Homemade Pumpkin Granola: The Perfect Healthy & Crunchy Fall Breakfast Recipe
Craving that irresistible crunch and comforting fall flavors? This homemade Pumpkin Granola recipe is your answer! Prepped in just 10 minutes, it’s crafted with only 8 core ingredients, offering a delicious and wholesome start to your day. We’ll share expert tips for achieving the best crunchy texture and desirable clumps, plus how to store it so it stays fresh for up to a month!
This post is sponsored by Bob’s Red Mill! Thanks for supporting the brands that support Jessica in the Kitchen! All thoughts and opinions are my own!
There’s nothing quite like the aroma of freshly baked granola filling your home. It instantly transforms your kitchen into a cozy cafe, especially when infused with the comforting spices of fall. This pumpkin granola recipe has been a beloved staple in my household for years, evolving and improving with each season. With a few tweaks to ingredients and quantities, I’m thrilled to share my absolute best version yet!
From the moment it starts baking, your entire home will be enveloped in a warm, inviting scent – think of it as a natural fall candle, but infinitely more delicious. Once cooled, you’ll be rewarded with a truly five-star granola experience right in your own home. It’s perfect for a leisurely breakfast, a quick grab-and-go snack, or even for fueling your adventures like hiking or camping. While I might not be a hardcore camper myself, I can certainly imagine reaching for a generous handful of this delightful treat on the trail!
If you’re as obsessed with pumpkin as I am, you’ll want to explore more of my pumpkin breakfast ideas. Don’t miss out on my mouth-watering pumpkin pancakes, decadent pumpkin French toast, and fluffy pumpkin waffles!
Why Make Your Own Granola?
Store-bought granolas can often be laden with excessive sugars, unhealthy oils, and artificial ingredients. When you make granola at home, you have complete control over every single component. You can choose high-quality oats, healthy fats, natural sweeteners, and tailor the spice level to your preference. The freshness and superior taste of homemade granola are simply unmatched. Plus, it’s incredibly satisfying to create something so delicious and wholesome from scratch!
The Magic of Pumpkin in Granola
Pumpkin isn’t just for pies and lattes! In this granola, pumpkin puree plays several crucial roles. Beyond its incredible autumnal flavor, it adds natural moisture, which helps bind the ingredients together, contributing to those coveted clusters. This moisture also acts as a protective layer, helping to prevent the oats from burning in the oven, ensuring an evenly toasted, golden-brown finish. Nutritionally, pumpkin is packed with vitamins, minerals, and antioxidants, making this granola not just tasty, but genuinely good for you.
Key Ingredients for the Perfect Pumpkin Granola
Crafting this irresistible pumpkin granola requires just a handful of simple, wholesome ingredients. Below, we’ll dive into why each component is essential and offer substitution tips to help you customize your batch. For precise measurements, please scroll down to the full recipe card.
- Old Fashioned Oats: These are absolutely essential for achieving the ideal texture in your pumpkin granola. Unlike quick-cooking oats, old-fashioned (or rolled) oats maintain their shape and provide a satisfying chewiness and structure crucial for crispy clumps. My top recommendation is Bob’s Red Mill’s Gluten Free Old Fashioned Rolled Oats. They are certified gluten-free, consistently high-quality, and Non-GMO, ensuring a superior product every time. Their robust texture and uniform consistency make them perfect for granola. I always recommend picking up several bags – you’ll quickly discover why they’re a pantry staple!
- Pumpkin Puree: This star ingredient infuses the granola with a rich, earthy flavor and a beautiful autumnal hue. Crucially, it also acts as a natural binder and provides moisture, which not only helps to create those wonderful clumps but also prevents the granola from burning during baking. Ensure you use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Almond Butter: A runny nut butter is key here! Almond butter provides a subtle flavor that complements the pumpkin beautifully, while also acting as a primary binding agent for the granola clusters. If almond butter isn’t your preference, feel free to substitute with any other runny nut butter such as cashew butter or peanut butter (for a bolder flavor), or even tahini for a nutty, slightly more savory profile. Just ensure it’s natural, pourable-consistency nut butter.
