If you are ready to welcome the cozy flavors of fall into your breakfast routine, this Maple Pumpkin Granola Recipe is the perfect way to do it. Imagine the warmth of pumpkin and pumpkin pie spice blending beautifully with the rich sweetness of maple syrup and crunchy nuts—all toasted to golden perfection. Every bite bursts with seasonal joy and wholesome ingredients, making it an ideal homemade granola to savor with yogurt, milk, or even by the handful as a snack. Trust me, this recipe feels like wrapping yourself in a soft, autumnal hug on a chilly morning.
Ingredients You’ll Need
These simple yet essential ingredients come together to create a delightful combination of flavors and textures. Each element plays a special role, from the creamy pumpkin purée to the crunchy pecans and delicate coconut flakes, all enriched by the earthy pumpkin pie spice and touch of sea salt for balance.
- 1/4 cup coconut oil: Adds a subtle tropical richness and helps the granola crisp beautifully during baking.
- 1/4 cup maple syrup: The star sweetener that brings natural, deep sweetness with a classic fall flavor.
- 1/2 cup pumpkin purée: Infuses the granola with moist, velvety texture and unmistakable pumpkin warmth.
- 3 cups old-fashioned rolled oats: Provide that hearty, chewy base that’s perfect for granola.
- 1/2 cup unsweetened coconut flakes or chips: Lend a gentle crunch and light, nutty undertone.
- 1/2 cup chopped pecans: Bring buttery crunch and earthy depth.
- 1/4 cup pumpkin seeds: These add a satisfying pop and boost nutritional value with healthy fats.
- 2 tsp pumpkin pie spice: A warm, inviting blend of cinnamon, nutmeg, and cloves that ties the whole recipe together.
- Up to 1 tsp flaked sea salt or 1/2 tsp table salt: Balances sweetness and enhances all other flavors.
How to Make Maple Pumpkin Granola Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper to ensure your granola bakes evenly without sticking. This small step makes cleanup a breeze and helps achieve that perfect golden finish.
Step 2: Combine the Wet Ingredients
Melt coconut oil gently in a saucepan over low heat until liquid, then whisk in the maple syrup and pumpkin purée until everything blends into a smooth, luscious mixture. This creamy wet base is what will envelop the oats and nuts, carrying that rich pumpkin-maple flavor throughout the granola.
Step 3: Mix Dry Ingredients Together
In a large mixing bowl, toss together the oats, coconut flakes, chopped pecans, pumpkin seeds, pumpkin pie spice, and salt. These dry ingredients form the hearty structure of your granola and bring layers of crunch and spice to each bite.
Step 4: Combine Wet and Dry
Pour the pumpkin-maple mixture over the dry ingredients. Use a spatula or wooden spoon to toss everything together until every oat and nut cluster is evenly coated with that beautiful, fragrant glaze. This ensures consistent flavor and the perfect texture.
Step 5: Bake to Golden Perfection
Spread the mixture evenly across your prepared baking sheet. Bake it for 30 to 35 minutes, stirring halfway through to promote even toasting. Watch as the granola turns a toasty golden brown, filling your kitchen with the irresistible scent of pumpkin and maple.
Step 6: Cool and Crisp
Once out of the oven, let the granola cool on the baking sheet for at least 15 minutes. As it cools, it crisps up beautifully, transforming into that perfectly crunchy cluster you’ll love.
Step 7: Store for Freshness
Transfer your homemade granola to an airtight container, and store it at room temperature. It stays deliciously fresh for up to two weeks, ready for those busy mornings or whenever you crave a wholesome snack.
How to Serve Maple Pumpkin Granola Recipe
Garnishes
A sprinkle of fresh chopped apples or a dollop of creamy vanilla yogurt elevates the flavors in your granola even more. Adding a drizzle of extra maple syrup or a handful of fresh berries makes for an indulgent touch without much fuss.
Side Dishes
This maple pumpkin granola pairs beautifully with warm cinnamon-spiced oatmeal or cozy spiced lattes. It also brightens cold bowls of milk or almond milk for a quick, balanced breakfast that satisfies all your fall cravings.
