This Pumpkin Granola is a simple, crunchy granola that makes the perfect Fall breakfast! Made with pecans, pepitas, and maple syrup, you won’t be able to stop snacking on this gluten free and vegan granola.
Okay folks, today I’m sharing my latest and greatest granola of the season. If you’re new around here, you may not have yet seen my plethora of granola recipes or heard about how darn much I love the stuff.
I’ve gone on and on about how granola, yogurt, and berries is my go-to breakfast…but like anyone would, I get bored of that sometimes, so the granola has got to be switched up. Now, whenever one batch is on its last serving, it’s time for me to create a new granola recipe.
This time around? I’m sticking to the season with everyone’s favorite fall treat: pumpkin! I can’t believe I’ve yet to post a pumpkin granola recipe yet – thankfully that’s being remedied right now in a very delicious way.
This pumpkin granola recipe is simple, as the best granola recipes should be – just 10 ingredients, and measuring them out is the most time consuming step in the recipe.
For crunch, this granola has pecans and pepitas (pumpkin seeds), and it wouldn’t be pumpkin granola without some warm fall spices – cinnamon and nutmeg do the trick here.
Pure pumpkin puree does double duty as the pumpkin flavor and as a binder that helps form big clusters of granola. Also helping in the cluster-quest are coconut oil and maple syrup. Honey could also be used to sweeten, but I find maple syrup to be the perfect sweetener to pair with pumpkin and spices.
The granola is baked low and slow – baking it this way helps draw out the moisture of the pumpkin, drying out the granola and letting big, crunchy clusters form without any of the granola burning. Avoid stirring during the baking time if you want to maximize clusters – just keep an eye on your granola while it’s baking and rotate as necessary to avoid burning.
This batch of granola is warm, crunchy, and absolutely perfect for fall and winter. It was just what my breakfast routine needed for a little new flavor invigoration! Need more convincing? This will make your house smell the best ever – happy baking! :)
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Pumpkin Granola (Gluten Free + Vegan)
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 cups 1x
Ingredients
- 3 cups rolled oats (GF certified if necessary)
- 1 cup pecans (chopped)
- ½ cup pepitas (pumpkin seeds)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup pure pumpkin purée
- ¼ cup melted coconut oil
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 300ºF. In a large bowl, combine all ingredients. Stir to combine evenly. Spread the granola in an even layer on a parchment-lined baking sheet.
- Bake for 50 to 60 minutes. About halfway through the baking time, use a large spatula to turn over the granola, breaking the pieces up as little as possible. Rotate the pan to ensure the granola bakes evenly. When it is browned and feels dry to the touch, remove from the oven. Sprinkle with chocolate chips if using and let the granola cool completely.
- Store at room temperature in an airtight container.
- Category: Breakfast
Gayle @ Pumpkin 'N Spice says
Ok now I need to make some pumpkin granola asap! This looks SO good, Rachel! You are reminding me that it’s been forever since I’ve made pumpkin granola. Sounds like the best fall breakfast when sprinkled over some yogurt!
Rachel says
Thanks so much, Gayle! Isn’t it the best?!
Megan @ Skinny Fitalicious says
I can never say no to granola. I wish I had some of this now. I haven’t made granola since last year. Really need to get on that!
Rachel says
It’s been too long, Megan!! Thanks girl :)
Ashley - The Recipe Rebel says
It has been way too long since I’ve made a batch of granola! This pumpkin version would be a bit hit here!
Mary Ann | The Beach House Kitchen says
Perfect granola for fall Rachel! Granola is one of my favorite things for breakfast and just perfect for snacking! Can’t wait to try!
Rachel says
Me too! Thanks so much, Mary Ann. Hope you love it.
Simon Vanbecelaere says
Seems like you serve the granola heaven over here :) I really need to tell my wife about this blog! She will love it!
Rachel says
Thanks Simon – I guess it is granola heaven :) I hope she does love it and finds some recipes you both love!
Stephanie | The Foodie and The Fix says
This pretty granola sounds so delicious, Rachel! What a great autumn breakfast! Pinning!
Rachel says
Thanks so much, Stephanie!
Ashley says
It has been just far far too long since I’ve made granola! Makes me sad thinking about it! haha This sounds just perfect for fall!!
Rachel says
Haha you need a batch soon!! Thanks Ashley.
Medha Swaminathan says
This looks delicious! I just discovered Siggi’s vanilla nonfat yogurt and I’ve been obsessed with topping it with granola- this is on the list to make :)
Rachel says
I’m obsessed with Siggi’s! SO good – thanks Medha!
Sarah @Whole and Heavenly Oven says
You are the queen of granola, Rachel!! This pumpkin version is nothing less than completely STUNNING and I’m totally drooling over here. I can’t get enough of those big clusters and I’m TOTALLY wishing this would appear in my cereal bowl this morning!
Rachel says
Wish I could send over a big batch, Sarah :) thanks girl!
Olivia - Primavera Kitchen says
And now you make me miss granola, Rachel! Your recipe looks AH-amzing and perfect for this time of the year.
Rachel says
Thanks so much, Olivia!
Amanda says
There is no such this as too much granola! Yum! And what could be better than pumpkin granola? I want to sprinkle this on some oatmeal.
Rachel says
It’s my favorite! Thanks Amanda.
Nicole @ Young, Broke and Hungry says
I can’t say no to granola, especially when it is pumpkin flavored!
annie says
I’m loving the muted earthy colors here. Crunchy granola, crunchy leaves…perfect match.