Pumpkin Granola

SEASONAL FAVORITESBREAKFASTSNACKS
Written by Grace Sorensen

Crunchy pumpkin granola with golden oats, pecans, maple syrup, and warm fall spices. Perfect for topping yogurt, smoothie bowls, or enjoying as a quick snack!

MAKES

8 SERVINGS

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Why you’ll love it

  • Made with simple pantry ingredients and easy to prepare in one bowl. Bake a batch ahead for a crunchy, homemade breakfast or snack throughout the week.

 

What Makes It So Flavorful?

Pumpkin purée, pure maple syrup, and pumpkin pie spice create a warm, cozy flavor, while toasted pecans and pumpkin seeds add a delicious nutty crunch.

 
 

Pumpkin Granola

CRUNCHY · TOASTY · SPICED

SERVINGS 8 | PREP 10 MINUTES | BAKE 30-35 MINUTES

 

Ingredients:

Dry Ingredients

  • 2 cups gluten-free rolled oats

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon ground cinnamon

  • pinch of sea salt

  • 2 tablespoons plain or vanilla protein powder

  • 2 tablespoons collagen peptides

  • ¼ cup chopped pecans

  • ¼ cup raw pumpkin seeds (pepitas)

  • ¼ cup ground flaxseed

  • 1 tablespoon hemp hearts

Wet Ingredients

  • ½ cup pumpkin purée (not pumpkin pie filling)

  • ¼ cup pure maple syrup

  • ⅓ cup melted coconut oil

  • 1 large egg white, lightly beaten

Method:

  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper.

  2. Mix dry ingredients. In a large bowl, combine oats, spices, salt, flaxseed, hemp hearts, protein powder, pecans, and pumpkin seeds.

  3. Mix wet ingredients. In a separate bowl, whisk together pumpkin purée, maple syrup, melted coconut oil, and beaten egg white.

  4. Pour wet ingredients over dry ingredients and stir until evenly coated.

  5. Spread granola onto the baking sheet in an even layer, pressing down gently to form clusters.

  6. Bake for 30–35 minutes, until golden and dry to the touch. Do not stir during baking.

  7. Cool completely on the baking sheet before breaking into clusters.

 

Recipe Notes

  • Extra Crunch: Press granola firmly into an even layer and avoid stirring during baking. Cool completely before breaking into clusters.

  • Cooking Tips: Watch closely during the final 5 minutes to prevent overbrowning. The granola will crisp up as it cools.

  • Easy Swaps: Substitute walnuts or almonds for pecans, or sunflower seeds for pumpkin seeds.

  • Meal Prep & Storage: Make a batch ahead and store in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks.

  • Serving Ideas: Sprinkle over Greek yogurt, chia pudding, overnight oats, or smoothie bowls. Enjoy with milk for a quick breakfast.

Grace Sorensen
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