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Sweetened with maple syrup and spiced with pumpkin pie flavor, this crunchy Pumpkin Granola with nuts/seeds and dried fruit is a cozy seasonal breakfast/snack!
Why You’ll Love This Recipe
Love to start fall mornings with a warm vegan pumpkin spice latte, snack on pumpkin oatmeal muffins, and end the day with creamy easy pumpkin pudding? Then, meet your new fall obsession: pumpkin granola. It’s salty-sweet, crunchy, and full of warm and cozy fall flavors like maple syrup, pumpkin pie spice, pumpkin seeds (or pecans), and dried raisins/cranberries. It’s quick to make with just a handful of ingredients and makes your kitchen smell heavenly.
Not only does it taste great, but this recipe for pumpkin granola is also quick and easy to prepare (with minimal effort, I promise!), super customizable, satisfying, and surprisingly wholesome, with plenty of protein, fiber, and healthy fats. You can enjoy it for breakfast or a snack (sometimes straight from the container) to keep you fueled all fall.
Looking for more vegan pumpkin treats? You might enjoy this easy vegan pumpkin pie, pumpkin coffee cake, and vegan pumpkin chocolate chip cookies.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations and Add-Ins
Add up to ½ cup of these add-ins to this pumpkin spice maple syrup granola.
- Coconut – Shredded or flakes.
- Orange zest – For a hint of bright, citrusy flavor – add 1-2 tsp.
- Vanilla extract – Just a little enhances the warm depth in maple granola.
- Cinnamon – Boost the cinnamon with an extra, large pinch.
- Cacao nibs – For crunch and antioxidants.
- Vegan chocolate – Sprinkle mini vegan chocolate chips into the cooled granola.
- Cocoa – Add 1-2 tbsp cocoa powder for a chocolatey twist.
How to Make Pumpkin Granola
Step 1: First, preheat the oven to 350F/180C and line a baking sheet with parchment paper or a silicone mat. Then, add all the pumpkin granola ingredients to a large bowl, mixing thoroughly.
Step 2: Spread the granola evenly on a baking sheet, and bake for 25-30 minutes. Remove from the oven and leave to cool for at least an hour (or until fully cooled). During this time, it will cool down and become crispier. Then, enjoy!
You might prefer to leave the dried fruit out until the end to avoid it burning.
For larger clusters, press the mixture until compact, bake (flipping the pan halfway or very gently stirring the mix), let it cool, then break up into smaller pieces.
FAQs
Try grinding a small portion of the oats into a floury consistency. When combined with the sweetener, it helps to bind the ingredients to form clusters.
It should be lightly golden with a fragrant, toasty smell. It will still look soft, but continues to get crispier as it cools.
You could probably add ¼-½ cup of pumpkin puree to the mixture for extra pumpkin flavor and color, but I haven’t tried.
Pro Recipe Tips
- For the crunchiest granola: Don’t under-bake the granola or cook it at too high temperatures (otherwise, it might burn before drying out).
- Don’t overcrowd the pan: Otherwise, it may not bake evenly.
- For larger clusters: Press the granola down until compact before baking.
- Let it cool completely: During this time, it hardens and becomes crunchy.
Serving Suggestions
- With plant-based milk and fruit
- Over a vegan yogurt bowl or vegan yogurt parfait
- As a smoothie bowl topping
- Over oatmeal/vegan overnight oats for crunch
- With healthy chia pudding
- Over easy baked pears or stuffed baked apples
- With vegan ice cream
- Crumbled over easy pumpkin pudding
You can also use the pumpkin spice granola in other recipes, like pumpkin spice granola bars, over candied sweet potatoes, use it in stuffing, etc.
Storage Instructions
Make sure the pumpkin pie granola has completely cooled before storing it in an airtight container/Ziplock/Stasher bag away from moisture for 2-3 weeks (sometimes slightly longer in fridge).
You can also freeze the pumpkin granola for 3-4 months, leaving it at room temperature for just a few minutes before enjoying it.
Maple Pumpkin Granola
Ingredients
- 3 ½ cups old-fashioned oats
- 1 cup of raw pumpkin or sunflower seeds
- ½ teaspoon of pumpkin pie spice
- ½ teaspoon of salt
- ⅓ cup of maple syrup
- ⅓ cup of olive oil
- ½ cup of dried raisins or cranberries
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper.
- Add all the ingredients to a large bowl and mix until the oats and seeds are entirely coated.
- Spread the granola evenly on a baking sheet and bake for 25 to 30 minutes, until lightly browned.
- Let sit for 1 hour before enjoying.
Notes
- For the crunchiest granola: Don’t under-bake the granola or cook it at too high temperatures (otherwise, it might burn before drying out).
- Don’t overcrowd the pan: Otherwise, it may not bake evenly.
- For larger clusters: Press the granola down until compact before baking.
- Let it cool completely: During this time, it hardens and becomes crunchy.