- Walnuts and Pumpkin Seeds: These add fantastic crunch, healthy fats, and a boost of protein. Always use unsalted and raw nuts and seeds to control the overall sodium content and prevent over-browning. You can easily swap these out for other favorites like pecans, chopped almonds, sunflower seeds, or even a mix of several types.
- Maple Syrup or Agave Nectar: These natural sweeteners provide the perfect amount of sweetness and contribute to the granola’s golden-brown color and crispiness. Maple syrup adds a distinct warm flavor that pairs wonderfully with pumpkin. You can adjust the quantity to your liking; for a less sweet granola, reduce it to ¼ cup, and increase the nut butter slightly to maintain moisture.
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves is the heart of our fall flavor profile. If you don’t have pumpkin pie spice on hand, a generous amount of ground cinnamon works beautifully, or you can create your own mix with individual spices.
- Sea Salt: A touch of sea salt is vital for balancing the sweetness and enhancing all the other flavors, making the granola truly pop.
- Optional Add-ins: Elevate your granola with ingredients like dried cranberries, raisins, chopped dates, vegan chocolate chips, or white chocolate chips. These are best added *after* the granola has baked and cooled slightly to prevent them from burning or melting excessively during baking.
How to Make Homemade Pumpkin Granola
Making this pumpkin granola is surprisingly simple and requires minimal hands-on time. Follow these steps for a perfectly crunchy and clump-filled batch. Detailed instructions with specific quantities are available in the recipe card below.
- Prepare Your Dry Ingredients. Begin by preheating your oven to 350°F (180°C) and lining a large baking sheet with parchment paper or a silicone mat. This step is crucial for preventing sticking and ensuring easy cleanup. In a spacious mixing bowl, combine all your dry ingredients: the old-fashioned oats, chopped walnuts, pumpkin seeds, pumpkin pie spice, and sea salt. Stir them thoroughly to ensure the spices are evenly distributed throughout the mixture.
- Combine Wet Ingredients. In a separate, smaller bowl, add your wet ingredients: the almond butter, maple syrup (or agave nectar), and pumpkin puree. Using a whisk or fork, vigorously stir them together until the mixture is completely smooth and well combined. A runny nut butter works best here; if yours is too thick, microwave it for about 10 seconds to loosen it up.
- Mix Wet and Dry. Now, pour the smooth wet ingredient mixture into the bowl with the dry ingredients. Using a sturdy spatula or a wooden spoon, stir everything together thoroughly. Continue mixing until all the dry ingredients are uniformly coated with the pumpkin and nut butter mixture. This step is crucial for ensuring every piece of granola gets that delicious flavor and bakes evenly.
- Spread and Press. Transfer the coated granola mixture onto your prepared baking sheet. Spread it out into a nice, even layer. It shouldn’t be too thick, as this could lead to uneven baking, nor too thin, which might prevent the formation of clumps. To encourage the best possible clusters, firmly press the granola together with your spatula or even your clean fingers across the entire surface. This compression is key to achieving those satisfying granola clumps.
- Bake to Perfection. Place the baking sheet in your preheated oven, ideally on the rack furthest from the heat source to prevent burning. Bake for a total of 25 minutes. At the halfway point (approximately 12.5 minutes), carefully remove the baking sheet from the oven. Gently stir the granola with your spatula, flipping it to ensure both sides toast evenly. Return it to the oven and continue baking. Keep a close eye on it, especially during the last 5 minutes, as granola can go from perfectly golden to burnt very quickly.
- Cool Completely. Once the granola is a beautiful golden brown, remove it from the oven. This is perhaps the most crucial step for achieving maximum crunch and forming sturdy clusters: resist the urge to touch it! Let the granola cool *completely* on the baking sheet without disturbing it. As it cools, it will harden and crisp up, locking in that delightful crunch and solidifying the clumps. I’ll admit – this is the hardest part! Gav and I always sneak a few pieces while it’s warm, but once it’s completely cooled, it’s a true masterpiece!
