With the Fall season officially here, everything is in full-on pumpkin spice mode. Well, if you would love to eat pumpkin pie for breakfast but don't want the side-eye from your family, give this delicious pumpkin seed granola a try.
This easy granola recipe is packed with fall flavors from pure pumpkin puree, crunchy toasted pecans, and lots of pumpkin spice. Plus with the addition of pumpkin seeds and flax meal, it's a hearty enough to keep you feeling full and energized. I love to serve it with a bowl of Greek yogurt and fresh fruit or even by itself with some milk, like a bowl of cereal. It also makes a great seasonal topping for a smoothie bowl, ice cream, and applesauce.
This recipe only uses ⅔ cup of pumpkin puree, so if you need ways to use the leftover pumpkin I recommend my gluten free pumpkin chocolate chip muffins or these delicious pumpkin spice granola bars.
Ingredient Notes
This easy granola recipe uses simple ingredients that can be found in any grocery store. It is both gluten free and vegan as written.
- Old-Fashioned Rolled Oats - Oats are the main ingredient in this granola recipe. I prefer to use rolled oats rather than something like instant oats or quick oats. If you're following a gluten-free diet, you will want to make sure you purchase certified gluten free oats. I like Bob's Red Mill brand.
- Pecans - I love the addition of chopped pecans to this recipe. If you don't like pecans, walnuts would make a great substitute or you can skip the nuts altogether for a nut free version.
- Ground Flax Seeds (Flaxseed Meal) - While the addition of flax does little to alter the flavor, it does add protein, fiber and omega-3 fatty acids, which make this a great secret ingredient!
- Pepitas - I love raw pumpkin seeds in this delicious pumpkin inspired granola. If you have some seeds with shells leftover from your pumpkin carving, feel free to use those instead.
- Pure Pumpkin Puree - You want to make sure you're using pure pumpkin puree, not pumpkin pie filling here. Pie filling has extra sugar and other ingredients that are not needed for this recipe.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Gluten Free - Use your favorite old-fashioned oats in this recipe.
- Make it Nut Free - Simple omit the pecans. No other changes are needed.
- Hate Raisins? Leave them out or replace them with another dried fruit, like apples or cranberries.
- Fun additions - chia seeds, sunflower seeds, whole flax seeds, hemp hearts, and quinoa are all fun granola additions that add nutrients and crunch.
- No Maple Syrup - You can swap the maple syrup for honey, agave nectar, or brown rice syrup in equal measure.
How to Make Homemade Pumpkin Seed Granola
Homemade granola recipes are very easy to make and fun to customize with your favorite add-ins. This is a great recipe to make with kids because it only has a few simple steps.
Before you begin mixing, line a large sheet pan (or two) with parchment paper and preheat the oven to 300F degrees.
STEP 1: Combine the pumpkin puree, brown sugar, maple syrup, melted coconut oil, vanilla extract, salt, cinnamon, ginger, nutmeg, allspice and cloves in a small mixing bowl. Whisk together until it is well combined.
STEP 2: Add the oats, flaxseed meal, chopped pecans and pumpkin seeds to a large bowl. Stir together.
STEP 3: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula until all of the dry ingredients are coated.
STEP 4: Spread the granola mixture onto your prepared baking sheet. Note: If you like your granola extra crunchy, divide it between two baking sheets to allow more space.
Now you're ready to bake!
Expert Tip
Stir the granola every 15 minutes during baking to ensure it cooks evenly. But once the granola is out of the oven, leave it alone. Allowing it to cool without stirring is what makes nice chunks of granola.
Storage
Store leftover granola in an airtight container in the refrigerator for up to one month.
Granola can also be frozen. Store in a freezer safe bag or container for up to 6 months. Thaw at room temperature before serving.
More pumpkin recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Pumpkin Seed Granola
Ingredients
- ⅔ Cup Pumpkin Puree
- ⅔ Cup Light Brown Sugar packed
- ¼ Cup Maple Syrup
- ¼ Cup Coconut Oil melted
- 1 teaspoon Vanilla
- ½ teaspoon Salt
- 1 ½ teaspoon Cinnamon
- ½ teaspoon Ginger
- ¼ teaspoon Nutmeg
- ¼ teaspoon Allspice
- ⅛ teaspoon Cloves
- 3 ½ Cup Gluten Free Oats
- ¾ Cup Pecans chopped
- ½ Cup Pumpkin Seeds raw
- ¼ Cup Flaxseed Meal
- ⅔ Cup Raisins or other dry fruit, optional
Instructions
- Preheat the oven to 300 °F (149 °C) and line a large baking sheet with parchment paper.
- In a medium bowl, combine pumpkin puree, brown sugar, maple syrup, coconut oil, vanilla, salt and spices. Whisk until thoroughly combined. Set aside.⅔ Cup Pumpkin Puree, ⅔ Cup Light Brown Sugar, ¼ Cup Maple Syrup, ¼ Cup Coconut Oil, 1 teaspoon Vanilla, ½ teaspoon Salt, 1 ½ teaspoon Cinnamon, ½ teaspoon Ginger, ¼ teaspoon Nutmeg, ¼ teaspoon Allspice, ⅛ teaspoon Cloves
- In a larger bowl, combine the oats, ground flax seed, chopped pecans and pumpkin seeds. Stir together.3 ½ Cup Gluten Free Oats, ¼ Cup Flaxseed Meal, ¾ Cup Pecans, ½ Cup Pumpkin Seeds
- Pour the wet ingredients on top of the dry ingredients. Mix together with a spatula until all of the dry ingredients are coated with the pumpkin mixture.
- Spread out on prepared baking sheet into an even layer. If you like your granola extra crunchy, use two baking sheets to allow more space. Cook for 1 hour, stirring every 15 minutes. Remove from the oven and sprinkle the raisins over the granola, DO NOT STIR.⅔ Cup Raisins
- Allow the granola to cool completely on the baking sheet before breaking it into pieces.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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