If you adore cozy fall flavors and crave a breakfast that’s both wholesome and delightfully crunchy, you’re going to be head over heels for this Pumpkin Oatmeal Granola Recipe. It masterfully blends the warm spices of pumpkin pie spice with hearty oats, crunchy walnuts, and vibrant pumpkin seeds, all brought together with a hint of natural sweetness. Every bite feels like a warm hug on a crisp morning, packed with texture and flavor that makes waking up something to look forward to. Whether sprinkled over yogurt, enjoyed with milk, or eaten by the handful, this granola brings that luscious taste of autumn right into your kitchen.
Ingredients You’ll Need
Creating this Pumpkin Oatmeal Granola Recipe is surprisingly simple, thanks to a handful of essential ingredients that each add a special magic touch. From the nutty undertones of walnut to the smooth, rich almond butter and the subtle sweetness from maple syrup, every element works harmoniously to build layers of flavor and texture.
- Old fashioned oats (3 cups, 240 g): Thick rolled oats provide a hearty base with perfect chewiness and crunch after baking.
- Chopped walnuts (1 cup, 100 g): These bring a satisfying crunch and a rich, buttery flavor that pairs beautifully with pumpkin spices.
- Pumpkin seeds (1/4 cup, 30 g): Raw or roasted without salt, these add a delightful nutty pop and nutritional punch.
- Almond butter (1/4 cup, 60 ml): Choose a natural nut butter without added sugar for creamy binding and depth of flavor.
- Pure maple syrup (1/2 cup, 120 ml): This liquid gold gives the granola natural sweetness and helps achieve those irresistible clusters.
- 100% pumpkin puree (1/3 cup, 85 g): Opt for canned or homemade, making sure it isn’t pumpkin pie filling for pure pumpkin flavor and moisture.
- Pumpkin pie spice (2 teaspoons): A warm blend of cinnamon, nutmeg, and clove that creates that signature autumn aroma and taste.
- Sea salt (3/4 teaspoon): Just a pinch to balance flavors and enhance the sweetness and spices.
- Optional dried fruit (1 cup): Unsweetened cranberries or raisins, added after baking for bursts of chewy sweetness.
- Optional vegan chocolate chips: Add after baking for a luscious melty surprise.
How to Make Pumpkin Oatmeal Granola Recipe
Step 1: Preheat Your Oven
Set your oven to 350°F (175°C) and let it fully heat up. Meanwhile, line a baking sheet with parchment paper. The parchment keeps everything from sticking and makes cleanup a breeze, so don’t skip this simple step.
Step 2: Mix Dry Ingredients
In a large bowl, toss together the oats, chopped walnuts, pumpkin seeds, pumpkin pie spice, and sea salt. Giving these a good mix ensures every cluster of granola will have bursts of spice and delightful texture.
Step 3: Blend Wet Ingredients
Whisk your almond butter, maple syrup, and pumpkin puree in a separate bowl until it’s perfectly smooth and well combined. This creamy mixture will coat the dry ingredients, holding them together and infusing moisture and sweetness.
Step 4: Combine Mixtures Thoroughly
Pour the wet blend over the dry ingredients, then fold everything together gently. Use a folding motion rather than stirring vigorously—this helps keep the oats intact and allows clusters to form, giving you that perfect crunchy texture.
Step 5: Spread Evenly on Sheet
Transfer your coated granola mixture onto the prepared sheet and spread it out evenly. Press down lightly with the back of a spatula to encourage clusters that clump together beautifully once baked.
Step 6: Bake and Stir
Place the baking sheet on the oven rack farthest from the heat source and bake for 25 minutes. At about the 12 to 13-minute mark, gently stir the granola to help it brown evenly and prevent any burning. This step ensures every bite is golden and crisp.
Step 7: Cool Completely
Once out of the oven, let the granola cool fully right on the baking sheet. Cooling is crucial—it solidifies the clusters and kicks up that satisfying crunch we all love in granola.
Step 8: Store Properly
After cooling, transfer to an airtight jar or container. Stored this way, your Pumpkin Oatmeal Granola Recipe stays fresh for up to a week at room temperature, two weeks refrigerated, or can be frozen for up to three months. Remember to thaw before serving when frozen.
How to Serve Pumpkin Oatmeal Granola Recipe
Garnishes
Sprinkle your granola over a bowl of creamy yogurt topped with fresh berries for a bright contrast. Or add a drizzle of honey or a dash of cinnamon to complement the pumpkin spices even further. Toasted coconut flakes or chopped apples also make wonderful garnishes that boost both flavor and texture.
Side Dishes
This granola pairs wonderfully with smoothies or fruit bowls, adding a satisfying crunch and nutty flavor. Try it alongside a warm cup of chai tea or coffee for a perfect morning combo full of comforting aromas.
Creative Ways to Present
Layer your granola with yogurt and pumpkin puree in a glass to create a festive parfait. Or serve it as a topping on baked apple or pear halves for a rustic dessert. If you’re feeling adventurous, add a handful to pancake or muffin batter to infuse your breakfast treats with extra texture and pumpkin spice charm.
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Oatmeal Granola Recipe keeps well at room temperature when stored in an airtight container. Keeping it sealed is key to preserving that fresh-from-the-oven crunch and preventing it from going stale too soon.
