Go Back

Maple Pumpkin Granola

This crunchy and cozy Maple Pumpkin Granola blends wholesome oats, pure maple syrup, and real pumpkin purée for the ultimate fall-inspired breakfast or snack. A naturally sweetened pumpkin granola recipe packed with warm spices, nuts, and seeds — perfect for pairing with yogurt, milk, or eating by the handful.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 3 cups old-fashioned rolled oats
  • ¾ cup chopped pecans or walnuts
  • ½ cup pumpkin purée not pumpkin pie filling
  • ⅓ cup pure maple syrup
  • ¼ cup coconut oil or olive oil melted
  • 2 teaspoons pumpkin pie spice or cinnamon, nutmeg, and ginger mix
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup dried cranberries or raisins optional
  • ¼ cup pumpkin seeds pepitas
  • Optional Add-ins:
  • Shredded coconut chia seeds, chocolate chips, or sunflower seeds for extra flavor and texture.

Method
 

  1. Preheat the Oven
  2. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
  3. Mix Wet Ingredients
  4. In a large mixing bowl, whisk together pumpkin purée, maple syrup, melted coconut oil, vanilla, and pumpkin pie spice until smooth and fragrant.
  5. Add Dry Ingredients
  6. Stir in oats, nuts, and salt until everything is well-coated in the pumpkin-maple mixture.
  7. Bake Until Golden
  8. Spread the granola evenly on the baking sheet. Bake for 35–40 minutes, stirring halfway through for even toasting.
  9. For chunkier granola, avoid stirring and gently press the mixture before baking.
  10. Cool and Add Mix-Ins
  11. Let the granola cool completely before breaking it apart. Stir in dried cranberries or pumpkin seeds once cooled.
  12. Store or Serve
  13. Store in an airtight jar at room temperature for up to 2 weeks, or freeze for up to 3 months.

Notes

  • Use pure pumpkin purée, not pumpkin pie filling.
  • For gluten-free granola, choose certified GF oats.
  • Add dried fruit after baking to avoid burning.
  • To keep granola crunchy, let it cool completely before storing.
  • For less sweetness, reduce maple syrup to ¼ cup.