Maple Pumpkin Granola Recipe

Introduction

Maple Pumpkin Granola is a cozy, fall-inspired snack that’s perfect for breakfast or anytime you need a crunchy, flavorful treat. Made with pumpkin puree, warm spices, and a touch of maple syrup, it offers a delicious twist on classic granola.

Ingredients

• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1/2 cup pumpkin puree
• 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 teaspoons pumpkin pie spice
• Up to 1 teaspoon flaked sea salt (or 1/2 teaspoon table salt)

Instructions

1. Step 1: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a large microwave-safe bowl, combine the coconut oil and maple syrup. Microwave for 30 to 60 seconds until melted and warm, then stir in the pumpkin puree until fully mixed.
3. Step 3: Add the rolled oats, coconut flakes, chopped pecans, pumpkin seeds, pumpkin pie spice, and salt to the bowl. Stir everything well to coat evenly.
4. Step 4: Spread the granola mixture evenly on the prepared baking sheet. Bake for 35 to 40 minutes, stirring once halfway through if desired for more even toasting. Remove from the oven and let cool for at least 15 minutes; the granola will crisp up as it cools.
5. Step 5: Once cooled, break the granola into clusters using your hands or a spatula. Store at room temperature in an airtight container for 1 to 2 weeks.

Tips & Variations

• For extra crunch, toast the pecans and pumpkin seeds separately before mixing them in.
• Swap pecans for walnuts or almonds depending on your preference or what you have on hand.
• If you prefer a sweeter granola, add an extra tablespoon of maple syrup to the wet ingredients.
• Try adding dried cranberries or raisins after baking for a chewy contrast.

Storage

Store the cooled granola in an airtight container at room temperature. It will keep fresh for 1 to 2 weeks. If it loses some crunch, you can refresh it by warming briefly in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and provides great flavor and moisture for the granola.

Is this granola gluten-free?

This granola can be gluten-free if you use certified gluten-free rolled oats. Always check the packaging to ensure there is no cross-contamination.

Maple Pumpkin Granola Recipe

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★★★★★

4.6 from 389 reviews

This Maple Pumpkin Granola is a deliciously spiced and crunchy breakfast or snack option featuring the warm flavors of pumpkin puree, maple syrup, and pumpkin pie spice, combined with oats, coconut flakes, pecans, and pumpkin seeds. Baked to golden perfection, it offers a perfect balance of sweet and savory with a delightful autumn twist.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: About 6 cups 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1/2 cup pumpkin puree

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 teaspoons pumpkin pie spice
• Up to 1 teaspoon flaked sea salt (or 1/2 teaspoon table salt)

Instructions

1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Combine Wet Ingredients: In a large microwave-safe bowl, combine the coconut oil and maple syrup. Microwave for 30 to 60 seconds until melted and warm, then stir in the pumpkin puree until well combined.
3. Mix Dry Ingredients: Add the rolled oats, coconut flakes, chopped pecans, pumpkin seeds, pumpkin pie spice, and salt to the wet mixture. Stir thoroughly to evenly coat all the dry ingredients with the wet mixture.
4. Bake the Granola: Spread the granola mixture in an even layer on the prepared baking sheet. Bake in the preheated oven for 35 to 40 minutes, stirring once halfway through if desired for more even browning.
5. Cool and Break Up: Remove the baking sheet from the oven and allow the granola to cool for at least 15 minutes. It will be soft when hot but will crisp as it cools. Once cooled, use your hands or a spatula to break it into clusters or pieces of your preferred size.
6. Store: Store the granola in an airtight container at room temperature. It will stay fresh and crunchy for 1 to 2 weeks.

Notes

• You can substitute flaked sea salt with table salt as specified in the ingredients.
• Stirring halfway through baking is optional but helps achieve an even golden color.
• This granola can be enjoyed with milk, yogurt, or as a crunchy snack on its own.
• Store in an airtight container to maintain freshness and crunch.

Keywords: maple pumpkin granola, pumpkin granola, fall granola recipe, baked granola, pumpkin spice granola, homemade granola