Made with whole grain oats, naturally sweetened with maple syrup and filled with fall flavors (including pure pumpkin!), this healthy pumpkin spice granola takes just 10 minutes to prep and is perfect for breakfast for a healthy snack.
While it might be frowned upon to eat pumpkin pie for breakfast, I have a pumpkin recipe for you that it is a totally acceptable way to start your day.
Made with pepitas, ground flax and maple syrup, this homemade granola recipe is a delicious breakfast for slow mornings and busy days alike.
I first started making homemade granola over a decade ago.
Extra chunky, more wholesome and EASY, give this recipe a try and let me know if you agree.
- Rolled Oats- I like using large flake (old fashioned oats) but quick oats will work as well- the texture of the granola will be a bit different though. Ensure you are using certified gluten free oats if you want a gluten-free granola.
- Pecans- Use raw nuts as roasted will brown too quickly. For a nut free granola, simply leave them out. You can increase the amount of pumpkin seeds if you prefer.
- Pumpkin Seeds (Pepitas)- Use raw, shelled pumpkin seeds so that they don't brown too quickly as the granola bakes.
- Ground Flaxseed-A great way to increase the health benefits of your homemade granola, flax seeds are a source of dietary fiber and essential fatty acids. If you prefer to leave it out, you can add an additional ¼ cup of oats.
- Maple Syrup- Use pure maple syrup (not the flavored pancake stuff). Alternatively, you can use honey. For more alternatives, see this post on maple syrup substitutes.
- Pure Pumpkin Puree- Along with adding the pumpkin flavor, this takes the place of oil to help the granola to bind (making this an oil free granola recipe!). Use your extra puree to make some pumpkin rice or oat flour muffins.
- Egg White- An egg white is a key ingredient for making a chunky granola. If you need the recipe to be vegan, you can omit it.
- Fine Sea Salt- A bit of salt balances out the sweetness from the maple syrup.
- Pumpkin Spices- You can use 1 tablespoon of pumpkin pie spice or make your own by combining:
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
1. Combine syrup and pumpkin. In a small bowl, mix together the maple syrup and pumpkin until smooth.
2. Mix. In a large bowl, combine oats, pecans, pepitas, flaxseed and salt. Add the maple syrup and pumpkin mixture to the dry ingredients and stir until evenly coated and combined. Finally, fold in the egg white.
3. Bake. Spread the oat mixture out into an even layer on a prepared baking sheet lined with parchment paper or a silicone mat. Bake at 300 F for 55-70 minutes, rotating the pan 180 degrees after 30 minutes until lightly golden brown and nearly dry to touch.
*You may notice that this is a slightly longer baking time than my honey and other granola recipes. This is because the pumpkin adds a bit of extra moisture.
4. Cool (important!). Allow the granola cool completely on the baking sheet for at least 2 hours. This helps to provide the biggest chunks and ensures that the pecans cool completely and don't end up soggy from the pumpkin. Once completely cooled, you can break it into clusters and enjoy or store.
Leftovers and Storage
To Store: Cool completely and then store this granola in an airtight container at room temperature for up to 2 weeks.
To Freeze: Flax and pumpkin granola can be frozen for up to 3 months.
For more info and tips on storing granola, check out this post on Granola Storage Tips (And Can You Freeze Granola?).
Make it Your Own
Change up this pumpkin spice granola recipe to make it exactly how you like!
- Nuts- In place of the pecans, any of the following (or a combination of) would be delicious:
- Seeds- In place of the pumpkin seeds, you could use:
- Chia Seeds
- Sunflower Seeds
- Other Add Ins:
- Coconut Flakes- Use to replace ½ cup of oats.
- Dried Fruit- Mix in 1-2 cups of dried cranberries, golden raisins, or chopped dates once the granola has cooled.
- Chocolate Chips- Sprinkle 1 cup of chocolate chips (white, dark or milk) over the warm pan of granola immediately after removing from the oven. Allow the granola to fully cool and then mix the chocolate in.
There are so many great ways to eat this pumpkin flax granola! You can:
- Eat it breakfast cereal style with milk
- Enjoy it by the handful
- On top of overnight oats
- Use it in cookies or granola bars
- Have it as a topping on a smoothie bowl (this recipe would be amazing on top of a Cranberry Smoothie Bowl!)
- Make a parfait with yogurt and fresh fruit
- Or check out this post for 20+ more Ways to Eat with Granola!
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And if you liked this recipe...
...you might also like:
Pumpkin Flaxseed Granola
- 4 ½ cups large flake rolled oats
- ½ cup raw walnuts
- ½ cup raw pepitas
- 1 tablespoon pumpkin pie spice
- ½ cup ground flaxseed
- ½ teaspoon fine sea salt
- ½ cup maple syrup
- ½ cup pumpkin puree
- 1 egg white
- Preheat oven to 300 °F. Line a large baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, mix together all of the dry ingredients. Add the syrup and pumpkin and stir until evenly coated. Fold in the egg white.
- Spread mixture out evenly on a prepared baking sheet (lined with parchment paper or a silicone mat) and bake for 50-70 minutes, until dry. Rotate the pan 180 degrees after 30 minutes.
- Let cool completely on the pan and then break into chunks and store in an airtight container.