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Homemade Pumpkin Granola Recipe

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4 from 3 reviews

This homemade pumpkin granola is a deliciously spiced and crunchy snack or breakfast topping, featuring rolled oats, pecans, pepitas, and pumpkin puree, all baked to golden perfection with warm pumpkin pie spices and natural sweeteners.

Ingredients

Dry Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 cup raw pecan halves
  • 1 cup raw pepitas (pumpkin seeds)
  • ½ cup shredded or shaved coconut, unsweetened
  • 1½ teaspoon pumpkin pie spice
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt

Wet Ingredients

  • ¼ cup maple syrup (or more according to taste)
  • ¼ cup melted coconut oil (or more if needed)
  • ¼ cup pumpkin puree
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Prepare a large baking sheet by spraying it with cooking spray or lining it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, raw pecan halves, raw pepitas, shredded coconut, salt, pumpkin pie spice, and cinnamon. Toss well to evenly distribute all the ingredients.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the maple syrup, melted coconut oil, pumpkin puree, and vanilla extract until you get a smooth, well-blended mixture.
  4. Mix Wet and Dry: Pour the wet mixture over the dry ingredients and toss thoroughly until every bit of the oat mixture is coated evenly with the pumpkin-spiced syrup.
  5. Spread on Baking Sheet: Spread the granola mixture evenly over the prepared baking sheet, ensuring it’s in a single layer for uniform baking.
  6. Bake: Bake the granola for 35 to 40 minutes, stirring halfway through to prevent burning and to ensure even toasting. The granola is done when the oats turn golden brown and are toasted to perfection.
  7. Cool: Remove the granola from the oven and transfer the baking sheet to a cooling rack. Allow the granola to cool completely for 45 minutes to an hour to let it crisp up.
  8. Break and Store: Once cooled, break the granola into clusters. If desired, stir in chocolate chips or dried cranberries at this point. Store the granola in an airtight container at room temperature for up to two weeks.

Notes

  • Store pumpkin granola sealed in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 1 month to maintain freshness.
  • For longer storage, freeze homemade granola in portion-controlled bags or containers; it can last between 6 to 12 months in the freezer.
  • Add mix-ins like chocolate chips or dried cranberries after baking and cooling for extra flavor and texture.

Find it online: https://marthatasty.com/homemade-pumpkin-granola-recipe/