Easy Pumpkin Granola
Transform your mornings with this irresistible Easy Pumpkin Granola, a fall-inspired recipe packed with crunchy pecans, nutty pumpkin seeds, and cozy spices like cinnamon, nutmeg, and ginger. Sweetened naturally with maple syrup and enhanced with real pureed pumpkin, this granola is baked to golden perfection, delivering a comforting aroma and a satisfying crunch. Perfect for meal prep, this homemade granola takes just 10 minutes of prep time and lasts up to two weeks, making it a versatile addition to your breakfast routine or snack repertoire. Enjoy it as a topping for yogurt, sprinkled over smoothie bowls, or paired with your favorite milk for a nourishing treat. With dried cranberries as an optional mix-in, this gluten-free, dairy-free granola is a wholesome way to celebrate seasonal flavors. Ideal for pumpkin spice lovers looking for quick, easy, and delicious options!
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Recipe Information
Ingredients
- 3 cups rolled oats
- 1 cup raw pumpkin seeds (pepitas)
- 1 cup pecans, chopped
- 2 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 teaspoons sea salt
- 0.5 cups pureed pumpkin
- 0.5 cups maple syrup
- 0.25 cups coconut oil, melted
- 1 teaspoons vanilla extract
- 0.5 cups dried cranberries (optional)
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, pumpkin seeds, chopped pecans, ground cinnamon, ground nutmeg, ground ginger, and sea salt. Stir until evenly mixed.
In a medium bowl, whisk together the pureed pumpkin, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Stir thoroughly to ensure that all the oats and nuts are evenly coated in the pumpkin mixture.
Spread the granola mixture evenly onto the prepared baking sheet in a single layer.
Bake in the preheated oven for 30-35 minutes, stirring halfway through to ensure even toasting, until the granola is golden and fragrant.
Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up as it cools.
If using dried cranberries, stir them into the cooled granola.
Once fully cooled, store the granola in an airtight container at room temperature for up to two weeks. Enjoy it as a snack, with yogurt, or as a topping for your favorite breakfasts!
Nutrition Facts
Calories |
3562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.2 g | 268% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 384.0 g | 140% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 172.6 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2732 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
