This Pumpkin Seed Granola is infused with pumpkin and warm fall spices for a delicious snack sensation. It has the perfect balance of sweetness, saltiness and crunch, and it’s so easy to make!
Why This Recipe Works
- Perfect sweet and salty balance
- Easy to make
- Infused with your favorite Autumn spices and pumpkin
- The crunch you crave!
Ingredients
- Maple syrup – Please use real maple syrup, not imitation maple-flavored syrup which can have an off-taste when used in recipes. I use the cheaper fake stuff for drizzling over pancakes and waffles, but I ALWAYS use real maple syrup in recipe creation.
- Oats – Use old-fashioned rolled oats rather than quick oats for the best results.
- Pepitas – Look for pepitas in the produce section. They’ll often be by the hand-packaged nuts, seeds and fruits.
Step-by-Step Directions
Step 1: In a large bowl, combine oats, pecans and pumpkin seeds.
Step 2: In a separate medium bowl, stir together pumpkin, maple syrup, melted coconut oil, vanilla, cinnamon, salt, ginger, nutmeg and cloves (whew!) until well blended.
Step 3: Pour pumpkin mixture into oat mixture, stirring until ingredients are well combined and coated.
Step 4: Spread mixture evenly on parchment paper or Silpat-lined rimmed baking sheet.
Step 5: Bake about 50 minutes, stirring every 15-20 minutes until granola is golden brown and dried. It will continue crisping as it cools off.
Step 6: Sprinkle cranberries evenly over granola. Let cool completely.
Helpful Tips
- Delicious served with Greek yogurt, oatmeal, pancakes and waffles.
- A serving is approximately 1/4 cup.
- Walnuts or almonds can be substituted for pecans.
- Flaked coconut can be added before baking. (1/2-3/4 cup, as desired)
- Add semi-sweet chocolate chips or white chocolate chips after baking and cooling. (If adding chocolate, reduce maple syrup slightly – to about 1/3 cup.)
Related Recipes
Pumpkin Seed Granola
Ingredients
- 3 cups old-fashioned oats
- ¾ cup coarsely pecans
- ¾ cup pepitas raw pumpkin seeds
- ½ cup canned pumpkin
- ½ cup maple syrup
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup dried cranberries
Instructions
- Preheat oven to 325 degrees F. Line rimmed baking sheet with parchment paper or a Silpat.
- Combine oats, pecans and pumpkin seeds in a large bowl.
- In separate medium bowl, stir together pumpkin, maple syrup, melted coconut oil, vanilla, cinnamon, salt, ginger, nutmeg and cloves until well blended. Pour pumpkin mixture into oat mixture, stirring until ingredients are well combined and coated. Spread evenly on lined baking sheet.
- Bake 50 minutes, stirring every 15-20 minutes, until granola is golden brown and dried. It will continue to crisp as it cools. Stir in cranberries; cool completely.
Notes
- A serving is approximately 1/4 cup.
- Walnuts or almonds can be substituted for pecans.
- Flaked coconut can be added before baking. (1/2-3/4 cup, as desired)
- Add semi-sweet chocolate chips or white chocolate chips after baking. (If adding chocolate, reduce maple syrup slightly – to about 1/3 cup.)
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