I developed my Healthy Pumpkin Spice Granola Recipe around a single surprising pantry ingredient that makes the clusters irresistibly crunchy.
I never planned to fall so hard for a granola, but this one did it. I call it my Pumpkin Granola Recipe because the pumpkin puree and old fashioned rolled oats make it sing, and those flavors somehow hit just right.
It’s not trying to be a cake, its crunchy and a little chewy at once, totally snackable on its own or stirred into a bowl for breakfast. This Fall Granola Recipe tends to disappear fast in my house, everyone always asks for seconds and I swear its even better after a day or two.
Ingredients
- Whole grain oats give fiber and slow carbs keeps you full longer mild nutty taste
- Rich in healthy fats and protein crunchy adds buttery flavor and mouthfeel
- Pumpkin seeds add magnesium zinc plant protein and extra crunch to granola
- Pumpkin puree gives moisture and vitamin A brings subtle earthiness and natural sweetness
- Maple syrup or honey is a natural sweetener adds caramel notes and sticky sweetness
- Coconut oil helps crisp clusters when baked medium fats for energy light coconut aroma
- Cinnamon and warming spices cut sweetness and give antioxidants cozy fall flavor
- Dried cranberries add chewy tart bursts color and a bit of sugar
- Chia or flax give extra fiber omega 3s and a gel like texture sometimes
Ingredient Quantities
- 3 cups old fashioned rolled oats
- 1 cup pecan halves, roughly chopped
- 1/2 cup raw pumpkin seeds pepitas
- 1/2 cup unsweetened shredded coconut optional
- 1/2 cup canned pumpkin puree not pumpkin pie filling
- 1/3 cup pure maple syrup or honey if you prefer
- 1/4 cup packed light brown sugar
- 1/4 cup coconut oil melted or neutral oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 1/2 cup dried cranberries or raisins
- 2 tablespoons chia seeds or ground flax optional
How to Make this
1. Preheat oven to 325 F (160 C) and line a rimmed baking sheet with parchment paper.
2. In a large bowl toss together 3 cups old fashioned rolled oats, 1 cup pecan halves roughly chopped, 1/2 cup pumpkin seeds pepitas, and 1/2 cup unsweetened shredded coconut if using.
3. Add the dry spices and seeds: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/2 teaspoon fine sea salt, and 2 tablespoons chia seeds or ground flax if you want the extra boost. Mix well.
4. In a separate bowl whisk the wet ingredients: 1/2 cup canned pumpkin puree not pumpkin pie filling, 1/3 cup pure maple syrup or honey if you prefer, 1/4 cup packed light brown sugar, 1/4 cup melted coconut oil or neutral oil, and 1 teaspoon pure vanilla extract until mostly smooth and the sugar starts to dissolve.
5. Pour the pumpkin mixture over the oat mix and stir until everything is evenly coated; it will be damp and sticky, thats okay.
6. Spread the mixture evenly on the prepared sheet, pressing it down gently with a spatula if you want chunkier clusters or leaving it looser if you prefer flakes.
7. Bake for 25 to 35 minutes until golden and toasty, checking at 15 and 25 minutes. For more separate pieces stir once halfway through; for big clusters dont stir, just rotate the pan halfway so it browns evenly. Watch the edges closely so the coconut or pecans dont burn.
8. Remove from oven when it smells toasty and is lightly browned; it will seem soft but crisp up as it cools.
9. Let the granola cool completely on the pan, at least 30 minutes, then break into pieces. Stir in 1/2 cup dried cranberries or raisins after cooling so they stay plump.
10. Store in an airtight container at room temperature up to two weeks or freeze up to three months. Serve with yogurt, milk or just snack on it by the handful.
Equipment Needed
1. Oven (preheat to 325 F / 160 C)
2. Rimmed baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small mixing bowl or medium bowl
6. Measuring cups and measuring spoons
7. Whisk (for wet ingredients) and rubber or silicone spatula (for mixing and pressing)
8. Cutting board and chef knife (for chopping pecans)
9. Cooling rack and oven mitts
FAQ
Pumpkin Granola Recipe Substitutions and Variations
- Pecan halves: swap for chopped walnuts or chopped almonds (use same amount), or go nut free with toasted sunflower seeds — they give the same crunch and soak up the syrup well.
- Pepitas (pumpkin seeds): replace with sunflower seeds, chopped pistachios, or hemp seeds, same volume, just toast a little for extra flavor.
- Coconut oil (melted): use melted butter for richer flavor or a neutral oil like canola or avocado oil to lose the coconut taste; you can also sub applesauce to cut fat but the granola will be chewier, not as crispy.
- Canned pumpkin puree: swap 1:1 with cooked mashed sweet potato or roasted butternut squash puree, or use applesauce for a milder, sweeter result, just expect a slightly different texture and sweetness.
