Homemade pumpkin granola mix packed with pumpkin spices, almonds, flax seeds, cranberries, and pepitas. A flavorful and healthy snack for any time of the day!
I was feeling a little breakfast boredom, especially since I’m a regular oatmeal gal. You know I got to get that heart-healthy fiber! With Starbucks launching the pumpkin spice latte aka PSL (now trademarked, jeez) at the tail end of summer, I was mentally ready for some more spice and excitement in my mornings.
The answer to my sunrise slump was a freshly baked tray of homemade pumpkin granola mix loaded with all of the pumpkin spices your heart desires, plus some whole roasted almonds, sweet dried cranberries, and pepitas, oh my!
So how many pumpkin inspired ingredients could I pack into this granola? Well if you’re keeping count, then three! I’ve got pumpkin puree, pumpkin spices (cinnamon, nutmeg, ginger, allspice) and pepitas (hulled pumpkin seeds). I happily discovered these tastiest pumpkin spiced pumpkin seeds . Butter-sugar toffee glazed with just the right touch of spices. You gotta try them if you have the chance! Otherwise, traditionally roasted pepitas will work great for this recipe.
I wanted to naturally sweeten the granola with some brown sugar and pure maple syrup that makes this granola not overly sweet like some other store brands you may have tried. If you like a sweeter granola, feel free to add more granulated sugar for that sweet tooth, wink, wink.
To make the granola, even more, crunchy and healthy, whole roasted unsalted almonds and flaxseeds were added to make the mix, even more, magical. The dried cranberries added just the right amount of sweet and tart flavor for the pumpkin granola mix. However, you could add any of your favorite dried fruit like blueberries, cherries or raisins.
I have been sprinkling this amazing granola mix on basically anything that I can get my hands on, for sure with Greek yogurt, a hearty bowl of oatmeal, on top of vanilla bean ice cream, or even pouring in some ice cold milk for a delicious bowl of cereal. My pantry can barely close because it’s packed full of containers of this delicious pumpkin granola!
I’ve been enjoying it throughout the fall season, and I know you will love it too! If you can’t get enough pumpkin flavor for breakfast, then try my pumpkin pecan streusel coffee cake for a delicious morning treat.
What makes granola shelf stable and crunchy?
Granola is a great easy snack or topping because it lasts a long time (months!) without refrigeration, so you can just grab and munch whenever you like. By essentially baking off as much moisture as possible to get that characteristic granola crunch, this allows the granola to be shelf stable. Genius! As you bake the granola, make sure to remove the tray periodically from the oven, stir to distribute the parts that have not thoroughly dried, and stop cooking once a cooled piece of granola is very crunchy. If the granola is overbaked, not much flavor from the spices remains and sweetness is reduced. Bake just enough to where it’s not chewy and gives a nice crunch! If you still have moisture left in the granola, and it’s not crisp, the moisture will move into the other pieces over time, and the mix will not stay crunchy, no thanks!
Pumpkin Granola Mix
- 5 cups rolled oats
- 1 cup whole flaxseeds
- 3/4 cup whole almonds, dry roasted and unsalted
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon allspice
- 1 teaspoon salt
- 3/4 cup dark brown sugar, packed
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup dried cranberries
- 3/4 cup pepitas, pumpkin seeds
- Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, stir together oats, flaxseeds, almonds, cinnamon, nutmeg, ginger, allspice and salt.
- In a medium sized mixing bowl, whisk together brown sugar, pumpkin puree, maple syrup and vanilla extract. Add the wet ingredients to the oat mixture, and stir until the oats are evenly coated and moist.
- Spread the granola mixture evenly on the baking sheet. Bake granola for 20 minutes, and then remove the pan from the oven and stir. Continue to bake for an additional 20-25 minutes, checking and stirring every 10 minutes, until granola is crisp. Allow the granola to cool completely on the baking sheet. Stir in the cranberries and pepitas. Store granola in an airtight container.