If you crave that perfect balance of cozy autumn flavors and crunchy texture, you are going to absolutely love this Maple Pumpkin Granola Recipe. It’s like capturing fall in a bowl, with warm pumpkin spice, sweet maple syrup, and the satisfying crunch of nuts and seeds all mixed into golden oats. This granola is not just a snack; it’s a little celebration of the season’s best ingredients that will make your mornings brighter and your snack time so much more special.
Ingredients You’ll Need
The Ingredients for this recipe are refreshingly simple, yet each one plays a vital role in creating that irresistible texture and flavor. From smooth pumpkin purée to crunchy pecans, every element is chosen to complement each other beautifully.
- 1/4 cup coconut oil: Adds a subtle tropical richness and helps everything crisp up perfectly in the oven.
- 1/4 cup maple syrup: A natural sweetener that gives the granola that signature warm, caramel-like sweetness.
- 1/2 cup pumpkin purée: Brings moisture and a vibrant seasonal flavor without overpowering the mix.
- 3 cups old-fashioned rolled oats: The hearty base for the granola that provides that classic chew and crunch.
- 1/2 cup unsweetened coconut flakes or chips: Adds bursts of tropical flavor and a slight chewiness.
- 1/2 cup chopped pecans: Offers a buttery crunch and nutty depth that pairs beautifully with pumpkin spice.
- 1/4 cup pumpkin seeds: Boosts texture while echoing the pumpkin theme with a mildly nutty flavor.
- 2 tsp pumpkin pie spice: The magic blend of cinnamon, nutmeg, and cloves that turns this granola festive and fragrant.
- Up to 1 tsp flaked sea salt or 1/2 tsp table salt: Just enough salt to enhance sweetness and balance flavors perfectly.
How to Make Maple Pumpkin Granola Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by heating your oven to 325°F (165°C) and lining a baking sheet with parchment paper. This ensures your granola cooks evenly and prevents it from sticking to the pan, making cleanup a breeze.
Step 2: Combine Wet Ingredients
Gently melt the coconut oil in a small saucepan over low heat. Once melted, stir in the maple syrup and pumpkin purée until you have a smooth, velvety mixture. This warm blend will coat your oats and nuts, infusing every bite with rich sweetness and pumpkin flavor.
Step 3: Mix Dry Ingredients
In a large bowl, toss together the rolled oats, coconut flakes, chopped pecans, pumpkin seeds, pumpkin pie spice, and salt. This combination builds the foundation for your granola, layering crunch and aromatic spice evenly throughout.
Step 4: Combine Wet and Dry Mixtures
Pour the pumpkin-maple mixture over the dry ingredients. Use a spatula or wooden spoon to toss everything together until the oats and nuts are totally coated. This is where the magic of the Maple Pumpkin Granola Recipe really starts to take shape.
Step 5: Bake to Golden Perfection
Spread the mixture evenly across your lined baking sheet. Pop it into the oven and bake for 30 to 35 minutes. Remember to stir halfway through baking; this keeps the granola from clumping too much and helps it brown evenly for that perfect crunch.
Step 6: Cool Completely
Allow the granola to cool on the baking sheet for at least 15 minutes. As it cools, it crisps up beautifully, making every bite a delightful mix of crunchy and chewy textures.
Step 7: Store for Freshness
Once cooled, transfer to an airtight container and store at room temperature. This granola stays fresh and crunchy for up to two weeks, perfect for quick breakfasts or tasty snacks throughout the season.
How to Serve Maple Pumpkin Granola Recipe
Garnishes
Sprinkle your Maple Pumpkin Granola Recipe over creamy Greek yogurt or your favorite plant-based alternative. Add a drizzle of honey or some fresh berries to brighten the bowl and add an extra layer of flavor and color that’s impossible to resist.
Side Dishes
This granola pairs wonderfully with a warm bowl of spiced apple sauce or alongside sliced peaches for a fresh contrast. It also makes a crunchy topping for pumpkin or butternut squash soup, adding texture and subtle sweetness.
Creative Ways to Present
Try layering the granola in individual parfait glasses with layers of vanilla yogurt and stewed seasonal fruits for a stunning brunch centerpiece. You can also mix it into pancake or waffle batter for a subtly sweet crunch in every bite—a true celebration of fall flavors!
