Pumpkin Granola Sweetened with Maple or Date Syrup

Pumpkin granola is a great way to get excited about fall. When you open the granola jar, you'll think for an instant that you actually took the leftover pumpkin pie out of the fridge. Not a pumpkin fan? Head over to my pecan olive oil granola!

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Pumpkin pie without the crust!

If you could eat pumpkin pie for three meals a day, like me, then this granola recipe is for you. If you enjoy pumpkin’s versatility and the heady fragrance of the spices that complement pumpkin’s subtle flavor, then this recipe is for you. If you think pumpkin evokes the comfy cozy essence of fall, then you should make this recipe.

Why you’ll love this recipe

Aside from being a less sugary and cheaper alternative to store bought granola, this pumpkin granola is also a great way to use up some odd amounts of pumpkin puree or your pumpkin pie spices. When you open the container it’s stored in, it just smells like fall.

And most importantly, it’s easy to make and will put a smile on your family’s faces. And elevate your yogurt, snack mix or ice cream to a whole new level of pumpkin spice goodness.

Ingredients you need

I developed this recipe originally with date syrup as the main sweetener. I still love date syrup as an option, but have retested it with maple syrup and honey since most of us have those two ingredients readily available in the house. I also use olive oil in all of my granolas – it’s so easy to use and I’m in the camp that believes it’s a healthier fat choice.

• Oats: Be sure to use regular oats and not quick-cooking oats
• Pecans: Pecans are a perfect pairing with pumpkin but feel free to use some walnuts or almonds as well.
• Raw pumpkin seeds (pepitas): These are especially appropriate in this recipe but I use them almost always in any granola I make. Be sure to buy them just plain, no salt added.
• Shredded coconut: Again – be sure to use unsweetened. If you don’t like or don’t have coconut, you can certainly exclude this and add in another seeds or more pumpkin or nuts.
• Pumpkin puree: I use canned pumpkin puree, not pumpkin pie filling. If you make your own puree from sugar pumpkins, that should work as well.
• Olive oil: No need to use your best finishing oil – just your everyday extra virgin olive oil
• Date syrup or maple syrup: Date syrup is available online or in international markets or you can even make it. But maple syrup works really well too. Read more about date syrup in my Tasting Jerusalem post or in this October Unprocessed post.
• Spices: I prefer to use individual spices but if you have pumpkin pie spice, that works just fine. When you bake granola, the flavor of the spices is reduced so I go pretty heavy on the spices. You can ratchet it down if you would like but give it a try – I think you’ll like it.

Steps to make this recipe

1. Preheat oven to 325 degrees and have two sheet pans ready, lined with silicone mats or parchment paper (recommended but optional).

2. In a large bowl, stir together the first five ingredients – oats, coconut, pumpkin seeds, nuts, and salt

3. In a smaller bowl, stir together the oil, maple or date syrup, honey and vanilla extract.

4. Then add the cinnamon, ginger, allspice, cloves, nutmeg, and cardamom. After blending it all together give it a taste and see if you like the pumpkin flavor.

5. When all is to your liking, add wet mixture to the larger bowl and combine well.

6. Spread in an even layer on the two sheet pans. Bake for approximately 30 minutes, stirring every 10 minutes or so. Note the color before you place the pans in the oven – it’s done when it has noticeably darkened.

7. It will be soft when you first take it out. Let it cool on the sheet pans. It will harden as it does. Store in a glass jar or any airtight container.

Expert Tips and FAQs

Granola is really an easy dish to make at home. Purchasing granola can be expensive and there is often more added sweeteners in store-bought brands than you may want or need. So give homemade granola a try!

• Be sure to adjust the pumpkin seasonings to match your taste buds and personal preferences.
• Please don't double the actual pumpkin puree to bump up the pumpkin flavor — you’ll end up with soft, instead of crunchy granola.
• I recommend switching the shelves and mixing the granola twice while it's in oven. Want even more chunks of granola when it cools? You could do the mixing in the oven only once. But I still recommend switching the tray shelves twice during the cooking.
• Definitely let the granola cool on the trays untouched - this is where I believe most of the chunky nuggets are formed.

How to serve this pumpkin pie granola

• We love our granola with yogurt in the morning or as a snack.
• Have extra pumpkin puree? Stir some into your yogurt and then add the pumpkin pie granola to top it off.
• Or try topping your ice cream with it for dessert.
• Fruit compote is another nice complement to yogurt and granola. When you make fruit compote in the fall and winter, think apples and dried fruits and add a bit of that pumpkin spice. You'll love it!

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Pumpkin Pie Granola Sweetened with Maple or Date Syrup

Beth Lee

Pumpkin pie granola is a great way to get excited about fall. When you open the granola jar, you'll think for an instant that you actually took the leftover pumpkin pie out of the fridge. Feel free to adjust the level of pumpkin pie seasonings to your own taste buds.

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Snack

Cuisine American

Servings 16 servings

Calories 291 kcal

Ingredients

  

1x2x3x

• 4 cups oats not quick cooking
• 1 ½ cups chopped pecans or nut of your choice
• ½ cup pepitas or hulled pumpkin seeds
• ½ cup unsweetened shredded coconut or coconut chips optional
• 1.5 teaspoons kosher salt
• ⅓ cup canned pumpkin not pumpkin pie filling
• ½ cup olive oil can use canola if you would like
• ½ cup maple or date syrup
• ⅓ cup honey
• 1 teaspoon vanilla extract
• 3 teaspoons cinnamon
• 1 teaspoon dried ginger
• ½ teaspoon allspice
• ½ teaspoon cloves
• ½ teaspoon nutmeg
• ½ teaspoon cardamom optional

Instructions

 

• Preheat oven to 325 degrees, or 300 convect.
• Have two sheet pans ready, lined with silicone mats or parchment paper (optional).
• In a large bowl, stir together the first five ingredients – oats, coconut, pumpkin seeds, nuts, and salt
• In a smaller bowl, stir together the pumpkin puree, oil, maple or date syrup, honey, vanilla extract along with the cinnamon, ginger, allspice, cloves, nutmeg, and cardamom, if using. After blending it all together give it a taste and see if you like the pumpkin flavor. If all is to your liking, add this mixture to the larger bowl and combine well.
• Spread in an even layer on the two sheet pans. Bake for approximately 30 minutes, stirring every 10 minutes or so. Note the color before you place the pans in the oven – it’s done when it has noticeably darkened. It will be soft when you first take it out. Let it cool on the sheet pans. It will harden and form clusters as it does. Store in a glass jar, cereal holder, or sealable plastic bag.

Notes

• Be sure to adjust the pumpkin seasonings to match your taste buds and personal preferences.
• Please don't double the actual pumpkin puree to bump up the pumpkin flavor — you’ll end up with soft, instead of crunchy granola.
• I recommend switching the shelves and mixing the granola twice while it's in oven. Want even more chunks of granola when it cools? You could do the mixing in the oven only once. But I still recommend switching the tray shelves twice during the cooking.
• Definitely let the granola cool on the trays untouched - this is where I believe most of the chunky nuggets are formed.

Nutrition

Calories: 291kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 4gSodium: 222mgPotassium: 184mgFiber: 4gSugar: 13gVitamin A: 800IUVitamin C: 1mgCalcium: 35mgIron: 2mg

Keyword date syrup, granola, pumpkin

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