Crunchy Pumpkin Spice Granola Recipe

ByElena Hart
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Introduction

This Crunchy Pumpkin Spice Granola is a perfect seasonal treat that combines warm spices with hearty oats and nuts. It’s delightfully crisp with a subtle pumpkin flavor, making it a great addition to breakfast or snacks throughout the fall.

A close-up view of a bowl filled with chunky granola showing multiple layers of golden brown oats clustered together with some rough textures, dark reddish dried cranberries scattered throughout, and green pumpkin seeds mixed in; whole pecans with their smooth, ridged, dark brown shells are mixed evenly inside, adding a rich texture contrast, all inside a white bowl resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 and 3/4 cups (319g) old-fashioned whole rolled oats
  • 2/3 cup (85g) unsweetened shredded coconut (optional)
  • 2/3 cup (95g) pepitas (pumpkin seeds, raw or roasted)
  • 1 cup (125g) halved or chopped pecans
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 2 large egg whites, at room temperature
  • 1/4 cup (56g) coconut oil, melted (or vegetable oil or melted butter)
  • 1/2 cup (115g) pumpkin puree
  • 1/2 cup (120ml) pure maple syrup
  • 3 Tablespoons (38g) packed light or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 2/3 cup (95g) dried cranberries

Instructions

  1. Step 1: Preheat your oven to 325°F (163°C). Line two large baking sheets with silicone mats or parchment paper and set them aside.
  2. Step 2: In a large bowl, combine the oats, shredded coconut, pepitas, pecans, cinnamon, pumpkin pie spice, and salt. Stir well to mix evenly.
  3. Step 3: In a medium bowl, whisk the egg whites for about 1 minute until foamy. Add the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla extract. Whisk until the mixture is smooth and fully combined.
  4. Step 4: Pour the wet mixture over the dry ingredients and stir until everything is thoroughly moistened.
  5. Step 5: Spread the granola mixture evenly across the prepared baking sheets. Bake each sheet for 40 minutes, stirring every 10 to 15 minutes to prevent burning and promote even crisping.
  6. Step 6: Once baked, allow the granola to cool on the baking sheets for about 20 minutes. The granola will become crunchier as it cools. Transfer to a large bowl and gently stir in the dried cranberries.

Tips & Variations

  • For a nut-free version, substitute pecans with extra pepitas or sunflower seeds.
  • If you prefer a sweeter granola, add an additional tablespoon of maple syrup or brown sugar before baking.
  • To enhance the pumpkin flavor, sprinkle a bit more pumpkin pie spice on top after baking.
  • Use vegetable oil or melted butter if you want a different flavor or cannot use coconut oil.

Storage

Store the granola in an airtight container at room temperature for up to 3 weeks. Due to the moisture from the pumpkin puree, the granola will gradually lose its crispness over time. To refresh, you can re-crisp it in a 300°F (150°C) oven for 5 to 10 minutes before serving.

How to Serve

The image shows chunky clusters of granola scattered across a white marbled surface, with visible ingredients including golden brown oats, dark red dried cranberries, green pumpkin seeds, and large toasted pecans. In the middle, a deep red spoon holds a pile of the granola mix, displaying the rough, uneven texture and the mix of colors from the nuts and seeds. The granola pieces vary in size and shape, some broken apart and some with whole nuts embedded. The lighting highlights the crunchy texture and natural colors of the mix. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this granola gluten-free?

Yes, just make sure to use certified gluten-free rolled oats to keep the recipe free from gluten.

What can I substitute for egg whites?

Egg whites help bind and crisp the granola. You can try aquafaba (the liquid from a can of chickpeas) as a vegan alternative, whisked to a froth, but texture might vary slightly.

Print

Crunchy Pumpkin Spice Granola Recipe

Print Recipe

★★★★★

4.4 from 133 reviews

This crunchy pumpkin spice granola blends wholesome oats, pepitas, and pecans with warm fall spices and a touch of pumpkin puree for moisture. Baked to golden perfection, it offers a perfect balance of natural sweetness and spice with chewy dried cranberries scattered throughout. Ideal for breakfast, snacking, or topping yogurt and smoothie bowls.

  • Author: Elena
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: About 8 cups 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

  • 3 and 3/4 cups (319g) old-fashioned whole rolled oats
  • 2/3 cup (85g) unsweetened shredded coconut (optional)
  • 2/3 cup (95g) pepitas (pumpkin seeds, raw or roasted)
  • 1 cup (125g) halved or chopped pecans
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt

Wet Ingredients

  • 2 large egg whites, at room temperature
  • 1/4 cup (56g) coconut oil, melted (or vegetable oil or melted butter)
  • 1/2 cup (115g) pumpkin puree
  • 1/2 cup (120ml) pure maple syrup
  • 3 Tablespoons (38g) packed light or dark brown sugar
  • 1 teaspoon pure vanilla extract

Add-ins

  • 2/3 cup (95g) dried cranberries

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper to ensure the granola does not stick and bakes evenly. Set them aside until needed.
  2. Mix Dry Ingredients: In a large bowl, combine the oats, shredded coconut, pepitas, chopped pecans, ground cinnamon, pumpkin pie spice, and salt. Stir thoroughly so the spices and salt are evenly distributed throughout the dry mix. Set this bowl aside.
  3. Prepare Wet Mixture: In a medium bowl, whisk the egg whites for about one minute until slightly frothy. Then add the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla extract. Whisk everything together until smooth and fully combined.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredient mix over the dry ingredients. Mix thoroughly, using a spatula or wooden spoon, ensuring every oat flake and nut is coated with the spiced pumpkin mixture. The mixture should be moist and sticky.
  5. Spread and Bake: Evenly spread the granola mixture onto the prepared baking sheets, pressing it down slightly for even baking. Bake for 40 minutes total, stirring every 10–15 minutes. This frequent stirring prevents burning and encourages uniform crispiness.
  6. Cool the Granola: After baking, remove the trays from the oven and allow the granola to cool on the baking sheets for about 20 minutes. The granola will crisp up as it cools, developing that desired crunchy texture.
  7. Add Dried Cranberries and Store: Transfer the cooled granola to a large bowl and stir in the dried cranberries to add a chewy, sweet contrast. Store the granola tightly covered at room temperature for up to three weeks. Note that due to the pumpkin puree, the granola may lose some crunch over time.

Notes

  • You can omit the shredded coconut if you prefer a nut and seed-only granola.
  • Use raw or roasted pepitas depending on your flavor preference.
  • The pumpkin puree adds moisture and depth of flavor but may cause the granola to lose crunch if stored too long.
  • Stirring the granola during baking is crucial for even cooking and preventing burning.
  • Store in an airtight container to maintain freshness.
  • This granola is not vegan due to the egg whites but can be modified by using a vegan egg substitute.

Keywords: pumpkin spice granola, crunchy granola, pumpkin puree granola, fall recipes, homemade granola, healthy snacks, breakfast granola

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