Easy Pumpkin Maple Granola

The easiest and most delicious granola recipe that you can make at home is this Pumpkin granola. This fall favorite granola is naturally gluten-free and vegan and takes just about 10 minutes hands-on.

Pumpkin granola is made with store-bought pumpkin puree and sweetened with maple syrup and a little brown sugar (optional), and has fall favorite warm spices, dry fruits, and nuts.

Ever since I made my peanut butter granola, everyone at home has been asking for more flavored granola. Both my boys love granola on their yogurt and even just as a snack. If you are looking for a way to add granola and make a yogurt parfait, try this recipe for Yogurt Banana Blueberry Granola Parfait.

This year, when we celebrated the Navaratri festival, I had made a few large batches of this Pumpkin spice granola to give as a gift, and everyone loved it. Many asked me for the recipe, and I had been telling them that I would write the post and share the recipe.

With Thanksgiving and Holidays coming, this would be a perfect edible gift. Make a large batch for teachers, friends, and family, and they will love it. This Pumpkin Maple Granola is healthy, delicious, and very easy to make ,and also customizable depending on what ingredients you have to add or omit.

And if you love pumpkin and pumpkin spice flavors as much as I do, definitely try this Pumpkin Biscotti with cranberry and almond. This is also a great way to use the leftover pumpkin puree after making the granola.

Why make pumpkin maple granola?

• Fall weather is in the air, and there are pumpkins everywhere. This is the best recipe to make during the fall season and enjoy through the winter months as well.
• Making granola at home is very easy and takes just about 45 minutes from start to finish.
• Making pumpkin granola at home ensures that we use the best quality ingredients and keep it gluten-free and vegan.
• Homemade granolas make the best edible gifts during the holiday season.
• The ingredients are customizable, and we can add as many nuts or as few depending on what we like.

Ingredients and Substitutes

Check the recipe card at the bottom of the page for exact measurements and printable recipe.

Old-fashioned rolled oats - Make sure to use rolled oats for the homemade peanut butter granola recipe. Quick oats or steel-cut oats will not work in this recipe. If making the granola gluten-free, make sure to buy certified gluten-free rolled oats. I buy Bob's Red Mill rolled oats or buy them from the bulk bin at my local grocery store.

Pumpkin - The star of the granola. I have used the canned pumpkin puree for the recipe. Make sure to buy the pumpkin puree and not the pumpkin pie filling. We can also make our own pumpkin puree.

Nuts - I have used both sliced almonds and pecans in my pumpkin granola recipe. You could add just one kind of nut, if preferred, or completely leave them. If not using any nuts, add one more cup of oats to adjust the volume.

Dry fruits - I have used dried cranberries and raisins in the granola. Again, just like the nuts, we could add just one of them or completely take out the dried fruits.

Sweetener - I have used a little brown sugar as well as maple syrup. Using brown sugar is optional and can be omitted to make a less-sweet granola.

Oil - I always use coconut oil when making granola. It adds a lovely nutty flavor and also helps in making the granola crispy.

Spices - I have used pumpkin pie spice, cinnamon, and salt to make the granola.

Step-by-Step Process

• Layer a baking sheet pan with parchment paper or a silicone baking mat. Preheat the oven to 325°F.

• Measure the oats and place them in a large bowl.

• Add the coarsely chopped pecans, sliced almonds, brown sugar (if using), cinnamon, pumpkin pie spice, and salt to the bowl. Mix everything well.

• In a separate bowl, combine the pumpkin puree, maple syrup, and melted coconut oil. Whisk everything well to combine.

• Add the wet mixture to the bowl with oats and mix everything to coat evenly.

• Carefully drop this mixture onto the prepared baking sheet.

• Spread it well to form a uniform and thin layer. Make sure to keep the layer thickness uniform so that they cook evenly. I baked mine in two baking sheets as I had made double the quantity. The quantity mentioned in the recipe card below will fit in one baking sheet.

• Depending on how thick or thin the granola mixture is spread, it will take anywhere from 25 to 35 minutes to bake.

• Flip the granola once in between baking. Take care not to break them down into crumbs and try to keep them together. The granola will still appear quite soft, but you will see a good color develop in the granola.

