This pumpkin granola is made with pumpkin seeds, pumpkin spice and pumpkin puree so it’s packed with pure pumpkin flavor. Your house will smell like the best of fall with this baking in the oven and this oat-less version makes it the perfect grain-free recipe.
Every time I make granola at home I mentally beat myself up for ever buying it in the store. The thing is, the BJs sized bag of Purely Elizabeth granola is just hella tempting both in quality and price and I’m usually suckered in. But homemade granola is so simple. It’s the baking and pantry equivalent of a clean out the fridge meal. You can change it up every time you make it and still come out with something crunchy, delicious and perfect for topping milk, yogurt or sprinkling on smoothie bowls.
Because it’s finally fall, a pumpkin variation on granola seemed fitting. This recipe uses pumpkin three ways: pumpkin seeds, pumpkin spice and pumpkin puree. It’s a trifecta of fall flavor that any pumpkin lover won’t be able to resist.
Here’s Why You’ll Love This Homemade Pumpkin Granola Recipe
- Tasty Snack: Perfect for munching on its own (try to resist it straight out of the oven!) or as a crunchy topping.
- Amazing Flavor: Packed with the warm, cozy taste of pumpkin spice and cinnamon, it’s the epitome of fall.
- Crunch Factor: Full of nuts, seeds and coconut flakes that give every bite the perfect crunch.
- Healthier Sweetener: Maple syrup keeps things wholesome.
- Grain-Free: This granola recipe doesn’t use oats as the base so it’s completely gluten-free and grain-free. We also have a nut-free granola recipe that goes in the opposite direction.
Gather Your Ingredients
- Sliced Almonds: Adds a crunchy texture and light nutty flavor.
- Pepitas: Pumpkin seeds bring added crunch and a boost of nutrients like fiber, magnesium and zinc.
- Walnuts and Pecans: Chopped to add a rich, buttery taste to the granola.
- Medjool Dates: These act as another natural sweetener in the granola while also helping bind the mixture together.
- Unsweetened Coconut Flakes: For added texture and a hint of natural sweetness.
- Chia Seeds: Packs in extra fiber and a subtle crunch when baked. They also help create the perfect granola clusters.
- Pumpkin Puree: The star ingredient, giving the granola its pumpkin flavor and moisture.
- Pumpkin Pie Spice: Adds that cozy fall spice blend of cinnamon, nutmeg and cloves.
- Maple Syrup: A natural sweetener that binds everything together while adding sweetness.
- Coconut Oil: Keeps everything crispy and helps hold everything together.
How to Make The Best Pumpkin Spice Granola
Mix your dry ingredients together in a big bowl and then whisk up the wet ingredients in a smaller bowl.
Pour the wet mixture into the dry and stir it all together until evenly coated.
Spread the granola mixture out onto a baking sheet and pop it in the oven at 325°F for about 40 minutes. Every 10 minutes, give it a good stir to ensure even cooking.
When the granola turns golden and fragrant, pull it out and let it cool. As it cools, the granola will stick together and form clusters.
Ingredient Swaps and Add-ins
- Swap in honey for an alternative natural sweetener.
- Stir in chocolate chips once the granola cools for a more decadent granola.
- Add raisins, dried cranberries or another dried fruit for extra sweetness and chewiness.
- Boost the fiber content with a tablespoon or so of flax seed or hemp seeds.
- Play with the fall spices by adding allspice, ginger or cardamom.
My Pro Tip
Recipe Tip
- Batch size: Make a double batch because this granola disappears fast!
- Clusters: Want bigger clusters? Don’t stir too much while it bakes.
- Silicone mats: Use silicone mats for easy cleanup and to prevent sticking.
- Don’t crowd the pan: Because this granola is a bit wet (from the use of pumpkin puree), it’s important to give it space to crisp up when baking. If your sheet pan isn’t large enough, split the mixture into two pans.
Is granola better for you than oatmeal?
Granola can be more calorie-dense but also packs in nuts, seeds and extra fiber compared to plain oatmeal. It all depends on the ingredients in the specific granola.
How to store leftovers
Store any leftovers in an airtight container at room temperature for up to two weeks.
More Granola Recipes To Try
Coconut almond granola is one of my favorite all-year-round granola recipes. The almond and coconut extracts in this recipe really make the flavor stand out.
Gingerbread Granola is perfect for the holidays and DIY gift giving. A batch of this wrapped up in a mason jar is a homemade gift anyone would love to receive.
For the chocolate lovers, you have to try this tart cherry chocolate granola recipe. This tastes like straight up dessert and I often enjoy it as such!
Pumpkin Granola
Ingredients
- 3/4 cup sliced almonds
- 1/2 cup pepitas
- 1/2 cup walnuts, chopped
- 1/2 cup pecans, chopped
- 1/2 cup unsweetened coconut flakes
- 2 tablespoons chia seeds
- 3 medjool dates, chopped
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- pinch of kosher salt
- 3 tablespoons melted coconut oil
- 2 tablespoons unsweetened applesauce
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F degrees and line a baking sheet with parchment paper or silicone mat.
- In a large bowl, combine all dry ingredients and mix together.
- In a small bowl, whisk wet ingredients together.
- Pour wet into dry ingredients and mix until combined with a spatula.
- Turn mixture out onto baking sheet and spread into an even layer across the entire pan.
- Bake for 40 minutes, stirring with a spatula every 10 minutes or so.
- Remove from oven and let cool in the pan for 20-30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Are this with 3 T aquafaba instead of coconut oil, which is much healthier.
Need a bit of extra time to cook, but great clusters and no saturated fat.
Coconut oil is almost 94% saturated. Added cardamom . Mist try with oats next time too.thanks for the recipe
Can I sub shredded coconut for the flakes?
Thanks
Yes, you can. If they’re sweetened though you’ll be adding to the sweetness of the recipe so keep that in mind.
Hi Gina,
Where did you get that perfect little spoon?! I have been looking for them everywhere.
Also, pumpkin granola-yum ;)
Thank you!!
Hey, just stumbled on your blog and love it! This recipe is great, I’m a huge fan of pumpkin and also horde canned pumpkin around this time of year for some reason. I’m definitely going to try this recipe! Thanks for sharing.
Made this last night and it was AHHH-mazing! I added some flax seed and used cranberries because I didn’t have any dates, then I had to stop myself from eating the entire batch this morning for breakfast with my almond milk. Delicious and I will be making this again, with dates next time!
This sounds divine (AND not too hard to make!). Will be trying ASAP.
You’re site is so awesome Gina. One of my favorites! Can’t wait to try this! I’ve been wanting to make granola.
It’s been way too long since I’ve made some granola, and this might be the recipe to break that cycle :)
I seem to have this weird obsession with pumpkin this year. It’s now a staple that I pick up every time I visit the grocery store. I put it in my oatmeal, my smoothies, my pancakes and now I think I’m going to try it in granola. Thanks for sharing!
mmmhhhmm I need this. pinned :)