One October morning, I made this pumpkin granola while the leaves outside turned gold. The smell of cinnamon, toasted coconut, and pumpkin filled my kitchen. By the time the first tray cooled, my family had eaten half. It’s that kind of recipe—warm, comforting, and dangerously snackable.
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Why You’ll Love This Pumpkin Granola
When I first started making my own granola, I wanted something that tasted like fall in a bowl. This version gives you that—crunchy oats, roasted nuts, and a maple-sweet pumpkin coating.
I use real pumpkin puree for flavor, not pumpkin pie filling. It’s the same pumpkin base I use when making creamy pumpkin pasta for cozy fall dinners. The cinnamon and salt balance the sweetness, making it hard to stop at one handful.
Homemade granola is also kinder to your wallet. Plus, you skip the long ingredient list you see on store-bought bags.
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Pumpkin Granola – Crunchy, Spiced & Naturally Sweet
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: ~45 minutes
- Yield: ~5 cups (about 15 servings, 1/3 cup each)
- Category: Snack; Breakfast
- Method: Baked
- Cuisine: American
Description
Warm, crunchy pumpkin granola with maple, cinnamon, and toasted nuts. I first baked this on a chilly morning and the tray vanished by lunch. Stir it into yogurt, snack by the handful, or sprinkle over fruit. Pair it with mini pumpkin bread with cinnamon swirl or finish brunch with pumpkin cream cheese crumb cake.
Ingredients
6 cups rolled oats (use certified gluten-free if needed)
1 heaping cup sliced almonds
1 heaping cup pistachios or other nuts
1 heaping cup unsweetened flaked coconut
1 cup pumpkin puree (100% pure pumpkin)
1 cup olive oil (or melted coconut oil)
1 cup maple syrup (or honey)
2–3 teaspoons fine salt (reduce for less salty taste)
1–2 teaspoons ground cinnamon
Optional after baking: 1/2 cup dried cranberries or cherries
Optional add-ins after baking: 1/2 cup chocolate chips, 2 tablespoons chia or flax
Instructions
1. Heat oven to 350°F. Line two large baking sheets with parchment.
2. In a big bowl, combine oats, almonds, pistachios, coconut, and cinnamon.
3. In another bowl, whisk pumpkin, oil, maple syrup, and salt until smooth.
4. Pour wet over dry. Stir until every oat and nut looks glossy and coated.
5. Spread mixture in even layers on prepared sheets. Press lightly for clusters.
6. Bake 15 minutes. Stir (or skip stirring for bigger clusters). Rotate pans.
7. Bake 15–25 minutes more, watching closely near the end. Pull when deep golden.
8. Cool fully on sheets to crisp. Do not jar while warm.
9. Stir in dried fruit or chocolate once cool.
10. Store in an airtight container at room temperature.
Notes
Baking tips: Small ovens may need 30–40 minutes total; large ovens may need up to 45 minutes. Watch the last 5 minutes—granola burns fast.
Cluster trick: Press the mixture flat and skip the mid-bake stir for big clusters.
Nut timing: Add pecans or walnuts near the end to prevent burning; pistachios can take the full bake.
Serving ideas: Top yogurt bowls, smoothie bowls, or ice cream. I also add a crunchy sprinkle alongside leftovers of creamy pumpkin pasta.
Storage: Cool completely. Store airtight up to 2 weeks or freeze up to 3 months.
Nutrition
- Serving Size: 1/3 cup
- Calories: 330
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
Ingredients You’ll Need
I remember measuring out these ingredients the first time with my son “helping.” He ate half the pistachios before they hit the bowl. That’s the fun of homemade.
- 6 cups rolled oats (use gluten-free if needed)
- 1 heaping cup sliced almonds
- 1 heaping cup pistachios or other nuts
- 1 heaping cup unsweetened flaked coconut
- 1 cup pumpkin puree
- 1 cup olive oil or melted coconut oil
- 1 cup maple syrup or honey
- 2–3 teaspoons salt
- 1–2 teaspoons cinnamon
Optional: add chocolate chips or dried cherries after baking—like I do when making mini pumpkin bread with cinnamon swirl.
How to Make Pumpkin Granola
Step 1 – Mix the Dry Ingredients
I always start with a big bowl so I can toss the oats high without spilling. Add oats, nuts, coconut, and cinnamon. Stir until the spices coat everything.
Step 2 – Whisk the Wet Ingredients
In another bowl, whisk pumpkin puree, oil, maple syrup, and salt. The scent reminds me of stirring the filling for pumpkin cream cheese crumb cake—warm and sweet.
Step 3 – Combine and Coat
Pour wet into dry. Stir until every oat is coated. This step is where the kitchen starts smelling amazing.
Step 4 – Bake Until Golden
Spread on two lined baking sheets. Bake at 350°F for 15 minutes, stir, then bake another 15. In my small oven, it takes 40 minutes. Watch it closely—granola burns fast. Cool completely before storing.
Storage & Serving Tips
I learned the hard way that warm granola in a jar turns soft. Always let it cool first.
Store in an airtight jar for up to 2 weeks. I often pack a small container for road trips—just like I do with leftover slices of mini pumpkin bread with cinnamon swirl.
Serve with yogurt, milk, or over a smoothie bowl. Add dried cranberries after baking for chewy bites.
Recipe Notes & Variations
The first time I made this, I pressed the mixture into the pan by accident. The result? Giant clusters. Now I do it on purpose when I want them.
- Reduce maple syrup for a less sweet batch.
- Skip stirring if you want big clusters.
- Swap in pecans or walnuts but add them near the end to avoid burning.
- Keep the salt—it balances the sweetness just like it does in creamy pumpkin pasta.
FAQ – Pumpkin Granola
How long does homemade pumpkin granola last?
About 2 weeks in an airtight jar. I’ve also frozen it for up to 3 months.
Can you make granola with canned pumpkin?
Yes—use 100% pumpkin puree. Avoid pumpkin pie filling.
What’s the best way to store pumpkin granola?
Cool it first. Store in a sealed container at room temperature.
Can I freeze pumpkin granola?
Yes. Freeze flat in a bag, then thaw before eating.