Old-fashioned oats come together with pecans, pumpkin seeds, and a pumpkin spice seasoned brown sugar maple syrup blend, to make this Pumpkin Granola the perfect addition to your breakfast parfait, morning cereal, or any time of the day snack.
Easy Homemade Granola
Homemade granola is something you will almost always find in my house. I love starting my morning with a breakfast parfait of Greek yogurt, granola, and fresh fruit. My maple hazelnut granola has been a kitchen staple for quite a while now and while I love it, the changing seasons means it’s time to switch up the flavors of my favorite breakfast.
Enter this Pumpkin Granola. Part pumpkin spice granola, part pumpkin seed granola, it’s all delicious. While similar in structure to my original homemade granola, for this new recipe I swapped the hazelnuts for pecans and added pumpkin seeds for crunch and flavor and chia seeds for the delightful health benefits. Not to mention the pumpkin spice blend that truly turns this homemade granola is a fall treat!
This easy granola recipe is perfectly sweet and crunchy, – without excessive amounts of sugar, like much of the granola you buy in the store. My secret? A whipped egg white. One whipped egg white mixed with the other ingredients is all you need for crunchy granola with less sugar.
Many mornings this fall have been started with this homemade pumpkin granola atop my yogurt parfait and I foresee this being a go-to snack far into the future!
What You’ll Need
This crunchy granola recipe calls for 10 simple ingredients, many of which you may find already in your pantry, plus a couple superfoods you can grab at the grocery store.
- Old fashioned oats – The go to for granola, choose these over instant or steel cut to get great results.
- Pecans – You can also use any other variety of chopped nuts, like walnuts, if you desire.
- Pumpkin seeds – Organic pumpkin seeds are my preference because they are smaller, but either one works.
- Chia seeds – Chia seeds add an array of health benefits – including extra fiber – to this granola.
- Egg white – My secret for granola that’s not overly sugary but still has the perfect crunch.
- Brown sugar – Either dark or light brown sugar will give this granola an underlying molasses flavor and a subtle sweetness throughout.
- Pure maple syrup – More for flavors than sweetness or texture, use real maple syrup not a maple flavored syrup.
- Butter – Melt the butter then allow it to cool before adding to the mixture.
- Pumpkin spice – Pick it up in the spice aisle or see below for my super simple homemade pumpkin spice blend.
- Vanilla extract – makes every baked good better.
- Kosher salt – A pinch of salt helps to amp up the flavor of all the other ingredients.
Recommended Kitchen Tools
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- measuring spoons and cups
- large mixing bowl
- medium mixing bowl
- balloon whisk
- 12″ x 17″ baking sheet or sheet pan
How to Make Pumpkin Granola
Homemade granola is a quick and easy recipe. You’ll spend far longer waiting for it to bake and cool than preparing the recipe!
- Prepare the baking sheet. Preheat the oven to 300F and line a baking sheet with parchment paper, a silpat sheet, or grease it with a thin coating of butter.
- Combine the granola ingredients. Combine the oats, pecans, pumpkin seeds and chia seeds in a large bowl. In a separate medium bowl, beat the egg white until foamy. Add in the remaining ingredients and whisk to combine. Add the wet ingredients to the dry ingredients and stir to combine.
- Bake. Spread the granola in an even layer on the baking sheet. Bake for 30 to 35 minutes, until golden brown.
- Cool. Cool the granola and store at room temperature.
How to Make Pumpkin Spice At Home
While you can find pumpkin spice in the spice aisle at most grocery stores, and when fall comes around you can find it in everything from pumpkin spice lattes to pumpkin spice donuts, making this spice blend at home is super simple.
The heart of pumpkin spice is cinnamon, ginger, and allspice with other warming spices. Below is my own personal pumpkin spice blend, but you can make this recipe your own by adjusting the ingredients you like best and omitting the ones you dislike.
Grab a clean container, like a glass mason jar, and measure out the ingredients below. Put the top on and shake to combine. You can this use this spice blend in all pf your favorite pumpkin recipes or any place a recipe calls for pumpkin spice.
