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We are risking the wrath of the seasons today in the sweet name of Pumpkin Granola.

BEST EVER Healthy Pumpkin Granola with oats, quinoa, and pecans

Posting the first pumpkin recipe of the year always feels a little like jumping into a giant pool of cold water. I hold my breath, close my eyes, dangle my foot over the edge, and 1, 2, 3…

PUBLISH!

It’s a little shocking at first (really? pumpkin?), but at the same time, it feels so good.

And, in the case of today’s maple-sweetened, crispy-crunchy, healthy pumpkin pie granola recipe, it tastes so good too.

Easy pumpkin pie granola in two bowls with spoons

About This Pumpkin Granola Recipe

Over the weekend, two girlfriends from college came to visit for a mini-reunion. While we did a few things around the city, the absolute best part of our weekend was the hours we spent on my back porch, talking long into the night the way only best friends can do. We’ve known each other for 13 years, and there are few people with whom I feel more myself.

At around 1 a.m., we realized we were starving, and a post-midnight snack was in order. I broke out the container of Pumpkin Granola, and by the end of the weekend, we’d munched the entire batch.

Sweet and crunchy pumpkin granola on a baking sheet

I had originally planned to share this Pumpkin Granola in a few weeks, but it hit the spot so sweetly for us that I thought that it might for you too. Pumpkin plunge, here we come!

A version of this pumpkin quinoa granola recipe first appeared on my blog back in 2013, four years and what must be four dozen batches of homemade granola ago.

Since then, I’ve learned a lot of tricks to make homemade granola healthier, crispier, and more satisfying. You’ll see that wisdom applied to today’s new and improved version of the recipe.

I’ve replaced the brown sugar with more natural sweeteners: maple syrup and a touch of coconut sugar. The oil has been swapped for an egg white, which makes the granola extra crispy and adds protein too (see notes if you prefer to omit the egg white or make the granola vegan).

I also added helpful notes about how to cook and flip the granola to maximize the chunks. Does anyone else pick through bags of granola looking for the biggest pieces? If yes, you are going to adore this recipe!

Easy and healthy homemade pumpkin granola with oats, quinoa, pecans, and maple syrup

For even more crunch and satisfaction, I added uncooked millet, which is a delightful, healthy whole grain. If you can’t find it, quinoa is a perfect substitute.

To up the pumpkin factor, I stirred in pepitas (pumpkin seeds), pecans, and dried cranberries. The result is a fall-spiced pumpkin granola that tastes good at all hours, including the wee ones.

Need a gluten-free granola? Try this Gluten Free Granola recipe. Or if you are craving chocolate, dig into this Chocolate Granola.

Two bowls of pumpkin granola next to a baking sheet

How to Serve Pumpkin Granola

While this granola is delicious eaten as is, here are a few ideas of how to serve it:

  • With Milk. Serve this recipe with milk and sliced fruit (bananas would be tasty).
  • With Greek Yogurt. The perfect breakfast combination!
  • With Ice Cream. I haven’t tried it over ice cream yet, but I have a strong suspicion that would be quite yummy too.

Recommended Tools to Make This Granola

Pumpkin Granola

5 from 13 votes
An easy recipe for homemade pumpkin granola. Sweet and crunchy with the flavors of fall! Simple, healthy recipe with oats, quinoa, cranberries, and pecans.

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes

Servings: 11 servings; about 5 1/2 cups granola

Ingredients
  


Instructions
 

  • Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, mix together the pumpkin, cinnamon, ginger, salt, nutmeg, and allspice. Stir in the maple syrup, coconut sugar, and vanilla extract until smooth. Add the oats, millet, and flaxseed, and stir until evenly coated. Stir in the pecans and pepitas until fairly evenly distributed. The mixture will be moist. In a small bowl, briskly whisk the egg white until foamy. Pour over the granola and stir to coat.
  • Spread mixture evenly on the prepared baking sheet and press down with the back of a spatuala or wooden spoon. Bake for 20 minutes, then with a large spatula, such as a fish spatula, flip the granola in as big of pieces as you can, being careful not to break it apart too much. Return to the oven and bake an additional 15 to 20 minutes, until the granola smells fragrant and the pecans are nicely toasted. Place the pan on a wire rack and let the granola cool completely on the baking sheet for about 1 hour. It will continue to crisp as it cools. Break into chunks of desired size, then stir in the dried cranberries and raisins. Serve the granola with milk, yogurt, or atop ice cream, or shovel directly into your mouth.

Notes

  • Store leftover granola in an airtight container at room temperature for up to 3 weeks or freeze for several months.
  • To make the recipe vegan, replace the egg white with 2 tablespoons of melted coconut oil or canola oil.

Nutrition

Serving: 1(of 11), about 1/2 cupCalories: 205kcalCarbohydrates: 35gProtein: 5gFat: 6gSaturated Fat: 1gFiber: 6gSugar: 14g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

5 from 13 votes (2 ratings without comment)

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88 Comments

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    1. Hi Nicole, you can just leave it out if you don’t have it! You could also sub chia seeds. I hope you enjoy the recipe!

  1. I made this and my kids couldn’t get enough of it. Breakfast and snacks, we all loved it so much!5 stars

  2. Hi Erin,
    I love your recipes and plan to use several!!
    Just made this Pumpkin Granola today. Was great with Nancy’s yogurt. I wanted to tell you, I bypassed flipping the granola with a spatula. I have two half -side pans the same size. I lined the granola with parchment paper. After halfway through, I placed the same size parchment paper on top then placed the other pan on top and flipped it over. It worked perfectly. I added about 2/3 unsweetened coconut on top and it was about 15 minutes later it was done. Thank you for your healthy and delicious recipes.5 stars

    1. I’m so pleased that you enjoyed the recipe, Mary! Thank you for sharing this kind review!

  3. I’ve made granola on and off for 10+ years since we lived in Asia and struggled to find American-style breakfast foods. I make it now because we need make-ahead, gluten-free, and low-sugar breakfasts on busy school mornings! I was intrigued by this recipe because

    #1 I LOVE all things pumpkin spice 🧡!

    #2 It uses egg whites instead of oil/butter.

    It turned out to be perfectly crispy and crunchy, with pumpkin-y goodness! Our kids loved having it this morning over greek yogurt and I was so happy to have a quick, easy, and healthy school morning breakfast! Thanks so much! My only regret is that I didn’t double the recipe!5 stars

  4. Great recipe full of fall flavors and easy to make. I love that it is protein packed and all ingredients were readily available in my pantry. Super quick and it is clear you have perfected this recipe over time with the option for quinoa and the egg white.
    We had it for breakfast in parfaits and just snacking through the day, it was a winner. Thanks for sharing!5 stars

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