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Crunchy Baked Breakfast Granola with Pumpkin Seeds

5 stars (49 ratings)

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Nothing is better on cool fall mornings than a bowlful of crunchy baked breakfast granola with pumpkin seeds. Made from wholesome rolled oats and nutty pumpkin seeds, this oven-baked granola swaps some of the sugar for egg whites to create plenty of crunchy granola clusters. It’s an oven-baked breakfast granola perfect for starting your day.

A black bowl of pumpkin granola

Easy Homemade Granola

Granola is undoubtedly delicious, but did you know that it’s also easy to make and SO much cheaper than buying store-bought? Truly. With two mixing bowls and a sheet pan, you can easily make this granola at home in about 10 minutes of prep time.

Granola is a regular staple on my breakfast menu. I like to keep simple versions on hand in my pantry, like a nut-free brown sugar granola or a simple maple syrup-sweetened granola. While they are both delicious paired with Greek yogurt and fresh fruit, sometimes I just need to mix it up a bit.

That’s where this more complex breakfast granola comes into play. Like my maple hazelnut granola, this granola still uses egg whites to help create those chunky, crunchy clusters with less sugar, but it also calls for pecans, chia seeds, and nutty pumpkin seeds. Add in a dash of sweetness from the maple syrup and a bit of pumpkin spice blend, and this baked breakfast granola becomes perfect for fall mornings.

What You’ll Need

This delicious baked breakfast granola recipe calls for eleven ingredients, some of which may be pantry staples in your kitchen. The type of oats you use does matter. Rolled oats, also called old-fashioned oats, provide great results for stove-top oatmeal and chewy oatmeal bars, but they really shine when used in granola.

Labeled ingredients for breakfast granola with pumpkin seeds on a black background.
Ingredients for breakfast granola: whipped egg white, brown sugar, maple syrup, vanilla, salt, pumpkin spice, melted butter, rolled oats, pumpkin seeds, pecans, and chia seeds.

Featured Ingredient: Pumpkin Seeds

The pumpkin seeds in this granola have a nutty, earthy flavor with both salty and sweet undertones. When baked, they take on a crunchy texture while their flavor develops a more complex profile, adding a rich toasted nuance with a hint of bitterness.

Great as a standalone snack, pumpkin seeds add both texture and flavor to this breakfast granola. You can also toss them into your favorite smoothie recipe, use them as a salad topping, or crush them up to make a crunchy coating for chicken or fish.

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How to Make Breakfast 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 300ºF and line a baking sheet with parchment paper or grease it with a thin coating of butter.

A Note on Pumpkin Spice

From muffins and donuts to lattes, pumpkin spice can be found in many dishes, especially during the fall season. The first thing you should know about it is that it does not contain pumpkins. Simplified, pumpkin spice is a spice blend for pumpkin and can be used as a stand-alone seasoning for desserts like pumpkin spice crème brûlée.

Often made from a simple combination of spices like cinnamon, ginger, and allspice, pumpkin pie spice complements the flavors of pumpkin. You can buy it whenever you purchase spices, sometimes under the name pumpkin pie spice, but it’s so easy to make your own at home. 

How To Make Pumpkin Pie Spice 

The best part about making your own pumpkin spice blend is that you can adjust the spices to suit your tastes. I personally love cardamom, so I like my pumpkin spice blend to include more or that than you would find in a common grocery store blend. Here’s my favorite pumpkin spice recipe:

  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons cardamom
  • ½ teaspoon allspice
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg

Measure all the ingredients into a small jar with a tight-fitting lid, and shake well to combine. Store leftover pumpkin spice with your other spices. 

Pumpkin granola spread out on a baking sheet

Tips for Success

As with every recipe, there are always tips to help you get it right on the first try and every try. To get make perfectly crunchy pumpkin granola, keep these things in mind.

  • Don’t use hot butter. Melt it, then let it cool before adding it, or it could cook the egg whites in the granola.
  • Don’t overcook the granola! It should be golden brown, with slightly more color around the edges than in the middle. When you pull it from the oven, it won’t be crunchy. If you try to bake it until it’s crunchy, it will burn.
  • Let it cool before breaking up. It’s tempting to dig in as soon as it comes out of the oven, but resist! Hot granola must cool completely while still on the baking sheet, and it will get crunchy. Trust me! Be patient and let it cool undisturbed.

Serving Suggestions

There are a variety of ways to enjoy this crunchy breakfast granola with pumpkin seeds. Like most granolas, you can serve it with seasonal fruit for a yogurt parfait or with milk. Highlighting the flavors of fall, this pumpkin spice granola would be especially good sprinkled over baked pears with salted caramel ice cream or as a topping on banana bread muffins. As always, you can take it along as an on-the-go snack.

Pumpkin granola in a glass jar

How to Store

One of my favorite things about this baked granola with pumpkin seeds 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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A black bowl of pumpkin granola

Crunchy Baked Breakfast Granola with Pumpkin Seeds

Nothing is better on cool fall mornings than a bowlful of crunchy baked breakfast granola with pumpkin seeds. Made from wholesome rolled oats and nutty pumpkin seeds, this granola swaps some of the sugar for egg whites to create plenty of crunchy granola clusters. It's an oven-baked breakfast granola perfect for starting your day.
5 stars (49 ratings)
prep: 10 minutes
cook: 35 minutes
Cooling Time: 2 hours
total: 2 hours 45 minutes
servings: 16 servings

Ingredients

  • 3 cups rolled oats
  • 1/2 cup pecans – 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 teaspoon kosher salt

Instructions

  • 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 rolled 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

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Notes

*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

Serving: 1Calories: 152kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 8mgSodium: 69mgFiber: 3gSugar: 7g

Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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About Renee N Gardner

I'm the recipe developer, food photographer, and mastermind behind Renee Nicole's Kitchen, where I help create kitchen confidence to inspire home cooks to become home chefs. No fancy fads here, just high-quality, homemade recipes featuring seasonal ingredients.

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6 Comments on “Crunchy Baked Breakfast Granola with Pumpkin Seeds”

  1. 5 stars
    I absolutely loved this recipe! The sweetness from the honey and sugar was just perfect for my taste! I only made a half-recipe and I’m now regretting it because my jar is almost empty, I’m definitely making more this week!

    Reply
  2. 5 stars
    I really loved the crunch from the pecans and chia seeds. The pumpkin seeds also give it a unique twist. I just tossed it in my smoothie and I’m obsessed. This is so much better than store-bought granola.

    Reply
  3. 5 stars
    It was tough for me to resist stirring the granola right away, but it was worth it in the end. The clusters came out super crunchy. Excited to mix things up with various nuts and seeds next time!

    Reply
  4. 5 stars
    So happy that I found this recipe! Tried this one out for breakfast and added it in yogurt parfait and they were so delicious! Also made snacks from the leftover portions and even the kids loved them! Thanks a bunch!

    Reply

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