If you’re craving a cozy, crunchy snack that wraps up all the flavors of fall in each bite, you’re going to adore this Pumpkin Oatmeal Granola Recipe. Imagine oats toasted to golden perfection, toasted walnuts, and pumpkin seeds mingling with the warm spice of cinnamon, nutmeg, and clove, all sweetened naturally by pure maple syrup and pumpkin puree. This homemade granola not only bursts with seasonal charm but also offers a wholesome crunch that’s perfect for breakfast, a snack, or even a topping on your favorite yogurt. Trust me, once you try this Pumpkin Oatmeal Granola Recipe, it’s going to become your go-to pantry staple every autumn and beyond.
Ingredients You’ll Need
Simple, natural ingredients come together in this Pumpkin Oatmeal Granola Recipe to create a delicious symphony of flavors and textures. Each component contributes something special — oats provide hearty chewiness, nuts and seeds add crunch and richness, while pumpkin and spices bring that unmistakable autumn warmth and color.
- 3 cups old fashioned oats: Thick rolled oats are essential for that perfect crunchy texture you want in granola.
- 1 cup chopped walnuts: Adds a buttery, earthy crunch that balances the sweetness perfectly.
- 1/4 cup pumpkin seeds: Toasty and nutrient-packed, they bring a subtle nutty flavor without overpowering.
- 1/4 cup almond butter: Any natural nut butter works, giving the granola a rich, creamy binding agent.
- 1/2 cup pure maple syrup: A natural sweetener that provides depth and a hint of caramel without refined sugar.
- 1/3 cup 100% pumpkin puree: Not pumpkin pie filling — this adds moisture, color, and that cozy pumpkin taste.
- 2 teaspoons pumpkin pie spice: A blend of cinnamon, nutmeg, and clove that spices up the granola with warm, inviting flavor.
- 3/4 teaspoon sea salt: Enhances all the other tastes and keeps the sweetness balanced.
- Optional – 1 cup chopped dried fruit: Unsweetened cranberries or raisins add bursts of tart sweetness and chewy texture (added after baking).
- Optional – Vegan chocolate chips: A fun way to indulge by sprinkling some chocolate goodness on top once cooled.
How to Make Pumpkin Oatmeal Granola Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350°F (175°C). This ensures that everything bakes evenly and the oats get that perfect toasty crunch. Prep a baking sheet by lining it with parchment paper; this little step prevents sticking and makes cleanup a breeze.
Step 2: Mix Dry Ingredients
Grab a large bowl and toss together your oats, chopped walnuts, pumpkin seeds, pumpkin pie spice, and sea salt. Mixing these dry ingredients well is key to evenly distributing the spices and salt, so every handful bursts with flavor.
Step 3: Blend Wet Ingredients
In a separate bowl, whisk almond butter, pure maple syrup, and pumpkin puree until smooth and fully combined. This velvety mixture is the secret to binding all those wonderful dry ingredients together while adding moisture and richness to your granola.
Step 4: Combine Mixtures Thoroughly
Pour the wet mixture over the dry one and gently fold them together with a spatula. Use a gentle folding motion to keep some clumps intact, helping that classic granola cluster texture. Every oat and seed should be well coated in this luscious pumpkin-spiced syrup.
Step 5: Spread Evenly on Sheet
Transfer your granola mix onto the parchment-lined baking sheet. Spread it out evenly in a single layer, then press down lightly to encourage the formation of crunchy clusters that will hold together after baking.
Step 6: Bake and Stir
Place the sheet in the oven, positioning it away from the hottest part to bake gently. After about 12-13 minutes, pull it out and give it a gentle stir to ensure even browning and prevent any burning. Then, pop it back in to finish baking for another 12-13 minutes.
Step 7: Cool Completely
This step is crucial! Once baked, let the granola cool entirely on the baking sheet. Cooling solidifies the clusters and gives you that irresistible crunch that makes this Pumpkin Oatmeal Granola Recipe stand out.
Step 8: Store Properly
After the granola has cooled, transfer it into an airtight container or jar. Stored at room temperature, it stays fresh for up to a week. Alternatively, refrigerate for up to two weeks or freeze in a freezer-safe container for up to three months. Just thaw at room temperature and you’re ready to enjoy anytime.
How to Serve Pumpkin Oatmeal Granola Recipe
Garnishes
Sprinkle your Pumpkin Oatmeal Granola Recipe generously over creamy yogurt, a bowl of smoothie, or even ice cream for a delightful contrast in texture and a burst of fall flavor. Adding a few chopped dried cranberries or vegan chocolate chips on top after baking is a simple way to amp up sweetness and visual appeal.
Side Dishes
This granola pairs beautifully with fresh fruits like sliced apples or pears, and it complements warm drinks such as spiced chai or pumpkin latte perfectly. Think of it as the perfect crunchy sidekick for your cozy fall brunch or snack time.
Creative Ways to Present
Layer your Pumpkin Oatmeal Granola Recipe in parfait glasses with alternating layers of Greek yogurt and fresh berries for a stunning breakfast presentation. Or pack some into mason jars as a thoughtful homemade gift, tempting friends and family with the warmth of pumpkin spice in every bite.
