This healthy maple pumpkin granola recipe is easy to make, vegan, gluten-free, and most importantly, totally irresistible. It will be your go-to fall snack!
Once you start making homemade granola, you’ll be completely hooked! Don’t miss our other favorites combos: coconut pecan, honey walnut with cinnamon, and dark chocolate chunk raspberry granola. All of them are naturally-sweetened, quick, and easy to make with satisfying large clusters!
Making your own granola is oddly satisfying. It’s probably not the first thing you think of when you consider cooking and prepping more foods for yourself — after all, there are tons of delicious specialty granolas on most grocery store shelves — but after realizing how easy, adaptable, and economical it is to DIY, you might well be hooked.
If you prefer a naturally-sweetened granola with the option of big clusters, this is the best recipe for you! Coconut oil — controversy and all — is the magic ingredient that helps the granola achieve that dreamy, sink-your-teeth-in texture. (And not fall apart into a million tiny crumbs!)
Ingredients for pumpkin granola
If you’ve made any of our other granola recipes, many of these items are already in your pantry, and fortunately they all have a long shelf life. Here’s what you’ll need:
- Coconut oil, as noted above.
- Maple syrup, which adds amazing depth of flavor. Honey is a good sub, if you prefer.
- Pumpkin purée. 100% pure pumpkin, not packaged pie filling.
- Old-fashioned rolled oats.
- Unsweetened coconut chips.
- Chopped pecans. Feel free to sub walnuts, cashews, or leave out nuts entirely.
- Pumpkin seeds. Again, feel free to sub with another type of seed or leave these out. Though stocking pumpkin seeds is a great idea year-round: they’re terrific to add crunch to salads, snack on, and bake into bread!
- Pumpkin pie spice and salt. We recommend that you don’t cut the salt too much here – earlier test batches had less, and the flavor just wasn’t the same!
If you don’t have pumpkin pie spice on hand, make your own (it’s so easy!) or just use a combination of mostly cinnamon and a pinch each of nutmeg, ginger, cloves, and/or ground all spice — whichever ones you have on hand.
How to make pumpkin granola
This follows the same basic approach as our other granolas, but you’ll want to bake it at a slightly higher temperature (325 vs. 300 degrees F) and for a few extra minutes. This is important because the pumpkin purée adds a lot of moisture along with its flavor, and the extra heat is needed to make sure the granola crisps up.
Once it’s done baking, be sure to let the granola cool for at least 15 minutes on the baking sheet, then get in there and crumble it with your hands into pieces of your desired size.
Storage and usage tips
Stash the granola in any airtight container at room temperature. It should keep well that way for 1-2 weeks. It can also be frozen for 2-3 months!
Maple pumpkin granola makes a lovely and unexpected homemade gift in the fall for friends, neighbors, or coworkers. Divvy up small portions among old jam jars or takeout containers, add a cute label or message, and go make someone’s day!
Serve the granola with fresh berries — blueberries or blackberries are our favorite in the fall — and milk or yogurt. A drizzle of honey on top won’t hurt, either. 🙂
Enjoy! If you make this Maple Pumpkin Granola or any other recipe from Nourish and Fete, please rate it and leave a comment below. We love hearing from you, and other readers will benefit from your experience!
Perfect Maple Pumpkin Granola
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree
- 3 cups old fashioned rolled oats
- 1/2 cup unsweetened coconut chips
- 1/2 cup chopped pecans
- 1/4 cup pumpkin seeds
- 2 teaspoons pumpkin pie spice
- 1 teaspoon fine sea salt or 1/2 teaspoon table salt
- Preheat oven to 325 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.
- Combine coconut oil and maple syrup in a large microwave-safe bowl. Microwave for 30-60 seconds, then add pumpkin puree and stir to combine.
- Add oats, coconut, pecans, pumpkin seeds, pumpkin pie spice, and salt to the bowl. Stir well to mix everything evenly.
- Spread mixture in an even layer on the baking sheet and bake for 35-40 minutes. Remove from the oven and cool for at least 15 minutes. (Granola will be soft when first removed from the oven, then get crunchy as it cools.)
- Use your hands or a spatula to break cooled granola into pieces of your desired size. Store at room temperature for 1-2 weeks.
- This recipe requires a higher temperature and longer cooking time than our favorite base granola recipe because of the addition of pumpkin, which has a lot of moisture.
- If the stored granola begins to get less crunchy, crack open the container a little bit. It will still keep fine that way for several days.
- Nutritional information is an estimate per serving, with an approximate serving size of 1/3 cup of this granola.
More pumpkin recipes you’ll love:
- Pumpkin Muffins
- Pumpkin Peanut Butter Oat Breakfast Bars
- Bourbon Molasses Pumpkin Pie
- Roasted Garlic Sage Pumpkin Hummus
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