Why I Love This Pumpkin Pie Granola Recipe
I don’t know about you guys, but I love to munch on homemade granola. I the fact that I can control what is in it and customizable to my family’s taste. I also LOVE that granola can be kept in a sealed container for up to 3 weeks or so, making it a fantastic pantry staple to have on hand. This Pumpkin Quinoa Granola recipe is D.E.L.I.C.I.O.U.S, super easy to make, and budget-friendly. So, save yourself money and make it. Sprinkle it over yogurt or your favorite smoothie, pour milk over it, or eat it straight as it is. This Pumpkin Spice Granola is perfect for breakfast, snacks, or even dessert. I always make two batches, so I have plenty! So, cheers to all things pumpkin!
Oats: I use whole oats, also known as Old-fashioned Rolled oats. I don’t recommend quick or instant oats – the texture of the whole rolled oats helps the granola stick together. For gluten-free, use certified GF oats.Quinoa (uncooked): For an extra crunchy texture and added protein. Nuts: I used almonds this time, but you can use any nut of your choice, such as pecans, walnuts, hazelnuts, pistachios, etc. Note that pecans and walnuts both burn easily, so I would suggest adding them toward the end of the baking time.Seed: I used Pumpkin seeds, but you can add other seeds, like pepitas or sunflower seeds, etc. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.Pure pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.Oil: Light olive oil, coconut oil, or any oil of your preference. Maple syrup: You can substitute for agave nectar, golden syrup, or honey. Brown sugar: Dark or light brown sugar will work for this recipe.Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 2 tsp cinnamon, 1/4 tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves, and ¼ tsp allspice.
Step 1 – Preheat the Oven and Prepare the Baking Sheet
Preheat the oven to 350º F (180º C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2 – Combine Dry Ingredients
In a large bowl, combine oats, quinoa, almonds, pumpkin seeds, and salt. Mix well.
Step 3 – Combine Wet Ingredients
Whisk pumpkin puree, olive oil, maple syrup, brown sugar, and pumpkin pie spice together in a small bowl.
Step 4 – Mix
Pour wet ingredients over the dry ingredients and stir to combine. Transfer the oat mixture to the prepared baking sheet and spread it out to form a single uniform layer.
Step 5 – Bake
Bake for 30 – 40 minutes, stirring every 10 minutes until evenly browned. Remove from oven and allow to cool completely. It will continue to crisp up as it cools. Pro Tip: If you prefer chunkier granola, don’t stir while baking, as it breaks up the clusters. Instead, just rotate the baking sheet to ensure even cooking.
Let the granola cool completely before breaking it up. You can leave it in the baking tray overnight if you want. If you prefer chunkier granola, don’t stir while baking, as it breaks up the clusters. Instead, just rotate the baking sheet to ensure even cooking. GLUTEN-FREE: Be sure to use certified gluten-free oats. NUT FREE: Use seeds, like pepitas or sunflower seeds, instead of nuts.
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Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published on September 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
