Marry This Pioneer Woman Pumpkin Granola Recipe is a crunchy and warm recipe, which is made with pumpkin puree and maple syrup. It’s perfect for topping yogurt, ready in about 45 minutes.
Jump to RecipePioneer Woman Pumpkin Granola Recipe Ingredients
- 6 cups rolled oats
- 1 heaping cup sliced almonds
- 1 heaping cup pistachios (or other nuts)
- 1 heaping cup unsweetened flaked coconut
- 1 cup pumpkin puree
- 1 cup olive oil
- 1 cup maple syrup
- 2–3 teaspoons salt
- 1–2 teaspoons cinnamon
How To Make Pioneer Woman Pumpkin Granola
- Preheat Oven and Combine Dry Ingredients: Preheat your oven to 350°F. In a very large bowl, combine the rolled oats, sliced almonds, pistachios, and flaked coconut.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, olive oil, maple syrup, salt, and cinnamon until smooth.
- Combine and Spread: Pour the wet pumpkin mixture over the dry oat mixture and stir until everything is thoroughly coated. Spread the granola mixture evenly onto two baking sheets.
- Bake the Granola: Bake for 15 minutes. Remove the pans from the oven, stir the granola, and return to the oven to bake for another 15–20 minutes, or until it is golden brown and dry.
- Cool Completely: Let the granola cool completely on the baking sheets. It will become crispier as it cools.
Recipe Tips
- How do I get an even bake? Stirring the granola halfway through the baking process is crucial. This ensures that the edges don’t burn before the center is cooked, resulting in an evenly toasted, golden-brown granola.
- When should I add dried fruit or chocolate? Any heat-sensitive add-ins, like dried cranberries, raisins, or chocolate chips, should be stirred in after the granola has been baked and has cooled completely. Adding them before baking will cause them to burn or melt.
- How do I get big granola clusters? For bigger clusters, gently press down on the granola with the back of a spatula before baking. Also, let it cool completely on the baking sheet without stirring it. Once cooled, you can break it apart into large chunks.
- Can I use different nuts or seeds? Yes, this recipe is very versatile. You can substitute the almonds and pistachios with pecans, walnuts, or seeds like pumpkin seeds (pepitas) or sunflower seeds.
What To Serve With Pumpkin Granola
This warm-spiced granola is a perfect fall treat. Enjoy it:
- Sprinkled over plain or vanilla yogurt
- With a splash of milk, like cereal
- As a topping for oatmeal or a smoothie bowl
- By the handful as a simple, crunchy snack
How To Store Pumpkin Granola
Room Temperature: Store the completely cooled granola in an airtight container at room temperature. It will stay fresh for up to 2 weeks. Freeze: For longer storage, you can freeze the granola in a freezer-safe bag or container for up to 3 months.
Pumpkin Granola Nutrition Facts
- Calories: 369 kcal
- Protein: 8g
- Fat: 22g
- Carbohydrates: 38g
- Sodium: 350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use quick-cooking oats instead of rolled oats?
It’s not recommended. Rolled oats (also called old-fashioned oats) provide the best chewy, hearty texture for granola. Quick-cooking oats are thinner and can result in a softer, less crunchy final product.
Why is my granola not crispy?
This can happen if it’s underbaked or if it hasn’t cooled completely. Granola crisps up significantly as it cools down from the oven. Make sure you bake it until it’s a deep golden brown and feels dry to the touch.
Can I reduce the amount of oil or maple syrup?
The oil and maple syrup are what bind the granola together and help it get crispy. You can reduce them slightly, but be aware that this will result in a drier, less clumpy granola.
Pioneer Woman Pumpkin Granola Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings15
minutes30
minutes369
kcalA warm and crunchy fall-inspired granola made with rolled oats, pumpkin puree, maple syrup, and cinnamon.
Ingredients
6 cups rolled oats
1 heaping cup sliced almonds
1 heaping cup pistachios
1 heaping cup unsweetened flaked coconut
1 cup pumpkin puree
1 cup olive oil
1 cup maple syrup
2–3 teaspoons salt
1–2 teaspoons cinnamon
Directions
- Preheat oven to 350°F.
- In a large bowl, mix the oats, almonds, pistachios, and coconut.
- In a separate bowl, whisk together the pumpkin puree, olive oil, maple syrup, salt, and cinnamon.
- Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
- Spread the mixture evenly onto two baking sheets.
- Bake for 15 minutes, then remove from the oven and stir.
- Return to the oven and bake for another 15–20 minutes until golden brown.
- Let the granola cool completely on the pans before storing.
Notes
- Stir Midway: Stirring the granola halfway through baking is essential for an even, golden-brown result.
- Cool for Crunch: The granola will become much crispier as it cools, so don’t be tempted to store it while it’s still warm.
- Post-Bake Add-Ins: For ingredients like dried fruit or chocolate chips, stir them in after the granola has cooled completely.
- Storage: Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
