I absolutely love this Pumpkin Granola Recipe because it captures all the cozy flavors of fall in a crunchy, sweet, and wholesome snack. It’s perfect for breakfast topping, an afternoon nibble, or even a gift to friends during the holiday season. When I first tried making this granola, I was blown away by how the pumpkin puree added moisture and that subtle pumpkin spice warmth without making it soggy.
You’ll find that this Pumpkin Granola Recipe is not only delicious but also packed with nutritious ingredients like quinoa, flaxseeds, and pecans that keep you energized. Plus, it’s incredibly easy to customize, so you can make it your own based on what you have in your pantry. Trust me, once you try this, it’ll quickly become a staple in your kitchen just like it did in mine.
Why You’ll Love This Recipe
- Rich, seasonal flavors: The combination of pumpkin, warm spices, and maple syrup makes this granola taste like fall in every bite.
- Nutritious and hearty: With quinoa, flaxseeds, and nuts, you get a boost of fiber, protein, and healthy fats that keep you full longer.
- Easy to customize: Swap seeds, nuts, or dried fruit easily to match your pantry or dietary needs.
- Perfectly crunchy but not dry: Toasting the oats and then baking with the pumpkin mixture creates a texture that’s golden and crisp without feeling overly dry or hard.
Ingredients You’ll Need
Each ingredient here is carefully chosen to balance flavor, texture, and nutrition. Some pantry staples combined with a pumpkin puree twist create that fall-inspired granola you’ll want to make on repeat.
- Uncooked quinoa: Rinse it really well and dry it to avoid bitterness and help it toast nicely.
- Rolled oats: The base of the granola; rolled oats give that classic chew and crisp. Use gluten-free if needed.
- Ground flaxseeds: Adds a nutty flavor and healthy omega-3 fatty acids.
- Pepitas: These pumpkin seeds add crunch and tie in the pumpkin theme perfectly.
- Chopped pecans: I love how pecans bring warmth and a lovely crunch that complements the oats.
- Dried cranberries: Their tart sweetness gives bursts of flavor throughout.
- Real maple syrup: Provides natural sweetness and a rich depth of flavor; honey works too.
- Pumpkin puree: The star of the recipe, it adds moisture and flavor without heaviness.
- Coconut oil: Helps bind the granola and adds a subtle tropical note.
- Pumpkin spice: This spice blend sets the mood—cinnamon, nutmeg, ginger, cloves, and allspice make it sing.
- Cinnamon: Enhances the warmth and flavor depth.
- Pinch kosher salt: Balances the sweetness and highlights all the spices.
- Vanilla extract: Adds that subtle aromatic sweetness that makes the granola irresistible.
Variations
One of the things I love most about this Pumpkin Granola Recipe is how easy it is to tweak. I often swap nuts or dried fruits based on what’s in season or what my family prefers.
- Nut-Free Option: I’ve swapped pecans for extra seeds like sunflower and hemp when making this for friends with allergies—it’s just as tasty and crunchy.
- Fruit Swaps: Instead of cranberries, sometimes I toss in chopped dried cherries or apricots for a different fruity twist.
- Sweetener Alternatives: Honey or agave syrup can replace maple syrup if you want a different sweetness profile.
- Spice Play: I sometimes add a pinch of ginger or even cardamom for a spicy surprise that my family loves.
How to Make Pumpkin Granola Recipe
Step 1: Toast the oats and quinoa
Start by preheating your oven to 325°F. Spread the rinsed and well-dried quinoa along with the rolled oats evenly over a parchment-lined baking pan. Toasting them together for about 10 minutes brings out a toasty nuttiness that forms the perfect base. Don’t forget to stir halfway through so everything browns evenly and nothing burns.
Step 2: Mix the dry ingredients
Once that toasting step is done, transfer your warm oats and quinoa to a medium bowl. Now add the ground flaxseeds, pepitas, chopped pecans, and dried cranberries. This mix of seeds, nuts, and fruit gives your granola that wonderful texture and flavor balance.
Step 3: Combine the wet ingredients and spices
Lower your oven temperature to 300°F. In a separate bowl, whisk together the maple syrup, pumpkin puree, coconut oil, pumpkin spice, cinnamon, salt, and vanilla extract. This combination is what makes your granola irresistibly aromatic and perfectly moist without being soggy.
Step 4: Bake with love
Pour the wet mixture over your dry ingredients and stir until everything is well coated—this takes a bit of elbow grease but is so worth it. Spread the mixture back onto the baking sheet in an even layer, then bake for about 20 minutes or until golden. Keep an eye on it toward the end so it doesn’t burn—every oven’s a bit different!
Pro Tips for Making Pumpkin Granola Recipe
- Dry Your Quinoa Thoroughly: I learned the hard way—wet quinoa steams instead of toasts, so pat it completely dry after rinsing.
- Stir Halfway Through Baking: This ensures even browning and avoids clumps forming in one spot.
- Don’t Skip the Lower Oven Temperature: Baking at 300°F after the initial toast avoids overcooking the pumpkin puree and keeps the granola crisp.
- Cool Completely Before Storing: It’ll stay crunchy longer if fully cooled—warm granola traps moisture.
How to Serve Pumpkin Granola Recipe
Garnishes
I often sprinkle a bit of shredded toasted coconut or extra chopped nuts on top when serving—it adds a lovely extra crunch and keeps things visually appealing. Fresh fruit like sliced apples or a dollop of creamy yogurt pairs beautifully, too.
Side Dishes
This granola is amazing alongside a bowl of warm cinnamon-spiced applesauce or mixed into overnight oats as part of a nourishing breakfast. It also pairs perfectly with smoothies, especially those with banana, pumpkin, or vanilla flavors.
