Start your morning with a fall-inspired breakfast bowl topped with this Easy Homemade Pumpkin Pie Granola! It’s super easy to make, way more delicious than the stuff you buy at the store.
Why I Love This Recipe
Allow me to introduce you to the new rockstar of our morning breakfasts/snacks…Pumpkin Quinoa Granola!!
To honor the beautiful fall weather we’re finally having around here in Virginia, I’m decided to share my favorite granola recipe, which tastes like my favorite fall flavor. Mmmm, pumpkin.
I don’t know about you guys, but I love to munch on homemade granola because I know exactly what went into them. I also LOVE the fact that granola can be kept in a sealed container for up to 3 weeks or so, making it a fantastic pantry staple to have on hand.
This Pumpkin Quinoa Granola recipe is D.E.L.I.C.I.O.U.S, super easy to make, and budget-friendly. So, save yourself money and make it.
Sprinkle it over yogurt or your favorite smoothie, pour milk over it, or eat it straight as it is…breakfast, snack, or even dessert.
So, cheers to all things pumpkin!
Ingredients You’ll Need
I use good old-fashioned rolled oats, Pumpkin Seeds, and uncooked quinoa, which add protein, nutrition, and a wonderful toasty flavor. This Pumpkin Quinoa Granola is naturally sweetened with brown sugar and pure maple syrup (instead of sugar).
Step By Step Recipe Photo Tutorial
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Preheat the Oven To 350º F (180º C). Line A Baking Sheet Parchment Paper or A Silicone Baking Mat.
2 – Combine Dry Ingredients
In a large bowl, combine rolled oats, quinoa, almonds, pumpkin seeds, and salt. Mix well.
3 – Combine Wet Ingredients
Whisk pumpkin puree, olive oil, maple syrup, brown sugar, and pumpkin pie spice together in a small bowl.
4 – Mix
Pour wet ingredients over the dry ingredients and stir to combine. Transfer the mixture to the prepared baking sheet and spread out to form a uniform single layer.
5 – Bake
Bake for 30 – 40 minutes, stirring every 10 minutes until evenly browned. Remove from oven and allow to cool completely. It will continue to crisp up as it cools.
Substitutions & Additions
- Add your favorite dried fruit, such as cranberries, apricots, or raisins.
- Substitute almonds for your choice of nuts (pecans, walnuts, hazelnuts, pistachios etc.) Note that pecans and walnuts both burn easily so I would suggest adding them towards the end of the baking time.
- Avoid nuts and use seeds instead to make this granola a nut-free treat for allergic peeps.
- Add an extra teaspoon of salt for a more intense salty-sweet bite.
Quick Recipe Tips
- Be sure to line the pan with parchment paper so the sweetener doesn’t stick the pan.
- Let the granola cool completely before breaking it up. You can leave it in the baking tray overnight if you want.
- If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the baking sheet to ensure even cooking.
- GLUTEN-FREE: Be sure to use certified gluten-free oats.
- NUT FREE: Use seeds, like pepitas or sunflower seeds, instead of nuts.
Storing & Freezing Instructions
STORE the homemade granola in an airtight container at room temperature for up to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
More Recipes You’ll Love
- Coconut Apricot Granola
- Pumpkin Cranberry Baked Oatmeal
- Eggless Oatmeal Breakfast Cookies
- Eggless Baked Apple Oatmeal Muffins
- Easy Apple Crumble with Oats
- Eggless Oatmeal Cookies
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Easy Homemade Pumpkin Pie Granola
Equipment
Ingredients
- 3 cups (336 g) old-fashioned rolled oats
- 1 cup quinoa (uncooked)
- 1 cup sliced almonds
- 1 cup pumpkin seed
- 2 teaspoons kosher salt
- 1/2 cup (120 g) pure pumpkin puree
- 1/2 cup (120 ml) light olive oil
- 1/2 cup (120 ml) maple syrup
- ¼ cup (50 g) brown sugar
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat the oven to 350º F (180º C). Line a baking sheet parchment paper or a silicone baking mat. Set aside.
- In a large bowl, combine rolled oats, quinoa, almonds, pumpkin seeds, and salt. Mix well.
- Whisk pumpkin puree, olive oil, maple syrup, brown sugar, and pumpkin pie spice together in a small bowl.
- Pour wet ingredients over the dry ingredients and stir to combine.
- Transfer the mixture to the prepared baking sheet and spread out to form a uniform single layer.
- Bake for 30 – 40 minutes, stirring every 10 minutes until evenly browned.
- Remove from oven and allow to cool completely. It will continue to crisp up as it cools.
- Store in an airtight container.
- Add your favorite dried fruit, such as cranberries, apricots, or raisins.
- Substitute almonds for your choice of nuts (pecans, walnuts, hazelnuts, pistachios etc.) Note that pecans and walnuts both burn easily so I would suggest adding them towards the end of the baking time.
- Avoid nuts and use seeds instead to make this granola a nut-free treat for allergic peeps.
- Add an extra teaspoon of salt for a more intense salty-sweet bite.
- Be sure to line the pan with parchment paper so the sweetener doesn’t stick the pan.
- Let the granola cool completely before breaking it up. You can leave it in the baking tray overnight if you want.
- If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the baking sheet to ensure even cooking.
- Coconut Apricot Granola
- Pumpkin Cranberry Baked Oatmeal
- Eggless Oatmeal Breakfast Cookies
- Eggless Baked Apple Oatmeal Muffins
- Easy Apple Crumble with Oats
- Eggless Oatmeal Cookies
- Browse more recipes…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
