Pumpkin Pie Granola Recipe
A crisp, warmly spiced granola combining rolled oats, pecans, pumpkin seeds, pumpkin purée, maple syrup, and pumpkin pie spice. Baking the mixture until golden creates a crunchy texture that becomes even firmer as the granola cools.
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Ingredients
- 3 cups old-fashioned rolled oats preferred for the best texture
- 1/3 cup pumpkin purée with Libby’s recommended for reliable consistency
- 3 tablespoons granulated sugar
- 1 1/4 cups uncooked pecans
- 1/4 cup coconut oil melted; a mild neutral oil or olive oil may be substituted
- 3/4 teaspoon pumpkin pie spice blend
- 1/3 cup pure maple syrup preferably Grade A for optimal flavor
- 1/4 teaspoon fine sea salt
- 1/3 cup raw pumpkin seeds
Instructions
- Set the oven temperature to 340°F (171°C) and allow it to preheat fully before baking the granola.
- Place the rolled oats, pecans, pumpkin seeds, pumpkin pie spice, sugar, and sea salt in a large mixing bowl. Stir thoroughly until the ingredients are evenly distributed.
- Add the melted coconut oil, maple syrup, and pumpkin purée to a small saucepan. Warm the mixture over medium-low heat, whisking until smooth and completely blended.
- Pour the warm pumpkin mixture over the combined dry ingredients. Working promptly, stir everything together with a wooden spoon until the oats, nuts, and seeds are uniformly coated.
- Divide the granola evenly between two baking sheets and spread it into an even layer. If two baking sheets are not available, prepare the granola in two separate batches.
- Bake for 23–33 minutes. For evenly cooked granola with a looser texture, gently stir the mixture around the midpoint of the baking period.
- For larger, more defined granola clusters, leave the mixture undisturbed and rotate the baking sheets halfway through baking instead of stirring.
- When the granola develops a golden-brown color, typically at approximately the 25-minute mark, remove the baking sheets from the oven.
- Allow the granola to cool completely on the pans. It will continue to firm and become crisp as its temperature drops.
- Once fully cooled, transfer the granola to an airtight storage container. Properly stored, it should remain fresh for approximately two weeks.
- Serve with almond milk, pair it with dairy-free yogurt, or sprinkle it over oatmeal for added crunch and pumpkin-spiced flavor.
Notes
- Pure Grade A maple syrup is recommended for a well-rounded maple flavor.
- Old-fashioned rolled oats provide the most satisfying granola texture.
- Libby’s pumpkin purée may be used when a consistently smooth pumpkin texture is preferred.
- For chunkier granola clusters, avoid stirring during baking and rotate the pans halfway through instead.