by Texas Homesteader ~
This Pumpkin Granola recipe is inexpensive, adaptable to tastes, delicious & SO EASY to make!!
Homemade granola is a more natural cereal option than the boxes of commercial stuff on the store shelves. Check out my easy recipe.
(Note: Some links in this post will take you to other related articles for further information. But links preceded with * are affiliate links. If you click and buy something I could receive a tiny commission.)
Cereal Is A Quick & Easy Breakfast Option
Cereal is a quick breakfast option for us and we enjoy it often. I love granola and I love pumpkin, so this pumpkin granola combination certainly works for me.
I love that this simple recipe replaces the boxes of commercial cereal filled with who-knows-what on the store shelves.
Wholesome Pumpkin Granola Ingredients
This homemade pumpkin granola has some wholesome ingredients:
8 cups of oats (I like to use a combination of quick oats & old fashioned oats so my granola has varied texture.)
1 cup of honey, (12 ounces)
1 cup of molasses,
2 cups pumpkin puree (or a 15-oz can pumpkin puree),
1 cup shredded coconut,
2 cups of chopped nuts and seeds,
3 tablespoons pumpkin pie spice (can make your own, see below)
1 and 1/2 sticks of unsalted butter or 5.5 ounces coconut oil, melted.
NOTE: To mix my own pumpkin spice seasoning I simply blend
- 1.5 Tablespoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon ground nutmeg
Mixing The Pumpkin Granola
In a large bowl I mix in the dry ingredients:
BAKER’S NOTE: For the nuts I really like a cup each of chopped pecans & shelled sunflower seeds but I change it up often depending on what I have on hand. You can use whatever combination you prefer.
After the oat mixture is fully mixed I pull out another large bowl & mix the pumpkin granola wet ingredients:
Melted butter or coconut oil
Then I combine the two bowls, folding the oats into the wet mixture until the oats are fully coated.
BAKER’S SHORTCUT: When it’s time to combine the wet & dry ingredients I wash my hands really well and use my clean hands to mix everything. It’s much faster than using a large spatula or spoon.
Bake Pumpkin Granola Until Crispy
Now it’s time to bake my homemade granola. I pull out a couple of large baking sheets with sides and place 1/2 the mixture on each sheet, spreading it evenly. Then I place both baking sheets in the oven set to bake at 325ºF.
I bake the granola for about an hour, pulling out the sheets every 20 minutes to stir the granola and break up the chunks.
(UPDATE: my oven’s speed-bake means I only bake for 40 minutes, stirring twice!)
Notes About Baking Granola
When making my granola there are a few preferences & tips I use:
- I don’t like my granola too sweet so I often throw in a handful or two of raw old-fashioned oats during that first stir. This seems to cut the sweetness some. But that’s just my preference.
- Each time I pull out the sheets to stir I rotate their positions when I return them to the oven. That way each sheet gets equal time on the top rack and the bottom rack for more even drying.
- Sometimes my homemade pumpkin puree has more moisture than canned puree so it might take a little longer to bake.
- I’m looking for a golden brown color. You don’t want it to burn so watch your granola carefully.
- After my granola is dry as I want it, I turn off the oven & bring out the trays. One more quick stir and I return the trays to the turned-off oven racks to soak up the residual heat.
The trays usually hang out in the still-warm oven for about thirty minutes or more as they cool.
The granola would naturally gain a little crunch as it cools. But I like my granola a little more crunchy so this dries it out just right for me.
After I get the texture where I want it I pull out the trays and mix in 1.5 cups of dried fruit into each pan of granola.
Is Pumpkin Puree & Canned Pumpkin The Same Thing?
Pumpkin puree whether fresh or canned is simply pumpkin that has been cooked and pureed with nothing added.
Canned pumpkin pie filling is not the same thing as pumpkin puree. What’s the difference?
Pumpkin Pie Filling – Pumpkin puree with added sugar, seasonings and thickeners.
Pumpkin Puree – Only peeled, cooked and mashed pumpkin.
No seasonings at all are added to pumpkin puree. It’s simply cooked pureed pumpkin in its purest form.
How Hard Is It To Make Homemade Pumpkin Puree?
It’s easy make your own pumpkin puree! You can see my instructions to cook and puree fresh pumpkin here.
The puree used in my recipe came from my garden pumpkins. I cooked, pureed & froze those pumpkins into 1 cup servings of puree.
When I want to make pumpkin granola I pull out a couple of those single-cup measures of puree and let them thaw in the fridge overnight.
UPDATE: Now I’m a big fan of DEHYDRATING the puree instead – even easier to store & use!
Homemade Granola Flavor Variations
As with almost all of my recipes, this one is also geared to be personalized to suit your tastes.
Substitute applesauce for pumpkin puree for an apple honey-nut version. I’d think any pureed fruit would work just as well.
Baker’s Tip: Be sure to add dried fruit when your granola is finished or the fruit will dry into crunchy rocks. #askmehowIknow
And since this granola recipe makes two large trays you can finish them each differently to suit different tastes in your household.
