Fall Pumpkin Granola
Start your morning right with this incredible Fall Pumpkin Granola! Enjoy this easy, healthy, homemade granola for breakfast or a snack. It is filled with toasty nuts, notes of cinnamon and maple, and is packed with pumpkin flavor. Happiness on a spoon!
Jump to RecipeI just got back from my short trip to Switzerland and France. I had a fantastic time spending a couple of weeks with my family and friends. Fall has definitely started in Europe, and I enjoyed the cooler temperatures and all the fall colors so much.
Back here, in the desert, …well… it’s still hot! That’s why I wanted to make a recipe that brings the feeling of fall to the house. This Fall Pumpkin Granola does the trick. Not only does it taste wonderful, but it makes the whole house smell amazing! I couldn’t resist tasting it as soon as it came out of the oven.
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Substitutes and add-ins:
➙ If you don’t like shredded coconut, simply leave it out and use grapeseed oil instead of coconut oil.
➙ Don’t have cranberries on hand or are not a fan of them. Use raisins instead, or leave them out altogether.
➙ Can’t find Pumpkin Pepita seeds; add more pecans instead.
➙ If you like more sweetness in your Fall Pumpkin Granola, add some chocolate chips to the completely cooled granola.
➙ Think chocolate granola sounds good; I think so too! Adding two tablespoons of cocoa powder with the wet ingredients will make this granola nice and chocolatey.
Tip: Don’t crowd the baking sheet!
This Pumpkin Fall Granola is pretty wet before you bake it. In order for it to bake properly and become crunchy, it needs some room on the baking sheet. If too much of this wet granola is piled up, it won’t bake properly.
I have a huge baking sheet that can fit the whole recipe without overcrowding. However, if you don’t have a big baking sheet, I suggest you divide the granola mixture between two lined baking sheets. Then, spread it out into an even layer. That way, the oven’s heat can reach all the pieces and crunch them up nicely.
How to serve this Fall Pumpkin Granola?
I feel like the options are endless. I love it with regular milk or almond milk. My kids’ favorite way to eat any granola is with my Homemade Yogurt (with yogurt maker)
I also like to sprinkle it over peanut or almond butter-dipped apples. Or add it to my oatmeal to give it a nice crunch.
You can also add it to ice cream and smoothie bowls; you name it.
E Guete, (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Fall Pumpkin Granola. Also, it would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
Are you looking for more delicious breakfast recipes? Try these:
Folded Bread – St. Galler Brot
Strawberry Cream Cheese Danish
Fall Pumpkin Granola
Ingredients
- 450 g Rolled oats
- 100 g Coconut flakes sweetened or unsweetened
- 100 g Pecans chopped
- 100 g Pumpkin seeds Pepita
- 80 g Sunflower seeds
- 40 g Coconut sugar
- 200 g Coconut oil melted
- 100 g Pumpkin puree
- 50 g Maple syrup
- 4 tsp Pumpkin Pie spice
- 2 tsp Maple extract
- 1 tsp Ground cinnamon
- ½ tsp Salt
- Cranberries dried
Instructions
- Preheat the oven to 350°F or 180°C. Line a big baking sheet with a silicone baking mat or parchment paper. Set aside.
- Use a large mixing bowl and add the rolled oats, coconut flakes, pecans, pumpkin seeds, sunflower seeds, and coconut sugar. Mix it all up.
- Add the coconut oil to a smaller bowl and slowly melt it in the microwave. I usually use the soften/melt setting.
- Then add the pumpkin puree, maple syrup, maple extract, pumpkin pie spice, ground cinnamon, and salt to the coconut oil and carefully mix it together.
- Pour over dry ingredients and mix until everything is moistend.
- Transfer the oats to the lined baking sheet and spread them evenly. You want to ensure an even layer of oats on the whole sheet; otherwise, they might bake too fast and burn.
- Bake for 20-30 minutes. Make sure to stir the granola every 10 minutes to prevent burning.
- Let the granola cool completely. The granola gets crunchier as it cools. Then add some dried cranberries to it if you like.
- Then fill the granola into an airtight container. It will stay good for up to a month at room temperature.
