pumpkin granola

Simple, healthy granola that's perfect for fall! Just 9 ingredients, perfectly crunchy, and infused with tons of pumpkin flavor and fall spices.

Pumpkin Maple Pecan Granola

rolled oats ((gluten-free for GF eaters))

pecans

raw pepitas

Tbsp sugar

sea salt

pumpkin

coconut or olive oil

maple syrup ((or sub agave

pumpkin puree

Preheat oven to 340 degrees F (171 C).

Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.

In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.

Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.

Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.

Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!

There are plenty of pumpkin spice recipes out there, but none as good as the ultimate pumpkin spice granola. The perfect breakfast recipe for your yogurt, smoothie or simply on its own. Good luck not eating this by the handful!

The Ultimate Pumpkin Spice Granola

oats

pumpkin seeds/pepitas

cashews

tsp pumpkin spice (see my DIY version to make it yourself)

tsp sea salt

tsp vanilla extract

coconut oil

maple syrup (use based on sweetness preference)

egg white, whipped*

Add in vanilla, pumpkin, coconut oil and maple syrup and stir to combine.

Add in optional whipped egg white at this point.

Place mixture on a baking sheet lined with a silicone mat or parchment paper.

Remove from oven and turn over as much of the granola as you can.

Remove from oven, and let cool for 20 mins before placing in a sealed jar or container.

Will keep for at least 2 weeks (if it lasts that long!)

Skinny Pumpkin Granola – Homemade pumpkin granola made with oats, quinoa, maple, pumpkin spice, cinnamon, pecans, pepitas and dried cranberries.

Easy Pumpkin Spice Granola

quinoa (rinsed well and pat dry with paper towel)

rolled oats*

flaxseeds

pepitas (or other seed)

cranberries

maple syrup (or honey)

tsp oil (coconut

tsp pumpkin spice (or more to taste)

cinnamon

kosher salt

Preheat oven to 325° F.

Spread oats* and quinoa out on a parchment lined baking pan.

Toast in the oven 10 minutes, stirring once.

Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit.

Reduce oven to 300° F.

In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla.

Pour over oats and stir together with a spatula.

Spread back onto a baking sheet and bake an additional 20 minutes, or until golden.

It wouldn’t be fall without all things pumpkin! Feel free to mix and match the nuts, seeds, and dried fruit to make it your own and serve with milk of choice or yogurt (or straight from the jar).

Pumpkin Spice Granola

pecans (may substitute sunflower seeds

pumpkin seeds (also known as pepitas)

maple syrup

avocado oil (or other neutral-tasting oil)

pumpkin pie spice

vanilla extract

salt

dried cranberries (or other dried fruit of choice)

Preheat the oven to 300℉. Line 2 large rimmed baking sheets with parchment paper.

Add the oats, pecans, pumpkin seeds, pumpkin puree, maple syrup, oil, cinnamon, pumpkin pie spice, vanilla, and salt to a large bowl. Stir well to combine.

Divide the granola mixture between the two prepared baking sheets, spreading it into an even layer.

Bake for 15 minutes. Rotate the pans top to bottom and bake an additional 15 minutes, checking after 5 minutes, or until the granola is golden brown and slightly crunchy.

Turn the oven off and with the door cracked open a few inches, allow the granola to cool completely in the oven without stirring (about 45 minutes).

Once the granola has cooled completely, remove the pans from oven stir in the dried cranberries.

Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.

Tastes great, nice crunch, and just a hint of sweet. Perfect!

Thanks for the easy to follow directions and notes.

Crunchy, Sweet, and Perfectly Spiced, this Pumpkin Spice Granola is a delicious Fall treat! Vegan, Gluten-Free, and made with only 7 ingredients.

Natural Almond Butter*

Maple Syrup

Rolled Oats, GF

Pumpkin Seeds

Pecans, Chopped

Unsweetened Coconut Flakes

tbsp Pumpkin Pie Spice

Salt

Preheat the oven to 325F. Add the Maple Syrup, Almond Butter, Pumpkin Pie Spice, and Salt to a large bowl. Mix Well.