- Enjoy and Store. Once fully cooled and crunchy, break the granola into desired clusters. Enjoy it immediately as a snack or breakfast topping! For storage, transfer the cooled granola to an airtight jar or zipped bag. It will maintain its delicious crunch and freshness for up to a month when stored in your fridge.
Expert Tips for the Best Pumpkin Granola & FAQ
Achieving perfectly crunchy granola with beautiful, thick clusters is an art, but these expert tips will help you master it every time:
- Press the Granola Firmly: Before baking, after spreading the mixture onto the baking sheet, use your spatula or clean hands to press down on the granola firmly. This compression helps the ingredients stick together as they bake, forming larger, more robust clusters.
- Be Gentle During the Mid-Bake Stir: When it’s time to stir the granola halfway through baking, do so very gently. You want to ensure even toasting, but you don’t want to break up any nascent clusters that are already forming. Use a spatula to carefully flip and redistribute the granola without completely scattering it.
- Cool Completely, Undisturbed: This is arguably the most critical tip for crunchy granola and sturdy clumps. Once out of the oven, do not touch or move the granola until it has cooled *completely* to room temperature. As it cools, the sugars caramelize and harden, setting the clusters and developing that satisfying crunch. Patience truly pays off here!
- Enhance with Additional Ingredients (Post-Bake): For an even more decadent treat, consider adding delicate ingredients like dried fruit (cranberries, raisins, chopped apricots), white chocolate chips, or vegan chocolate chips. These are best stirred in as soon as the granola comes out of the oven, while it’s still warm, or even after it’s fully cooled. Adding them later prevents them from burning or melting excessively during the baking process. Chocolate truly does make everything better!
- Microwave Your Nut Butter for Optimal Runniness: If your chosen nut butter is on the thicker side, a quick zap in the microwave can make all the difference. Heat it for about 10-15 seconds, stirring well, until it reaches a runny consistency. This ensures it mixes smoothly with the other wet ingredients and evenly coats the oats, leading to better binding and clumps.
- Adjust Sweetness to Your Liking: The recipe calls for ½ cup of maple syrup, but you can easily reduce this to ¼ cup for a less sweet granola. If you do this, I recommend increasing the nut butter by 1-2 tablespoons to maintain adequate liquid content for binding. This adjustment will result in a more neutral, less sweet granola that’s still incredibly flavorful.
- Use Unsalted Nuts and Seeds: Always opt for raw, unsalted nuts and seeds. This allows you to control the salt content of your granola precisely, preventing it from becoming too salty.
- Don’t Overcrowd the Baking Sheet: Ensure your granola is spread in a relatively even layer. An overcrowded baking sheet can lead to steaming instead of toasting, resulting in soft granola rather than crisp. If making a double batch, use two baking sheets.
Serving Suggestions
This versatile pumpkin granola can be enjoyed in so many ways beyond just a bowl with milk! Here are some of my favorite serving suggestions:
- Classic Breakfast: Serve with my Cashew Milk or any plant-based milk for a hearty and satisfying start to your day.
- With Yogurt: Layer it with my vegan yogurt for a delicious and protein-packed parfait. Add some fresh fruit for extra flavor and nutrients.
- Smoothie Bowl Topping: Sprinkle generously over your favorite smoothie bowl for added texture and a burst of fall flavor.
- Dessert Enhancement: Use it as a crunchy topping for vegan ice cream, fruit crisps, or baked apples.
- On-the-Go Snack: Simply grab a handful straight from the jar for a quick, energizing snack whenever hunger strikes. Perfect for lunchboxes or post-workout fuel.
- Salad Topper: For an unexpected twist, sprinkle a small amount over a fall-themed salad for a sweet and savory crunch.
