Jump to Recipe

Pumpkin is a nutritious, delicious fall seasonal vegetable and lends perfect flavor and nutritional benefits to this easy homemade granola recipe.

Fall is in the air. Which, as you know, means pumpkin everything.

If you’ve taken my advice to stock up on these 5 winter squash, you might now be wondering A) why I recommend this and B) what in tarnation you’re going to do with all this squash.

Never fear, this Pumpkin Spice Granola recipe is here to help!

Specifically, it will help use the pumpkin you’ve roasted (and if you have yet to roast the pumpkin, watch this video to learn how).

Pro Tip: you can easily substitute canned pumpkin or roasted and mashed butternut squash in this recipe.

Not only is this granola a great way to use up pumpkin, it’s also a great way to include veggies in breakfast.

Yes, pumpkin is a vegetable! It’s packed with the orange phytonutrient beta-carotene, which is a precursor to Vitamin A and a fantastic antioxidant to help reduce inflammation in your body.

To Make the Granola…

To make the granola, preheat the oven to 350 degrees Fahrenheit and spray a baking sheet with cooking spray or line with a silicone baking mat.

In a large pot over medium-low heat, combine a third cup of brown sugar, a third cup of pureed pumpkin or roasted butternut squash, two tablespoons coconut oil, a teaspoon of cinnamon, a fourth teaspoon each of nutmeg and cloves, and an eighth of a teaspoon of salt.

Heat pumpkin mixture, stirring constantly, until brown sugar and coconut oil are melted and mixture is completely mixed and smooth, about three minutes.

Coarsely chop a half cup of walnuts and add pot with oil and sugar. Add 1 ½ cup oats, a fourth cup of pumpkin seeds, and two tablespoons ground flax seed to pot with pumpkin mixture. Stir to mix well. Note: use store-bought pumpkins or roast your own if you’re feeling very pioneer-like.

Once well combined, spread granola across the baking sheet, distributing evenly in small clusters. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Rotate the pan 180 degrees at the halfway point, but don’t stir as this will break up the clusters.

Remove granola from the oven and let cool completely. It may seem wet, but it will become crispy as it cools.

Wondering how to know which vegetables are in season – and which vegetables are coming up? Download this free Guide to Seasonal Vegetables to enjoy the freshest, most nutritious, tastiest, and least expensive produce throughout the year!

Make sure to let me know if you try this recipe; comment below or share on Instagram or Facebook and tag me @peasandhoppiness so I can share your wins with you!

Happy pumpkin eating,

Ann from Peas & Hoppiness

Pumpkin Spice Granola Recipe

Ingredients

• 1/3 cup Brown sugar

• 1/3 cup Pureed pumpkin (learn how to roast a pumpkin)

• 2 Tbsps Coconut oil

• 1 tsp Cinnamon

• ¼ tsp Nutmeg

• ¼ tsp Ground cloves

• 1/8 tsp salt

• ½ cup Walnuts, coarsely chopped

• 1 ½ cups Old-fashioned oats (choose gluten-free for Celiac-friendly)

• 1/4 cup Roasted pumpkin seeds (store-bought or roast your own)

• 2 Tbsps Ground flax seed

Instructions

1. Preheat oven to 350ºF (177ºC) and spray a baking sheet with cooking spray or line with silicone baking mat.

2. In a large pot over medium-low heat, combine brown sugar, pureed pumpkin, coconut oil, cinnamon, nutmeg, cloves, and salt. Heat, stirring constantly, until brown sugar and coconut oil are melted and mixture is completely mixed and smooth, about 3 minutes.

3. Coarsely chop walnuts and add pot with oil and sugar. Add oats, pumpkin seeds, and ground flax seed. Stir to mix well.

4. Once mixture is well-combined, spread granola across the baking sheet, distributing evenly in small clusters. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Rotate the pan 180 degrees at the halfway point, but don’t stir as this will break up the clusters.

5. Remove granola from the oven and let cool completely. It may seem wet, but it will become crispy as it cools.

Printable Recipe // Serves 8 – Serving Size: 1/2 cup – Nutrients per serving: 199 calories — 12g total fat — 4g saturated fat — 0g trans fat – 0mg cholesterol — 39mg sodium — 22g total carbohydrates — 3g fiber — 5g protein

Total Time: 40 min // Prep time: 10-15 min // Cook time: 25-30 min

Serving Size: ½ cup

Pro Tip: Use leftover pumpkin puree to serve with granola: start with plain or vanilla yogurt and pumpkin puree, then top with granola.

Cooking Equipment: Large pot // Large baking sheet with optional silicone baking mat

Leftovers: Store up to a week in a sealed jars until ready to use or freeze for longer shelf life.

Coarsely chop walnuts: stack walnuts in a pile and using a chef’s knife chop into uneven pieces, about 1/2-inch in size.

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