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon allspice
- ½ teaspoon cloves
- ½ teaspoon cardamom
- ½ teaspoon nutmeg
Tips for Success
For perfectly crunchy pumpkin granola, keep these things in mind.
- Don’t use hot butter. If the butter is too hot, it can cause the egg whites to cook. The best way to avoid this is to allow the melted butter to cool. To speed up the process, heat the butter in the microwave for 30 second bursts at half power, stirring between bursts, until it’s mainly melted. The residual heat will melt the rest of the butter without overheating it.
- Don’t burn the granola. The granola won’t be crunchy when you pull it from the oven, so don’t worry. If you try to bake it until it’s crunchy, it will burn. Instead, allow it to cool on the baking sheet before moving to an airtight container. As it cools, it will become crunchy.
- Don’t disturb the granola until it’s cooled. It’s so tempting to dig in as soon as it comes out of the oven, but resist! Hot granola will have the texture of a falling apart soft baked cookie. If you like your granola in small pieces that’s fine, but in order to get those large chunky chunks resist breaking it up until it’s completely cool.
- Use old fashioned oats. I’ve made homemade granola with all types of oats and find that old fashioned oats give the best results. Instant oats are cut into such tiny pieces that while they’re perfect for mixing in to smoothies, they don’t really hold up in granola. Steel cut oats are just cut into larger pieces and while they can add texture, I find them too chewy for crunchy granola. Old fashioned oats crisp up perfectly, which makes them my preference.
Optional Add-Ins and Recipe Variations:
The great thing about making your own granola is that it’s extremely customizable. While this version is loaded with fall flavors, you can easily change up this recipe for any time of year by adding in your favorite ingredients or using the things already stocked in your pantry. A few possibilities:
- Chocolate chips (milk, dark or white)
- Coconut flakes (add halfway through baking to avoid burning)
- Hazelnuts, walnuts, or almonds
- Dried cranberries
- Quinoa (it adds protein!)
- Sunflower seeds or flax seeds
- Swap coconut oil for the butter to make it dairy free.
There are a variety of ways to enjoy this easy pumpkin granola. Here are a few of my favorites:
- In a yogurt parfait
- With milk
- As a topping on breakfast muffins
- As-is for a snack on the go
- Over salted caramel ice cream
How to Store
One of my favorite things about this easy pumpkin granola recipe is how long it lasts! Stored in an airtight container homemade granola will last for weeks on the counter or in the pantry, similar to the lifespan of store bought cereals. I like to store mine in a glass jar or one of the OXO pop up containers.
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- 3 cups old fashioned oats
- 1/2 cup pecan - chopped
- 1/2 cup pumpkin seeds
- 2 tablespoons chia seeds
- 1 egg white
- 1/2 cup brown sugar
- 2 tablespoons maple syrup
- 1/4 cup butter - melted and cooled
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- 1/2 tsp kosher salt
- Preheat the oven to 300º. Prepare a standard baking sheet by lining it with parchment, a silpat sheet, or a thin layer of butter.
- In a large mixing bowl combine together the old fashioned oats, chopped pecans, pumpkin seeds, and chia seeds.
- In a smaller mixing bowl beat the egg white until foamy. Add the brown sugar, maple syrup, melted and cooled butter*, pumpkin spice, vanilla extract, and salt. Whisk to combine.
- Pour the wet ingredients over the dry ingredients and stir to combine.
- Spread the granola in an even layer on the baking sheet, pressing firmly to pack down. Bake in the middle of the preheated oven 30 - 35 minutes or until it's golden brown.
- Granola won't be crispy when you remove it from the oven. Allow to cool completely in the pan to crisp up.
- Store in at room temperature in an airtight container
*If the butter is too hot, it can cause the egg whites to cook. The best way to avoid this is to allow the melted butter to cool. To speed up the process, heat the butter in the microwave for 30 second bursts at half power, stirring between bursts, until it's mainly melted. The residual heat will melt the rest of the butter without overheating it.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 69mgCarbohydrates: 20gFiber: 3gSugar: 7gProtein: 3g
Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.