Pumpkin Granola is perfect as a breakfast or snack! It’s full of healthy ingredients with fall flavors we all crave, as well as a hint of sweetness from maple syrup.
I’ve been on a granola kick recently. I found one that I’m obsessed with (I discuss it in my crispy baked tofu post). Once I start repeatedly purchasing a product I know I can easily prepare myself, it’s time to reevaluate. I have several granola recipes on the blog already, such as tahini date pistachio granola and quinoa granola. But if I don’t start mixing things up after awhile, I get bored. Today I’m sharing a new recipe, and I’m not exaggerating when I say it’s now officially my favorite. It has just the right level of sweetness and texture! A little bit goes a long way, so I don’t feel compelled to keep snacking on it. I’m smitten.
- I’ve used a variety of your typical fall spices: cinnamon, nutmeg, ginger, and cloves. You are welcome to swap them out for a pre-mixed pumpkin pie spice blend, if you have one on hand. (And if you’ve been on the hunt for a good one, my favorite is from Penzeys).
- This recipe calls for pumpkin seeds. Obviously, fresh is always a good choice. Otherwise, you can purchase them at grocery stores or online. You can also omit them completely or swap in something like sunflower seeds if you prefer. Granola is always customizable. If you buy pumpkin seeds from the store, try to avoid salted ones. They can be very salty. If salted is your only option, that’s fine. Simply soak them in cold water for a bit, then rinse and drain. Give one a taste to make sure they don’t need an additional rinse, but you should be good to go!
- I like serving homemade granola with either plain yogurt or milk. Or I throw some in a baggie to take on the road as a snack. Nothing fancy.
- Looking for more breakfast ideas? Check out my banana bread muffins, baked oatmeal cups, and my acai berry smoothie bowls!
- 2 cups old-fashioned rolled oats (use gluten-free rolled oats if desired)
- 1/2 cup raw pecans, coarsely chopped
- 1/2 cup pumpkin seeds (raw or toasted, but not salted)
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/3 cup maple syrup (preferably Grade A Dark/Grade B)
- 2 1/2 tablespoons extra virgin olive oil
- 1/3 cup pumpkin puree
- 1/2 cup dried cranberries
- Place an oven rack on the center shelf. Preheat the oven to 325 degrees F, and line a large baking sheet with parchment paper.
- In a large bowl, stir together the rolled oats, pumpkin seeds, salt, cinnamon, ginger, nutmeg and cloves. In a liquid measuring cup or smaller bowl, whisk together the maple syrup, olive oil, and pumpkin puree. Stir the wet ingredients into the dry until evenly combined.
- Spread out in a thin layer on the prepared baking sheet. Bake for 35-45 minutes, stirring periodically, until the mixture has dried out (it will become crunchier as it cools down).
- Allow the mixture to cool for several minutes, then stir in the dried cranberries. Add a bit more salt to taste, if desired (I did).
- Store in an air-tight container at room temperature for up to two weeks.
Yields approximately 3 cups.
Recipe adapted from The Sprouted Kitchen, by Sara Forte.
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