Prepped in just 10 minutes, this Pumpkin Granola will become a staple in your home! It’s made with 8 ingredients, and includes tips on how to make the best crunch and clumps, and lasts up to a month!
I’ve been making this pumpkin granola for years, and let me tell you, it only gets better each year. I swap some things out, increase some quantities and voila – here’s my best version yet!
When I make it, my entire home smells like a cafe (the kinds with a bakery inside) for a few hours. It’s like a natural fall candle. Then when it cools, you get to dive into a true five-star granola treat at home! I love that it’s also great for snacking on the go, including hiking or camping! I’m not much of a camper myself, but I can definitely see you reaching for a handful of this.
Looking for more pumpkin breakfast ideas? Try my pumpkin pancakes , pumpkin French toast , and pumpkin waffles !
Notes on the Ingredients
This recipe is made with just a handful of ingredients. Scroll down to the recipe card for measurements.
- Old fashioned oats : Old fashioned oats are necessary for the best texture of the pumpkin granola! My favourite brand to use is Bob’s Red Mill’s Gluten Free Old Fashioned Rolled Oats ! It’s certified gluten-free, are high quality and are Non-GMO. They have a great texture and consistency and I love the size of the bags that it comes in! Definitely pick up several bags; you’ll love it!
- Pumpkin : This adds a delicious depth of flavour and actually helps to coat the granola, helping to prevent it from burning in the oven.
- Almond butter : You can also substitute any other nut butter or tahini – just ensure it’s a runny nut butter!
- Walnuts and pumpkin seeds : Ensure they’re unsalted and raw, and feel free to sub in any other nuts or seeds here too!
How to Make Pumpkin Granola
Here’s a quick overview of how to prepare this pumpkin granola recipe. Scroll down to the recipe card for detailed instructions.
- Combine ingredients. First, add all the dry ingredients into a bowl. Stir them together.
- C ombine wet ingredients. Next, add all the wet ingredients into a separate small bowl. Vigorously stir them all together until smooth and combined.
- Then pour the wet ingredients into the dry ingredients. Stir everything together with a spatula or wooden spoon until combined and coated. So easy!
- Spread it all onto a baking sheet in a nice layer. Not too thick but not too thin or you won’t great clusters. Be sure to press the granola together with the spatula or your fingers to get some nice clusters.
- Bake for 25 minutes. Stir the mixture halfway (when you have around 12.5 minutes left). Stir it gently, then place back inside the oven.
- Cool. Remove from oven and let cool COMPLETELY before touching to ensure it’s crunchy.
- Enjoy! When cooled, remove and enjoy immediately, or store in an airtight jar for up to a few weeks.
Here are some tips for the best clumping granola and thick clusters:
- Press the granola. Press down the granola on the sheet with your spatula or with your hands
- Be gentle. When you’re flipping/stirring the granola midway, be gentle with it so you don’t disturb any clusters.
- Cool completely. After it’s finished cooking, let it cool completely before touching. That way everything gets nice and crunchy and the clusters hardens. I’ll admit – it’s hard to do! Gav and I snuck quite a few pieces, but once it cooled?! It’s like a masterpiece!
- Add some additional ingredients. Optionally to make this even better, throw in some dried fruit (like cranberries), white chocolate or chocolate chips as soon as they come out of the oven. Chocolate makes everything better!
- Microwave the nut butter. If your nut butter isn’t runny enough, you can microwave it for about 10 seconds first.
Serving Suggestions
Serve this with my Cashew Milk , my vegan yogurt or my vegan ice cream !
How to Store Pumpkin Granola
The best way to store this granola is in an airtight jar or zipped bag. It’ll last up to a month in your fridge (and will stay crunchy).
More Pumpkin Recipes:
- Pumpkin Muffins
- Vegan Pumpkin Cheesecake
- Pumpkin Sheet Cake
- Pumpkin Mug Cake
Ingredients
- 3 cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats , ( 288g )
- 1 cup chopped walnuts , or any nuts ( 120g )
- ¼ cup pumpkin seeds , or sunflower seeds ( 28g )
- 2 teaspoons pumpkin pie spice , or cinnamon
- ¼ cup almond butter , or any nut butter, tahini or sunflower butter ( 64g ) (-> increase by 1-2 more tablespoons if reducing sweetener)
- ½ cup maple syrup , or agave nectar ( 168g ) – can reduce to ¼ cup for less sweet granola
- ⅓ cup pumpkin puree , ( 81g )
- ¾ teaspoon sea salt
- dried fruit , (optional)
- vegan chocolate chips , (optional)
- vegan white chocolate chips , (optional)
Instructions
- Preheat oven to 350°F/180°C. Line your baking sheet with parchment paper or a silicone mat (it has to be lined with something).
