Granola recipe that’s perfect for the fall season with pumpkin puree, pumpkin seeds, and pumpkin spice too.
Granola is the perfect breakfast to start your day.
It's easy to make and very satisfying with yogurt or milk (like cereal). I like to make homemade granola instead of buying it so I know exactly what's in it.
This time I am sharing a granola recipe that’s perfect for the fall season with pumpkin puree, pumpkin seeds, and pumpkin spice too.
The base for this recipe is my regular homemade granola recipe, I like to use it all year round and change flavors from time to time for a fresh taste.
The ingredients for this yummy pumpkin granola are rolled oats, pumpkin puree, pumpkin seeds, sunflower seeds, pumpkin spice, pecan nuts, maple syrup, Silan (date syrup), and olive oil.
I used pecan nuts that are also known as a fall classic flavor along with the maple syrup and the pumpkin. You can add almonds or walnuts if you want. Any type of seeds or nuts works with this recipe. If you prefer you can also switch the maple syrup to honey in the same quantity.
Pumpkin puree – in this recipe, I used pure pumpkin puree and not pie filling as it contains sugar and other ingredients. Pumpkin is healthy and full of iron, folate, and vitamins. In this recipe, we also use pumpkin seeds and pumpkin spice for the full fall flavor.
Maple syrup – to make the granola sweet, I used ½ cup maple syrup and ¼ cup Silan (date syrup). You can omit the Silan and use just ¾ cup maple syrup if you prefer. The maple syrup fits the pecan nuts in the recipe.
Pumpkin spice – I used homemade pumpkin spice that I make myself. If you don’t want to bother with making your own then just use a store-bought pumpkin spice mix or add cinnamon, ginger, nutmeg, cloves, and allspice in any quantity that you like. Other spices you like can be added too.
The process of making this delicious pumpkin granola is very simple and quick. Mix all ingredients well in a bowl and transfer to a baking pan lined with baking paper. Make sure to spread the granola all over the pan so it bakes evenly.
Actually baking this pumpkin granola takes the longest as it takes 45-50 minutes. I like to mix the granola in the pan after 15 minutes of baking.
Pay attention after 30 minutes of baking, if it starts burning, cover the pan with tin foil, you want the granola to be dry and not mushy. Sometimes it takes longer to get it. The recipe is extra moist because we use pumpkin puree so it takes more time to dry it out. I like my granola crunchy and not soggy. Each oven works differently and sometimes, like in my oven, the pecan nuts tend to burn quickly. So it's better to cover the pan after they are roasted to avoid burning them.
This pumpkin granola is gluten free as long as you use gluten free certified oats.
It can fit as an afternoon snack too but I mainly have it for breakfast. This pumpkin granola is also free of refined sugar since we only use maple syrup and Silan to sweeten it. It has the perfect pumpkin flavor that fits the autumn season and will satisfy your chilly mornings with a crunchy bite.
Love pumpkin recipes? Check out my pumpkin recipe index.
- ½ cup pumpkin puree
- ½ cup maple syrup
- ¼ cup Silan (date syrup)
- 4 cups rolled oats
- ⅓ cup pecan nuts
- ¼ cup olive oil
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1 teaspoon pumpkin spice mix
- Set the oven to 170°C/ 325°F with the fan.
- In a bowl, mix all ingredients and make sure all are coated with the maple syrup and other wet ingredients.
- Pour the batter into a baking pan lined with baking paper. Flatten the granola on the pan to bake it evenly.
- Bake for 45-50 minutes. After 15 minutes mix the granola in the pan and flatten again. After 30 minutes check if it needs to be covered with tin foil to avoid burning.
- Cool at room temperature.
- Serve and good morning!