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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.
Get excited, everyone—pumpkin is officially back.
I don’t know about you, but pumpkin season is my favorite time of year. And from pumpkin cream cold brew to pumpkin cranberry scones, the options for baking with pumpkin are endless.
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 Pumpkin 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.
Helpful Tools for Pumpkin Granola
To make this pumpkin granola, there are a few tools I recommend picking up:
- Silicone baking mat — I love to use silicone baking mats when baking granola because they prevent anything from sticking to the sheet tray. Plus, they’re reusable, so you’re doing the environment a favor as well.
- Quart containers — After the granola has completely cooled, I like to store it in containers like these. Honestly, I store most of our leftover food like this!
Pumpkin Granola FAQ
How long does this granola stay fresh? Stored in an airtight container, this granola usually stays fresh for up to two weeks.
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.
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Homemade Pumpkin Granola
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 cups 1x
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
- 2 cups old-fashioned oats (187.5 g)
- 1/2 cup unsweetened coconut chips (30 g)
- 2/3 cup almonds, roughly chopped (75 g)
- 1/2 cup pecans, roughly chopped (50 g)
- 1/3 cup pumpkin seeds (37.5 g)
- 1 1/2 teaspoons salt (12 g)
- 1 teaspoon pumpkin pie spice (2 g)
- 1/3 cup light brown sugar (57.5 g)
- 1/4 cup maple syrup (75 g)
- 1/3 cup olive oil (62.5 g)
- 1/2 cup pumpkin puree (124 g)
Instructions
- Preheat the oven to 350°F. Line a sheet tray with a silicone baking mat, or spray generously with nonstick cooking spray.
- 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.
- Bake the granola for 15 minutes, then stir the granola gently and return to the oven for 15-20 more minutes.
- Remove from the oven and let cool at room temperature. As the granola starts to cool, it will dry out a bit more and crisp up nicely.
- Stored in an airtight container, this granola will usually last about two weeks.
Notes
- 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!
Keywords: granola, pumpkin
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