Next, add the Oats, Pumpkin Seeds, Pecans, and Coconut Flakes to the bowl. Mix everything together with a spatula until all pieces are evenly coated in the wet mixture.

Transfer to a greased or lined baking tray, using a spatula to firmly press it down. Bake for 20 minutes, flip, then bake for an additional 10-12 minutes.

Remove from the oven and let cool completely on the tray. Serve as desired; leftovers can be stored in a sealed container at room temperature for up to one month.

I just made this granola this afternoon and it's fantastic. I can't wait to use it in my breakfast and as a plus it made my house smell so warm and inviting.

One of the BEST granola recipes I've ever had the joy of making!  I'm on batch 4 :)

Love this stuff! Made a batch last week, and my 2nd batch is cooling as I type. I recently came across your yotube channel and it's really encouraged me to go vegan. Your recipes are so great Caitlin! Thanks for sharing and doing all that you do!

So so yummy! Perfect for fall. Sweet but not too sweet. Way better than store bought. Definitely a new staple. Thanks for sharing!

This made the house smell fabulous while cooking! I subbed out the maple syrup for one super ripe mashed banana and it worked out perfectly, if anyone wants a no added sugar version. Delicious! ????

Delicious! I love the texture of the granola - very crunchy! I made one batch replacing half the almond butter with pumpkin puree and it was still super crunchy. I enjoyed it on top of almondmilk yogurt and have a bunch for the rest of the week. Thank you for coming up with an oil free granola!

Try this easy pumpkin granola recipe next time you need a fun snack or a light treat. Add anything to it or serve it as is. Either way you will love this pumpkin granola.

Pumpkin Granola

Rolled Oats

Pumpkin Puree

tbsp Vegetable Oil

Pecans (Optional)

Almonds (Optional)

Pumpkin Seeds (Optional)

Preheat your oven to 350 degrees.

Mix together the oats, maple syrup, pumpkin, oil, spice and salt.

Spread mixture out on a non-stick baking surface in a thin layer.

Bake for 15 minutes.

Break up the oats and bake for another 10 minutes.

Cool completely.

Once cooled, stir in the nuts and pumpkin seeds.  Store in an air tight container and enjoy!

An easy autumn breakfast you can make ahead of time! Made with warm &amp; cozy flavors like cinnamon, clove, maple, and pecan. Naturally sweetened and so delicious!

Pumpkin Spice Granola (Oil-Free!)

almond butter

old-fashioned rolled oats (gluten-free if needed)

almond flour

pure vanilla extract

Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.

In a medium saucepan over medium-low heat, add almond butter and maple syrup. Heat for about 4-5 minutes, stirring often until mixture is smooth and combined. Turn off heat.

Add pumpkin pie spice, vanilla, and salt to the saucepan. Stir until spices are dissolved.

Add oats, almond flour, and pecans. (I lightly crush my pecans before adding.) Stir well to thoroughly combine.

Transfer granola mixture to the lined baking sheet and spread out. Bake for 30 minutes total, stirring every 10 minutes (or more frequently) to prevent burning.

Remove from oven and let cool completely, about 25-30 minutes. (The texture will be soft when it comes out of the oven, but hardens as it cools.)

So good!  I love how it forms delicious clusters, rather than being crumbly.  I enjoyed this with my oat-based yogurt and it was amazing! It was just the right amount of pumpkin spice to give a delightfully warm and cozy flavour!  Thanks for this wonderful granola recipe!

Top 7 pumpkin granola recipes from across the web

The most viewed pumpkin granola recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Maple Pecan Granola

The Ultimate Pumpkin Spice Granola

Easy Pumpkin Spice Granola

Pumpkin Spice Granola

Pumpkin Spice Granola

Pumpkin Granola

Pumpkin Spice Granola (Oil-Free!)

Top 7 pumpkin granola recipes from across the web

The most viewed pumpkin granola recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Maple Pecan Granola

The Ultimate Pumpkin Spice Granola

Easy Pumpkin Spice Granola

Pumpkin Spice Granola

Pumpkin Spice Granola

Pumpkin Granola

Pumpkin Spice Granola (Oil-Free!)

The most viewed pumpkin granola recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine