If you’re craving a warm and cozy breakfast, you’ve got to try this pumpkin oatmeal granola. It’s packed with those wonderful autumn flavors that make you feel right at home while being surprisingly easy to whip up.
This pumpkin oatmeal granola recipe focuses on avoiding soggy texture, preventing clumping errors, maintaining fresh storage, and ensuring consistent baking for crunchy results.
I used to think making granola was tricky, especially achieving that perfect crunch. More than once, I ended up with a clump of mush instead of tasty clusters. But don’t worry, this recipe is foolproof, even on those busy mornings when you’re running late.
What makes this recipe so dependable is its balance of wholesome ingredients. You’ll just spend about 35 minutes in the kitchen, and when you take that first bite, you’ll savor a delightful texture and aroma that fills your home.
If you’re ready to make something that stores well and is great with yogurt or as a snack, check out my Lemon Lavender Scones.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the presence of rolled oats, which commonly contain gluten unless certified gluten-free.
- The recipe is dairy-free because it contains no milk, butter, or other dairy ingredients during preparation.
- This recipe is vegan since it uses plant-based ingredients, including pumpkin puree, nut butter, and maple syrup without animal products.
- The recipe is not nut-free due to the inclusion of nut butter, which contains tree nuts and is unsuitable for those with nut allergies.
- This recipe does not meet keto or low-carb diet requirements because of the natural sugars in maple syrup and carbohydrates in oats.
Why You Will Love This Recipe
- Nutty Texture The combination of oats and walnuts creates a satisfying crunch, while pumpkin seeds add a touch of chewiness, making every handful enjoyable.
- Seasonal Flavor The warm notes of pumpkin pie spice bring the essence of fall right to your bowl, creating a cozy breakfast or snack that feels like home.
- Convenient Storage This granola stays fresh in a jar for weeks, allowing you to prepare a batch ahead of time and have a nutritious option ready whenever hunger strikes.
- Flexible Ingredient Choices With easy swaps like nut butter or dried fruit, you can tailor this granola to match your taste preferences or dietary needs, making it a hit for everyone.
How to Make Pumpkin Oatmeal Granola
- Prep Time: 10 minutes
- Cool Time: None
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This pumpkin oatmeal granola offers a reliable method to achieve crunchy, wholesome clusters filled with autumn flavors.
Ingredients
- 3 cups (240 g) old fashioned oats, thick rolled oats recommended
- 1 cup (100 g) chopped walnuts
- 1/4 cup (30 g) pumpkin seeds, raw or roasted without added salt
- 1/4 cup (60 ml) almond butter (or any natural nut butter without added sugar)
- 1/2 cup (120 ml) pure maple syrup
- 1/3 cup (85 g) 100% pumpkin puree (canned or homemade, not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, and clove)
- 3/4 teaspoon sea salt
- Optional: 1 cup chopped dried fruit (unsweetened cranberries or raisins) added after baking
- Optional: Vegan chocolate chips added after baking
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (175°C) and allow it to fully heat up for even baking. Prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Step 2: Mix Dry Ingredients: In a large bowl, combine 3 cups old fashioned oats, 1 cup chopped walnuts, 1/4 cup pumpkin seeds, 2 teaspoons pumpkin pie spice, and 3/4 teaspoon sea salt. Toss together thoroughly to distribute flavors evenly.
- Step 3: Blend Wet Ingredients: In a separate bowl, whisk together 1/4 cup almond butter, 1/2 cup maple syrup, and 1/3 cup pumpkin puree vigorously until completely smooth and well combined.
- Step 4: Combine Mixtures Thoroughly: Pour the wet mixture over the dry ingredients and fold gently with a spatula or wooden spoon until all oats and seeds are coated. Use a folding motion to keep some texture intact and ensure clusters form.
- Step 5: Spread Evenly on Sheet: Transfer the coated mixture to the lined baking sheet. Spread it in an even layer and press down slightly to encourage clumping and create crunchy clusters.
- Step 6: Bake and Stir: Place the baking sheet furthest away from the oven heat source. Bake for 25 minutes. Stir gently halfway through baking (at approximately 12-13 minutes) to promote even browning and prevent hot spots.
- Step 7: Cool Completely: Remove granola from the oven and allow it to cool fully on the baking sheet before touching or stirring further. Cooling solidifies clusters and develops crunch.
- Step 8: Store Properly: Once cooled, transfer granola to an airtight jar or container. Store at room temperature up to 7 days, refrigerate up to 14 days, or freeze up to 3 months in a freezer-safe container wrapped tightly. Thaw at room temperature before serving.
Notes
- Room Temperature: Store granola in an airtight container away from heat and moisture for up to 7 days to maintain crunch.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 14 days to slow spoilage.
- Freezing: Wrap tightly in plastic wrap or foil, place in a freezer-safe container, and freeze for up to 3 months. Thaw fully before use.
- If granola sticks to the baking sheet, lining with parchment paper prevents adhesion and eases removal.
- If the granola remains soft after cooling, bake for an additional 5 minutes carefully to avoid burning.
- Pressing the granola mixture firmly when spreading on the baking sheet improves clustering and texture.
- For even browning, rotate the baking sheet 180 degrees about 15 minutes into the baking time.
- Add dried fruit or vegan chocolate chips only after baking to avoid burning and preserve texture.
Nutrition
- Serving Size: Approximately 1/9 of the batch
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Rolled oats: Look for thick, old-fashioned rolled oats. They give a chewy texture, unlike quick oats that might turn mushy.
- Pumpkin puree: Use 100% pure pumpkin puree for the best flavor. Canned works really well, but check it’s not pumpkin pie filling.
- Nut butter: A creamy almond or peanut butter will add richness and help the granola clump. Choose a natural option without added sugars for a healthier choice.
- Maple syrup: Go for pure maple syrup, it adds sweetness and a lovely flavor. Avoid imitation syrup since it lacks depth and complexity.
- Spices: Ground cinnamon and nutmeg really enhance the fall flavors in this granola. Always opt for fresh spices for better aroma and taste.
- Seeds: Pumpkin seeds add crunch and nutrition. Look for raw or roasted, but steer clear of those with added salt for this recipe.
- Dried fruit: Chopped dried cranberries or raisins add a nice sweet contrast. Choose unsweetened varieties to balance with the maple syrup.
Recipe Tips
- If granola sticks to the baking sheet, line with parchment paper before spreading the mixture for easy removal after baking.
- When granola remains soft even after cooling, bake for an additional 5 minutes, checking closely for burning.
- If clumping isn’t happening, firmly press the mixture down while spreading on the baking sheet for better texture.
- For uneven browning, rotate the baking sheet 15 minutes into baking for consistent heat exposure on all sides.
- When adding dried fruit, stir in 1 cup just after removing the hot granola from the oven to avoid burning.
Serving Suggestions
Serve with yogurt or almond milk for breakfast. Pair with fresh fruit like berries or banana slices for added flavor.
Use to make yogurt parfaits or energy bars. Add to oatmeal or smoothies for an extra boost of nutrients.
Top with honey or almond butter for added richness. Sprinkle with cinnamon or nutmeg for a warm finish.
Recipe variations
- You can use pecans instead of walnuts to add a different crunch texture and flavor to your pumpkin oatmeal granola while keeping the healthy fat content similar.
- Add 2 teaspoons of cinnamon or substitute pumpkin pie spice with apple pie spice to adjust the flavor profile in your pumpkin oatmeal granola to suit your taste preferences.
- Either canned pumpkin puree or homemade pumpkin puree works well in this recipe, providing moisture and pumpkin flavor to your oatmeal granola.
- If using a larger batch, double the ingredients by using 6 cups of oats, 2 cups of walnuts, and 1 cup maple syrup while maintaining the same baking time and temperature. This pumpkin oatmeal granola pairs well with my Classic Pumpkin Oatmeal Cookies.
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How to Store?
To keep your pumpkin oatmeal granola fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 7 days. Keep away from heat and moisture to maintain its crunch.
Refrigeration: Place pumpkin oatmeal granola in an airtight container in the refrigerator up to 14 days. This slows spoilage while preserving texture.
Freezing: Wrap in plastic wrap or aluminum foil, place in a freezer-safe container up to 3 months. Thaw at room temperature before use.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Pumpkin Oatmeal Granola or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