How to Store Pumpkin Granola for Maximum Freshness
Proper storage is essential to keep your homemade pumpkin granola crunchy and delicious for as long as possible. The best way to store this granola is in an airtight jar or a securely zipped bag. Placed in your pantry or on the counter, it will stay fresh and crunchy for up to 2-3 weeks. For extended freshness, especially in humid climates, storing it in the fridge can help it last for up to a month while maintaining its excellent texture.
More Delightful Pumpkin Recipes:
If you can’t get enough of pumpkin, be sure to check out these other fantastic recipes:
- Vegan Pumpkin Muffins – Fluffy, spiced, and perfect for breakfast or a snack.
- Vegan Pumpkin Cheesecake – A show-stopping dessert with a rich salted caramel topping.
- Vegan Pumpkin Sheet Cake – Easy to make and serves a crowd, ideal for fall gatherings.
- Pumpkin Mug Cake – A quick and cozy single-serving treat for those pumpkin cravings.
Enjoy friends! If you make this Vegan Pumpkin Granola, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
Pumpkin Granola Recipe
9
10 minutes
25 minutes
35 minutes
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Ingredients
-
3
cups
Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats,
(288g) -
1
cup
chopped walnuts,
or any nuts (120g) -
¼
cup
pumpkin seeds,
or sunflower seeds (28g) -
2
teaspoons
pumpkin pie spice,
or cinnamon -
¼
cup
almond butter,
or any nut butter, tahini or sunflower butter (64g) (-> increase by 1-2 more tablespoons if reducing sweetener) -
½
cup
maple syrup,
or agave nectar (168g) – can reduce to ¼ cup for less sweet granola -
⅓
cup
pumpkin puree,
(81g) -
¾
teaspoon
sea salt -
dried fruit,
(optional) -
vegan chocolate chips,
(optional) -
vegan white chocolate chips,
(optional)
Instructions
- Preheat oven to 350°F/180°C. Line your baking sheet with parchment paper or a silicone mat (it has to be lined with something).
- In a large bowl, stir together the oats, pecans, pumpkin seeds, pumpkin spice and sea salt.
- In a different bowl, add the nut butter, maple syrup/agave and pumpkin purée together. Stir together vigorously until completely combined.
- Pour the wet ingredients into the dry ingredients and stir with your spatula or a wooden spoon until combined and everything is coated.
- Spread the mixture into a nice even layer on your baking sheet.
- Bake for 25 minutes on your oven rack furthest away from your heat source, stirring the granola halfway (around 12.5 minutes). At that halfway point, remove from the oven, flip gently with a spatula so both sides get toasted, then return to oven. Watch it during the last 5 minutes of baking to ensure that it isn’t burning.
- Remove from oven. The granola should be nice and golden brown in colour. Let it cool COMPLETELY before touching to ensure it’s crunchy.
- When cooled, enjoy immediately! The best way to store this granola is in an airtight jar or zipped bag. It’ll last up to a month in your fridge (and will stay crunchy).
Notes
If your nut butter isn’t runny enough, you can microwave it for about 10 seconds first.
Be sure to use unsalted and raw nuts and seeds.
For the best crunch, press down the granola on the sheet with your spatula or with your hands before baking, then when finished, let it cool completely before lifting.
You can reduce the sugar in this recipe to ¼ cup. I did this recently and then increased the nut butter by about 1-2 more tablespoons for the necessary liquid content and it worked perfectly! This does make the granola more neutral than sweet (aka not very sweet at all but still delicious!!).
Calories:
293
kcal
,
Carbohydrates:
35
g
,
Protein:
8
g
,
Fat:
15
g
,
Saturated Fat:
2
g
,
Sodium:
199
mg
,
Potassium:
280
mg
,
Fiber:
5
g
,
Sugar:
12
g
,
Vitamin A:
1412
IU
,
Vitamin C:
1
mg
,
Calcium:
76
mg
,
Iron:
2
mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
American, Universal
Breakfast
Jessica Hylton