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  • Recipe Index
    • Appetizers
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      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
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    • Slow Cooker
  • Crafts & DIY
  • Fitness & Health
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Home » Recipes » Desserts » Pumpkin Seed Granola

Pumpkin Seed Granola

By: Liz  /  Published: September 29, 2021  /  Updated: September 30, 2021  /   Leave a comment

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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!

small jar of pumpkin seed granola by striped linen

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.

pepitas, oats and pecans in bowl

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.

maple syrup, pumpkin and spices in bowl with spatula
spatula in bowl with pumpkin maple sauce

Step 3: Pour pumpkin mixture into oat mixture, stirring until ingredients are well combined and coated.

pouring pumpkin maple sauce over granola mixture
spatula in bowl with mixed pumpkin granola

Step 4: Spread mixture evenly on parchment paper or Silpat-lined rimmed baking sheet.

spatula spreading pumpkin seed granola on parchment paper lined 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.

close-up of granola

Step 6: Sprinkle cranberries evenly over granola. Let cool completely.

baking tray with pumpkin granola

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

  • Baked Pumpkin Seeds
  • Impossible Pumpkin Pie
  • No Bake Pumpkin Cream Cheese Pie
  • Pumpkin Parfait Recipe
  • Pumpkin Cookie Bars
  • Pumpkin Toffee Crunch Cake
yellow spoon with pumpkin granola
small jar of pumpkin seed granola by striped linen

Pumpkin Seed Granola

Liz – Eat Move Make
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!
5 from 1 vote
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Snack
Cuisine American
Servings 20 servings
Calories 158 kcal

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.)
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 158kcalCarbohydrates: 19gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 60mgPotassium: 114mgFiber: 2gSugar: 8gVitamin A: 956IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!

Related topics
Desserts Fall Recipes Pumpkin Recipes Snacks

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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