Pro Tips
1) Want big clusters? press the mixture down firmly into the pan with the back of a measuring cup or spatula before baking, and dont stir it mid-bake. i sometimes press it again halfway through the bake. if you need extra stickiness add 1 tablespoon almond or peanut butter, or one beaten egg white (egg white will make it not vegan).
2) Warm the wet mix first so the brown sugar and maple start to dissolve, it coats the oats way more evenly and you get less dry pockets. just 20 to 30 seconds in the microwave or a quick low-heat whisk on the stove, dont boil though.
3) Watch the coconut and pecans, they burn fast. either toast nuts and seeds separately for a few minutes then mix them in, or put the tray on a lower oven rack and check at the 15 and 25 minute marks. edges brown quicker so rotate the pan, but try not to over-stir if you want clusters.
4) Control chew vs crisp by bake time and cooling: shorter bake and a full cooling period on the pan = chewier granola, longer bake and breaking it up while warm = crispier flakes. to re-crisp older granola, spread on a sheet and warm at a low temp for 8 to 10 minutes.
5) Dont add dried fruit or sugary bits before baking or they’ll get tough and shriveled. fold them in only after the granola is completely cool. if your pumpkin puree seems thin, simmer it a few minutes to thicken so it doesnt make the granola soggy, and add a tiny extra pinch of salt to make the spices pop.
Pumpkin Granola Recipe
I developed my Healthy Pumpkin Spice Granola Recipe around a single surprising pantry ingredient that makes the clusters irresistibly crunchy.
12
servings
380
kcal
Equipment: 1. Oven (preheat to 325 F / 160 C)
2. Rimmed baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small mixing bowl or medium bowl
6. Measuring cups and measuring spoons
7. Whisk (for wet ingredients) and rubber or silicone spatula (for mixing and pressing)
8. Cutting board and chef knife (for chopping pecans)
9. Cooling rack and oven mitts
Ingredients
-
3 cups old fashioned rolled oats
-
1 cup pecan halves, roughly chopped
-
1/2 cup raw pumpkin seeds pepitas
-
1/2 cup unsweetened shredded coconut optional
-
1/2 cup canned pumpkin puree not pumpkin pie filling
-
1/3 cup pure maple syrup or honey if you prefer
-
1/4 cup packed light brown sugar
-
1/4 cup coconut oil melted or neutral oil
-
1 teaspoon pure vanilla extract
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground ginger
-
1/4 teaspoon ground nutmeg
-
1/8 teaspoon ground cloves
-
1/2 teaspoon fine sea salt
-
1/2 cup dried cranberries or raisins
-
2 tablespoons chia seeds or ground flax optional
Directions
- Preheat oven to 325 F (160 C) and line a rimmed baking sheet with parchment paper.
- In a large bowl toss together 3 cups old fashioned rolled oats, 1 cup pecan halves roughly chopped, 1/2 cup pumpkin seeds pepitas, and 1/2 cup unsweetened shredded coconut if using.
- Add the dry spices and seeds: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/2 teaspoon fine sea salt, and 2 tablespoons chia seeds or ground flax if you want the extra boost. Mix well.
- In a separate bowl whisk the wet ingredients: 1/2 cup canned pumpkin puree not pumpkin pie filling, 1/3 cup pure maple syrup or honey if you prefer, 1/4 cup packed light brown sugar, 1/4 cup melted coconut oil or neutral oil, and 1 teaspoon pure vanilla extract until mostly smooth and the sugar starts to dissolve.
- Pour the pumpkin mixture over the oat mix and stir until everything is evenly coated; it will be damp and sticky, thats okay.
- Spread the mixture evenly on the prepared sheet, pressing it down gently with a spatula if you want chunkier clusters or leaving it looser if you prefer flakes.
- Bake for 25 to 35 minutes until golden and toasty, checking at 15 and 25 minutes. For more separate pieces stir once halfway through; for big clusters dont stir, just rotate the pan halfway so it browns evenly. Watch the edges closely so the coconut or pecans dont burn.
- Remove from oven when it smells toasty and is lightly browned; it will seem soft but crisp up as it cools.
- Let the granola cool completely on the pan, at least 30 minutes, then break into pieces. Stir in 1/2 cup dried cranberries or raisins after cooling so they stay plump.
- Store in an airtight container at room temperature up to two weeks or freeze up to three months. Serve with yogurt, milk or just snack on it by the handful.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 75g
- Total number of serves: 12
- Calories: 380kcal
- Fat: 22g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated: 6g
- Monounsaturated: 10g
- Cholesterol: 0mg
- Sodium: 120mg
- Potassium: 250mg
- Carbohydrates: 38g
- Fiber: 6g
- Sugar: 12g
- Protein: 7g
- Vitamin A: 400IU
- Vitamin C: 1mg
- Calcium: 80mg
- Iron: 2.5mg