Creative Ways to Present
For gatherings, I like to serve this granola in a clear glass jar or bowl with a small wooden scoop, letting everyone add their own to yogurt or ice cream. Wrapping small jars with a festive ribbon makes a thoughtful, homemade gift that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I store leftover pumpkin granola in an airtight container at room temperature, where it stays fresh and crunchy for up to two weeks. Keeping it away from heat and humidity is key to preserving that perfect texture.
Freezing
If you want to keep it longer, I’ve frozen this granola in freezer-safe bags, and it holds up well for up to 3 months. Just thaw at room temperature before using, and it’s ready to enjoy.
Reheating
To refresh the crunch, I pop leftover granola in a 300°F oven for 5–7 minutes. This little step brings back the perfect crunch without drying it out or burning.
FAQs
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Can I use canned pumpkin for the pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly in this Pumpkin Granola Recipe. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling, which contains added sugars and spices that can throw off the recipe’s balance.
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Is this granola gluten-free?
This granola can be gluten-free if you use certified gluten-free rolled oats and quinoa. Always double-check your ingredients if you have gluten sensitivities.
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How do I keep my granola crunchy?
Make sure to toast and bake it properly and let it cool completely before storing it in an airtight container. Avoid sealing warm granola, as trapped steam can make it soggy.
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Can I add chocolate chips to this Pumpkin Granola Recipe?
You can definitely add chocolate chips, but it’s best to stir them in after baking while the granola has cooled. That way, they won’t melt and clump together.
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How long does homemade granola last?
Stored properly in an airtight container at room temperature, this granola will stay fresh for about two weeks. For longer storage, freezing is a great option.
Final Thoughts
I hope you enjoy making and eating this Pumpkin Granola Recipe as much as my family and I do. It’s a little delicious slice of autumn that’s simple to prepare but feels special and homemade. Whether you eat it for breakfast or as a snack throughout the day, this granola offers comfort and crunch in one perfect package – I think you’re really going to love it!
Print
Pumpkin Granola Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 11 servings (about 1/3 cup each)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Granola recipe combines toasted quinoa and rolled oats with warm pumpkin puree and pumpkin spice for a deliciously autumn-inspired breakfast or snack. With crunchy pecans, pepitas, and sweet dried cranberries, it offers a perfect balance of flavors and textures. Easily customizable with various nuts, seeds, and sweeteners, this granola is oven-baked to golden perfection for a wholesome, energizing treat.
Ingredients
Grains and Seeds
- 1/4 cup uncooked quinoa (rinsed well and pat dry with paper towel)
- 1 1/2 cups rolled oats
- 1/4 cup ground flaxseeds
- 1/4 cup pepitas (or other seed)
Nuts and Dried Fruit
- 1/4 cup chopped pecans
- 1/2 cup dried cranberries
Wet Ingredients
- 1/4 cup real maple syrup (or honey)
- 1/4 cup pumpkin puree
- 1 tsp coconut oil
- 1/2 tsp vanilla extract
Spices and Seasonings
- 1 tsp pumpkin spice (or more to taste)
- 1/4 tsp cinnamon
- Pinch kosher salt
Instructions
- Preheat Oven and Toast Oats and Quinoa: Preheat your oven to 325°F (163°C). Spread the rolled oats and rinsed, dried quinoa evenly on a parchment-lined baking sheet. Toast them in the oven for 10 minutes, stirring once halfway through to ensure even toasting.
- Mix Dry Ingredients: Remove the toasted oats and quinoa from the oven and transfer them into a medium mixing bowl. Add the ground flaxseeds, pepitas, chopped pecans, and dried cranberries to the bowl, mixing well to combine all dry ingredients.
- Prepare Wet Mixture: Lower the oven temperature to 300°F (149°C). In another medium bowl, whisk together the maple syrup, pumpkin puree, coconut oil, pumpkin spice, cinnamon, kosher salt, and vanilla extract until fully combined.
- Combine and Bake Granola: Pour the wet mixture over the dry ingredients and stir thoroughly using a spatula until all the dry ingredients are evenly coated. Spread this mixture back onto the baking sheet in an even layer. Bake for an additional 20 minutes, or until the granola turns golden and fragrant.
- Cool and Store: Remove the granola from the oven and let it cool completely on the baking sheet. Once cooled, break it into clusters as desired and store in an airtight container to maintain freshness.
Notes
- Oats: Swap rolled oats with steel cut or instant oats. Use gluten-free oats if gluten intolerance is a concern.
- Seeds: Substitute ground flaxseeds with chia or hemp seeds; replace pepitas with sunflower seeds for variety.
- Nuts: Pecans can be replaced with walnuts, almonds, or cashews. For nut allergies, omit nuts and increase seed quantities.
- Dried Fruit: Alternatives like dried cherries, blueberries, dates, figs, or raisins can be used instead of dried cranberries.
- Sweetener: Agave syrup can be used as an alternative to maple syrup or honey.
- Pumpkin: If pumpkin puree is unavailable, applesauce, mashed banana, apple butter, or pumpkin butter can be used, adjusting sweetener as needed.
- Oil: Substitute coconut oil with avocado oil if preferred.
- Spices: Create homemade pumpkin pie spice by combining cinnamon, ginger, nutmeg, cloves, and allspice. Missing one or two spices can be compensated by increasing others.
- Cinnamon: If unavailable, ginger, cloves, or allspice can be used.
- Optional Addition: Add toasted shredded coconut for extra flavor and texture.
Nutrition
- Serving Size: 1/3 cup
- Calories: 133 kcal
- Sugar: 8 g
- Sodium: 10 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 21.5 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
