Description
This easy pumpkin granola recipe has ALL the cozy fall vibes! Perfect for breakfast or a wholesome back-to-school snack, it's made with real pumpkin and packed with nourishing ingredients like oats, flax, quinoa, and pumpkin seeds. Top yogurt bowls or enjoy by the handful!
Ingredients
Units
Scale
- 3 cups rolled oats
- 1/2 cup uncooked quinoa
- 1/4 cup ground flax
- 2 tablespoons coconut sugar
- 1/2 teaspoon fine salt
- 1 tablespoon pumpkin pie spice (see notes)
- 1/3 cup coconut oil
- 1/3 cup pure maple syrup
- 1/3 cup canned pumpkin (not pie filling)
- 2 teaspoons vanilla extract
- 1 cup total of: pumpkin seeds (pepitas), almonds, pecans
Instructions
- Preheat + prep. Preheat your oven to 300 degrees, and line a baking sheet with parchment paper or a silicone baking mat.
- Combine dry ingredients. In a large bowl, stir together the oats, quinoa, ground flax, coconut sugar, salt, and pumpkin pie spice.
- Heat wet ingredients. In a small pot over medium heat, combine coconut oil, maple syrup, and pumpkin. Keep heating the mixture over medium until it just starts to boil, stirring occasionally. Once it comes to a boil, remove from heat, and stir in the vanilla extract.
- Mix wet & dry ingredients. Carefully pour the wet ingredients into the dry and stir to get everything nicely coated.
- Transfer & bake. Spread the pumpkin granola mixture onto the prepared sheet pan in an even layer. It'll be a pretty thick layer, but the important thing here is to make sure it's even. Bake at 300 degrees for about 32-35 minutes, stirring gently halfway through. Gently is key here, as stirring it up completely will break up any potential clusters. We just want to expose more of the ingredients to heat.
- Cool & eat. Remove the granola from the oven and allow it to cool for at least 10 minutes before stirring anything. It'll feel a little soft at first, but it'll crisp up as it cools! This is also when clusters form, and you can break into those after it cools.
Notes
- DIY pumpkin pie spice: If you don't have pumpkin pie spice, you can substitute with 3 teaspoon cinnamon + 1/2 teaspoon ginger + 1/4 teaspoon nutmeg + 1/8 teaspoon cloves.
- Storing & Freezing: Store this granola in an airtight container after it cools completely, then place it in a cool, dry place for up to 3 months. You can also freeze granola in an airtight container or bag for up to 6 months. Thaw on the countertop, then enjoy!
- Prep Time: 5
- Cook Time: 35
- Category: Breakfast, snacks
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 217
- Sugar: 6 g
- Sodium: 76.4 mg
- Fat: 10.3 g
- Carbohydrates: 23.8 g
- Fiber: 3.8 g
- Protein: 5.3 g
- Cholesterol: 0 mg
