchy pecans, maple, and all the flavours of pumpkin spice. It’s delicious and addictive! Enjoy this perfect healthy breakfast or snack recipe sprinkled on top of yogurt, in a bowl with milk, or with a side of fruit. It’s not too sweet, perfectly spiced, healthy and satisfying and made with real pumpkin purée. It will be your go-to fall snack!
I have always been a big fan of making granola at home. I love making it and I use to make it more when we lived in the Caribbean because it was way cheaper to make than buy and alway more delicious and not as chock full of sugar as the store bought. I use to load my smoothie bowls with it. I still love to make it and I have been trying other flavours, and pumpkin granola is where we are at for the fall. It’s very similar to my Vanilla Almond granola which is an everyday favourite and a staple in our home. When you are craving some spice though and if you have leftovers pumpkin purée this is definitely the granola you should make.
Reasons you’ll love this recipe
- Use up leftover canned pumpkin – This pumpkin granola was born out of the need to use up any leftover pumpkin purée. My pumpkin pancakes were born out of the same need and I strongly recommend them.
- Affordable – Making it homemade allows you to customize your granola ingredients while keeping it budget-friendly.
- Make-ahead – make a batch on Sunday and you will have it for the whole week to snack on or for brekkie. You can even freeze granola for later on.
- Shareable - makes a lovely and unexpected homemade gift in the fall for friends, neighbors, or coworkers. Divide into small portions among old jam jars or takeout containers, add a cute label or message, and make someone’s day!
Ingredients in homemade pumpkin granola
- Rolled Oats: I usually use gluten free old fashioned rolled oats. They make for the perfect base.
- Pecans & Pepitas: When combined with the oats, the nutty flavor is so delicious. Swap in other nuts and seeds – walnuts, sunflower seeds are also delicious in this granola recipe, but any nut or seed will work.
- Coconut: I use unsweetened shredded coconut. I love it for extra texture and the flavour it gives granola. If you don’t like it you can leave it out.
- Spices: I always use pumpkin pie spice and cinnamon. If you don’t have pumpkin pie spice just blend your own pumpkin pie spice with a pinch of each; nutmeg, ground ginger, allspice and ground clove along with the cInnamon. I also love to add a pinch of salt for extra flavour.
- Maple syrup: its my favorite sweetener. Not only does it add flavor to this recipe, it also helps all of the ingredients bind together. Use honey, agave, or brown rice syrup instead of maple syrup if you aren’t a fan.
- Coconut oil: I think it’s the perfect oil base It enhances the shredded coconut flavor and works well as the much-needed oil for the granola. Use a neutral vegetable oil or even olive oil instead of the coconut oil.
- Vanilla extract: this is optional but I always add it - it adds just the right amount of flavour to all granola mixes.
- Pumpkin purée: canned or homemade is great for this recipe. Make sure it’s pure pumpkin not pumpkin pie filling.
- Extra add ins: Stir in dried fruit – dried cranberries, raisins, or cherries are tasty in this pumpkin granola recipe. Add chocolate chips, white chocolate chips, or butterscotch chips to the granola as you let it cool after it bakes. For more protein, add quinoa! Use Approx ¼ cup of dry quinoa in this recipe because it helps to thicken everything up. Stir in superfoods – Stir in Chia seeds, flax seeds, or hemp hearts in this pumpkin granola recipe for extra nutrition.
How to make healthy pumpkin spice granola
Granola is one of the easiest snacks you can make, and it lasts so long! It’s a perfect recipe to include when meal prepping because it stays fresh for up to two weeks. To make it, you’ll just need to do a bit of mixing and baking. Here are the simple steps:
- Preheat oven and line large baking sheet with parchment paper.
- In a large bowl stir the oats, pecans, pepitas, coconut, spices, and salt until everything is well incorporated.
- In a separate medium bowl whisk together the canned pumpkin puree, maple syrup, vanilla extract, and coconut oil in a medium bowl.
- Pour the wet ingredients into the dry ingredients and stir until all the oats are evenly coated.
- Spread the granola mixture evenly onto prepared baking sheet.
- Bake the granola for 35 – 40 minutes. Stir the granola halfway through to keep the ends from burning. The granola is done when the oats are golden brown and toasted.
- Remove the maple pumpkin granola from the oven and let it cool completely on the counter.
- Break the granola into clusters. Store the granola in an airtight container.
If you like this recipe you will love these other fall recipes:
- 2 cups old-fashioned rolled oats
- 1 cup raw pecan halves
- 1 cup raw pepitas (pumpkin seeds)
- ½ cup shredded or shaved coconut, unsweetened
- ¼ cup maple syrup or more according to taste
- ¼ cup melted coconut oil or more if needed
- ¼ cup pumpkin puree
- 1½ teaspoon pumpkin pie spice
- ¾ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- ½ teaspoon salt
- Preheat oven to 325°F. Spray a large baking sheet with cooking spray, or line it with parchment paper. Set aside.
- Toss together the oats, pepitas, coconut, salt, spices and pecans in a large mixing bowl.
- In a separate bowl, whisk together the maple syrup, melted coconut oil, pumpkin puree, and vanilla extract together until smooth.
- Pour the maple syrup mixture over the oats mixture, and toss until everything is evenly mixed.
- Spread the granola mixture out evenly on a greased or parchment-lined baking sheet evenly.
- Bake the granola for 35–40 minutes or until golden. Stir the granola halfway through to keep the ends from burning. The granola is done when the oats are golden brown and toasted.
- Remove the granola from the oven and let it cool completely on a cooling rack. This takes about 45 minutes to up to an hour.
- Break the granola into clusters. (Stir in chocolate chips or cranberries at this point) Store the granola in an airtight container for up to 2 weeks.
- Storing pumpkin granola: This granola will stay nice, fresh, and tasty for up to two weeks! Keep it sealed in an airtight container and leave it at room temperature. pumpkin granola recipe is best for up to 2 weeks at room temperature or up to a month in the fridge.
- Freeze pumpkin granola: You can freeze homemade granola for 6-12 months. I recommend storing in portion-controlled bags or containers for a quick grab-and-go snack.