Homemade pumpkin granola is a cozy, flavorful option for fall breakfasts, snacks, or even a light dessert. Naturally sweetened with honey and made without refined sugar, this recipe is simple to prepare and stores well for busy mornings.
In our home, making granola on Saturday has become a weekend ritual so we have fresh granola ready for Sunday breakfast. During the week we rotate other breakfasts, but granola feels like a special Sunday treat—easy to serve and quick to eat.
Granola is ideal for busy schedules: prepare it ahead and enjoy it with milk, yogurt, or as a crunchy topping on baked goods. Adding pumpkin puree and pumpkin pie spice gives this classic granola a warm autumn twist and sneaks in some extra nutrients.
Why You’ll Love This Recipe
Quick and convenient: Keep a jar of granola on hand for fast breakfasts and snacks. It pairs beautifully with milk or homemade yogurt for a satisfying meal in minutes.
No refined sugar: Honey provides natural sweetness so you can avoid added sugars without sacrificing flavor.
Adaptable: The base mix is forgiving—swap or add nuts, seeds, or dried fruit to suit your taste or pantry.
Seasonal flavor: Pumpkin puree and warm pumpkin pie spice make this granola a perfect fall option that still works year-round if you crave that cozy flavor.
What Goes Into This Recipe
- Quick oats: Quick oats help the granola crisp up beautifully; old-fashioned oats can be used but may need more time in the oven.
- Coconut oil: Melted coconut oil gives a lovely crunch and subtle flavor. Avocado oil is an acceptable substitute if you prefer a more neutral oil.
- Honey: A natural sweetener that caramelizes during baking for a tasty finish.
- Pumpkin puree: Adds moisture, autumn flavor, and a boost of nutrients. Canned or homemade puree both work.
- Salt: A small amount enhances and balances the sweetness.
- Vanilla extract: A splash brightens the overall flavor.
- Pumpkin pie spice: A simple way to add classic fall spice without measuring multiple individual spices.
- Nuts and dried fruit: Chopped pecans, raisins, and shredded coconut add texture and variety; see the substitutions section for more ideas.
Substitutions and Variations
The granola base is versatile—add whatever you enjoy. Try different nuts, seeds, or dried fruit combinations to customize texture and flavor.
Favorite add-ins:
- Dried cranberries
- Banana chips
- Dried apricots
- Chopped walnuts
- Slivered almonds
- Pumpkin seeds
- Shredded coconut
- Chia seeds
- Flax seeds
How to Make Pumpkin Granola
Step 1. Preheat the oven to 300°F. In a large mixing bowl, combine the quick oats, melted coconut oil, honey, pumpkin puree, salt, vanilla, and pumpkin pie spice. Mix until the oats are evenly coated.
Step 2. Spread the mixture in an even layer on a cookie sheet or baking pan. Bake for 15 minutes at 300°F.
Step 3. Remove the pan from the oven and gently stir in the chopped nuts and shredded coconut. Return to the oven and bake for about 30 more minutes, stirring once halfway through to promote even browning.
Step 4. Once the granola is golden and crisp, remove it from the oven and stir in the raisins or other dried fruit. Let the granola cool completely on the pan before transferring to a storage jar or serving with milk or yogurt.
Expert Tips
- Quick oats yield a crisper granola; old-fashioned oats work but may need more time to crisp.
- Bake low and slow: a lower temperature and a longer bake produces even color and crunch without burning.
- Stir often during the longer bake to prevent hot spots and burning.
- Add dried fruit after baking so it stays chewy rather than hardening in the oven.
- Make a double batch and store in an airtight container for easy breakfasts and snacks all week.
Recipe FAQs
Keep granola in a lidded or airtight container at room temperature. A large glass jar works well and keeps granola fresh and visible on a pantry shelf.
Stored in an airtight container, homemade granola will keep for up to two weeks at room temperature.
Yes. Maple syrup is a suitable natural sweetener and can be substituted for honey in equal measure.
This recipe was created in collaboration with a fellow food blogger who shares seasonal, wholesome recipes. If you try this pumpkin granola, consider exploring other fall treats like pumpkin-spiced baked goods.
More Fall Recipes
- Paleo Pumpkin Bread Recipe
- Paleo Orange Cranberry Cookie Recipe
- Whole 30 Pumpkin Spice Latte
- Healthy Pumpkin Pancakes
- Easy Healthy Pumpkin Pie
If you make this Homemade Pumpkin Granola, please leave a star rating and share your experience in the comments. Enjoy!
Homemade Pumpkin Granola
Equipment
-
cookie sheet
Ingredients
- 4 cups quick oats
- ⅓ cup coconut oil, melted
- ½ cup honey
- 1 cup pumpkin puree
- ½ tsp salt
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1 cup chopped nuts
- 1 cup coconut shreds
- ½ cup raisins
Instructions
-
Preheat oven to 300 degrees F.
-
Mix all ingredients except the chopped nuts, coconut shreds, and raisins in a large bowl until combined.
-
Spread the mixture evenly on a cookie sheet.
-
Bake for 15 minutes.
-
Remove from oven, stir in chopped nuts and shredded coconut, then return to bake.
-
Bake an additional 30 minutes, stirring halfway through.
-
Let cool, then mix in raisins.
-
Serve and enjoy.
Notes
- For crisp granola, quick oats are recommended; old-fashioned oats will work but may need more time.
- Bake at a lower temperature for longer to develop even color and crunch without burning.
- Stir frequently during the bake to avoid burning.
- Add dried fruit after baking so it remains chewy.
- Double the batch for convenient breakfasts and snacks throughout the week.
Nutrition
Carbohydrates: 37g,
Protein: 5g,
Fat: 22g,
Sugar: 16g
Nutrition information is automatically calculated and should be used as an approximation.