If you’re looking for that perfect cozy treat to capture the essence of fall, the Maple Pumpkin Granola Recipe is your new best friend. This granola blends the warm, inviting flavors of pumpkin and pumpkin pie spice with the natural sweetness of maple syrup, creating a crunchy, wholesome snack that feels like a hug in every bite. Whether you’re sprinkling it over yogurt, enjoying it with milk, or just munching it by the handful, this recipe is an autumnal delight that’s as satisfying as it is simple.
Ingredients You’ll Need
Getting the ingredients right is the secret to making this granola truly shine. Each element is carefully chosen to add a unique layer of flavor, texture, or richness that brings the Maple Pumpkin Granola Recipe to life.
- 1/4 cup coconut oil: Adds a subtle tropical richness and helps cluster the granola perfectly.
- 1/4 cup maple syrup: The star sweetener that offers deep, natural sweetness with a hint of caramel.
- 1/2 cup pumpkin purée: Brings creamy moisture and that unmistakable pumpkin flavor.
- 3 cups old-fashioned rolled oats: Provides the hearty, nutty base that makes granola filling and crunchy.
- 1/2 cup unsweetened coconut flakes or chips: Adds chewy texture and an extra layer of flavor.
- 1/2 cup chopped pecans: Introduces a buttery crunch that complements the oats beautifully.
- 1/4 cup pumpkin seeds: Packs a subtle earthiness and a lovely pop of texture.
- 2 tsp pumpkin pie spice: Infuses the granola with quintessential autumn spices like cinnamon, nutmeg, and cloves.
- Up to 1 tsp flaked sea salt or 1/2 tsp table salt: Balances the sweetness and enhances all the flavors.
How to Make Maple Pumpkin Granola Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (165°C) and lining a baking sheet with parchment paper. This step ensures your granola bakes evenly and won’t stick, setting the stage for perfect clusters.
Step 2: Combine Wet Ingredients
Melt the coconut oil gently over low heat, then whisk in the maple syrup and pumpkin purée until the mixture is silky smooth. This blend is where all that luscious pumpkin flavor and sweet maple magic begins.
Step 3: Mix the Dry Ingredients
In a spacious bowl, toss together the oats, coconut flakes, chopped pecans, pumpkin seeds, pumpkin pie spice, and salt. Mixing the dry components thoroughly helps distribute those spices and textures to every bite.
Step 4: Coat the Dry Mixture
Pour your warm pumpkin-maple mixture over the dry ingredients and stir well. Make sure every oat and nut is coated in that glorious, spiced syrup which will bake into beautiful granola clusters.
Step 5: Bake to Golden Perfection
Spread the coated mixture evenly across your lined baking sheet. Bake it for 30 to 35 minutes, stirring halfway through to ensure even browning and crispiness on all sides. The aroma filling your kitchen here is something truly special.
Step 6: Cool and Crisp
Let the granola cool on the pan for about 15 minutes. It may still feel slightly soft but will crisp up beautifully as it cools, locking in the crunch you crave.
Step 7: Store and Enjoy
Once cooled, transfer your granola into an airtight container at room temperature where it will keep fresh and crunchy for up to two weeks, ready for whenever you need a cozy snack.
How to Serve Maple Pumpkin Granola Recipe
Garnishes
This Maple Pumpkin Granola Recipe pairs wonderfully with a sprinkle of fresh fruit like sliced apples or pears to add juiciness, or a handful of dried cranberries for a chewy, tart contrast. A drizzle of creamy yogurt makes a match made in heaven.
Side Dishes
Serve this granola alongside warm oatmeal or smoothie bowls for added texture and flavor complexity. It also makes a fantastic crunchy topping on pumpkin or cinnamon-flavored desserts, amplifying that cozy vibe.
Creative Ways to Present
Jar your granola in mini glass containers or mason jars layered with yogurt and fruit for easy grab-and-go parfaits. Or sprinkle over coffee or chai ice cream for a fall-inspired twist that will surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
After your batch cools completely, store the Maple Pumpkin Granola Recipe in an airtight container at room temperature. This keeps the clusters crisp and flavorful for up to two weeks, making it an excellent snack to enjoy anytime.
