Homemade Pumpkin Flaxseed Granola Recipe (no refined sugar)

Homemade Pumpkin Flax Granola Recipe - Made with whole grain oats, naturally sweetened with honey and maple syrup, packed with pumpkin seeds, flax, walnuts, and warm spices. Perfect during the fall season!

This pumpkin flax granola is made with simple healthy ingredients you can feel good about serving your family. It's packed with crunchy heart-healthy nut clusters, naturally sweetened with honey, maple syrup, and warm spices. Most store-bought granola is filled with a ton of cane sugar and unhealthy oils, which is why we love making granola at home to better control the ingredients. This homemade granola is super easy to make, with only 5 minutes of prep and 45 minutes in the oven. 

The ingredients and flavor are not the only important factors when making granola. It also comes down to texture, which is why I tested this recipe numerously, at different times and temperatures. It turns out that slow and steady really does win the race when it comes to baking granola. Baking it at too high of temperature caused it to brown more quickly resulting in a bitter burnt flavor. While baking it at a lower temperature for the same amount of time created a soft chewy texture, and we are going for crispy crunchy. I found the perfect happy medium which was a lower temperature with a longer baking time, which yields the perfect color, taste, and texture. 

How can you use granola? You can eat it on its own as a healthy snack or serve it on top of protein-rich yogurt for breakfast. Store this autumnal granola in your pantry for weeks, or package it in a glass jar and hand it out as gifts to neighbors and friends during the fall season. 

Looking for more recipes to help get into the fall spirit? Check out our Fall Harvest Charcuterie Board, The Best Gluten-Free Pumpkin Bread, and these Gluten-Free Pumpkin Chocolate Chip Cookies.

Jump to:

• Ingredients
• Instructions
• Variations and Substitutions
• Tips for the best granola
• Storage
• FAQ
• Recipe
• Reviews

Ingredients

• Gluten-Free Rolled Oats: Rolled oats are an excellent source of whole grains, and give this granola a crunchy texture. For gluten-free granola make sure you look for the certified gluten-free oats labeled on the bag.
• Pumpkin Seeds: Raw-shelled pumpkin seeds also known as pepitas are packed with antioxidants and zinc. Often times they are made with unhealthy oils, so make sure to check the ingredients on the back of the nutrition label. Pumpkin seeds should be the only ingredient. 
• Walnuts: Buttery chopped walnuts are a great addition for added texture, as well as their heart health benefits. You could also use pecans or any other nut of choice.
• Flaxseed: Whole flax seeds provide protein, fiber, and omega-3 fatty acids.
• Cinnamon + Cardamom: The perfect blend of warmth that emphasizes fall flavors without being too potent. Pumpkin pie spice would also make a great option.
• Salt: A pinch of salt helps balance all of the flavors.
• Coconut Oil: Melted coconut oil is a healthy neutral-flavored oil that helps crisp the granola. You can use refined or unrefined. 
• Maple Syrup + Honey: Use organic honey and pure maple syrup for optimal health benefits and flavor. For a vegan option, use only maple syrup. 
• Vanilla Extract: Choosing a high-quality vanilla extract is recommended for optimal flavor.

Instructions

It only takes about 45 minutes total to make this delicious Pumpkin Seed Flax Granola.

• Step 1: Mix the dry ingredients. Preheat the oven to 275 degrees F. In a large bowl, whisk the dry ingredients together.
• Step 2: Add the wet ingredients. Using a rubber spatula, stir the wet ingredients into the dry mixture until fully coated. 
• Step 3: Bake the granola. Line two 9x13-inch baking sheets with parchment paper. Divide the granola between the two pans spreading it out evenly in a single flat layer, packing it close together. Bake for 25 minutes, then remove the sheet pans from the oven and stir the granola. Pack it together once more. Rotate your pans when you place them back in the oven. Cook for an additional 20-25 minutes or until golden brown, being careful not to burn the granola.
• Step 4: Let the granola cool. Remove the granola from the oven and let it cool to room temperature, which takes about 2 hours. Once cooled, lift the parchment paper and break the granola up into clusters or small pieces, depending on your preference. Place it in a sealed container and store it for up to 2 weeks. 

Variations and Substitutions

• Vegan - This homemade granola recipe can be made vegan by substituting honey for agave syrup or using extra maple syrup.
• Spices - Instead of cardamom and cinnamon use different spices such as pumpkin spice, nutmeg, allspice, or mixed spice.
• Nuts and Seeds - Raw pecans or sliced almonds would make great substitutions for walnuts. Sunflower seeds would be a great substitute for pumpkin seeds.
• Coconut flakes - Add ¼ cup coconut flakes for extra flavor and texture.

Tips for the best granola

• Pack the granola: To get crunchy granola clusters you want to pack the granola tightly while still spreading it out in an even layer on the prepared baking sheet.
• Rotate the pans: After 25 minutes, remove the granola, stir, and then pack again. Rotate your pans when you place them back in the oven, taking the top shelf pan and placing it on the bottom and vice versa. This will allow for an even distribution of heat.
• Use a food scale to measure. In the recipe card, I provide measurements in grams and milliliters to create this recipe precisely, and using a food scale helps. Most measuring utensils I find are inaccurate. 
• Check at the 40-minute mark! Every oven is different, so I recommend checking your granola at the 40-minute mark to avoid burnt granola. It is common for one pan to take up to 5-10 minutes longer, and if this is the case, remove the pan that is ready and continue baking the other pan until golden brown. 
• Make a half batch. This whole batch recipe can be divided in half and takes only 40 minutes for one tray.

Storage

To Store: The best way to store this pumpkin granola is to let it cool completely, then place it in an airtight container. I love using these mini glass tulip jars to store the granola in our pantry. The granola will last up to two weeks at room temperature.

FAQ

Recipe