Maybe one in your family likes raisins but another likes cranberries or some other dried fruit. Since this makes two large trays of granola you can make both kinds.
Want chocolate chips stirred into one? Go for it!
Dried banana chips or other dried fruit? Oh yeah.
Makes A GALLON Of Granola!
And this recipe makes a lot – about a gallon. The granola is absolutely delicious and very filling.
Since it’s so filling you won’t need to eat as much to feel full, so it lasts longer than those store-bought cereals that just never seem to fill you up. Let me tell ya, don’t try to pour yourself a regular-sized cereal bowl of this homemade granola. You won’t be able to finish it!
Give it a try, the recipe is below.
* * * * * * * * * *
Did you make this Granola? Please rate the recipe in your comment below!
Pumpkin Granola Recipe – makes about 1 gallon (16 cups)
This Pumpkin Granola Is So Good, So Inexpensive And SO EASY To Make!! #TexasHomesteader
- 8 cups oats I mix quick and old fashioned for various textures, you can use whichever you prefer
- 1 cup honey (12 ounces)
- 1 cup molasses or 3/4 cup brown sugar as substitute
- 3/4 cup melted coconut oil (5.5 ounces) or 1 1/2 sticks unsalted butter, melted
- 2 cups assorted chopped nuts and seeds I like pecans & sunflower seeds
- 1 cup shredded coconut
- 2 cups pureed pumpkin Note: NOT pumpkin pie filling
- 2 Tbsp vanilla extract
- 3 Tbsp pumpkin pie spice, or see below to make your own
- MYO spice = 1.5 T. cinnamon, 1 t. ground ginger, 1/2 t. ground allspice or cloves, 1/2 t. ground nutmeg
- 2-3 cups raisins or other dried fruit Note: add these after baking or they’ll burn
Pour melted coconut oil into large bowl and add 1 cup of honey, 1 cup of molasses, 2 Tbl. vanilla and 2 cups pureed pumpkin. Stir until fully blended.
In separate large bowl, mix 8 cups oats, 2 cups nuts, 1 cup shredded coconut and 3 Tbl. pumpkin pie spice (or see above for MYO spice mixture) - do not add dried fruit yet. Finally, add wet ingredients to dry mixture and stir until all is fully coated.
Lay moistened ingredients about 1/2 inch thick on two cookie sheets (with sides to contain the granola)
Bake at 325 F for 60 minutes, or until golden brown in color. You’ll need to stir the granola once every 20 minutes or so for even drying and to break up any large clumps to assure they dry out enough for longer storage.
(UPDATE: my oven's fan-assisted speed-bake means I only bake for 40 minutes, stirring twice!)
After baking time if you want a crunchier granola turn the oven off and let the granola continue to dry out in the residual heat of the oven for about 30 minutes before removing. When granola is cooled, mix in 2-3 cups raisins, stir & store in airtight container.
NOTE: This recipe is very adaptable, I've substituted part or even all of the pumpkin for applesauce with good results.
I don't always add coconut and often add different than the noted measures for dried fruit or nuts - it all depends on what I have in the pantry needing to be used.
I do always add several handfuls of raw old-fashioned style oats into the first stirring out of the oven, it cuts some of the sweetness in the granola which I like and it also stretches the volume.
Other Pumpkin Articles
- Cooking Pumpkin Puree In A Standard Oven
- Making Pumpkin Puree In A Solar Oven
- Dehydrating Fresh Pumpkin
- Rehydrating Dehydrated Pumpkin Puree
- Recipe: Pumpkin Granola
- Recipe: Easy Pumpkin Bread
Our Favorite Breakfast Posts
- Biscuit Sandwich Breakfast
- Breakfast Quesadillas
- Farmer’s Breakfast-Bake Casserole
- All-In-One Ham/Egg/Cheese Breakfast Muffin
- Homemade Country-Style Buttermilk Biscuits
- Leftover Biscuit Dough To Cinnamon Rolls
- Blueberry Muffin Recipe
- Sugar-Free Oatmeal & Berry Muffins
- Fluffy Homemade Pancakes
- Blueberry Cream Cheese Stuffed French Toast
- MYO Chai Tea Mix
- Homemade Hash Browns
- Homemade Maple-Flavored Pancake Syrup
- Honey-Sweetened Pumpkin Granola
- MYO Instant Microwavable Oatmeal
- Favorite Homemade Jelly Recipes
- Simple Cottage Cheese Recipe
- Homemade Yogurt: Stovetop Method
- Homemade Yogurt: Instant Pot Method
- Easy Homemade Breakfast Sausage Seasoning
- Cooking Breakfast Should Include HAZARDOUS DUTY PAY!
C’mon by & sit a spell! Come hang out at our Facebook Page. It’s like sitting in a front porch rocker with a glass of cold iced tea – lots of good folks sharing! And you can also follow along on Pinterest, Twitter or Instagram.
If you’d like to receive an email each time a new blog post goes live it’s EASY to
Subscribe to our blog!