Pumpkin Flax Granola
This pumpkin seed granola features pumpkin puree, maple syrup, and a variety of nuts and seeds. Held together with almond butter and perfectly seasoned with pumpkin spice, it's the perfect healthy addition to all your breakfasts and snacks!
Homemade Pumpkin and Flax Seed Granola
I’m a huge fan of granola, but I don’t love all the added sugar and preservatives most store-bought options contain. So, I usually make my own at home instead. Not only is it super easy to do, but it also makes it easy to customize the recipe to fit all your flavor preferences and dietary needs.
So, with fall in full swing, I knew I had to add a little pumpkin spice to my life, and this pumpkin seed granola did not disappoint. Sweet, perfectly spiced, and oh-so-crunchy, it’s far better than anything you’ll find in the store!
Plus, it’s gluten-free, refined sugar-free, dairy-free, and loaded with nutrients and healthy fats. I’m guilty of eating it by the handful on its own, but it also makes for an excellent addition to your favorite breakfasts, especially when you pair it with a pumpkin spice latte.
Keep a large batch on hand, and go ahead and make extra to give away to family and friends!
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Pumpkin Granola Ingredients and Notes
- Pumpkin puree - Creates the bold pumpkin flavor. Be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
- Maple syrup - Sweetens the granola without the need for refined sugar. You can substitute any liquid sweetener of choice like honey or agave.
- Almond butter - Feel free to use any other nut or seed butter you prefer such as peanut butter, cashew butter, or sunflower butter. Just make sure whatever you choose is creamy!
- Avocado oil - Any neutral oil such as olive oil will work.
- Vanilla extract - Adds rich vanilla flavor to the granola.
- Oats - make sure you use rolled oats and not quick oats. Bob's Red Mill has my favorite extra thick rolled oats. Use certified gluten-free varieties if you need to keep this recipe gluten-free.
- Nuts and seeds - A combination of pecans, pepitas, chia seeds, and flax seeds adds lots of crunch, a nutty flavor, fiber, and healthy fats.
- Spices - Pumpkin spice creates a bold pumpkin flavor and a pinch of salt enhances the rest of the ingredients.
How to Make Pumpkin Flax Granola
This is an overview with step-by-step photos. Full ingredients & instructions for this pumpkin and flax granola recipe are in the recipe card below.
Step 1: Whisk the wet ingredients. Add the pumpkin puree, maple syrup, almond butter, avocado oil, and vanilla in a large bowl, and whisk until smooth.
Step 2: Add the dry ingredients. Add the oats, pecans, pepitas, chia seeds, flax seeds, pumpkin spice, and sea salt to the bowl of wet ingredients. Mix to combine and coat.
Step 3: Transfer. Spread the granola evenly over a large baking pan lined with parchment paper.
Step 4: Bake. Transfer the granola to a preheated oven, and bake for 40 minutes, stirring halfway through.
Step 5: Cool. Allow your granola to cool at room temperature. Then, break it into pieces, and enjoy!
Expert Tips
- Spread the granola in a single layer on the baking sheet, making sure the ingredients aren’t overlapping but still touch. This ensures all the ingredients cook evenly and helps create granola clusters.
- Let your granola cool for at least 30 minutes. This helps it finish baking and crisp up nicely.
- If adding extra mix-ins like dried fruit or chocolate chips, stir them in after the granola cools to prevent them from melting.
Frequently Asked Questions
Once cool, you can transfer leftover granola to an airtight container, and store it at room temperature or in the fridge for up to 10 days.
As mentioned, I love to enjoy this granola on its own as a snack. However, it’s also great served with milk like cereal, sprinkled over yogurt, smoothies, or oatmeal!
Feel free to include any other ingredients you like best. Coconut flakes, dried fruit, and chocolate chips all make great options. Just make sure to add them at the end after the granola has cooled.
For more granola recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
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Recipe
Pumpkin and Flax Seed Granola
Equipment
- 1 Large Baking Sheet
Ingredients
- ⅓ cup pumpkin puree
- ⅓ cup maple syrup
- ⅓ cup almond butter - creamy, or any other nut or seed butter
- ¼ cup avocado oil - or any neutral oil
- 2 teaspoon vanilla extract
- 3 ½ cups oats
- ½ cup pecans - chopped
- ⅓ cup pepitas
- 2 tablespoon chia seeds
- 2 tablespoon flax seeds
- 1 tablespoon pumpkin spice
- ½ teaspoon sea salt
Instructions
- Preheat oven to 325 F. In a large bowl, whisk together the pumpkin puree, maple syrup, almond butter, avocado oil, and vanilla extract until smooth.⅓ cup pumpkin puree, ⅓ cup maple syrup, ⅓ cup almond butter, ¼ cup avocado oil, 2 teaspoon vanilla extract
- Add the oats, pecans, pepitas, chia seeds, flax seeds, pumpkin spice, and sea salt to the bowl and mix until the oats are well coated.3 ½ cups oats, ½ cup pecans, ⅓ cup pepitas, 2 tablespoon chia seeds, 2 tablespoon flax seeds, 1 tablespoon pumpkin spice, ½ teaspoon sea salt
- Place parchment paper on a large baking pan and spread the granola evenly over top. You want one layer of granola and no big clumps so it cooks evenly.
- Bake the granola in the oven for 40 minutes, stirring the granola half way through.
- Allow the granola to cool down for at least 30 minutes before breaking it up into pieces and enjoy!
Hi Ansley question in the picture there is no ginger but the name is on there is that a mistake? Or is it ginger powder?
Thanks