Pumpkin Granola
Pumpkin Granola is a crunchy, golden mix of oats, nuts, pumpkin seeds, and warm spices that makes the perfect fall breakfast or snack. This easy homemade granola recipe is baked with maple syrup, pumpkin pie spice, and a touch of cinnamon for that classic seasonal flavor. Enjoy it by the handful, sprinkle it over yogurt, or pack it up as a fall snack recipe that lasts for days.
Pumpkin Granola is one of those recipes you’ll find yourself making on repeat through the fall. It’s great to keep in a jar on the counter for quick breakfasts, and it also makes a thoughtful homemade gift when packaged up in little bags or jars. If you’re looking for more ways to bring pumpkin into your mornings, my Pumpkin Cinnamon Rolls are always a hit. And when you’re planning a fall dessert, you can’t go wrong with a classic Pumpkin Pie.
Why you’ll love this Pumpkin Granola
Easy Pumpkin Granola Recipe for Fall Breakfasts
I’ve always loved something crunchy in the morning, and this pumpkin granola recipe is my favorite once fall rolls in. Growing up in Ireland, breakfast was usually Corn Flakes, Weetabix, or porridge, but now I like having an easy fall breakfast that’s homemade and full of pumpkin spice flavor.
Ingredients Needed for Pumpkin Granola
- Old-fashioned oats: These make up the bulk of the granola and give it that classic crunchy texture.
- Pecans or walnuts: A handful of chopped nuts adds richness and a nice bite.
- Pumpkin seeds (pepitas): These bring a nutty flavor and a little extra crunch.
- Pumpkin pie spice: The blend of warm spices gives the granola its fall flavor.
- Ground cinnamon: A touch more cinnamon makes the flavor even cozier.
- Salt: Just enough to balance the sweetness and bring out the spices.
- Maple syrup: This natural sweetener helps the granola bake into golden clusters.
- Brown sugar: Adds a hint of caramel flavor that pairs perfectly with pumpkin spice.
- Oil: Keeps the granola crisp while it bakes in the oven.
- Vanilla extract: Rounds out the flavors with a little sweetness.
- Dried cranberries: Stir these in after baking for a chewy, tart contrast.
How to make Pumpkin Granola
**For more detailed instructions, please refer to the printable recipe card below.**
Combine oats, chopped nuts, pumpkin seeds, pumpkin pie spice, cinnamon, and salt in a large mixing bowl.
Warm maple syrup, brown sugar, oil, and vanilla in a small saucepan until smooth.
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
Spread the granola onto the baking sheet in an even layer, pressing it down slightly if you like clusters.
Bake for 35–40 minutes until golden and crisp.
Variations
- Nut-Free Granola: Skip the pecans or walnuts and add extra pumpkin seeds or sunflower seeds instead. You’ll still get great crunch without any tree nuts, making it safe for sharing.
- Chocolate Chip Pumpkin Granola: Stir in mini chocolate chips once the granola has cooled completely. The mix of warm spices with little bursts of chocolate makes this variation perfect for snacking.
- Apple Cinnamon Pumpkin Granola: Add dried apple pieces along with the cranberries. It gives the granola even more fall flavor and pairs so well with the pumpkin spice.
- Coconut Pumpkin Granola: Mix in shredded coconut before baking for a slightly sweet, toasty layer of flavor. You can also add coconut chips after baking for bigger texture.
- Extra Crunchy Clusters: Press the granola firmly into the pan before baking and avoid stirring while it cooks. This method makes big, chunky clusters that are fun to snack on by the handful.
Serving Suggestions
- With yogurt and fruit: Pumpkin granola is delicious layered with creamy yogurt and fresh fruit for a quick breakfast bowl. It’s the same idea as my Pumpkin Cinnamon Rolls in that it makes mornings feel like a treat without much work.
- As a crunchy snack: Keep a jar on the counter and grab a handful when you need something quick. The pumpkin spice flavor makes it just as snackable as my Pumpkin Pie Cheesecake Cups.
- Topped on ice cream: A sprinkle of granola over vanilla or pumpkin ice cream adds the best crunch. It’s an easy way to dress up dessert without baking another recipe.
- With coffee or tea: I love pairing a bowl of pumpkin granola with my Tres Leches Iced Latte for a sweet and spiced combo that works any time of day.
- Packaged as gifts: Spoon the granola into jars or bags tied with ribbon for a thoughtful homemade gift. It’s a nice way to share the same pumpkin spirit you get from Pumpkin Recipes this time of year.
Storage and Freezing
- How should I store Pumpkin Granola?
Store pumpkin granola in an airtight container at room temperature for up to 2 weeks. Make sure it has cooled completely before sealing to keep it crisp.
- Can I freeze Pumpkin Granola?
Yes, pumpkin granola can be frozen. Once it has cooled, transfer it to freezer bags or a sealed container and freeze for up to 3 months. Let it thaw at room temperature before eating and give it a quick stir to loosen the clusters.
Don’t forget to pin this for later!
Tips & Tricks
- For big clusters: Press the granola firmly into the pan so it’s in one even layer and do not stir during baking. Rotate the pan halfway and let it cool completely on the pan before breaking it into chunks.
- For loose and even granola: Spread the mixture in a thinner layer and give it one gentle stir halfway through. This prevents dark edges and keeps the texture light and crunchy.
- Pan setup matters: Always line the sheet with parchment so you can lift the granola off in one piece if you want clusters. An even thickness helps it bake at the same rate from edge to center.
- Sweetness and spice to taste: You can nudge the maple syrup or brown sugar up or down slightly and adjust the pumpkin pie spice to your preference. Keep the wet-to-dry ratio close to the original so it still crisps.
- Cool and store for crunch: Let the granola cool fully on the pan before transferring to jars. Add dried cranberries or chocolate chips only after it’s cool so they stay chewy or hold their shape.
Recommended
More Fall Favorites
Looking for more inspiration?
Browse my Fall Recipes or check out my Desserts for all the sweet treats.
FAQ
Pumpkin Granola
Ingredients
- 4 cups old-fashioned oats
- 1½ cups pecans or walnuts roughly chopped
- ½ cup pumpkin seeds pepitas
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup maple syrup
- ¼ cup brown sugar
- ¼ cup oil
- 2 teaspoons vanilla extract
- ½ cup dried cranberries optional, stirred in after baking
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, combine oats, chopped nuts, pumpkin seeds, pumpkin pie spice, cinnamon, and salt.
- In a small saucepan over low heat, whisk maple syrup, brown sugar, oil, and vanilla until smooth.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
- Spread the granola mixture onto the baking sheet in an even layer, pressing it down slightly if you want clusters.
- Bake for 35–40 minutes, stirring once halfway through, until golden brown and crisp.
- Let the granola cool completely on the pan without stirring so clusters form.
- Stir in dried cranberries or raisins if using.
- Store in an airtight container at room temperature for up to 2 weeks.
Wow just perfect for the season! I love mine over yogurt to enjoy, definately making them, thanks for the recipe.
Yes, me too! I love some crunch with my yogurt!
This pumpkin granola sounds delicious! I’m definitely going to try making it soon, perfect for a cozy fall breakfast or snack!
It is so good for breakfast or on yogurt bowls! I hope you love it!