Make Ahead and Storage
Storing Leftovers
Store any leftover Maple Pumpkin Granola Recipe in a tightly sealed container at room temperature. The key is to keep moisture out so your granola stays crispy and fresh for up to two weeks—perfect for making ahead for busy mornings.
Freezing
If you want to keep your granola even longer, freeze it in an airtight container or freezer bag. When stored this way, it maintains quality for several months and thaws quickly at room temperature without losing its crunch.
Reheating
Although granola is typically enjoyed cold or at room temperature, if you prefer it warm, simply pop the amount you want in the oven at 300°F (150°C) for a few minutes. This refreshes the crispiness without drying it out.
FAQs
Can I use canned pumpkin purée for this recipe?
Absolutely! Canned pumpkin purée works perfectly and maintains the delightful pumpkin flavor. Just be sure it’s plain pumpkin purée, not pumpkin pie filling, which contains added sugars and spices.
Is it possible to make this granola gluten-free?
Yes! Simply use certified gluten-free rolled oats to ensure that your Maple Pumpkin Granola Recipe is safe for anyone with gluten sensitivity or celiac disease.
Can I substitute the coconut oil?
While coconut oil adds a wonderful flavor and texture, you can substitute it with melted butter or a neutral oil like avocado or canola. Keep in mind this may subtly change the flavor profile.
How do I keep the granola from clumping too much?
Stirring the granola halfway through baking is key to preventing large clumps. For chunkier granola, press the mixture firmly onto the baking sheet before baking and avoid stirring.
Can I add other mix-ins like dried fruit?
Definitely. Add dried cranberries, raisins, or chopped dates after baking and cooling to maintain their chewy texture without burning them during cooking.
Final Thoughts
Making your own Maple Pumpkin Granola Recipe is not only rewarding but brings such warmth and joy to your kitchen. It’s easy to prepare, delightfully flavorful, and a wholesome way to enjoy seasonal ingredients. I hope you dive into this recipe and share it with your loved ones, turning simple oats into a heartwarming treat you’ll want to enjoy all fall long.
Print
Maple Pumpkin Granola Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 4.4 cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Maple Pumpkin Granola is a warm, cozy seasonal treat combining the rich flavors of pumpkin purée, maple syrup, and pumpkin pie spice with crunchy oats, pecans, coconut flakes, and pumpkin seeds. Perfect for breakfast or snacking, this granola is baked to golden perfection and crisps up as it cools, making it a wholesome and delicious addition to yogurt, milk, or enjoyed on its own.
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 Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Melt and Mix Wet Ingredients: In a saucepan over low heat, melt the coconut oil completely, then stir in the maple syrup and pumpkin purée until the mixture becomes smooth and well combined.
- Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, unsweetened coconut flakes or chips, chopped pecans, pumpkin seeds, pumpkin pie spice, and salt. Stir to mix evenly.
- Coat Dry Ingredients: Pour the warm pumpkin mixture over the dry ingredients and toss thoroughly to ensure every oat and nut is well coated with the pumpkin-spiced syrup.
- Bake the Granola: Spread the coated mixture evenly onto the prepared baking sheet. Bake in the preheated oven for 30 to 35 minutes, stirring halfway through baking to promote even browning and prevent burning. Bake until the granola turns golden brown.
- Cool the Granola: Remove the granola from the oven and allow it to cool on the baking sheet for about 15 minutes. It will crisp up further as it cools, forming perfect clusters.
- Store Properly: Once cooled completely, transfer the granola to an airtight container and store at room temperature. It will stay fresh for up to 2 weeks, ready for snacking or breakfast.
Notes
- Use canned or fresh pumpkin purée for best flavor; avoid pumpkin pie filling which contains added sugars and spices.
- You can substitute pecans with walnuts or almonds if preferred.
- Adjust the amount of salt to taste depending on whether you use sea salt flakes or table salt.
- Stir halfway through baking to ensure even toasting and to prevent burning at the edges.
- Let granola cool completely before storing to maintain crispness.
- Enjoy granola with milk, yogurt, or as a topping for smoothie bowls.
