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We make this on repeat with instant pot yogurt…my husband and boys love this recipe. Probably in our top 3 breakfast meals!
Brittany
Okay, okay, okay. Hold on for a hot second.
Pumpkin Granola is in the house today and it is smelling reeeeeal nice up in here.
This granola is my everything. Notes of cinnamon, toasty nuts, maple, and caramelized pumpkin, extra salty-sweet and crispy, roasty to the max. I think I am legitimately going on 14 days straight of having this fall perfection for breakfast and I have exactly zero plans of stopping. Maybe I just made another batch of it and maybe I don’t plan to give it away. What are you gonna do about it?
You know when you reach a point where you have to start bribing yourself to do things? Like, life is just a lot, and carrots on sticks become helpful?
“If you ___ (make your bed), you can have ___ (a pint of ice cream).”
“When you ____ (go grocery shopping), you can pick out a ____ (frozen pizza).”
“As soon as you finish ___ (working out, aka walking for 20 minutes), you can ____ (Netflix binge).”
I hope you will not give me the side eye when I tell you that, in complete seriousness, I OWN ADULT RESPONSIBILITY STICKERS. And I use them. I put them in my planner on my good days to celebrate the fact that I am adulting right now. That no, I did not quit everything and watch TV for 12 hours straight. That I am, in fact, acting like a normal person even though my bed is especially comfy lately.
They are actual stickers – did I say that already? – in the shape of little awards, and they say things like (and I quote):
- Made Real Food
- Got Something Done
- Didn’t Quit My Job
- Did The Dishes
- Didn’t Hit Snooze Twice
- Got Dressed Today
- Didn’t Burn Down The House
I know some of you know. You know this season. You know this feeling.
I see you and I say: friend, let’s get you some Pumpkin Granola.
If there’s one thing that makes you feel like you can handle life, it is baking an XL batch of homemade pumpkin granola, and, as a result, making your house smell like the candle store at the mall, and, as a result, getting to eat homemade pumpkin granola for breakfast all week, and, as a result, being reminded with each crunchy, salty-sweet bite how much of a boss you are.
Sometimes these things are just legitimately healing, you know?
We can do dis.
Pumpkin Granola will be our guide.
May the cozy-wonderful force of fall be with you this week! ❤
Favorite Pumpkin Granola
- Total Time: 40 minutes
- Yield: 9 cups (about 18 half-cup servings) 1x
Description
Pumpkin Granola that is both salty and sweet! Made with REAL PUMPKIN along with oats, coconut, almonds, pistachios, maple syrup, cinnamon, and olive oil. My favorite fall granola! ♡ Adapted from the Last Granola Recipe by my friend The Faux Martha.
Ingredients
- 6 cups rolled oats
- 1 heaping cup sliced almonds
- 1 heaping cup pistachios (or other nuts)
- 1 heaping cup unsweetened flaked coconut
- 1 cup pumpkin puree
- 1 cup olive oil
- 1 cup maple syrup
- 2–3 teaspoons salt (see notes)
- 1–2 teaspoons cinnamon
Instructions
- Prep the Pumpkin Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
- Bake the Pumpkin Granola: Spread the granola into a large nonstick jelly roll pan or cake pan – I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.
- Eat and love: Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol’ milk.
Notes
Salt: Yup. 2-3 teaspoons salt is not a typo. This recipe, as written, is meant to be salty! I love it that way. I make mine with 2 1/2 or 3 teaspoons salt, and it gives it an awesome salty-sweet bite, but if you’re not into the salty-sweet thing, you can definitely reduce that amount. Either way, be aware that the unbaked granola “batter” will taste very salty, and fear not – that saltiness mellows out beautifully after you bake it.
Bake times: There is a fine line between perfectly toasted / caramelized and straight up burned pumpkin granola. I found that the 30 to 40 minute mark was my cut-off in our smaller studio oven, whereas in my larger oven at home I got away with about 45 minutes. I had several batches that I popped back in the oven for an extra five minutes and they went from browned to burned really quickly, so beware. That being said, even if you get a little extra browning (not burning, just browning) around the edges, I think that actually tastes really nice once mixed with the rest of the granola. Was that overall just super helpful?
Pro Tip: Sprinking raw or brown sugar and a tiny bit of extra salt over the top of the granola as it cools is never a bad idea.
Other add-ins that work well: pecans, walnuts, chia seeds. But be advised that the pecans and walnuts both burn pretty easily so I would suggest adding them towards the end of the baking time. The pistachios seem to be able to handle the heat a bit more, so I found that it worked just fine to add them with all the other ingredients.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Snack
- Cuisine: American
Keywords: pumpkin granola, fall granola, healthy granola recipe
One More Thing!
This recipe is part of our easy pumpkin recipes page. Check it out!
Okay I’ve maybe never left a recipe review, but this granola is insanely good. I’ve probably made this recipe 12+ times, always turns out great. So flavorful and more than just fall flavors.
Hello Lindsay,
I love this recipe, but I’m curious what “is” the serving size?
Hi Desiree! I’d guess a serving size to be about 1/3 cup.
