A big bowl of this sweet and salty Pumpkin Pie Granola is the perfect breakfast after your Thanksgiving leftovers disappear. Granola is perfect for a quick breakfast, snack, smoothie bowl topper, you name it! This holiday season after you’ve demolished the leftover mashed potatoes and pie, you’ll be grateful for this recipe. You’ll probably want to keep this crunchy treat all to yourself (I don’t blame you), but if you’re feeling generous give a mason jar of Pumpkin Pie Granola to your family members and foodie friends.
The grocery list.
- Old fashioned oats – The best oats for granola, in my experience.
- Pecans – You can use pecans, walnuts or both! Make sure for all the nuts you use in this recipe you buy them chopped or halved. If you can’t find them, that’s fine! Roughly chop them yourself and add to your granola.
- Pepitas – If you have leftover seeds from your Halloween pumpkins, lightly roast them to use in this recipe or for snacking.
- Pistachios – Even unsalted pistachios add a saltiness to this Pumpkin Pie Granola recipe.
- Pumpkin pie spice – Pumpkin pie spice is a mix that you can make on your own! It consists of cinnamon, nutmeg, cloves, allspice and ginger.
- Tahini – If you don’t have tahini, you can use peanut butter. To get the closest possible flavor to tahini, add a little sesame oil as well.
- Olive oil or coconut oil – Either will work for this recipe as a binding agent. If you use coconut oil, melt it first.
- Maple syrup – For a little sweetness!
- Pumpkin purée – Where do you think the pumpkin flavor comes from?? Stock up on that canned pumpkin while you still can (get it? CAN!).
- Brown sugar – A little brown sugar gives this granola a rich caramel flavor.
- Flaky sea salt – Do I go overboard with using flaky salt to top all my recipes? Maybe but I don’t wanna hear it, just try it and you’ll understand.
- Dried cranberries or yogurt drops/yogurt-covered almonds – Or both! For texture and an added tart flavor.
There are options for what direction you can go in with this recipe: sweet or salty, or a bit of both! If you want a saltier version, use roasted and salted nuts. If not, buy raw nuts. You can roast them on a baking sheet in the oven before adding them to your granola for an extra crunch or just add them as is.
Preheat the oven to 300. Granola bakes for a long time at a relatively low temp.
In a large bowl mix the oats, pecans, pepitas, pistachios and pumpkin pie spice.
In a separate bowl mix olive oil, maple syrup, pumpkin purée. Add the wet ingredients into the bowl of dry, mix well. Make sure the nuts and oats are completely coated in the wet ingredients.
Lay the mixture on a parchment-lined baking sheet in a packed layer. Make sure it’s evenly distributed over the baking sheet. Bake for 20 mins.
Remove the sheet pan from the oven and toss the granola. Pack it down again and sprinkle it with brown sugar. Bake for an additional 15 minutes.
Remove and cool completely before breaking it up, about 30 minutes. Lastly, sprinkle the granola with flaky salt and add dried fruit or yogurt covered almonds. Break up into chunks and store in an airtight container on the counter or in the pantry for up to 7 days. Wait for the granola to mostly cool before putting it in the airtight container.
Looking for more granola recipes?
Here are a few to try:
Lastly, if you make this Pumpkin Pie Granola recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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- 3 cups old fashioned oats
- 1 cup chopped pecans (or walnuts), rough chopped
- 1/4 cup pepitas, rough chopped
- 1/4 cup pistachios, rough chopped
- 2 teaspoons pumpkin pie spice or cinnamon
- 1/4 cup tahini
- 1/4 cup olive oil (or coconut oil)
- 1/2 cup maple syrup
- 1/3 cup pumpkin puree
- 1 tablespoon brown sugar
- 1 teaspoon flaky sea salt
- Dried cranberries or yogurt drops/yogurt covered almonds
- Preheat the oven to 300.
- In a large bowl mix the oats, pecans, pepitas, pistachios and pumpkin pie spice.
- In a separate bowl mix olive oil, maple syrup, pumpkin purée. Add the wet ingredients into the bowl of dry, mix well.
- Lay the mixture on a parchment-lined baking sheet in a packed layer. Bake for 20 mins.
- Remove the sheet pan from the oven and toss the granola. Pack it down again and sprinkle it with brown sugar. Bake for an additional 15 minutes.
- Remove and cool completely before breaking it up, about 30 minutes. Lastly, sprinkle the granola with flaky salt and add dried fruit or yogurt covered almonds. Break up into chunks and store in an airtight container on the counter or in the pantry for up to 7 days.