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This pumpkin granola, made with simple ingredients, is perfect for this time of year. It’s a great recipe for breakfast or for snacks on the go!
The best way to celebrate pumpkin season is with things like pumpkin spice lattes and homemade granola. The ingredients for making your own granola are easy to find at the grocery store. New recipes always bring a little excitement to your Autumn kitchen, and this awesome recipe gives you some healthy fats and carbs to start your morning off with.
Easy Pumpkin Granola Recipe
If it’s your first time making granola, don’t get stressed. It’s a VERY simple process that just involves a little extra stirring time. This is a great recipe for beginners that you can add to your collection of healthy snack recipes. Make a double batch and enjoy it with milk, Greek yogurt, or even over ice cream!
Homemade Pumpkin Granola
Homemade granola is super fun and easy to make because you can flavor it any way you like, add whatever you like, and then serve it with whatever you like. It’s incredibly versatile
Pumpkin Pie Spice
I know some areas of the world do not have easy access to pumpkin pie spice. If that is your predicament, here is a fast and easy recipe for pumpkin pie spice you can make at home in minutes using spices you probably already have in your spice cabinet.
2 cups traditional oats – These are old fashion oats. You can use rolled oats too if you prefer.
¼ cup unsweetened apple sauce – It’s important that this is unsweetened.
¼ cup pumpkin puree – Make sure this is not apple pie filling.
2 tbsp. pure maple syrup – Don’t use pancake syrup. This should be the real stuff.
1 tbsp. coconut oil – If you use virgin oil that is hard at room temperature, you’ll want to melt it first.
1½ tsp. pumpkin pie spice – see link above to make your own, or look for no sugar added if purchased
1 tsp. pure vanilla extract – Use the real stuff. Vanilla flavoring is never the same.
Add After Baking
½ cup sunflower seeds
½ cup chopped pecans
2 tbsp. chia seeds
You can switch these out with the “Add After Baking” options above, or you can add these in addition. Any of these should be added in ¼ cup to ½ cup measures.
- pumpkin seeds
- dried cranberries – look for fruit juice sweetened
- flax seeds
- chocolate chips – I use the Lily’s or 365 Sugar-Free Whole Foods brand chips.
- unsweetened coconut – I like the big, shaved pieces instead of the finely shredded coconut. But use what you enjoy most.
How To Make Pumpkin Granola
Preheat oven to 300° F.
In a large bowl, mix together all the dry ingredients with the wet ingredients. Stir well to combined.
Spread oats out in a baking sheet lined with parchment paper. Bake for approximately 50-60 minutes, stirring every 10 minutes. Remove from oven and let the granola cool completely to room temperature.
Return the granola to a large mixing bowl and stir in the remaining ingredients.
Store in an airtight container or mason jar and keep in the fridge for up to 2 weeks.
Can You Freeze Granola?
Absolutely! Freeze this particular recipe for up to 6 months! Just make sure it’s in an airtight container so it doesn’t take on other flavors from your freezer.
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MORE HEALTHY GRANOLA RECIPES:
Pumpkin Granola Recipe Card
Pumpkin Spice Granola
CLICK TO WATCH THIS RECIPE IN ACTION!
- baking pan
- Mixing Bowl
- Parchment paper
- 2 cups traditional oats
- ¼ cup unsweetened apple sauce
- ¼ cup pumpkin puree (not apple pie filling)
- 2 tbsp. pure maple syrup
- 1 tbsp. coconut oil
- 1½ tsp. pumpkin pie spice (see link above), no sugar added if purchased
- 1 tsp. pure vanilla extract
Add After Baking
- ½ cup sunflower seeds
- ½ cup chopped pecans
- 2 tbsp. chia seeds
- Preheat oven to 300° F.
- In a large bowl, mix together all the dry ingredients with the wet ingredients. Stir well to combined.
- Spread oats out in a baking sheet lined with parchment paper. Bake for approximately 50-60 minutes, stirring every 10 minutes. Remove from oven and let the granola cool completely to room temperature.
- Return the granola to a large mixing bowl and stir in the remaining ingredients.
- Store in an airtight container and keep in the fridge for up to 2 weeks.
Recipe from the Gracious Pantry® archives, originally posted 11/2/2013.