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