Pumpkin Granola Recipe

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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.

Pumpkin Granola in a canning jar with the lid open.

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.

A close up view of an open jar filled with this Pumpkin Granola Recipe.

Ingredient Checklist

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

Optional Additions

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
  • almonds
  • walnuts
  • raisins
  • 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

All the ingredients for this Pumpkin Granola Recipe in a mixing bowl.

Preheat oven to 300° F.

All the ingredients for this Pumpkin Granola Recipe mixed together in a white mixing bowl.

In a large bowl, mix together all the dry ingredients with the wet ingredients. Stir well to combined.

The raw granola spread out over a parchment-lined baking pan.

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.

Pumpkin Granola in a stainless steel mixing bowl.

Return the granola to a large mixing bowl and stir in the remaining ingredients.

Pumpkin Granola in a closed jar sitting in the fridge.

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 Granola in a canning jar with the lid open.

Pumpkin Spice Granola

Delicious, autumn-inspired granola to help you celebrate fall any morning of the week!
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 299kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • baking pan
  • Mixing Bowl
  • Parchment paper

Ingredients

  • 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
  • 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

Instructions

  • Preheat oven to 300° F.
    All the ingredients for this Pumpkin Granola Recipe in a mixing bowl.
  • In a large bowl, mix together all the dry ingredients with the wet ingredients. Stir well to combined.
    All the ingredients for this Pumpkin Granola Recipe mixed together in a white mixing bowl.
  • 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.
    The raw granola spread out over a parchment-lined baking pan.
  • Return the granola to a large mixing bowl and stir in the remaining ingredients.
    Pumpkin Granola in a stainless steel mixing bowl.
  • Store in an airtight container and keep in the fridge for up to 2 weeks.
    Pumpkin Granola in a closed jar sitting in the fridge.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5cup | Calories: 299kcal | Carbohydrates: 30g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 5mg | Potassium: 271mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1606IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 3mg

Recipe from the Gracious Pantry® archives, originally posted 11/2/2013.

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10 Comments

  1. Luv What You Do says:

    OMG! I have seen many kids take their first steps but never a baby calf! How amazing!

    1. The Gracious Pantry says:

      LWYD – It truly was. I’ll never forget it.

  2. Jessy May says:

    I have been waiting for u to post this recipe since u mentioned it on FB weeks back!!! YAY!! I can’t freaking wait!!

    1. The Gracious Pantry says:

      Jessy – Haha!! Thanks for being patient with me. I hope you enjoy it!

  3. Fiona Cook says:

    How do you go about making the puree? We just tried baking pieces and then blending as we thought this retains the most nutrients… Still have two large pumpkins to eat 🙂

    1. The Gracious Pantry says:

      Fiona – Canned or fresh, it will have about the same nutrients. There should only be minor differences if any. At least as far as I know. The way you made it was exactly right. Puree is just cooked, blended pumpkin.

  4. If I don’t have applesauce, can I double the pumpkin?

    1. The Gracious Pantry says:

      Fal – Possibly, but you’ll also have to add some oil. The applesauce is for moisture.

  5. What size pan did you use to bake it in? Also, can you use Steel Cut Oats?

    1. The Gracious Pantry says:

      Kelly – Just a standard cookie sheet (1/2 sheet in restaurant terminology). A no, steel cut oats are not recommended here.

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