Try this homemade, wholesome and irresistibly crunchy pumpkin maple granola. This cosy dish is packed with warm spice, real pumpkin and natural sweetener. It is vegan, nut free and perfect for breakfast or snack.
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As soon as fall season starts, it's all about pumpkin recipes. The best part is that ever since I started using an instant pot, there's no need to struggle with cutting or peeling the skin. Just place the whole pumpkin in the pot and pressure cook.
Tempted to try? Why not check my simple guide on how to cook whole pumpkin in instant pot?
This plant based granola is perfect for sprinkling over yogurt, coconut ice cream, use in mixed berry yogurt parfaits, as a topping on frozen banana pops and chocolate covered fruit cones.
Ingredients
- Pumpkin: I used homemade pumpkin puree, but you could use canned puree.
- Oats: Rolled oats, also termed old-fashioned oats are perfect to use in this recipe.
- Dry Fruits and Seeds: I have used pumpkin seeds, cranberries and flaxmeal.
- Sweetener: I used maple syrup but feel free to use any sweetener of your choice.
- Pantry Ingredients: Coconut oil to help bind the ingredients and cinnamon to elevate te flavour of granola.
See the recipe card for quantities.
Step By Step Instructions
Step 1: Preheat the oven to 140 C (290 F).
Step 2: In a mixing bowl, combine oats, pumpkin seeds, cinnamon and flaxmeal.
Step 3: In a large bowl, combine coconut oil, pumpkin puree and maple syrup.
Step 4: Stir with a spoon or whisk until everything is well combined.
Step 5: Now, add dry ingredients to the liquid mixture and stir until oats are well coated.
Step 6: Transfer it to a parchment lined baking sheet.
Step 7: Spread it out evenly using a spoon.
Step 8: Bake it in the pre heated oven for 20-25 minutes, stirring half way through baking.
Step 9: Once done, take the tray out and let it cool.
Step 10: Finally, stir in dried cranberries.
Store cruchy pumpkin maple granola in a clean jar once it cools completely. Enjoy it for breakfast or a snack.
Substitutions and Variations
Oats: For a gluten-free option, use certified gluten-free oats.
Seeds, Nuts and Dried Fruits: Try different seeds and nuts such as melon seeds, almonds or walnuts along with pumpkin seeds. Try raisins or dates instead of dried cranberries for a change of taste.
Spices: Try pumpkin spice instead of cinnamon for extra pumpkin flavour.
Storage
Store granola in a cool, dry place away from direct sunlight, as exposure can cause it to go rancid more quickly. It will stay fresh for 3-4 weeks if stored properly in an airtight container.
Tips and Tricks
Use Rolled Oats: Use rolled oats also known as old-fashioned oats as they provide a nice texture and absorb flavours well.
Use Parchment Paper or Silicone Mat: Line the baking sheet with parchment paper/greaseproof paper or a silicone baking mat to prevent granola from sticking and make cleanup easier.
Even Coating: Make sure the pumpkin mixture thoroughly coats the oats. Mix well to ensure everything is well combined.
Low and Slow Baking: Bake your granola at a lower temperature (around 290°F or 140°C) and for a longer time. This prevents burning and allows flavours to develop gradually.
Stirring During Baking: While baking, be sure to stir the granola halfway through to ensure even baking.
Related
Looking for other recipes like this? Try these:
More Pumpkin Recipes
KEEP IN TOUCH
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📖 Recipe Card
Pumpkin Granola
Equipment
- 2 spoons
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Cups (or) 240 gms Rolled Oats/Old Fashioned Oats
- ¼ Cup Pumpkin Seeds
- 1 Tablespoon Flaxmeal (Ground Flaxseed)
- 1 Teaspoon Ground Cinnamon (Cinnamon Powder)
- ½ Cup (or) 150 gms Pumpkin Puree
- ¼ Cup Coconut Oil
- ⅓ Cup Maple Syrup
- 2 Tablespoons Dried Cranberries
Instructions
- Preheat the oven to 140 C (290 F).
- In a mixing bowl, combine oats, pumpkin seeds, cinnamon and flaxmeal.2 Cups (or) 240 gms Rolled Oats/Old Fashioned Oats, ¼ Cup Pumpkin Seeds, 1 Tablespoon Flaxmeal (Ground Flaxseed), 1 Teaspoon Ground Cinnamon (Cinnamon Powder)
- In a large bowl, combine coconut oil, pumpkin puree and maple syrup.½ Cup (or) 150 gms Pumpkin Puree, ¼ Cup Coconut Oil, ⅓ Cup Maple Syrup
- Stir with a spoon or whisk until everything is well combined.
- Now, add dry ingredients to the liquid mixture and stir until oats are well coated.
- Transfer it to a parchment lined baking sheet.
- Spread it out evenly using a spoon.
- Bake it in the pre heated oven for 20-25 minutes, stirring half way through baking.
- Once done take the tray out and let it cool.
- Finally, stir in dried cranberries.2 Tablespoons Dried Cranberries
- Store pumpkin granola in a clean jar once it cools completely. Enjoy it for breakfast or a snack.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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