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

Scale

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

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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.