I made this last week and it’s soooo delicious! I ended up baking it the 15 minutes and stir twice and then added another 10 minutes before taking it out to let it sit for a bit before tasting it. It is really crispy! I was going to use pumpkin pie spice, for seasoning, but it mine was old so I used cinnamon and a little nutmeg and ginger. It tastes really good!
I’m sorry, I hate leaving a bad review, but this was probably the worst granola recipe I’ve made. I think there’s way too much oil and it never crisped up. Instead of crunchy, it’s more chewy. As soon as I poured all that oil, I felt like I wanted to dump it back into the container, but there was already pumpkin in the bowl and to pour it back would contaminate my bottle of oil. So I figured I’d give it a try. It’s not for me. And all that oil leaves a bad mouth feel , almost like a coating inside my mouth after I’ve swallowed the granola.
I love granola as a snack and this pumpkin granola was delicious. Will top my yogurt with it and snack on it. I did turn the heat up to 375 toward the end, took out and stirred and returned to oven for about another 5 min to crisp up.
Thank you for the recipe.
This is so freakin good! Made today and added flax and chia seeds, as well as pumpkin seeds. I cannot stop eating it and we’ll be making this weekly for the foreseeable future, thank you very much 🙂
I absolutely love the Favorite Pumpkin Granola! Made my first batch last week.
Last year I used it as a holiday gift for friends and neighbors. It was a huge hit – will be doing it again this year.
Thank you, Lindsay! Your recipes are terrific!
I had to leave a comment before this even cooled on the pan. This is SO GOOD and I can’t wait for my yogurt in the morning! I sprinkled a tiny bit of turbinado sugar and salt on after I pulled it out of the oven. So incredibly tasty. Thank you for an amazing recipe!
I am wondering, should I just cover the granola with some foil the last say 15-20 minutes? I do worry about burning!
No instructions about storage
Can you adjust this recipe to be made in the air fryer? There is no oven where I live.
Your Pumpkin Granola sounds absolutely irresistible! 🎃🍂 The blend of cinnamon, toasty nuts, maple, and caramelized pumpkin is a perfect fall flavor explosion. I totally understand the need for adult responsibility stickers – we all deserve a little reward for adulting successfully. 😄✨ If you ever want more delicious recipes and inspiration, you know where to find them visit our website: Secret Recipe [https://secretrecipebd.com/]. Keep enjoying that amazing granola! 🥣👩🍳👨🍳
Hi Lindsay! Great recipe. Would you be okay with us running it in our local outdoors magazine? We would credit you, of course. And if so, do you have any of the photos that we could use? Please let me know, and thanks SO much!
Thank you for sharing your recipe for pumpkin granola! I can’t wait to try it out. Your instructions are clear and easy to follow, and the ingredients sound delicious. I appreciate the time and effort you put into creating and sharing this recipe with us. Thanks again!Thank You
This is so good! I never expected to put salt on granola but the combination of maple sweetness and salty goodness is perfect. I also added pecans, chia and a bit of ground flax.
I’m telling you, this is the best. I make it every year for Thanksgiving, and it’s always a hit! I make a few batches at the same time and stash them in my freezer so that they’re always available when we get our pumpkin fix.
Hang Drum
Please send recipes to my email! Love them!
Hi, Carlina! You can sign up for our emails here: https://pinchofyum.ck.page/fcd9b06583
Great idea but, oh, too much oil! Cut it to 3/4 cup or less!
Also, it was brown but soggy even after cooling. Another 45 minutes at 225 degrees worked fine, no burning. Soggy granola is not good!
And consider extra spices!
This granola is so delicious I never want to buy granola again!
Thanks for your detailed timing of the cooking process. Most people tend to say bake until golden brown but but some ingredients brown at different times based on the sugar and fat content. Got few question though, how do you store it and for how long can it keep? Does it need refrigeration after some time?
We’ve stored this granola on the counter in an air-tight container for a couple weeks!
Lindsay,
I tell you..
If you were to make some fo this delicious food and start making retail stores, you’d make BANK! 🙂
Just made this granola to commemorate the beginning of fall and it turned out delicious! Used pecans and walnuts because that’s all I had at the time. It made enough to share with family and friends 🙂 thank you for all of your amazing recipes!!!
I did not have coconut or pistachios, so substituted pecans and shelled pumpkin seeds. Baked 325 for 40 minutes on parchment paper, so I wouldn’t burn the pecans. I think I will substitute more pumpkin pie spice next time for the cinnamon and reduce the oil a bit. Thank you for the recipe that helped me use up the cup of frozen pumpkin purée in my freezer!
So glad you enjoyed it, Sandy!
Wow this is delicious – I’m picking bits off the tray before it’s cooked! Brilliant way to use up leftovers from tin of pumpkin. I added pecans, cranberries and reduced maple syrup.
Just wondering if you have every tried freezing this. I am trying to make some things to have after we bring baby #3 home. And other granola recipes have said you can freeze but was unsure about this one.
We haven’t tried freezing this granola, but it should work out just fine!