This pumpkin granola recipe is crunchy and filled with some of my favorite flavors: Maple and pumpkin. A great breakfast to start the morning.
Need another breakfast idea? Try these easy pumpkin pancakes!
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, transgenically-altered ingredients, 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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Healthy homemade granola recipe 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, too. It’s good with milk, of course, but it’s good sprinkled on homemade yogurt, too.
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Making this pumpkin granola recipe
This recipe couldn’t be easier. It starts with whole grains like oats and buckwheat groats, and is flavored with pumpkin puree, molasses, and maple syrup. 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.
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- 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.
While this recipe calls for avocado oil, you can use your favorite oil or even butter instead. (I like to use local macadamia nut oil)
Nutrition Information:Yield: 20 Serving Size: 1 grams
Amount Per Serving: Calories: 281Total Fat: 10gSaturated Fat: 2gUnsaturated Fat: 0gSodium: 16mgCarbohydrates: 43gFiber: 5gSugar: 8gProtein: 6g