Pumpkin seed granola is crunchy, tasty, and loaded with good-for-you ingredients, including pumpkin seeds and oatmeal. Plus, this pumpkin seed granola takes the fall flavors to the next level by including pumpkin puree. Who wouldn’t love a pumpkin seed granola prepared with real pumpkin?
Additionally, this recipe is gluten-free and vegetarian, with vegan options, making it a perfect fit for most dietary preferences.
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Homemade Pumpkin Seed Granola versus Store-Bought
I love including granola as part of a healthy and filling breakfast or snack. In fact, one of my go-to snacks is Greek yogurt, with honey, chia seeds, fresh fruit, and granola. The granola adds that extra crunch and texture that I am looking for in a snack.
However, one of the significant drawbacks of store-bought granola is the added sugar. While I have nothing against regular sugar and am known to have a huge sweet-tooth, I like to practice moderation when it comes to added sugars. I am certainly not one to give up sugar, but, as a registered dietitian, I am always looking for ways to reduce my intake.
This is what makes homemade pumpkin seed granola so great. It is made using just enough maple syrup to add sweetness without going overboard on sugar like some store-bought granolas.
Why This Pumpkin Seed Granola Is Healthy
Besides having less added sugar, this pumpkin granola includes nutritious ingredients that you might not find in other granola recipes, including pumpkin.
Pumpkin is an excellent beta-carotene source, which is a type of nutrient that the body can convert to vitamin A. Beta-carotene also acts as an antioxidant, meaning that it helps prevent damage from free radicals. Additionally, pumpkin contains plenty of fiber, which is important for digestive health.
On top of being good-for-you, the pumpkin puree adds extra fall flavor to this pumpkin seed granola.
Plus, pumpkin seeds are a nutritious addition to this recipe. They are rich in antioxidants, iron, magnesium, zinc, and many other nutrients that most individuals don’t consume in adequate amounts (1).
In particular, pumpkin seeds are a rich source of magnesium, a mineral found in every cell of the body and is needed for hundreds of vital reactions. Adequate magnesium levels may help maintain blood pressure, reduce the risk of heart disease, regulate blood sugar levels, and aid in muscle function (2).
What You Need to Make Pumpkin Seed Granola
This fall favorite granola is packed with cozy, warm flavors that you’ll enjoy all autumn long!
To make pumpkin seed granola, you will need:
- Raw pumpkin pepitas: Alternatively, you can also use raw pumpkin seeds. However, I’ve noticed that it is easier to find pumpkin pepitas in the grocery store versus raw pumpkin seeds.
- Old fashioned oats
- Pumpkin puree
- Maple syrup: You could also use honey in place of the maple syrup
- Unsalted butter: To make this a vegan pumpkin seed granola, try using melted coconut oil instead
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- A pinch of salt
- Dried cranberries (optional): You could also use chopped dried apples or raisins
How to Make Pumpkin Seed Granola
It is relatively easy to make this pumpkin granola and only requires a few simple steps. My biggest piece of advice when making homemade granola is to toss the mixture every 10 to 15 minutes while it is in the oven so that it bakes evenly and doesn’t burn.
Step 1: Prepare a Baking Sheet
Begin by preheating the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside. Alternatively, you could also thoroughly coat a baking sheet with cooking spray.
Step 2: Combine the Ingredients
The next step is to combine the ingredients, except for the optional dried cranberries, which will burn if added too early.
In a large bowl, mix pumpkin pepitas, oats, pumpkin puree, maple syrup, melted butter, and spices and mix well. Then, evenly spread the granola mixture on the prepared baking sheet.
Step 3: Bake
Bake the pumpkin seed granola mixture in the oven, stirring every 10-15 minutes for a total of 30-45 minutes or until desired crispness has been achieved. Consistently mixing the granola while it is baking helps ensure that it doesn’t burn.
Step 4: Add Optional Ingredients
Once the granola is done baking, toss in the dried cranberries and mix to combine. Allow the granola to cool completely before storing.
How to Store Granola
Store the pumpkin seed granola in an airtight container in a cool, dry place. As long as the storage container is airtight, this granola recipe can last for up to 4 weeks. However, I think that you’ll find this pumpkin granola is too delicious to sit around your kitchen for long.
Suggestions for How to Use Pumpkin Seed Granola
I find that this pumpkin seed granola is delicious on its own. Try having a bowl of pumpkin seed granola with the milk or yogurt of your choice. Additionally, this granola makes an excellent topping for many breakfast or snack foods.
Here are some fall-inspired uses for pumpkin granola:
- Sprinkled on top of cinnamon apple smoothie bowls
- Greek yogurt, apple slices, and pumpkin seed granola
- On top of a slice of pumpkin pie
- Pumpkin granola trail mix with dark chocolate chips and extra dried cranberries
- On pumpkin chia pudding
Pumpkin Seed Granola
- 1 cup raw pumpkin pepitas
- 1 and ½ cup old fashioned oats
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup dried cranberries (optional)
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix pumpkin pepitas, oats, pumpkin puree, maple syrup, butter, cinnamon, nutmeg, ginger, and salt. Stir well to combine.
- Spread the granola mixture evenly on the prepared baking sheet.
- Bake in the oven, stirring every 10-15 minutes for a total of 30-45 minutes or until desired crispness has been achieved. Be careful not to burn the granola.
- Optional: Once the granola is done baking, toss in the dried cranberries and mix to combine
Note: 1 serving is approximately 1/2 cup of granola.
To make this pumpkin seed granola vegan, replace the 2 tablespoons of butter with 2 tablespoons of melted coconut oil.
Sat. Fat (grams)4.20