This pumpkin granola recipe is crunchy and filled with some of my favorite flavors: Maple and pumpkin. A great breakfast to start the morning.
Originally published November 2015; this post has been updated.
Except for an occasional splurge, we stopped buying packaged cereal years ago. The common box of cereal just has too many strikes against it: Preservatives, coloring, packaging… plus it’s expensive!
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!
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Homemade Granola with Fall Flavors
This granola recipe is made with pumpkin puree, and might remind you a bit of a pumpkin pie. But don’t get all particular about the pumpkin. You can try it with other winter squash varieties like acorn or butternut squash, if you have those. It’s good with milk, of course, but it’s good sprinkled on homemade yogurt, too.
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Ingredients
Oats — The bulk of this granola recipe comes from old-fashioned rolled oats. Skip the quick oats, as they won’t hold up in milk.
Pumpkin Puree — Whether you make your own pumpkin puree from a whole pumpkin or opt for ready-to-use canned pumpkin, this is what gives the granola its rich fall flavor.
Sweeteners — With both maple syrup and molasses, the sweeteners add flavor and help the granola to crisp up. If you’re cutting back on sugars, you can reduce the amount called for in the recipe for a less-sweet breakfast cereal.
Coconut — Use unsweetened shredded coconut. Larger flaked coconut works, too.
Buckwheat Groats — Find these at a natural food store if you can; they add a delicious crunch.
Spices — Cinnamon, vanilla, and nutmeg give this granola its “pumpkin spice” flavor. You could use a pumpkin spice blend to replace the cinnamon and nutmeg, too.
Oil — I suggest avocado oil for its light flavor, but you could also use sunflower oil or coconut oil.
Making it
This recipe couldn’t be easier. Measure, dump, mix, bake. It really is that easy. I combine all of the ingredients in my roasting pan. This allows me enough room to stir the granola without spilling it all over the inside of the oven.
To save energy, I try to cook it when dinner is in the oven or while the oven is already on for something else.
Once finished, this granola will keep for a month or so in an airtight container. We like to add raisins or dried cranberries to our bowl of granola for an extra flavor pop, but that’s entirely optional.
Need another breakfast idea? Try these easy pumpkin pancakes!
★ Did you make this pumpkin granola recipe? Don’t forget to give it a star rating below!
Maple Pumpkin Granola Recipe
This granola 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 making it with other winter squash varieties like acorn or butternut squash, too.
Ingredients
- 1/2 cup avocado oil
- 1 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1/4 cup molasses
- 1 Tablespoon vanilla extract
- 1 Tablespoon cinnamon
- 1 teaspoon nutmeg
- 8 cups old-fashioned rolled oats
- 1 cup shredded coconut
- 2 cups buckwheat groats
Instructions
- 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.
Notes
While this recipe calls for avocado oil, you can use your favorite oil or even butter instead.
Nutrition Information:
Yield: 24 Serving Size: 1/2 cupAmount Per Serving: Calories: 197Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 15mgCarbohydrates: 29gFiber: 4gSugar: 7gProtein: 4g
I haven’t eaten or cooked with buckwheat groats before. Do I buy hulless groats? do I cook them before I add them to the granola?
Thanks so much!
You want the ones that are kind of beige with a green tinge, hull removed. And no, don’t cook them.
Great for breakfast or just a yummy snack!
You know, I have been meaning to make some granola, and I just really need to do it! I LOVE granola, but I can’t bring myself to pay what the stores want for it.
Well, go for it! If you’re not fiddly and don’t like to measure, you can try my no-measure granola (which is what my son makes most of the time): https://www.attainable-sustainable.net/homemade-granola/
I was so looking forward to making this since it doesn’t have nuts in it….then I found out that buckwheat groats are very high in oxalates (on a low oxalate diet because of recurrent kidney stones). What could be substituted for the groats?
Hemp seeds? Flax seed? More oats.