Maple Pumpkin Granola

Welcome to My Cozy Fall Kitchen!

Hey there, flavor adventurer! Isla here from BiteTide, ready to dive into my favorite autumn ritual: filling my kitchen with the warm, spiced aroma of homemade granola. Picture this: golden clusters of oats and pecans kissed with real maple, pumpkin’s earthy sweetness, and that irresistible crunch that makes you close your eyes and go “Mmm.” This Maple Pumpkin Granola is your ticket to effortless fall magic—naturally sweetened, wildly customizable, and so easy you’ll laugh. I always make a double batch because, trust me, you’ll want this stashed everywhere. Sprinkle it over morning yogurt, pack it for hiking snacks, or gift it in mason jars tied with twine (instant hero status!). No fussy techniques, just big flavor and cozy vibes. Ready to make your house smell like a pumpkin-spiced dream? Let’s grab our spatulas and ride this wave!

Granola & Grandma: A Love Story

Every time I bake this granola, I’m instantly 10 years old again, standing on a wobbly stool in my grandma’s seaside kitchen. She’d let me pour maple syrup like it was liquid gold while she toasted oats in her ancient cast-iron skillet. “Measure with your heart, Isla,” she’d wink, tossing in handfuls of pecans from her backyard tree. We’d burn a batch almost weekly (distracted by seagull races outside the window!), but that smoky-sweet scent became our inside joke. Years later, when I moved to the city, her handwritten granola recipe was my lifeline—a taste of home on lonely autumn nights. This pumpkin-spiced version? It’s my tribute to her. I swapped her white sugar for maple, added pumpkin for cozy depth, and kept her “measure with your heart” spirit alive. Now, when I pull a tray from the oven, I swear I hear her laugh: “Less daydreaming, more stirring!”

Maple Pumpkin Granola

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• Author: islamerrick
• Yield: ~12 cups

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Description

Crunchy, cozy, and naturally sweetened, this pumpkin granola is full of fall flavor. Perfect for topping yogurt, grabbing by the handful, or gifting in jars.

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Ingredients

Scale 1x2x3x

1/2 cup coconut oil

1/2 cup maple syrup

1 cup pumpkin purée

6 cups rolled oats

1 cup unsweetened coconut flakes or chips

1 cup chopped pecans

1/2 cup pumpkin seeds

4 tsp pumpkin pie spice

Up to 2 tsp flaked sea salt (or 1 tsp table salt)

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Instructions

Preheat oven to 325°F (160°C). Line two baking sheets with parchment.

In a saucepan, melt coconut oil. Stir in maple syrup and pumpkin.

In a large bowl, mix oats, coconut, pecans, seeds, spice, and salt. Pour in wet mixture and stir to coat.

Spread on sheets and bake 35–40 min, stirring once, until golden.

Cool completely—granola will crisp as it cools.

• Category: Snack

Nutrition

• Calories: 210
• Sugar: 8g
• Fat: 10g
• Carbohydrates: 26g
• Protein: 4g

Your Flavor Toolkit (Double Batch Bliss!)

Gather these simple heroes! Pro tip: This is a *double batch*—it keeps for weeks, and sharing is half the joy. Substitutions? I’ve got you covered.

• Coconut oil (½ cup): Our flavor carrier! Melts into every nook for crispness. Chef hack: Swap with olive oil for a fruitier note, or butter for richness.
• Maple syrup (½ cup): Nature’s candy! Grade B has deeper flavor. Sticky situation? Honey works, but expect bolder sweetness.
• Pumpkin purée (1 cup): NOT pie filling! Pure pumpkin adds moisture and earthy sweetness. Shortcut: Canned is perfect. Squeeze excess water with a towel if it looks watery.
• Rolled oats (6 cups): Old-fashioned only! Quick oats turn to mush. Gluten-free? Use certified GF oats.
• Unsweetened coconut flakes (1 cup): Toasts into crispy shards. Allergy alert: Omit or swap with sunflower seeds.
• Chopped pecans (1 cup): Buttery crunch kings. Nut-free? Pepitas or almonds rock too.
• Pumpkin seeds (½ cup): Salty, crunchy magic. Toast them first for extra oomph!
• Pumpkin pie spice (4 tsp): Warm hug in a jar! DIY blend: 3 tsp cinnamon + ½ tsp each ginger, nutmeg, cloves.
• Flaked sea salt (up to 2 tsp): Balances sweetness. Table salt? Use HALF (1 tsp)—it’s stronger!