- In a large bowl, stir together the oats, pecans, pumpkin seeds, pumpkin spice and sea salt.
- In a different bowl, add the nut butter, maple syrup/agave and pumpkin purée together. Stir together vigorously until completely combined.
- Pour the wet ingredients into the dry ingredients and stir with your spatula or a wooden spoon until combined and everything is coated.
- Spread the mixture into a nice even layer on your baking sheet.
- Bake for 25 minutes on your oven rack furthest away from your heat source, stirring the granola halfway (around 12.5 minutes). At that halfway point, remove from the oven, flip gently with a spatula so both sides get toasted, then return to oven. Watch it during the last 5 minutes of baking to ensure that it isn’t burning.
- Remove from oven. The granola should be nice and golden brown in colour. Let it cool COMPLETELY before touching to ensure it’s crunchy.
- When cooled, enjoy immediately! The best way to store this granola is in an airtight jar or zipped bag. It’ll last up to a month in your fridge (and will stay crunchy).
Notes
Prepped in just 10 minutes, this Pumpkin Granola will become a staple in your home! It’s made with 8 ingredients, and includes tips on how to make the best crunch and clumps, and lasts up to a month!
I’ve been making this pumpkin granola for years, and let me tell you, it only gets better each year. I swap some things out, increase some quantities and voila – here’s my best version yet!
When I make it, my entire home smells like a cafe (the kinds with a bakery inside) for a few hours. It’s like a natural fall candle. Then when it cools, you get to dive into a true five-star granola treat at home! I love that it’s also great for snacking on the go, including hiking or camping! I’m not much of a camper myself, but I can definitely see you reaching for a handful of this.
Looking for more pumpkin breakfast ideas? Try my pumpkin pancakes , pumpkin French toast , and pumpkin waffles !
Notes on the Ingredients
This recipe is made with just a handful of ingredients. Scroll down to the recipe card for measurements.
- Old fashioned oats : Old fashioned oats are necessary for the best texture of the pumpkin granola! My favourite brand to use is Bob’s Red Mill’s Gluten Free Old Fashioned Rolled Oats ! It’s certified gluten-free, are high quality and are Non-GMO. They have a great texture and consistency and I love the size of the bags that it comes in! Definitely pick up several bags; you’ll love it!
- Pumpkin : This adds a delicious depth of flavour and actually helps to coat the granola, helping to prevent it from burning in the oven.
- Almond butter : You can also substitute any other nut butter or tahini – just ensure it’s a runny nut butter!
- Walnuts and pumpkin seeds : Ensure they’re unsalted and raw, and feel free to sub in any other nuts or seeds here too!
How to Make Pumpkin Granola
Here’s a quick overview of how to prepare this pumpkin granola recipe. Scroll down to the recipe card for detailed instructions.
- Combine ingredients. First, add all the dry ingredients into a bowl. Stir them together.
- C ombine wet ingredients. Next, add all the wet ingredients into a separate small bowl. Vigorously stir them all together until smooth and combined.
- Then pour the wet ingredients into the dry ingredients. Stir everything together with a spatula or wooden spoon until combined and coated. So easy!
- Spread it all onto a baking sheet in a nice layer. Not too thick but not too thin or you won’t great clusters. Be sure to press the granola together with the spatula or your fingers to get some nice clusters.
- Bake for 25 minutes. Stir the mixture halfway (when you have around 12.5 minutes left). Stir it gently, then place back inside the oven.
- Cool. Remove from oven and let cool COMPLETELY before touching to ensure it’s crunchy.
- Enjoy! When cooled, remove and enjoy immediately, or store in an airtight jar for up to a few weeks.
Here are some tips for the best clumping granola and thick clusters:
- Press the granola. Press down the granola on the sheet with your spatula or with your hands
- Be gentle. When you’re flipping/stirring the granola midway, be gentle with it so you don’t disturb any clusters.
- Cool completely. After it’s finished cooking, let it cool completely before touching. That way everything gets nice and crunchy and the clusters hardens. I’ll admit – it’s hard to do! Gav and I snuck quite a few pieces, but once it cooled?! It’s like a masterpiece!
- Add some additional ingredients. Optionally to make this even better, throw in some dried fruit (like cranberries), white chocolate or chocolate chips as soon as they come out of the oven. Chocolate makes everything better!
- Microwave the nut butter. If your nut butter isn’t runny enough, you can microwave it for about 10 seconds first.
Serving Suggestions
Serve this with my Cashew Milk , my vegan yogurt or my vegan ice cream !