Creative Ways to Present
Serve the granola layered with pumpkin mousse or whipped cream in a glass for a stunning parfait. Or pack it into mason jars for a grab-and-go snack that feels special. Mixing this granola into your favorite muffin or cookie batter can add a surprise crunch that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Your Maple Pumpkin Granola Recipe keeps wonderfully in an airtight container at room temperature, where it maintains its crispness and flavor for up to two weeks. Make sure it is fully cooled before storing to avoid any sogginess.
Freezing
If you want to keep your granola fresh for longer, freezing is also an option. Store the granola in a sealed freezer-safe bag or container, and it can last up to three months. Thaw at room temperature when you’re ready to enjoy.
Reheating
To bring back that freshly baked crunch, simply pop the granola in a 300°F (150°C) oven for about 5 to 8 minutes. Keep an eye on it to prevent burning, and you’ll have it tasting like it just came out of the oven.
FAQs
Can I substitute pumpkin purée with another ingredient?
Absolutely! Sweet potato purée or mashed banana can work as alternatives, but keep in mind the flavor will shift slightly. Pumpkin purée offers the classic autumn taste unique to this granola.
Is this recipe vegan-friendly?
Yes, this Maple Pumpkin Granola Recipe is naturally vegan as it uses maple syrup as a sweetener and coconut oil instead of butter. Just ensure your add-ons like yogurt or milk are also plant-based if you want to keep it fully vegan.
How crunchy will the granola be?
The granola strikes a perfect balance: crisp clusters on the outside with a slight chew inside, thanks to the pumpkin purée. Cooling it fully is key to locking in that texture.
Can I use other nuts besides pecans?
Definitely! Walnuts, almonds, or hazelnuts are wonderful substitutions and add their own unique crunch and flavor that pairs beautifully with pumpkin and maple.
What’s the best way to serve this granola for a crowd?
For a party or brunch, serve it in large bowls with multiple toppings like fresh fruit, yogurt, and honey. This way everyone can customize their bowls, making your Maple Pumpkin Granola Recipe the star of the table.
Final Thoughts
Whether you’re a seasoned pumpkin lover or just dipping your toes into fall flavors, the Maple Pumpkin Granola Recipe is a delightful must-try. It’s easy enough for weeknight prep but special enough to impress loved ones on cozy weekend mornings. Give it a whirl and watch how this simple homemade granola becomes your new favorite way to celebrate the season, one crunchy, maple-spiced spoonful at a time.
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 deliciously spiced, autumn-inspired snack that’s perfect for breakfast or as a healthy treat. Made with rolled oats, pumpkin purée, maple syrup, and a blend of pumpkin pie spices, it offers a perfect balance of sweetness and warmth. Toasted to a golden crisp in the oven and loaded with coconut flakes, pecans, and pumpkin seeds, this granola is both nutritious and full of seasonal flavor.
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.
- Make the wet mixture: Gently melt the coconut oil in a saucepan over low heat. Once melted, stir in the maple syrup and pumpkin purée until you achieve a smooth, well-combined mixture.
- 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 your choice of salt. Mix these ingredients thoroughly to distribute the spices and nuts evenly.
- Mix wet and dry ingredients: Pour the pumpkin and maple syrup mixture over the dry ingredients. Toss everything together until the oats and nuts are evenly coated with the wet mixture, ensuring all the flavors blend well.
- Bake the granola: Spread the coated granola mixture evenly across the prepared baking sheet. Bake for 30 to 35 minutes, stirring halfway through the cooking time to promote even browning, until the granola turns a lovely golden color.
- Cool the granola: Remove the baking sheet from the oven and allow the granola to cool on the pan for about 15 minutes. This cooling time helps the granola crisp up properly.
- Store the granola: Once fully cooled, transfer the granola to an airtight container. Store it at room temperature for up to two weeks, maintaining freshness and crunch.
Notes
- For added texture and flavor, feel free to mix in dried cranberries or raisins after baking and cooling.
- If you prefer a less sweet granola, reduce the maple syrup slightly.
- Use fresh pumpkin purée for best flavor; canned pumpkin can also be used.
- Make sure to stir the granola halfway through baking to prevent burning and ensure all pieces get evenly toasted.
- Store in an airtight container to keep the granola crisp and flavorful.