Freezing
If you want to make a big batch and keep it longer, freeze your granola in a sealed freezer-safe bag or container for up to three months. Thaw at room temperature before serving, and the texture will remain delightfully crunchy.
Reheating
Need to refresh the crunch? Simply toast the granola in a dry skillet over medium heat for a few minutes or pop it in the oven at 300°F for 5–10 minutes. This brings back that freshly baked, aromatic allure anytime you want.
FAQs
Can I use canned pumpkin for this granola?
Absolutely! Canned pumpkin purée works perfectly in the Maple Pumpkin Granola Recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, which often contains added sugars and spices.
Is it possible to make this recipe nut-free?
Yes, you can simply omit the pecans and substitute pumpkin seeds with more sunflower seeds or roasted chickpeas if you like. The granola will still have great texture and flavor without nuts.
Can I use a different oil instead of coconut oil?
You can swap coconut oil for another neutral oil like vegetable or canola oil. Just keep in mind coconut oil adds a unique, subtle flavor that complements pumpkin nicely.
How crunchy will the Maple Pumpkin Granola Recipe be?
This granola gets beautifully crunchy after cooling, thanks to the right balance of oats, nuts, and syrup baked to golden perfection. It’s perfect for snacking or topping your breakfast without feeling soggy.
Can I add sweeteners other than maple syrup?
Maple syrup is ideal here for its flavor, but you can try honey or date syrup as alternatives. Each will bring a slightly different sweetness and texture, so feel free to experiment to your taste.
Final Thoughts
This Maple Pumpkin Granola Recipe is more than just a snack, it’s a celebration of cozy, autumnal flavors that warms your kitchen and your heart. Once you try it, you’ll keep coming back for that perfectly balanced crunch and the nostalgic sweetness that only pumpkin and maple can deliver. Go ahead and make a batch—you won’t regret it!
Print
Maple Pumpkin Granola Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4.4 cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Maple Pumpkin Granola is a delicious and wholesome treat combining the natural sweetness of maple syrup with the warm spices of pumpkin pie spice. Made with rolled oats, pecans, coconut flakes, and pumpkin seeds, it’s perfect for breakfast or a crunchy snack. Baked to golden perfection, this granola is flavorful, crunchy, and easy to prepare.
Ingredients
Wet Ingredients
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 cup pumpkin purée
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1/2 cup unsweetened coconut flakes or chips
- 1/2 cup chopped pecans
- 1/4 cup pumpkin seeds
- 2 tsp pumpkin pie spice
- Up to 1 tsp flaked sea salt or 1/2 tsp table salt
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt and Mix Wet Ingredients: In a small saucepan over low heat, gently melt the coconut oil. Once melted, stir in the maple syrup and pumpkin purée until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly combine the rolled oats, unsweetened coconut flakes, chopped pecans, pumpkin seeds, pumpkin pie spice, and your choice of salt to ensure the flavors are evenly distributed.
- Combine Wet and Dry Mixtures: Pour the pumpkin mixture over the dry ingredients, then toss well until all the oats and nuts are evenly coated with the pumpkin syrup mixture.
- Spread and Bake: Evenly spread the coated granola mixture onto the prepared baking sheet. Bake in the preheated oven for 30 to 35 minutes, stirring halfway through the baking time to promote even toasting, until the granola is golden brown.
- Cool the Granola: Remove the granola from the oven and allow it to cool completely on the baking sheet for about 15 minutes. During this time, the granola will crisp up as it cools.
- Store Properly: Once cooled, transfer the granola to an airtight container. Store it at room temperature for up to 2 weeks, maintaining its freshness and crunch.
Notes
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if you don’t have it on hand.
- For a nut-free version, omit the pecans and add extra pumpkin seeds or sunflower seeds.
- Make sure to stir the granola halfway through baking to ensure even cooking and prevent burning.
- This granola pairs wonderfully with yogurt, milk, or as a topping for smoothie bowls.
- Use fresh pumpkin purée or canned pumpkin purée for convenience; avoid pumpkin pie filling as it contains added sugars and spices.