How to Store Pumpkin Granola
The best way to store this granola is in an airtight jar or zipped bag. It’ll last up to a month in your fridge (and will stay crunchy).
More Pumpkin Recipes:
- Pumpkin Muffins
- Vegan Pumpkin Cheesecake
- Pumpkin Sheet Cake
- Pumpkin Mug Cake
Ingredients
- 3 cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats , ( 288g )
- 1 cup chopped walnuts , or any nuts ( 120g )
- ¼ cup pumpkin seeds , or sunflower seeds ( 28g )
- 2 teaspoons pumpkin pie spice , or cinnamon
- ¼ cup almond butter , or any nut butter, tahini or sunflower butter ( 64g ) (-> increase by 1-2 more tablespoons if reducing sweetener)
- ½ cup maple syrup , or agave nectar ( 168g ) – can reduce to ¼ cup for less sweet granola
- ⅓ cup pumpkin puree , ( 81g )
- ¾ teaspoon sea salt
- dried fruit , (optional)
- vegan chocolate chips , (optional)
- vegan white chocolate chips , (optional)
Instructions
- Preheat oven to 350°F/180°C. Line your baking sheet with parchment paper or a silicone mat (it has to be lined with something).
- In a large bowl, stir together the oats, pecans, pumpkin seeds, pumpkin spice and sea salt.
- In a different bowl, add the nut butter, maple syrup/agave and pumpkin purée together. Stir together vigorously until completely combined.
- Pour the wet ingredients into the dry ingredients and stir with your spatula or a wooden spoon until combined and everything is coated.
- Spread the mixture into a nice even layer on your baking sheet.
- Bake for 25 minutes on your oven rack furthest away from your heat source, stirring the granola halfway (around 12.5 minutes). At that halfway point, remove from the oven, flip gently with a spatula so both sides get toasted, then return to oven. Watch it during the last 5 minutes of baking to ensure that it isn’t burning.
- Remove from oven. The granola should be nice and golden brown in colour. Let it cool COMPLETELY before touching to ensure it’s crunchy.
- When cooled, enjoy immediately! The best way to store this granola is in an airtight jar or zipped bag. It’ll last up to a month in your fridge (and will stay crunchy).
Notes
Pumpkin Granola Recipe
Ingredients
- 3 cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats ( 288g )
- 1 cup chopped walnuts or any nuts ( 120g )
- ¼ cup pumpkin seeds or sunflower seeds ( 28g )
- 2 teaspoons pumpkin pie spice or cinnamon
- ¼ cup almond butter or any nut butter, tahini or sunflower butter ( 64g ) (-> increase by 1-2 more tablespoons if reducing sweetener)
- ½ cup maple syrup or agave nectar ( 168g ) - can reduce to ¼ cup for less sweet granola
- ⅓ cup pumpkin puree ( 81g )
- ¾ teaspoon sea salt
- dried fruit (optional)
- vegan chocolate chips (optional)
- vegan white chocolate chips (optional)
Instructions
- Preheat oven to 350°F/180°C. Line your baking sheet with parchment paper or a silicone mat (it has to be lined with something).
- In a large bowl, stir together the oats, pecans, pumpkin seeds, pumpkin spice and sea salt.
- In a different bowl, add the nut butter, maple syrup/agave and pumpkin purée together. Stir together vigorously until completely combined.
- Pour the wet ingredients into the dry ingredients and stir with your spatula or a wooden spoon until combined and everything is coated.
- Spread the mixture into a nice even layer on your baking sheet.
- Bake for 25 minutes on your oven rack furthest away from your heat source, stirring the granola halfway (around 12.5 minutes). At that halfway point, remove from the oven, flip gently with a spatula so both sides get toasted, then return to oven. Watch it during the last 5 minutes of baking to ensure that it isn’t burning.
- Remove from oven. The granola should be nice and golden brown in colour. Let it cool COMPLETELY before touching to ensure it’s crunchy.
- When cooled, enjoy immediately! The best way to store this granola is in an airtight jar or zipped bag. It’ll last up to a month in your fridge (and will stay crunchy).
Video
Notes
Nutrition
Pumpkin Granola Recipe https://jessicainthekitchen.com/healthy-pumpkin-spice-granola/ October 19, 2020
This Vegan Sweet Potato Casserole with Maple Pecan Topping is a fun twist that tastes JUST as incredible as the classic!! All the comfort food, less than half the calories! This takes really only 15 minutes of prep time while the potatoes boil and it’s a great make ahead recipe. It’s sure to become a Thanksgiving staple in your home!
