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

Scale

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

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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