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.
- 2 cups (187.5g) old-fashioned oats
- 1/2 cup (30g) unsweetened coconut chips
- 2/3 cup (75g) almonds, roughly chopped
- 1/2 cup (50g) pecans, roughly chopped
- 1/3 cup (37.5g) pumpkin seeds
- 1 1/2 teaspoons (12g) salt
- 1 teaspoon (2g) pumpkin pie spice
- 1/3 cup (57.5g) light brown sugar
- 1/4 cup (75g) maple syrup
- 1/3 cup (62.5g) olive oil
- 1/2 cup (124g) pumpkin puree
- 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 a few months.
- 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!
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 11 g
- Sodium: 294.9 mg
- Fat: 15.5 g
- Carbohydrates: 23.7 g
- Protein: 5.1 g
- Cholesterol: 0 mg
Keywords: granola, pumpkin, pumpkin granola, how to make granola