Homemade Pumpkin Granola

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. 

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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! 

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. 

Common Questions About This Granola

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Homemade Pumpkin Granola

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

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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.

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Ingredients

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• 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 

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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

Quart Containers

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Silicone Baking Mat

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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