• Skip to main content
  • Skip to primary sidebar

The Baker's Almanac

menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Breakfast

    Homemade Pumpkin Granola

    Published: Sep 30, 2020 · Last Modified: Dec 28, 2022 by Leslie Jeon · 2 Comments · This post may contain affiliate links ·

    Jump to Recipe·Print Recipe


    Lightly spiced and packed with pumpkin flavor, this homemade pumpkin granola is a staple for the autumn season! Whip up a big batch of it to enjoy with yogurt or milk, or enjoy it as a snack by itself. 

    A canister of pumpkin granola with a jar of pumpkin in the background this post

    Get excited, everyone—pumpkin is officially back.

    I don't know about you, but pumpkin season is my favorite time of year. This year, I was brainstorming what kind of pumpkin recipes I wanted to make, and then it hit me: why not make some homemade pumpkin granola? 

    This granola is sweet yet salty, and please believe me when I say it is absolutely packed with flavor. After making my first batch, I had to physically stop myself from snacking on it all day long. No self-control here. 

    Let me show you how to make this homemade pumpkin granola! 

    Jump to:
    • Tips for Making This Granola
    • Common Questions About This Granola
    • Homemade Pumpkin Granola
    • Comments

    Tips for Making This Granola

    Here are a few tips to get perfect granola every time:

    • Be sure to line your sheet tray with a silicone baking mat or parchment paper. Otherwise, the granola will stick to the sheet tray and be really difficult to remove later. 
    • Stir the granola halfway through to help it bake evenly. Around the 15-minute mark, take the granola out of the oven and give it a good toss with a spatula; this will help ensure that the entire tray of granola bakes at the same rate. 
    • Make sure not to overbake the granola. When you take the granola out of the oven, it still might be a bit soft to the touch. However, it will continue to crisp up as it cools at room temperature. 
    A bowl of yogurt with pumpkin granola sprinkled on top

    Common Questions About This Granola

    How long does this granola stay fresh?

    Stored in an airtight container, this granola usually stays fresh for a few months.

    Can I substitute in a different type of nut for this recipe?

    Absolutely! I like the flavor of almonds and pecans in this recipe, but you can definitely swap as needed. I think walnuts would be delicious in this granola as well. 

    A spoonful of pumpkin granola on top of a tray of granola

    Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A canister of pumpkin granola with a jar of pumpkin in the background

    Homemade Pumpkin Granola


    • Author: Leslie Jeon
    • Total Time: 40 minutes
    • Yield: 6 cups 1x
    Print Recipe
    Pin Recipe

    Description

    Lightly spiced and packed with pumpkin flavor, this homemade pumpkin granola is a staple for the autumn season! Whip up a big batch of it to enjoy with yogurt or milk, or enjoy it as a snack by itself.


    Ingredients

    Scale
    • 2 cups (187.5g) old-fashioned oats 
    • ½ cup (30g) unsweetened coconut chips 
    • ⅔ cup (75g) almonds, roughly chopped 
    • ½ cup (50g) pecans, roughly chopped 
    • ⅓ cup (37.5g) pumpkin seeds 
    • 1 ½ teaspoons (12g) salt 
    • 1 teaspoon (2g) pumpkin pie spice 
    • ⅓ cup (57.5g) light brown sugar 
    • ¼ cup (75g) maple syrup 
    • ⅓ cup (62.5g) olive oil 
    • ½ cup (124g) pumpkin puree 

    Instructions

    1. Preheat the oven to 350°F (177°C). Line a sheet tray with a silicone baking mat or parchment paper, or spray generously with nonstick cooking spray.
    2. In a large bowl, mix together all the ingredients until well combined. Spread the granola out into an even layer on the prepared sheet tray.
    3. Bake the granola for 15 minutes, then stir the granola gently and return to the oven for 15-20 more minutes, or until there is little moisture left.
    4. Remove from the oven and let cool at room temperature. As the granola starts to cool, it will continue to crisp up. 
    5. Stored in an airtight container, this granola will usually last a few months. 

    Equipment

    Image of Quart Containers

    Quart Containers

    Buy Now →
    Silicone Baking Mat

    Silicone Baking Mat

    Buy Now →

    Notes

    • Nuts: If you want, you can substitute the almonds and pecans out for other types of nuts. I think walnuts would be delicious in this recipe!
    • Coconut: If you're not a fan of coconut, feel free to leave the coconut chips out of this recipe. You can simply omit them and follow the rest of the recipe as normal. 
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Category: Breakfast
    • Method: Bake
    • Cuisine: American

    Keywords: granola, pumpkin, pumpkin granola, how to make granola

    Did you make this recipe?

    Tag @thebakersalmanac on Instagram and hashtag it #thebakersalmanac

    More Breakfast Recipes

    • Overhead shot of crepes on a plate with strawberries and a bowl of whipped ricotta
      Homemade Crepes with Honey Whipped Ricotta
    • Homemade Strawberry Pop Tarts
    • Overhead shot of a bowl of caramel apple oatmeal
      Caramel Apple Oatmeal
    • Bowl of granola with spoon next to a bowl of drried mango and dried pineapple
      Tropical Granola

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jenniffer Acosta

      October 26, 2020 at 11:58 am

      Hi Leslie,

      I am so inspired by your beautiful blog. Your blog is so informative and your recipes are creative and delicious. I also love pumpkin everything and will definitively try this one.

      Reply
      • Leslie Hargett

        October 26, 2020 at 4:04 pm

        Hi, Jenniffer!

        Thank you so much for the sweet comment - it made my day 😊 I hope you enjoy the recipe!

        Reply

    Primary Sidebar

    hi there, i'm leslie!

    I'm a professionally-trained pastry chef, and here at The Baker's Almanac, I share unique dessert recipes and baking tips to help you bake with confidence. You can usually find me with a cookie (or two) in one hand and a cookbook in the other!

    Learn more about me →

    keep in touch

    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    find the perfect recipe

    recipes perfect for spring

    • Jar of strawberry jam in front of bread and a basket of strawberries
      Easy Strawberry Jam (No Pectin)
    • Hand holding a cupcake topped with frosting and Lucky Charms
      Lucky Charms Cupcakes
    • Lemon macarons sitting on a baking sheet next to piping bags with buttercream and lemon curd
      Lemon Macarons
    • Bakery Style Blueberry Muffins

    bake like a pro

    • Various baking ingredients like eggs, honey, milk, and chocolate chips
      11 Common Baking Mistakes You Might Be Making
    • The Ultimate Fruit Flavor Pairing Chart
    • Canisters of baking powder and baking soda
      Baking Soda vs. Baking Powder: What's the Difference?
    • Whisk attachment with Italian meringue in front of eggs and a bowl of meringue
      The Difference Between French, Swiss, and Italian Meringue

    Footer

    ↑ back to top

    Info

    About

    Contact

    Privacy Policy

    Portfolio

    Recipes

    Cakes and Cupcakes

    Cookies

    Muffins

    Scones

    Learn

    Baking Tips

    Pastry School Recaps

    Culinary Industry

    Blogger Resources

    Copyright © 2023 The Baker's Almanac. All rights reserved.
    As an Amazon Associate I earn from qualifying purchases.


    We are using cookies to give you the best experience on our website. Learn more here.

    The Baker's Almanac
    Powered by  GDPR Cookie Compliance
    Privacy Overview

    This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

    Strictly Necessary Cookies

    Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

    If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.