Pumpkin Granola is a crunchy, slightly sweet treat that is perfect for a fall breakfast or a mid-day snack!
Granola is one of those things that I never think to make or eat, then kick myself for forgetting about it and waiting so long, when I finally do have some. I remember when I used to buy bags of chocolate and raspberry granola and mix it in with yogurt for breakfasts at work, then snack on the granola by itself throughout the day. Then one day it was like it disappeared from my food memory bank, and I stopped buying or eating it. I do remember that those bags weren’t cheap either. Maybe that’s why I stopped buying it. Ha.
For whatever reason, the beloved granola made it’s way back into my mind, and I decided I wanted to make a fall-flavored version, to once again enjoy with yogurt or as a snack on its own. And boy am I glad I did. Because this, my friends, is one delicious granola. And I promise it’s also more friendly on your wallet! It’s crunchy, with a good mix of savory, sweet, and salty flavors that pairs perfectly with your favorite yogurt, or just shoveled into your mouth by the handfuls. No judgement here!
What you need to make Pumpkin Granola
A full list of ingredients and measurments can be found in the printable recipe card below!
Rolled oats
Pumpkin seeds (pepitas)
Pistachios
Pumpkin puree
Maple syrup
Coconut oil
Ground cinnamon
Dried cranberries
How to make Pumpkin Granola
Full printable recipe card below!
- Preheat your oven to 350 F.
- In a medium bowl stir together the dry ingredients (oats, pumpkin seeds and pistachios.) In a large bowl, combine the pumpkin puree, maple syrup, coconut oil and cinnamon until evenly combined.
- Stir the dry ingredients into the wet ingredients until well combined.
- Spread granola onto a large baking sheet and bake for 15 minutes, stir and then back for another 15 minutes. Remove from oven, stir in cranberries and let it rest for a bit. It will crisp up as it sits.
- Transfer the cooled granola to an airtight storage container for up to a week.
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Pumpkin Granola
Ingredients
- 3 cups rolled oats
- ¾ cup pumpkin seeds (pepitas)
- ½ cup pistachios
- ½ cup pumpkin puree
- ½ cup maple syrup
- 2 Tbsp coconut oil
- ½ tsp cinnamon
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 350 F.
- In a medium bowl stir together the dry ingredients (oats, pumpkin seeds and pistachios.) In a large bowl, combine the pumpkin puree, maple syrup, coconut oil and cinnamon until evenly combined.
- Stir the dry ingredients into the wet ingredients until well combined.
- Spread granola onto a large baking sheet and bake for 15 minutes, stir and then back for another 15 minutes. Remove from oven, stir in cranberries and let it rest for a bit. It will crisp up as it sits.
- Transfer the cooled granola to an airtight storage container for up to a week.
Nutrition
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