Pumpkin Granola

Perfectly crunchy, easy homemade pumpkin granola recipe. It has the perfect amount of pumpkin spice, crunchy oats, sunflower seeds, pepitas, dried cranberries and nuts.

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This pumpkin granola has the perfect amount of pumpkin spice, is crunchy and delicious. Plus, it’s easy!

It’s perfect for topping your yogurt, eating as a snack straight out of the bag, serve it with milk, top your ice cream and more.

Why this recipe works:

1. EASY!
2. Crunchy which is a must in granola!
3. Perfect amount of Pumpkin Spice!
4. Loaded with delicious nuts, pepitas, dried cranberries and sunflower seeds!

Ingredients Needed

• Regular oats – Do not use quick oats they will not hold up in this recipe
• Pepitas
• Mixed nuts
• Sunflower seeds
• Pumpkin spice
• Vegetable oil – Olive oil or coconut oil would also work
• Honey – A substitute would be maple syrup or agave
• Dried Cranberries

Steps to Prepare

• Prep – Preheat oven to 350 degrees F. Line two half sheet pans with parchment paper or silpat and set aside.
• Mix – Toss the oats, pepitas, nuts, sunflower seeds and pumpkin spice together. Set aside. In a small mixing bowl combine honey and vegetable oil. Pour over oat mixture and stir until combined.
• Bake – Spread granola mixture out onto prepared sheet pans. Place in preheated oven at 350 degrees F and bake for 30 minutes, stirring mixture every 10 minutes. Remove from oven and cool completely. Break mixture apart and stir in cranberries.

Storage

After granola is completely cooled place in an airtight container or resealable bag. It will last for up to a month.

Expert Tips

• Keep your oil and sweetner at a 50/50 ratio for the perfect topping in your granola. We used a honey and oil combination in this recipe.
• To get a nice clumpy granola press the granola into an even layer before you place it in the oven. Stir it only once during the baking process and press it down after you pull it out of the oven before it cools.
• It’s tricky to tell when granola is done. Remember your granola won’t be dry right out of the oven. As it cools it will dry, so it’s hard to tell when it’s done. When your granola is lightly toasted and smells like cooked honey it’s ready to take out of the oven.
• Remember to add any dried fruit after you are done baking. If you add it before baking it will burn.

More Pumpkin Treats!

• Grab your Nilla Wafers and mix up a batch of Pumpkin Dip to go with them.
• Quick and easy Pumpkin Butter is perfect for enjoying with toast, muffins, biscuits, scones and more!
• There’s nothing like a warm slice of Pumpkin Bread with Chocolate Chips for a pick me up.

Try it and love it? Rate it, please!? Seriously though a five-star rating below will make my day!

If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy dish!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 4 votes

Pumpkin Granola

Perfectly Crunchy, Easy Homemade Granola Recipe with Pumpkin Spice, Crunchy Oats, Sunflower Seeds, Pepitas, Sunflower Seeds, Cranberries and Nuts! 

Prep:10 minutes mins

Cook:30 minutes mins

Total:40 minutes mins

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Ingredients

• ▢ 6 c. regular oats
• ▢ 6 oz pepitas
• ▢ 2 containers containers mixed nuts 24 oz each
• ▢ 1 1/2 c. roasted sunflower seeds
• ▢ 1 Tbsp pumpkin spice
• ▢ 1 c. vegetable oil
• ▢ 1 c. honey
• ▢ 6 oz dried cranberries

Instructions

• Preheat oven to 350 degrees.
• In a large bowl mix together oats, pepitas, nuts, sunflower seeds and pumpkin spice. Set aside.
• In a medium size bowl whisk together vegetable oil and honey.
• Pour honey mixture over oat mixture. Stir to combine. 
• Spread out on two half sheet pans, I recommend lining this with parchment paper or silpats. 
• Baked at 350 degrees for 30 minutes, stirring every ten minutes. 
• Remove from oven, cool completely, break up granola and stir in cranberries.
• Store in air tight container.

Tips

• After granola is completely cooled place in an airtight container or resealable bag. It will last for up to a month.
• Keep your oil and sweetner at a 50/50 ratio for the perfect topping in your granola. We used a honey and oil combination in this recipe.
• To get a nice clumpy granola press the granola into an even layer before you place it in the oven. Stir it only once during the baking process and press it down after you pull it out of the oven before it cools.
• It’s tricky to tell when granola is done. Remember your granola won’t be dry right out of the oven. As it cools it will dry, so it’s hard to tell when it’s done. When your granola is lightly toasted and smells like cooked honey it’s ready to take out of the oven.
• Remember to add any dried fruit after you are done baking. If you add it before baking it will burn.

 

Nutrition Information

Calories: 657kcal (33%), Carbohydrates: 65g (22%), Protein: 17g (34%), Fat: 39g (60%), Saturated Fat: 11g (69%), Sodium: 27mg (1%), Potassium: 544mg (16%), Fiber: 10g (42%), Sugar: 13g (14%), Vitamin A: 10IU, Vitamin C: 0.6mg (1%), Calcium: 69mg (7%), Iron: 5mg (28%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.