Pumpkin Spice Granola

A decorative bowl with granola dotted with pecans, cranberries, and pumpkin seeds.

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A nourishing, satisfying, and lightly sweetened granola featuring notes of pumpkin, warm fall spices, and crunchy seeds.

Prep Time25

Cook Time30

Cooling Time1

Total Time1 55

Servings: (¼-cup) servings

Calories: 153kcal

Author: Karishma Pradhan

Ingredients

½ cup canned pumpkin puree such as Libby's
3 cups old-fashioned rolled oats
½ cup pepitas also known as pumpkin seeds
½ cup pecans chopped
¾ cup golden flax seeds
¼ cup chia seeds
¼ cup sesame seeds
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 teaspoons sea salt
⅓ cup light brown sugar
¼ cup maple syrup
2 tablespoons extra-virgin olive oil
2 teaspoons vanilla extract
1 tablespoon demerara or turbinado sugar optional
Flaky salt for topping
1 cup dried cranberries

US Customary - Metric

Instructions

Preheat the oven to 325°F / 163℃.
Drain pumpkin: Place a double layer of paper towels on a large plate. Spread ½ cup canned pumpkin puree evenly over the paper towels. Place another layer of paper towels on top, gently pressing to absorb excess moisture.
Let it sit for about 10 - 15 minutes, then carefully remove the top layer of paper towels and transfer the drained puree to a medium bowl for use.
Mix dry ingredients: Meanwhile, in a large bowl, combine 3 cups old-fashioned rolled oats, ½ cup pepitas, ½ cup pecans, ¾ cup golden flax seeds, ¼ cup chia seeds, ¼ cup sesame seeds, 1 tablespoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, and 2 teaspoons sea salt.
Mix wet ingredients: To the medium bowl, add the ⅓ cup light brown sugar, ¼ cup maple syrup, 2 tablespoons extra-virgin olive oil, and 2 teaspoons vanilla extract, and whisk until smooth.
Combine the wet ingredients into the dry until the oats are well-coated.
Spread: Evenly spread the mixture on a full sheet pan (or two half-sheet pans). Sprinkle with 1 tablespoon demerara or turbinado sugar if using, and flaky salt.
Bake: Bake for about 30 - 35 minutes, stirring halfway through, until the mixture is deeply golden brown, the oats are mostly dry to the touch, and the kitchen smells wonderful.
Note: Because the pumpkin puree stains the oats, it'll already be "golden brown" before baking, so it can be more difficult to tell when they're done. I recommend saving a piece of raw granola to compare to the cooked version. Once it's darkened significantly, it's ready!
Cool: Place the baking sheet on a wire rack to cool. After a few minutes of cooling, sprinkle 1 cup dried cranberries on top, then cool completely, about 1 hour. Store in an airtight container, and enjoy!

Video

Notes

For a gluten-free granola, make sure to buy gluten-free certified oats!

Storage: Granola should be cooled completely, then stored in an airtight container at room temperature for about 1 month.

Freezer: Alternatively, store in the freezer in an airtight Ziploc bag for up to 3 months.

Recipe heavily adapted from Soframiz (Sofra Bakery's cookbook).

Nutrition