Can I make this pumpkin granola vegan?

Absolutely! Simply substitute the honey with agave syrup or additional maple syrup. The texture and flavor remain amazing, and it's completely plant-based.

How can I make this granola chewier or crunchier?

For chewier texture, add 2 extra tablespoons of honey and bake for 5 minutes less. For extra crunch, bake 3-5 minutes longer and let it cool completely before storing.

Can I use other nuts or seeds in this recipe?

Definitely! Swap walnuts for almonds, pecans, or even sunflower seeds. You can also try chia seeds instead of flax seeds - both add wonderful nutrition and texture.

Pumpkin Flax Granola Recipe Fall Breakfast in 30 Minutes

Description

Oh my goodness, can we just talk about how amazing fall mornings can be? This homemade pumpkin flax granola recipe has become my family’s absolute favorite way to start autumn days! The combination of hearty oats, protein-packed pumpkin seeds, and wonderful flax seeds creates the perfect caramelized coating that makes every bite absolutely irresistible.

Ingredients

Scale

3 cups rolled oats (old-fashioned work best)
3/4 cup pumpkin seeds (shelled – these add amazing crunch!)
1/4 cup flax seeds (the nutrition powerhouse of this recipe)
1/3 cup chopped walnuts (or swap for pecans if you prefer)
1 teaspoon cinnamon (or use pumpkin spice for extra fall vibes)
1/2 teaspoon salt (don’t skip this – it makes all the flavors pop)
1/4 cup coconut oil (slightly melted)
1/3 cup honey (liquid gold that creates that perfect coating)
1/4 cup maple syrup (pure maple syrup works best)
1 teaspoon vanilla (because vanilla makes everything better)

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Instructions

Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
In a large mixing bowl, combine all your dry ingredients – oats, pumpkin seeds, flax seeds, walnuts, cinnamon, and salt. Give everything a good stir.
Pour that slightly melted coconut oil over the dry mixture. Use a wooden spoon or your hands to coat everything evenly.
Add the honey, maple syrup, and vanilla. Mix until everything is beautifully coated and sticky.
Spread the granola mixture evenly on your prepared baking sheet. Don’t overcrowd it – you want single layer coverage for even baking.
Bake for 30 minutes, stirring every 10 minutes. This rotation step is crucial for getting that perfect golden-brown color all over!
Let it cool for 10 minutes on the baking sheet before transferring to an airtight container.

Notes

This pumpkin spice granola stays fresh and crunchy when stored properly in an airtight container for up to 2 weeks at room temperature, or 4-5 weeks in the refrigerator. For chewier granola, add an extra 2 tablespoons of honey and reduce baking time by 5 minutes. For extra crunch, bake for 3-5 additional minutes and let cool completely before storing.