BEST EVER Healthy Pumpkin Granola with oats, quinoa, and pecans! Sweet and crunchy with all the flavors of fall. Clean eating recipe made with simple ingredients. NO oil or refined sugar. Easy, gluten free, and perfect for healthy breakfasts and snacks. Recipe at wellplated.com
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Pumpkin Granola

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
An easy recipe for homemade pumpkin granola. Sweet and crunchy with the flavors of fall! Simple, healthy recipe with oats, quinoa, cranberries, and pecans.

Ingredients

  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup pure maple syrup
  • 3 tablespoons coconut sugar — or light or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups old-fashioned rolled oats gluten free if needed
  • 1/4 cup uncooked millet  — or substitute 1/4 cup uncooked quinoa or an additional 1/4 cup rolled oats
  • 1/4 cup  ground flaxseed meal
  • 1/2 cup pecans
  • 1/4 cup pepitas
  • 1 egg white
  • 1/2 cup reduced-sugar dried cranberries
  • 1/4 cup raisins — or golden raisins, or additional dried cranberries

Instructions

  1. Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. 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.

Recipe 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.
Course: Breakfast, Snack
Cuisine: American
Keyword: Homemade Granola Recipe, Pumpkin Granola

Nutrition Information

Amount per serving (1 (of 11), about 1/2 cup) — Calories: 205, Fat: 6g, Saturated Fat: 1g, Sodium: 58mg, Carbohydrates: 35g, Fiber: 6g, Sugar: 14g, Protein: 5g

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