This healthy granola recipe is crunchy and filled with some of my favorite flavors: Maple and pumpkin. A great breakfast to start the morning.
Except for an occasional splurge, we stopped buying packaged cereal years ago.
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The common box of cereal just has too many strikes against it: Preservatives, transgenically-altered ingredients, packaging… plus it’s expensive!
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Since my guys still like to have a crunchy bowl of cereal in the morning, I started making my own homemade granola. Yep. That hippy-dippy alternative to boxed cereals.
This maple pumpkin granola recipe is the latest in a line of granola recipes that we switch through for a little variety. Even my eggs and bacon guy liked this one!
Healthy granola recipe with fall flavors
But don’t get all particular about the pumpkin. You can try it with other winter squash varieties like acorn or butternut squash, too.
It’s good with milk, of course, but it’s good sprinkled on homemade yogurt, too.
★ Did you make this healthy granola recipe? Don’t forget to give it a star rating below!
Maple Pumpkin Granola Recipe
This is made with pumpkin puree and spices, and might remind you a bit of a pumpkin pie. But don't get all particular about the pumpkin. You can try this healthy granola recipe with other winter squash varieties like acorn or butternut squash, too.
Measure oil into large roasting pan. Turn the pan so the oil coats the bottom to prevent sticking.
Add remaining wet ingredients and spices. Stir until thoroughly combined.
Add oats, coconut, and buckwheat groats stirring until well-coated.
Bake at 350 (F) degrees, stirring every 10-15 minutes for about an hour or until the granola is toasty brown.
Turn off the oven and allow the granola to remain in the oven until it cools. Store in an airtight container.