Freezing
For longer preservation, freeze your granola in a tightly sealed container or heavy-duty freezer bag. Frozen granola holds its texture and flavor for up to three months—perfect for making a big batch ahead of time to enjoy gradually.
Reheating
If you love that just-baked warmth, simply toast your granola lightly in a skillet or the oven for a few minutes, or microwave a small portion for about 15 seconds. This brings back a fresh, crunchy sensation and amplifies the wonderful aromas.
FAQs
Can I use different nuts in this Pumpkin Oatmeal Granola Recipe?
Absolutely! While walnuts add a lovely richness, pecans, almonds, or cashews all work beautifully as substitutes. Just chop them roughly for the best texture and toast time.
Is this granola vegan and gluten-free?
Yes, this Pumpkin Oatmeal Granola Recipe is naturally vegan as long as you choose a plant-based nut butter and vegan-friendly maple syrup. To keep it gluten-free, make sure your oats are certified gluten-free.
Can I make this granola less sweet?
Definitely. You can reduce the maple syrup slightly or even replace part of it with mashed banana or applesauce, but be mindful that this might affect the cluster formation and texture.
Why should I use pumpkin puree instead of pumpkin pie filling?
Pure pumpkin puree has a clean, earthy pumpkin flavor without added sugar or spices, which lets you control the sweetness and spice perfectly in your granola. Pumpkin pie filling is sweeter and often contains extra ingredients that can alter the taste and texture.
How do I add dried fruit or chocolate chips?
Add chopped dried fruit like unsweetened cranberries or raisins, and vegan chocolate chips only after the granola has completely cooled. Adding them before baking causes the fruit to dry out and chocolate to melt undesirably.
Final Thoughts
There’s nothing quite like the cozy joy that comes from making and savoring your own batch of Pumpkin Oatmeal Granola Recipe. It’s a simple, wholesome way to celebrate the comforting flavors of pumpkin and fall all year round. Once you try it, you’ll find yourself reaching for that jar again and again—whether to brighten your mornings or add a crunch to your snacks. Give this recipe a go and let it become a beloved staple in your kitchen as it is in mine!
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Pumpkin Oatmeal Granola Recipe
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This homemade pumpkin oatmeal granola is a deliciously crunchy and wholesome breakfast or snack option. Made with thick rolled oats, chopped walnuts, and pumpkin seeds, it’s flavored with pumpkin puree, almond butter, pure maple syrup, and warming pumpkin pie spice. Baked to perfection, this granola creates clusters that you can customize with dried fruit or vegan chocolate chips after baking. Perfect for cozy fall mornings or anytime you crave a nutritious, naturally sweetened granola.
Ingredients
Dry Ingredients
- 3 cups (240 g) old fashioned oats, thick rolled oats recommended
- 1 cup (100 g) chopped walnuts
- 1/4 cup (30 g) pumpkin seeds, raw or roasted without added salt
- 2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, and clove)
- 3/4 teaspoon sea salt
Wet Ingredients
- 1/4 cup (60 ml) almond butter (or any natural nut butter without added sugar)
- 1/2 cup (120 ml) pure maple syrup
- 1/3 cup (85 g) 100% pumpkin puree (canned or homemade, not pumpkin pie filling)
Optional Additions
- 1 cup chopped dried fruit (unsweetened cranberries or raisins), added after baking
- Vegan chocolate chips, added after baking
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C) and allow it to fully heat up for even baking. Prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the oats, chopped walnuts, pumpkin seeds, pumpkin pie spice, and sea salt. Toss together thoroughly to distribute flavors evenly.
- Blend Wet Ingredients: In a separate bowl, whisk together the almond butter, maple syrup, and pumpkin puree vigorously until completely smooth and well combined.
- Combine Mixtures Thoroughly: Pour the wet mixture over the dry ingredients and fold gently with a spatula or wooden spoon until all oats and seeds are coated. Use a folding motion to keep some texture intact and ensure clusters form.
- Spread Evenly on Sheet: Transfer the coated mixture to the lined baking sheet. Spread it in an even layer and press down slightly to encourage clumping and create crunchy clusters.
- Bake and Stir: Place the baking sheet furthest away from the oven heat source. Bake for 25 minutes. Stir gently halfway through baking (at approximately 12-13 minutes) to promote even browning and prevent hot spots.
- Cool Completely: Remove granola from the oven and allow it to cool fully on the baking sheet before touching or stirring further. Cooling solidifies clusters and develops crunch.
- Store Properly: Once cooled, transfer granola to an airtight jar or container. Store at room temperature up to 7 days, refrigerate up to 14 days, or freeze up to 3 months in a freezer-safe container wrapped tightly. Thaw at room temperature before serving. Optionally, mix in chopped dried fruit or vegan chocolate chips after granola has cooled.
Notes
- Use thick rolled oats for the best texture and crunch.
- Do not substitute pumpkin puree with pumpkin pie filling as it contains added sugars and spices.
- Pressing the mixture lightly on the baking sheet helps form clusters.
- Stir halfway through baking to ensure even browning and prevent burning.
- Allow granola to cool completely before storing to retain its crunch.
- Store in an airtight container to keep fresh longer.
- Add dried fruit or chocolate chips only after baking to avoid melting or burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
