Description

This Pumpkin Granola recipe is a delightful and nutritious breakfast or snack option featuring toasted oats and quinoa combined with pumpkin puree, warm spices, nuts, seeds, and dried cranberries. Perfectly spiced with pumpkin pie flavors, this granola is baked to a golden crisp, making it a wholesome treat that’s easy to customize with your favorite nuts or seeds.

Ingredients

Scale

Dry Ingredients

1/4 cup uncooked quinoa (rinsed well and pat dry with paper towel)
1 1/2 cups rolled oats
1/4 cup ground flaxseeds
1/4 cup pepitas (or other seed)
1/4 cup chopped pecans
1/2 cup dried cranberries
pinch kosher salt

Wet Ingredients & Spices

1/4 cup real maple syrup (or honey)
1/4 cup pumpkin puree
1 tsp coconut oil
1 tsp pumpkin spice (or more to taste)
1/4 tsp cinnamon
1/2 tsp vanilla extract

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Instructions

Preheat and Toast: Preheat your oven to 325°F. Spread the rolled oats and rinsed, dried quinoa evenly on a parchment-lined baking pan. Toast them in the oven for 10 minutes, stirring once halfway through to ensure even toasting.
Mix Dry Ingredients: Remove the toasted oats and quinoa from the oven and transfer them to a medium bowl. Add the ground flaxseeds, pepitas, chopped pecans, and dried cranberries; stir to combine evenly.
Prepare Wet Mixture: Lower the oven temperature to 300°F. In a separate medium bowl, whisk together the maple syrup, pumpkin puree, coconut oil, pumpkin spice, cinnamon, kosher salt, and vanilla extract until smooth and well combined.
Combine and Bake: Pour the wet mixture over the dry oat and seed mixture. Stir thoroughly with a spatula to coat all the ingredients. Spread the coated granola mixture evenly back onto a baking sheet lined with parchment paper. Bake for an additional 20 minutes, until the granola is golden and fragrant, stirring halfway through if desired for even baking.

Notes

Swap rolled oats with steel cut or instant oats; use gluten-free oats if you need this recipe gluten-free.
Substitute flaxseeds with chia or hemp seeds, and pepitas with sunflower seeds.
Replace pecans with walnuts, almonds, or cashews; omit nuts entirely if allergic and add extra seeds instead.
Try dried cherries, blueberries, dates, figs, or raisins in place of dried cranberries.
For a different sweetener, agave syrup works well as a liquid alternative.
If pumpkin puree is unavailable, use applesauce, mashed banana, apple butter, or pumpkin butter (reduce maple syrup slightly if using butter).
Avocado oil can be used instead of coconut oil for a different flavor profile.
Create your own pumpkin pie spice with cinnamon, ginger, nutmeg, cloves, and allspice; adjust spices according to your preference.
If you don’t have cinnamon, ginger, cloves, or allspice are good substitutes.
Add toasted shredded coconut for extra texture and flavor.

Nutrition

Serving Size: 1/3 cup
Calories: 133 kcal
Sugar: 8 g
Sodium: 10 mg
Fat: 4.5 g
Saturated Fat: 0.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 21.5 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg