It’s time to upgrade your fall breakfast option, snack, pantry, life, you know it, with this delicious Pumpkin Granola that tastes just like a slice of pumpkin pie.
It may still feel like summer outside, but in my heart, I know it’s the beginning of pumpkin season! I will have to admit, it’s one of my favorites. With that being said, I thought it would be perfect to kick-off the pumpkin season with this delicious pumpkin granola.
A lot of granola recipes call for unsweetened, shredded coconut flakes, but this one does not. For one, I am not a fan of coconut. If I cannot taste it, I’m okay and can live with it. Taste it, nope.
This pumpkin granola has everything I would want in a granola mix that screams it’s fall. It has warm notes of pumpkin pie spice, with the perfect ratio of maple syrup to give everything a nicely sweetened taste that’s not overly sweet—the ideal crunch of dried pepitas, a.k.a pumpkin seeds.
Granola in the grocery stores always used to tantalize me and say, “buy me!” but I realized how easy it is to make homemade granola. All it tastes are a few essential items: old-fashioned oats, flavoring agents (pumpkin puree), crunch-factor (seeds, nuts), the glue that binds everything together (honey, maple syrup), a sweetener, if desired, and salt to tie everything together.
How to Make Granola:
- Preheat oven. Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Prep the ingredients. Figure out the ingredients you need and measure them out. Mix the dry ingredients, and whisk the wet ingredients and spice together. Pour the wet ingredients over the dry ingredients, stir to combine.
- Bake the granola. Spread the pumpkin granola onto a large baking sheet, bake for 15 minutes, stir and bake for another 15 minutes. Allow the granola to cool.
How to Serve Granola:
- Over greek yogurt. This is my go-to for breakfast whenever I make a batch. It’s so yummy and filling!
- As a snack. I like to pour some granola in a bowl and just snack on it when working.
- With milk. Just like a bowl of cereal, also yummy!
- Over ice cream. Such a delicious fall dessert option.
Storing Homemade Granola:
You are going to be shocked at how long homemade granola lasts. That’s if you don’t devour it within a week or even sooner, oops!
- To Store. Homemade granola will keep for up to 1-2 weeks if placed into an airtight container in a cool, dry spot. I like to keep mine in a mason jar and store in the pantry.
- To freeze. Did you know you can freeze granola, yup! Just place it into a resealable freezer bag and push out any excess air before placing it in a freeze; it lasts up to 3 months.
Recommended Tools for Homemade Pumpkin Granola:
- Baking sheet. My favorite brand of baking sheets is these Nordic Ware sheets. They last forever!
- Pumpkin Puree. You want to make sure it’s pumpkin puree and not pumpkin pie filling.
- Mason Jars. I like to use the large, 32 oz jars.
It's time to upgrade your fall breakfast option, snack, pantry, life, you know it, with this delicious Pumpkin Granola that tastes just like a slice of pumpkin pie.
- 2 2/3 cup old-fashioned oats
- 1/2 cup pepitas or pumpkin seeds
- 1/2 cup dried, sweetened cranberries
- 1/2 cup pumpkin puree
- 2 tbsp oil
- 3 tbsp granulated sugar
- 1/3 cup maple syrup
- 2 tsp pumpkin pie spice
- 1 tsp salt
Preheat oven to 350°F and line a baking sheet with parchment paper.
Mix together the old fashioned oats, pumpkin seeds, and cranberries together until combined. Set aside.
Mix together the pumpkin puree, oil, granulated sugar, maple syrup, pumpkin pie spice, and salt together until combined. Add the dry ingredients into the wet ingredients and mix together.
Place the mixture onto a baking sheet and spread out evenly. Bake for 15 minutes and then stir mixture. Bake for another 15 minutes.
Remove the granola from the oven and set aside to cool completely.
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