Pumpkin Granola Recipe
Prepped in just 10 minutes, this Pumpkin Granola will become a staple in your home! It’s made with 8 ingredients, and includes tips on how to make the best crunch and clumps, and lasts up to a month!
This post is sponsored by Bob’s Red Mill! Thanks for supporting the brands that support Jessica in the Kitchen! All thoughts and opinions are my own!
I’ve been making this pumpkin granola for years, and let me tell you, it only gets better each year. I swap some things out, increase some quantities and voila – here’s my best version yet!
When I make it, my entire home smells like a cafe (the kinds with a bakery inside) for a few hours. It’s like a natural fall candle. Then when it cools, you get to dive into a true five-star granola treat at home! I love that it’s also great for snacking on the go, including hiking or camping! I’m not much of a camper myself, but I can definitely see you reaching for a handful of this.
Notes on the Ingredients
Old fashioned oats: old fashioned oats are necessary for the best texture of the pumpkin granola!! My favourite brand to use is Bob’s Red Mill’s Gluten Free Old Fashioned Rolled Oats! It’s certified gluten-free, are high quality and are Non-GMO. They have a great texture and consistency and I love the size of the bags that it comes in! Definitely pick up several bags; you’ll love it!
Pumpkin: this adds a delicious depth of flavour and actually helps to coat the granola, helping to prevent it from burning in the oven.
Almond butter: you can also substitute any other nut butter or tahini – just ensure it’s a runny nut butter!
Walnuts and pumpkin seeds: ensure it’s unsalted and raw, and feel free to sub in any other nuts or seeds here too!
How to Make Pumpkin Granola (Step by Step Instructions):
- First, add all the dry ingredients into a bowl. Stir them together.
- Next, add all the wet ingredients into a separate small bowl. Vigorously stir them all together until smooth and combined.
- Then pour the wet ingredients into the dry ingredients. Stir everything together with a spatula or wooden spoon until combined and coated. So easy!
- Spread it all onto a baking sheet in a nice layer. Not too thick, not to spread or you won’t great clusters.
- Be sure to press the granola together with the spatula or your fingers to get some nice clusters.
- Bake for 25 minutes, stirring mixture halfway (when you have around 12.5 minutes left). Stir it gently, then place back inside the oven.
- Remove from oven and let cool COMPLETELY before touching to ensure it’s crunchy.
- When cooled, remove and enjoy immediately, or store in an airtight jar for up to a few weeks.
Expert Tips & FAQ
Here are some tips for the best clumping granola and thick clusters:
- press down the granola on the sheet with your spatula or with your hands
- When you’re flipping/stirring the granola midway, be gentle with it so you don’t disturb any clusters.
- After it’s finished cooking, let it cool *completely* before touching. That way everything gets nice and crunchy and the clusters hardens. I’ll admit – it’s hard to do! Gav and I snuck quite a few pieces, but once it cooled?! It’s like a masterpiece!
Optionally to make this even better, throw in some dried fruit (like cranberries), white chocolate or chocolate chips as soon as they come out of the oven. Chocolate makes everything better!
If your nut butter isn’t runny enough, you can microwave it for about 10 seconds first.
The best way to store this granola is in an airtight jar or zipped bag. It’ll last up to a month in your fridge (and will stay crunchy).
More Pumpkin Recipes:
Enjoy friends! If you make this Vegan Pumpkin Granola, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
Pumpkin Granola Recipe
- 3 cups Bob's Red Mill Gluten Free Old Fashioned Rolled Oats, (288g)
- 1 cup chopped walnuts, or any nuts (120g)
- 1/4 cup pumpkin seeds, or sunflower seeds (28g)
- 2 teaspoons pumpkin pie spice, or cinnamon
- 1/4 cup almond butter, or any nut butter, tahini or sunflower butter (64g)
- 1/2 cup maple syrup, or agave nectar (168g)
- 1/3 cup pumpkin puree, (81g)
- 3/4 teaspoon sea salt
- dried fruit, chocolate chips or white chocolate chips, (optional)
- Preheat oven to 350°F/180°C. Line your baking sheet with parchment paper or a silicone mat (it has to be lined with something).
- In a large bowl, stir together the oats, pecans, pumpkin seeds, pumpkin spice and sea salt.
- In a different bowl, add the nut butter, maple syrup/agave and pumpkin purée together. Stir together vigorously until completely combined.
- Pour the wet ingredients into the dry ingredients and stir with your spatula or a wooden spoon until combined and everything is coated.
- Spread the mixture into a nice even layer on your baking sheet.
- Bake for 25 minutes on your oven rack furthest away from your heat source, stirring the granola halfway (around 12.5 minutes). At that halfway point, remove from the oven, flip gently with a spatula so both sides get toasted, then return to oven. Watch it during the last 5 minutes of baking to ensure that it isn't burning.
- Remove from oven. The granola should be nice and golden brown in colour. Let it cool COMPLETELY before touching to ensure it's crunchy.
- When cooled, enjoy immediately! The best way to store this granola is in an airtight jar or zipped bag. It'll last up to a month in your fridge (and will stay crunchy).
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.