Pumpkin Granola

This pumpkin granola is crunchy, sweet, salty, and full of fall flavor! It’s made with gluten-free oats, pecans, almonds, pepitas, dried cranberries, pumpkin pie spice, and pumpkin purée. The granola is lightly sweetened making it a nutritious and healthy snack or addition to your breakfast!

When you run out of this pumpkin granola, try out my blueberry almond granola!

^{This post and recipe have been updated since it was originally published on 9/24/2014}

Wholesome and Healthy – This homemade granola is packed with nuts, seeds, oats, and lightly sweetened with maple syrup and brown sugar. It’s an excellent option for a snack or as part of your breakfast.

Quick and Easy – Pumpkin granola will be hot out of the oven and ready to snack on in about an hour. It only takes about 15 minutes to throw together and another 40 to bake.

Big Clusters – One of my favorite things about granola are the clusters! This granola uses an egg white, which is what creates those crunchy clusters.

Crunchy – This granola is super crunchy and it stays that way for days. It won’t get soft.

• Oats – Old fashioned rolled oats are a must for granola. Don’t use quick oats or instant oats.
• Almonds and pecans – Unsalted almonds and pecans add crunch and a delicious nutty flavor.
• Pepitas – A variety of pumpkin seed without the white hull around it.
• Dried cranberries – Add a sweetness and chewy texture to the crunchy granola.
• Pumpkin spice and cinnamon – These two spices are synonymous with fall. They’re both warm and sweet in flavor.
• Pumpkin purée – Canned pumpkin purée works best for this granola.
• Maple syrup and brown sugar – The combination of both sweeteners gives the granola the perfect amount of sweetness. Light or dark brown sugar can be used.
• Vanilla – Enhances the flavors in the granola.
• Egg white – The egg white acts as a binder for the granola and is what creates those beautiful clusters.
• Oil – Oil needs to be used to add fat to the granola and keep it crunchy. Without it, the granola will be mushy. A neutral oil, melted coconut oil or melted butter can be used.

This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.

Combine the oats, almonds, pecans, pepitas, pumpkin spice, cinnamon, and salt in a large bowl.

• Use different nuts such as walnuts. You can use just one type of nut if you don’t want to use both almonds and pecans.
• If you can’t find pepitas replace them with additional nuts.
• Add in chocolate chips. Be sure the granola has cooled completely before adding them in.
• Dried cranberries can be replaced with raisins or dried cherries.

Granola is not only delicious on it’s own, but it can be used to boost the flavor and nutritional value of your breakfast, snack, or even dessert!

• Add it on top of Greek yogurt or make these pumpkin pie yogurt and granola parfaits.
• Give your bowl of oatmeal or these apple cinnamon quinoa breakfast bowls some texture sprinkle it on top.
• Serve it on top of vanilla ice cream or pumpkin ice cream.
• Use it as a topping for these pumpkin pie overnight oats!

Storage – The granola can be stored in an airtight container at room temperature for 2-3 weeks.

Freezing – If you don’t think you’ll finish the granola within a few weeks, freeze it. Granola can be stored in the freezer for up to 3 months.

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