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