Let’s Make Magic: Crispy Clusters Await!

This is where the cozy chaos begins! I’ll guide you through every step with my favorite kitchen hacks.

1. Preheat & Prep (5 min): Crank that oven to 325°F (160°C). Line two baking sheets with parchment paper (NOT wax paper—it smokes!). Why two? Crowding = soggy granola. Chef secret: Place oven racks in upper/middle positions for even heat.
2. Wet Wonder Mix (3 min): In a small saucepan, melt coconut oil over low heat. Remove from heat! Stir in maple syrup and pumpkin purée. Watch for: If oil seizes, warm gently while stirring. It should look like glossy, orange paint.
3. Dry Party Time (4 min): In your largest bowl, combine oats, coconut, pecans, pumpkin seeds, spice, and salt. Critical tip: Toss with your hands to evenly distribute spices—no clumps allowed!
4. Marry Wet & Dry (2 min): Pour that gorgeous pumpkin-maple liquid over the dry mix. Stir with a sturdy spatula until every oat is coated. No dry spots! Should feel slightly damp.
5. Bake & Shake (40 min): Divide mixture between sheets. Spread thinly—clumps are GOOD! Bake 20 min, then rotate trays (top to bottom) and stir gently (don’t break clusters!). Bake 15-20 min more until golden. Hangry alert: It smells done at 30 min—WAIT! Browning = crispiness.
6. The Big Chill (1 hour+): Leave trays on counter. DO NOT TOUCH. Seriously—granola crisps as it cools. Patience pays: Break into clusters once fully cool.

Serving Up Autumn Joy

This granola shines everywhere! For breakfast: Layer Greek yogurt, granola, and fresh pears in a jar. Snack attack: Pack little bags for hikes (kids adore it!). Fancy moment: Serve vanilla ice cream with warm caramel and a granola sprinkle. Gifting? Fill mason jars, tie with burlap ribbon, and add a cute label: “Pumpkin Hugs Inside.”

Shake Up Your Flavor Wave!

Play with these twists—your kitchen, your rules!

• Chocolate Craver: Post-bake, stir in ½ cup dark chocolate chunks. Melty pockets of joy!
• Fruit & Nut Explosion: After cooling, add ¾ cup dried cranberries + ½ cup chopped apricots.
• Savory-Sweet: Reduce maple syrup to ⅓ cup + add 1 tbsp smoked paprika + extra black pepper.
• Nut-Free Bliss: Swap pecans for ½ cup extra pumpkin seeds + ½ cup sunflower seeds.
• Protein Power: Stir 2 scoops vanilla protein powder into wet mix (add 1 tbsp water if too thick).

Isla’s Insider Scoop

This recipe evolved from my “granola fails” era—like the time I used quick oats and created pumpkin cement! Now, I embrace imperfections. Burnt edge? Call it “artisanal.” Too salty? Toss it into vanilla ice cream—balance achieved! Over years, I learned: double batches are non-negotiable (it freezes beautifully for 3 months!). My kids sneak handfuls straight from the jar, and my favorite “oops” became a win: once, out of pecans, I used smoky almonds and added a pinch of cayenne—FIRE (literally!). Now, I keep a “wildcard” jar for experimental batches. Remember: cooking is play. Burn it? Laugh. Love it? Dance. That’s the BiteTide way.

Granola Guru Q&A

You asked, I’m dishing out answers!

• Help—my granola’s soggy! Did I fail? No way! Two culprits: 1) Underbaked—next time, bake until deeply golden (it hardens while cooling). 2) Stored warm—ensure it’s 100% cool before jarring. Fix it: Spread on a sheet and rebake at 300°F for 10 min.
• Can I use steel-cut oats? They’re healthier! Love the enthusiasm, but steel-cut won’t soften enough. Stick with rolled oats for that perfect crunch. For a fiber boost, add 2 tbsp chia seeds to the dry mix!
• Why two types of salt? Mine tastes too salty. Flaked salt is milder and adds texture. If using table salt, HALF it (1 tsp max!). Accidentally oversalted? Serve with unsweetened yogurt to balance.
• Can I reduce the oil? Trying to cut calories. I feel you! But oil = crispiness. For a lighter version, swap half the oil with unsweetened applesauce—but expect slightly chewier clusters (still delish!).

Nutritional Sunshine (Per ½ Cup)

~210 calories | 10g fat (mostly the good kind!) | 26g carbs | 8g sugar | 4g protein. Naturally sweetened goodness!