Pumpkin Bread Granola

Pumpkin Bread Granola recipe on @beardandbonnet

Is it weird that it’s my birthday and I would rather have this pumpkin bread granola than a slice of cake?

I am what would be classified as a super fan when it comes to granola. I eat it in some way, form or fashion at least once per day. If I don’t have homemade on hand – I have a rotation of store bought granolas that can fill the gap for me, but let’s face it homemade is always better.

Pumpkin Bread Granola recipe on @beardandbonnet

About the only time I have a problem deciding between my normal granola laden breakfast and something else is in the fall. Pumpkin loaf is my fall obsession, I could seriously eat it all day, every day and never, ever get tired of it! 

Pumpkin Bread Granola recipe on @beardandbonnet

After a few days of debating what to have for breakfast last week and not being truly satisfied until I had eaten both of my favorite things I decided to combine the two and make a granola that had everything I love about pumpkin loaf in it too. I even threw in my favorite Enjoy Life Semi-Sweet Chocolate Mini Chips, because you can’t go wrong with chocolate as far as I am concerned. 

Pumpkin Bread Granola
Prep time: 
Cook time: 
Total time: 
Serves: 4.5 cups
Make this granola your own by adding mix in's that you love like dried cranberries, golden raisins, or coconut chips.
  • 3 cups gluten free oats
  • ¼ raw walnut pieces
  • ½ cup raw pepitas
  • ¾ cup raw pecan pieces
  • 3 tablespoons brown sugar
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ⅛ teaspoon ground cloves
  • 3 tablespoons hemp hearts, optional
  • ¼ cup coconut oil
  • ⅓ cup maple syrup
  • seeds from 1 vanilla bean or 3 teaspoons pure vanilla extract
  • ½ cuppumpkin butter
  • ½ cup finely chopped, crystallized candied ginger
  • ½ cupEnjoy Life Semi-Sweet Chocolate Mini Chips
  1. Preheat the oven to 350°F and line a 13 x 9 x 2-inch baking sheet with parchment paper, set aside.
  2. In a large mixing bowl combine the oats, walnuts, pepitas, pecans, brown sugar, salt, cinnamon, nutmeg, cloves and hemp hearts. Stir well to combine.
  3. In a saucepan combine the coconut oil, maple syrup, vanilla, and pumpkin butter. Bring to a boil over medium-high heat then reduce the heat and simmer for 5-8 minutes until the liquid has thickened.
  4. Pour the syrup over the oat mixture, stir to coat everything and pour the granola onto the baking sheet in an even layer.
  5. Bake, undisturbed for 30-35 minutes on the middle rack of the oven.
  6. At the end of the cook time transfer the pan to a wire rack to cool undisturbed.The granola will turn crispy as it cools.
  7. Once cooled use your hands to break the granola into large clusters then stir in the candied ginger and Enjoy Life Semi-Sweet Chocolate Mini Chips. Store in an airtight container for up to a week.




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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.