• Remove the pan from the oven. Sprinkle the raisins and cranberries evenly over the top.

• Let the Pumpkin granola sit in the pan until completely cool. Do not attempt to mix or move it before it cools, as it will become crumbly. If you like to have granola chunks, then leave it cool completely in the pan.

• The maple pumpkin granola will become crunchy and harden as it cools. Once completely cool, break into small chunks and store in a glass jar. At this time, you can mix the dried fruits more evenly.

Expert tips

How to use Pumpkin Granola

• Granola is a great choice when looking for a healthier snack option. I love to have a small bag of granola in my car for those quick hunger pangs or snack cravings.
• Pumpkin Maple granola nuts and dried fruits to keep you filled up for a while, and it is a great choice for breakfast. My son loves it with cold milk.
• He loves to top his yogurt with granola to make a satisfying and nutritious snack. I pack a small box of granola in his lunch to eat with his yogurt.
• Pumpkin granola is a great choice for after after-workout snack.
• Leave the jar of granola on the counter for a quick grab and eat snack. It's definitely a great alternative to sugary snacks. But let me warn you, these are addictive, and they will disappear very quickly.

Frequently asked questions

Easy Homemade Pumpkin Maple Granola

Sandhya Ramakrishnan

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 15 servings

Calories 178 kcal

Equipment

• 1 Baking tray
• 1 Silicone mat
• oven
• Large bowl
• Spatula

Ingredients

  

1x2x3x

Dry Ingredients

• 3 Cups Old-fashioned rolled oats
• ¼ cup Brown sugar
• 1 ½ teaspoon Cinnamon
• 1 ½ teaspoon Pumpkin spice
• ½ teaspoon Salt
• ½ cup Pecans chopped in halves
• ½ cup Sliced almonds
• ¼ cup Dried cranberries optional
• ¼ cup Raisins optional

Wet Ingredients

• ½ cup Pumpkin puree
• ¼ cup Coconut oil
• ¼ cup Maple syrup add more or less depending on sweetness preferred.

Instructions

 

• Layer a baking sheet pan with parchment paper or a silicone baking mat. Preheat the oven to 325°F.
• Measure the oats and place them in a large bowl.
  3 Cups Old-fashioned rolled oats
• Add the coarsely chopped pecans, sliced almonds, brown sugar (if using), cinnamon, pumpkin pie spice, and salt to the bowl. Mix everything well.
  ¼ cup Brown sugar, 1 ½ teaspoon Cinnamon, 1 ½ teaspoon Pumpkin spice, ½ cup Pecans, ½ cup Sliced almonds, ½ teaspoon Salt
• In a separate bowl, combine the pumpkin puree, maple syrup, and melted coconut oil. Whisk everything well to combine.
  ½ cup Pumpkin puree, ¼ cup Coconut oil, ¼ cup Maple syrup
• Add the wet mixture to the bowl with oats and mix everything to coat evenly.
• Carefully drop this mixture onto the prepared baking sheet.
• Spread it well to form a uniform and thin layer. Make sure to keep the layer thickness uniform so that they cook evenly. I baked mine in two baking sheets as I had made double the quantity. The quantity mentioned in the recipe card below will fit in one baking sheet.
• Depending on how thick or thin the granola mixture is spread, it will take anywhere from 25 to 35 minutes to bake.
• Flip the granola once in between baking. Take care not to break them down into crumbs and try to keep them together. The granola will still appear quite soft, but you will see a good color develop in the granola.
• Remove the pan from the oven. Sprinkle the raisins and cranberries evenly over the top.
  ¼ cup Dried cranberries, ¼ cup Raisins
• Let the Pumpkin granola sit in the pan until completely cool. Do not attempt to mix or move it before it cools, as it will become crumbly. If you like to have granola chunks, then leave it cool completely in the pan.
• The maple pumpkin granola will become crunchy and harden as it cools. Once completely cool, break into small chunks and store in a glass jar. At this time, you can mix the dried fruits more evenly.

Nutrition

Calories: 178kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 81mgPotassium: 152mgFiber: 3gSugar: 9gVitamin A: 1274IUVitamin C: 1mgCalcium: 34mgIron: 1mg

Keyword Fall season pumpkin flavored granola recipe, How to make homemade pumpkin spiced granola

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