If you’re looking for the perfect fall breakfast idea or snack, this homemade pumpkin granola is loaded with goodness and full of cozy flavor. I love adding crunchy pepitas and pecans to mine, but you can easily customize it with your favorite nuts or seeds. With sweet notes of pumpkin and warm bursts of cinnamon and spice, every bite tastes like autumn in a bowl. Even better, this recipe is simple to make and can be doubled if you’re preparing a larger batch. Enjoy it by the handful as a snack, sprinkle it over creamy yogurt, or—my personal favorite—pour it into a bowl with milk for a delicious breakfast.
There are a few recipes I have to make every fall and this is one of them. One of my family's other favorites are these Pumpkin Bars.
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Ingredients Needed
- pumpkin
- oats
- pepitas or pumpkin seeds
- pecans
- honey
- olive oil
- water
- cinnamon
- salt
- ground nutmeg
- ground ginger
- pumpkin pie spice
See exact quantities in recipe card below
Instructions
This recipe is so easy! The only thing that takes time is waiting for it to be finished toasting!
To begin, stir together the oats and nuts in a heat-safe bowl and set them aside. Meanwhile, over medium-high heat, combine the remaining ingredients in a saucepan and stir until the mixture comes to a boil. Once it’s ready, carefully pour the hot mixture over the oats and nuts, stirring until everything is evenly coated. Next, spread the granola mixture onto a half-sheet pan, making sure it is in an even layer for consistent baking. Then, bake for 40–50 minutes, stirring every 10 minutes to ensure even browning. Finally, allow the granola to cool completely on a rack before storing, which will help it stay crunchy and fresh. Watch the short video below to see this recipe in action!
Storage
When using actual canned pumpkin, granola can sometimes be a little less crunchy. And as it sits it will get a bit softer. So use up within 2 weeks.
Equipment
A well stocked kitchen makes baking so much more fun and easy! I love my half sheet pans and so I have created a LINK to many of my favorite baking tools HERE! Go check it out and cross something off your list!
Substitutions
- Substituting the nuts and seeds if totally OK! I would recommend to keeping the measurements to 1 cup to 1 ¼ cups.
Pumpkin Recipes
You will need to use up the rest of that canned pumpkin! Try one of these recipes!
- Pumpkin Snickerdoodles
- Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
- Pumpkin Bars
- Pumpkin Dip
Fall Recipes to Try
- Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
- Autumn Fruit Salad in Orange Cups
- Pumpkin Chili
- Pumpkin Dip
Pumpkin Granola
Ingredients
- 2 cups old fashioned oats
- ½ cup pepitas
- ½ cup pecans rough chopped or halves
- ½ cup canned pumpkin
- ¼ cup brown sugar
- 1 Tablespoons water
- 2 Tablespoons honey
- 2 Tablespoons olive oil
- ¼ teaspoon salt
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg slightly heaping
- ¼ teaspoon ground ginger slightly heaping
Instructions
- Preheat oven to 325℉ and grease (or line with parchment) half sheet pan.
- Stir together the oats and nuts in a heat-safe bowl large bowl and set aside.
- In a small sauce pan over medium-high heat, combine the remaining ingredients and stir until the mixture comes to a boil.
- Carefully pour the hot mixture over the oats and nuts, stirring until everything is evenly coated.
- Spread the granola mixture onto the prepared half-sheet pan, making sure it is in an even layer for consistent baking.
- Bake for 40–50 minutes until golden brown, stirring every 10 minutes to ensure even browning.
- Allow the granola to cool completely on a rack before storing.
Sandra Kindle says
I’m making this to go with my instant yogurt! Yum yum
Misty Tannery says
I hope you love it!!