Pumpkin Granola

This recipe for Pumpkin Granola is bursting with warm spices and great pumpkin flavor. Whether you enjoy it in a bowl with milk, sprinkle it over yogurt, or munch on it straight from the jar, our pumpkin spice granola recipe is destined to become a staple in your kitchen.

I love all things pumpkin and this granola is just another great pumpkin recipe here on my website! I was inspired to make this crispy granola after making these Pumpkin Overnight Oats on my other website..

Ingredients for Pumpkin Granola

Made with whole oats, warm spices, and pure pumpkin puree, this granola recipe is really easy to assemble! Below are what you will need to make this recipe:

• Pumpkin puree: use real pumpkin, the can will say puree, not pumpkin pie filling.
• Rolled Oats: also called old-fashioned oats.
• Chopped pecans: I like to buy the toasted chopped pecans but you can use raw pecans as well.
• Brown sugar: I used light brown sugar but you can use dark brown sugar if you want a deeper flavor.
• Raw honey: pure maple syrup can be used in place of the honey.
• Olive oil
• Ground cinnamon
• Ground ginger
• Allspice
• Fresh nutmeg (or ground)
• Vanilla extract
• Non-stick cooking spray

See recipe card at bottom of post for ingredient amounts.

How to Make Pumpkin Granola

1. In a large bowl, combine rolled oats and chopped pecans.

2. In a medium saucepan over medium-high heat, combine the pumpkin puree, brown sugar, hone, olive oil, water, vanilla extract, cinnamon, ginger, allspice, and nutmeg.

3. Cook and stir until pumpkin mixture comes to a boil. Remove from heat.

4. Pour wet ingredients over top of the dry ingredients. Stir to completely coat oats with pumpkin mixture.

5. Stir to completely coat oats with pumpkin mixture.

6. Transfer the granola mixture to the prepared baking sheet spreading out in a single layer. Bake at 325 degrees for 40 minutes.

1. Preheat oven to 325 degrees F. Spray two large baking sheets with non-stick cooking spray and set aside.
2. In a large bowl, combine rolled oats and chopped pecans. Set aside.
3. In a medium saucepan over medium-high heat, combine the pumpkin puree, brown sugar, hone, olive oil, water, vanilla extract, cinnamon, ginger, allspice, and nutmeg. 
4. Cook and stir until pumpkin mixture comes to a boil. Remove from heat.
5. Pour wet ingredients over top of the dry ingredients and stir to completely coat oats with pumpkin mixture.
6. Transfer the granola mixture to the prepared baking sheet, dividing evenly between two sheets. Spread granola out in a single layer.
7. Bake for 40 minutes, stirring every 10 minutes until granola is golden brown

Variations

Dried Fruit Twist: add a burst of natural sweetness by mixing in dried cranberries, raisins, or chopped dried apricots after baking.

Coconut Crunch: stir in shredded coconut before baking for an extra layer of tropical flavor and crunch.

Nutrition boost: add a tablespoon or two of flax, hemp seeds, or chia seeds for a nutritional boost.

Tips

Mix well: Ensure all the ingredients are thoroughly combined for even flavor distribution.

Don't over-bake: Granola can go from perfectly golden to overdone quickly. Keep an eye on it and stir halfway through baking to ensure even toasting.

Customize sweetness: Adjust the honey and brown sugar quantities to suit your preference for sweetness.

FAQ's

More Pumpkin Recipes

My favorite pie has always been this Maple Pumpkin Pie, and when I want a quick pumpkin treat I make these Air Fryer Pumpkin Pie Bombs. Check out the category below for more pumpkin recipes you may want to try!

📖 Recipe

Pumpkin Granola

Shelby Law Ruttan

This Pumpkin Spice Granola recipe is a great way to enjoy the flavors of fall. Delicious in a bowl with almond milk, as a topping for yogurt or ice cream. If you love pumpkin flavors, you will love this pumpkin granola recipe.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American

Servings 16

Calories 208 kcal

Equipment

• Large mixing bowl
• 2 Large baking sheet
• Medium saucepan
• Mixing spoon
• Airtight storage containers

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Ingredients

  

1x2x3x

• 4 cups whole oats
• 1 cup chopped pecans
• 1 cup canned pumpkin
• ½ cup honey
• ¼ cup brown sugar
• ¼ cup oil
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ¾ teaspoon salt
• ¾ teaspoon ground ginger
• ¾ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

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Instructions

 

• Preheat oven to 325 degrees F. Spray two large baking sheets with non-stick cooking spray and set aside.
• In a large bowl, combine rolled oats and chopped pecans. Set aside.
• In a medium saucepan over medium-high heat, combine the pumpkin puree, brown sugar, honey, olive oil, water, vanilla extract, cinnamon, ginger, allspice, and nutmeg.
• Cook and stir until pumpkin mixture comes to a boil. Remove from heat.
• Pour wet ingredients over top of the dry ingredients and stir to completely coat oats with pumpkin mixture.
• Transfer the granola mixture to the prepared baking sheet, dividing evenly between two sheets. Spread granola out in a single layer.
• Bake for 40 minutes, stirring every 10 minutes until granola is golden brown.
• Remove from oven and cool on a wire rack. Store in airtight containers.

Nutrition

Serving: 0.5cupCalories: 208kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 113mgPotassium: 146mgFiber: 3gSugar: 13gVitamin A: 2388IUVitamin C: 1mgCalcium: 26mgIron: 1mgNet Carbohydrates: 25g

Keyword Pumpkin Granola

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