Pumpkin Crunch Granola

This fall, I’ve embarked on a quest to appreciate pumpkin.  I’m convinced it’s an acquired taste, much like coffee and wine.  Seeing as how I’ve grown to love these beverages over time, then exposing my taste buds to more pumpkin this season must be the solution.  My first attempt at Operation: Appreciate Pumpkin?  Protein-Packed Pumpkin Bread, which proved to be a success.  Plan of attack part deux?  Pumpkin Crunch Granola.

Both Jenna and Meghan made batches of this autumn-inspired mix, and since it looked delicious, so I figured I’d give it a shot.

Between the maple oats, fall-flavored spices, and toasted pumpkin seeds, this granola has a lot going on.

Yet, each taste and texture manages to complement its counterparts.

Do me a favor and make a batch.  You won’t regret it.  And try your hardest not to eat it all in one sitting.  Been there, done that.

Pumpkin Crunch Granola


For spice mix

1 generous tsp. cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

1/8 tsp. allspice

For candied pepitas

1 cup pepitas (pumpkin seeds, raw)

1/2 tbsp. butter

1/8 cup honey

1/2 tbsp. brown sugar

1/2 tsp. spice mix

For granola

2 cups old fashioned oats

remaining spice mix

1/4 tsp. salt

1/2 cup maple syrup

1 1/2 tbsp. coconut oil


1.  In a small bowl, combine spice mix ingredients and set aside.

2.  In a skillet set over medium heat, melt butter.  Add pumpkin seeds and 1/2 tsp. of spice mix.  Toast seeds, stirring constantly, until golden brown.  Add honey and brown sugar.  Continue to cook while stirring for another two minutes.  Carefully transfer and spread out candied seeds on a large baking sheet that’s lined with parchment paper.  Let cool for about 12 minutes, until no longer sticky.  Break seeds up with a spatula to avoid sticking and set aside.

3.  In a large bowl, combine oats with remaining spice mix and salt.  Mix well.

4.  Preheat oven to 325 degrees Fahrenheit.

5.  In a large skillet or small saucepan over high heat, combine maple syrup and coconut oil.  Bring to a boil, then reduce heat and simmer for two minutes.  Carefully pour hot syrup over oats.  Toss well.

6.  On large baking sheet lined with parchment paper, spread out granola.  Bake for about 25 minutes, tossing halfway through.  When done, remove granola from the oven and let cool.

7.  Combine toasted pumpkin seeds and granola.

16 responses to “Pumpkin Crunch Granola

  1. This looks absolutely amazing !! I’m going to print it off but not make it for a while. Trainer dude just changed up my meal plan. Maybe next month I can make this healthy treat. I haven’t had pumpkin seeds in a long time!

  2. How have I not found your blog before? I am currently working at SUNY Oswego. I read your about me after I saw you were in central NY and that you graduated William Smith last year. (I graduated SUNY Potsdam) anywho-the pumpkin granola looks awesome and I’ll certainly be dropping in!

  3. Delicious! That you for sharing! Hopefully I will find the time to make it sometime soon.

  4. Yummy 🙂 You know I’m a granola fiend so I guess I just put another to-do on my weekend list!

  5. Ohhh that sounds divine. I love me some pumpkin.

  6. That granola looks wonderful! I’m sure you’re sick of hearing this, but I’m so surprised you don’t like pumpkin!

  7. I ended up making this granola today. Yummy! Thanks for posting.

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