Make Ahead and Storage
Storing Leftovers
Keep your leftover granola fresh by storing it in an airtight container at room temperature. This helps maintain those crunchy clusters and keeps the flavors vibrant for up to 7 days, perfect for a quick grab-and-go snack throughout the week.
Freezing
If you’re making a big batch, freezing the granola is a fantastic way to extend its shelf life. Pack it tightly in a freezer-safe container and freeze for up to 3 months. When you’re ready to eat, simply thaw it at room temperature—no frosting needed!
Reheating
You can enjoy your Pumpkin Oatmeal Granola Recipe straight from the container or give it a quick warm-up by reheating in a low oven (about 275°F) for 5 to 10 minutes to refresh that toasted aroma and crunch.
FAQs
Can I substitute other nuts for walnuts?
Absolutely! Pecans, almonds, or hazelnuts work beautifully and add their unique flavors and textures while maintaining that satisfying crunch.
Do I need to use canned pumpkin puree specifically?
You can use either canned or homemade pumpkin puree, just be sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices that could alter the taste.
Is this recipe vegan-friendly?
Yes! Using pure maple syrup and a plant-based nut butter keeps this Pumpkin Oatmeal Granola Recipe completely vegan. Just add vegan chocolate chips if you want a touch of indulgence.
How can I make my granola clump together more?
Pressing down the granola mixture firmly before baking and avoiding over-stirring during baking helps encourage bigger clusters. Also, the almond butter and pumpkin puree act as natural binders.
Can I omit the pumpkin pie spice?
You can, but the signature warm spice blend is one of the highlights of this Pumpkin Oatmeal Granola Recipe. To tweak, try adding cinnamon alone or your favorite spice mix to keep that cozy, autumn vibe.
Final Thoughts
This Pumpkin Oatmeal Granola Recipe is like a warm seasonal hug you can enjoy any time of day. It’s simple, nourishing, and bursting with the comforting flavors of fall. I encourage you to give this recipe a try—once you do, you might just find yourself reaching for it every morning or whenever you need a crunchy, sweet pick-me-up!
Print
Pumpkin Oatmeal Granola Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Oatmeal Granola is a deliciously wholesome breakfast or snack option combining old fashioned oats, chopped walnuts, pumpkin seeds, and seasonal pumpkin puree with warm pumpkin pie spices. Sweetened naturally with pure maple syrup and bound with almond butter, it’s baked to crunchy golden perfection with clusters that are delightful to eat. Ideal for fall or anytime you crave a comforting, nutrient-rich granola with a festive twist.
Ingredients
Dry Ingredients
- 3 cups (240 g) old fashioned oats, thick rolled oats recommended
- 1 cup (100 g) chopped walnuts
- 1/4 cup (30 g) pumpkin seeds, raw or roasted without added salt
- 2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, and clove)
- 3/4 teaspoon sea salt
Wet Ingredients
- 1/4 cup (60 ml) almond butter (or any natural nut butter without added sugar)
- 1/2 cup (120 ml) pure maple syrup
- 1/3 cup (85 g) 100% pumpkin puree (canned or homemade, not pumpkin pie filling)
Optional Add-ins
- 1 cup chopped dried fruit (unsweetened cranberries or raisins), added after baking
- Vegan chocolate chips, added after baking
Instructions
- Preheat Your Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the granola from sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the oats, chopped walnuts, pumpkin seeds, pumpkin pie spice, and sea salt. Stir well to evenly distribute all the dry ingredients and spices.
- Blend Wet Ingredients: In a separate bowl, whisk together almond butter, maple syrup, and pumpkin puree until the mixture is smooth and fully combined, ensuring there are no lumps.
- Combine Mixtures Thoroughly: Pour the wet mixture over the dry ingredients. Gently fold with a spatula to coat all the oats and seeds evenly. Fold carefully to maintain some texture and promote cluster formation.
- Spread Evenly on Sheet: Transfer the granola mixture onto the prepared baking sheet. Spread it out evenly and press down lightly to help form clumps that will bake into crunchy clusters.
- Bake and Stir: Place the baking sheet in the oven, preferably furthest from the heat source for even cooking. Bake for 25 minutes, stirring gently around the halfway mark (12-13 minutes) to ensure the granola browns evenly and avoid hot spots.
- Cool Completely: Remove the granola from the oven and allow it to cool completely on the baking sheet. Cooling is important as it helps set the clusters and enhances the crunchiness.
- Store Properly: Once cooled, transfer the granola to an airtight container or jar. Store at room temperature for up to 7 days, refrigerate for up to 14 days, or freeze for up to 3 months in a freezer-safe container. Thaw to room temperature before serving. Add optional dried fruit or chocolate chips after baking if desired.
Notes
- Use thick rolled oats for the best texture; quick oats may become too mushy.
- Pumpkin puree should be 100% pure pumpkin, not pumpkin pie filling, to avoid unwanted sugars and spices.
- Pressing the granola mixture down on the baking sheet helps form crunchy clusters.
- Stirring halfway through baking is essential to prevent burning and ensure even color.
- Add dried fruit or chocolate chips only after baking to prevent melting or sogginess.
- Store granola in an airtight container to maintain freshness and crunch.