If there’s one recipe that I’m always excited to make for Thanksgiving – it’s THIS recipe. Two words: mind-blown.
I’ve been making this beauty for years. It’s become a true staple in our household for the holidays, and I know it has in yours too. Reading your five-star reviews after Thanksgiving each year is one of my favourite post-holiday activities, seriously!!
I created this recipe so that you could in essence, “ have your cake and eat it “. I wanted a Sweet Potato Casserole that was easy to make, vegan, and lighter on the calories. This achieves ALL of that, friends! One bite of sweet decadence and you’ll know exactly what I mean!
Warm sweet potato casserole smothered in a crunchy and delicious maple pecan topping. I’m pretty sure I ate half that topping before even digging into the casserole! It makes the perfect side dish to your vegan meatloaf , green bean casserole and all your other favourites.
Let’s get right into the dish and I guarantee by the end you’ll be wishing and begging that this was in front of you right now. I can’t wait until you try it!!
Notes on the Ingredients
The great thing about the ingredients in this casserole is that they’re all pretty common! You can use any variation of the ingredients found here; your favourite oil; vegan milk, favourite sugar – make this your own!
maple syrup – you can use agave nectar instead (it’s also more affordable!).
almond flour – almond flour keeps this topping light in carbs. Feel free to substitute regular all purpose flour, or a gluten free flour mix.
vegan butter – I recommend using salted vegan butter. If not, you can add an additional pinch of salt to the topping and the topping. Don’t sub this for oil, by the way. It adds a nice buttery richness in flavour to the entire dish.
pecans – you can use chopped walnuts instead.
How to Make Sweet Potato Casserole (Step by Step Instructions):
First, peel and boil your sweet potatoes for about 20 minutes until fork soft.
When the sweet potato is finished boiling, drain thoroughly and mash.
Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing.
Spoon sweet potato mix into the casserole dish.
Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined.
Sprinkle it on top of the casserole. Feel free to double or even triple the topping.
Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly, cover with foil) then remove from oven. What you’ll get is a slightly risen, puffed up sweet potato casserole that is dreamily sweet, fluffy and light and a topping (I know, I know) that complements it so perfectly you’ll be making this before, during and after Thanksgiving. Allow to cool for 10 minutes and then serve.
Feel free to double or even triple the maple pecan topping!
A: Yes! You can prep the casserole ingredients at least 3 days in advance. Wrap it tightly in foil until ready to bake. I recommend making the topping immediately before so it doesn’t dry out. Remove from fridge and bring to room temperature.
A: If it’s just for me, I just heat it up in the microwave. You can reheat the entire casserole in the oven at 350 F degrees until heated through (about 15 minutes).
More Thanksgiving Recipes:
- Vegan Cornbread Muffins
- Apple Pecan and Feta Salad with Sweet Apple Dressing
- Pumpkin Sheet Cake
- Vegan Mashed Cauliflower
- Vegan Thanksgiving Recipes
Ingredients
Maple Pecan Topping:
- 3 tablespoons maple syrup , or agave nectar
- 8 tablespoons almond flour , or any flour
- 1 1/2 tablespoons melted vegan butter
- 1 1/2 cups pecans , coarsely chopped, or walnuts
Sweet Potato Casserole:
- 3.3 pounds sweet potato , peeled and cut into 1 inch cubes
- 3 tablespoons sugar , any kind works, brown sugar, cane or coconut sugar
- 3 tablespoons maple syrup , or agave nectar
- 1/4 cup vegan milk , any kind works
- 6 tablespoons oil , any kind works such as olive oil or unrefined coconut oil
- 6 tablespoons vegan butter , softened
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
Instructions
Casserole
- Preheat oven to 350°F/180°C and prepare a 8×11 or 9×13 casserole dish. Set aside.
- In a 4 QT pot of boiling water, boil the sweet potatoes for 15-20 minutes, until fork soft.
- When the sweet potato is finished boiling, drain and mash.
- Add the sugar, maple syrup, vegan milk, oil, vegan butter, cinnamon and sea salt, on top of the mashed sweet potato. Using the same potato masher or fork, mix all the ingredients together until they are incorporated, for about 2 minutes of mashing.
- Spoon sweet potato mix into the casserole dish.
- Top with Maple Pecan Topping (below)
- Bake for 30 minutes (check that nuts don’t burn – if they are browning too quickly, cover with foil) then remove from oven.
- Allow to cool for 10 minutes and then serve. Enjoy!
Maple Pecan Topping
- Add the maple syrup, flour, melted vegan butter, and pecans to a bowl. Stir it all together until combined.
- Sprinkle it on top of the casserole. Feel free to double or even triple the topping.
