Pumpkin Granola

Autumn makes me think of hot mulled cider, cozy evenings, and baking with pumpkin. If you’re craving everything that tastes like the season, this pumpkin granola recipe will be on rotation in your kitchen as it is in mine. With pumpkin puree, seeds, and pie spices, it’s the perfect snack or breakfast. Mostly, I grab handfuls of it whenever I’m in the mood for something toasty, and lightly sweetened with maple syrup, during the day.

As the perfect morning treat, this pumpkin granola recipe makes a great yogurt topping, and in the evening, it’s delicious over ice cream – think vanilla, caramel, or pumpkin itself! Also try it over baked apples or pears.

Below you’ll find the recipe as well as my tips on how to make granola clusters with great texture and pleasing crunch. With warming spices and toasty flavor, this fall recipe will help you to celebrate the season!

Ingredients

3 cups old-fashioned oats
1 cup pecans, chopped
½ cup pumpkin seeds (pepitas)
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
½ cup pure maple syrup
⅓ cup pumpkin puree
¼ cup preferred neutral oil such as canola
1 teaspoon vanilla extract

This is a naturally gluten-free recipe as oats do not contain gluten, but some companies may process oats in a way that contaminates them with gluten when processed or stored. Make sure to look for oats labeled gluten-free if this is a dietary concern.

How to Make Granola Clusters

For satisfying granola clusters, press the granola mixture onto a parchment lined baking sheet. Spread it thinly, but make sure all the ingredients are touching. After stirring halfway through, spread evenly in the same manner. Once baked, allow the granola to cool completely. Break apart with your hands or gently lift it off the parchment with a large spatula to encourage clusters. Smaller pieces will break off along the way which will give you a nice mixture of pieces.

How to Make Pumpkin Granola

Preheat the oven to 275 degrees and line a large baking sheet with parchment. If your pans are not very large, divide mixture between two pans, rotating racks halfway through baking

I recommend briefly pulsing 1 cup of the oats in a food processor or blender until they are broken down and roughed up a bit, as this also helps with making clusters. Combine the oats, pecans, pumpkin seeds, cinnamon, allspice, ginger, nutmeg, and salt in a large bowl.

In a separate bowl whisk the maple syrup, pumpkin puree, oil, and vanilla extract.

Add the wet mixture to the oat mixture and stir well to ensure everything is well-coated. Spread on baking sheet making sure the mixture is even and all ingredients are touching as this helps to form clusters. Bake for about 1 hour or until it reaches your desired level of browning, stirring and gently redistributing after 30 minutes. Granola will crisp more as it cools but should be fragrant and toasty before you remove it for oven.

Let pumpkin granola cool completely on baking sheet then break into clusters and enjoy.

For more pumpkin recipes try this pumpkin bread or soup in a whole pumpkin. For a beautiful centerpiece idea, try arranging your flowers in a fresh pumpkin.