This pumpkin granola screams fall! Crunchy maple jumbo oats are baked with pumpkin puree, pumpkin spice, cinnamon, toasted pecans, and pepitas! Make your breakfast feel like a celebration this autumn with this granola. Serve it with milk, over yogurt, in parfaits, or enjoy the granola clusters on their own as a snack!
Now is a good time to make a batch of this ultimate healthy granola for quick access to a healthy breakfast or snack all fall long. I usually make a large batch of this granola and keep it in my cupboard for quick breakfasts.
I find it a bit difficult transitioning between summer and fall, and I usually find myself dragging myself out of bed in the mornings when days get shorter, and it’s just difficult to adjust. It can’t be just me? Don’t get me wrong, I LOVE the colors of fall, the change in the weather, and walks in nature. I’m just not always very motivated to cook.
And this granola is a lifesaver in the mornings, no food prep, no dishes, no time spent in the kitchen. Just add some milk or yogurt, and I’m good to go! So I hope that you love this recipe as much as I do!
The Ingredients
Granolas are very versatile, and you can change things up depending on what ingredients you have available. The star of the show here, is pumpkin puree, obviously! You can either use canned pumpkin puree, or homemade pumpkin puree. And since it’s the pumpkin season, I urge you to make your own homemade pumpkin pure, honestly, it’s SO easy!
You also need large old fashioned oats to make this granola, but everything else can be changed to your liking.
To make this extra delicious, I like to flavor the granola with my homemade pumpkin pie spice (fall is all about PPS, isn’t it? 😉), and extra cinnamon sweetened with maple syrup.
Add your favorite nuts such as pecans, walnuts, pistachios, almonds, you name it! And don’t forget about the seeds, I usually go for pepitas (because duh, autumn!), but sunflower seeds also work great, chia seeds, linseed, sesame seed, you get the idea…
How to Make Pumpkin Pie Granola
Preheat the oven to 350°F (180°C)/fan oven 320°F (160°C). And either spray a baking sheet with non-stick oil, or use parchment paper, or a silicone mat.
I like to start with the liquids, in a large bowl whisk the pumpkin puree with maple syrup and pure vanilla extract. To that, add your nuts and seeds (if your oven is extra hot, add them later as they can get burnt easily).
Add in the oats, pumpkin pie spice, cinnamon, and salt (this granola is meant to be sweet and salty at the same time).
Give everything a very good mix, and evenly spread the mixture over your baking sheet.
Bake for 30-40 minutes stirring halfway through until golden brown. Remember, the granola will crisp up even more when it cools down.
Remove from oven, and allow it to cool down completely before storing it in a jar.
So that’s it ladies and gents, heaven in a jar made in under an hour!
Storing Tips
Store granola in an airtight container or jar for up to 4 weeks at room temperature. If your granola is not crunchy enough, spread on a sheet pan and bake it on low temperature for 10 minutes or so and it should crisp up.
Serving Ideas
- Serve with your favorite milk! I love this granola with almond milk.
- Mix it with yogurt, and fresh fruit. Apple goes so well here!
- Add to healthy yogurt parfaits.
- Add dried cranberries to this granola (after baking) for more flavor and texture.
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I hope that you love every recipe that you make! – Diana x
Pumpkin Granola
Ingredients
- ½ cup pumpkin puree
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups rolled oats
- 1 cup pecans
- ⅓ cup raw pepitas
Instructions
- Preheat the oven to 350°F (180°C)/fan oven 320°F (160°C). And either spray a baking sheet with non-stick oil, or use parchment paper, or a silicone mat.
- In a large bowl whisk the pumpkin puree with maple syrup and pure vanilla extract. To that, add your nuts and seeds (if your oven is extra hot, add them later as they can get burnt easily).
- Add in the oats, pumpkin pie spice, cinnamon, and salt (this granola is meant to be sweet and salty at the same time).
- Give everything a very good mix, and evenly spread the mixture over your baking sheet.
- Bake for 30-40 minutes stirring halfway through until golden brown. Remember, the granola will crisp up even more when it cools down.
- Remove from oven, and allow it to cool down completely before storing it in a jar.
Notes
- One serving is around half a cup.
- Store granola in an airtight container or jar for up to 4 weeks at room temperature. If your granola is not crunchy enough, spread on a sheet pan and bake it on low temperature for 10 minutes or so and it should crisp up.
Sandy
Have you tried this in your air fryer?