Hey! Slight PSA before we get to the pumpkin coconut granola. If you are reading this and live in the United States; please consider going out to the polls and voting today (11/6/2018). Your voice matters even if you think it doesn’t. Please exercise this right and do your civic duty! I believe that this midterm election is far more important than any other election we’ve had in recent times. It WILL shape our future. And if you’re rolling your eyes and thinking, “I didn’t come here for the politics” or “keep with the food and leave politics out of it,” I’m sorry but I won’t ever. This is my blog and encouraging someone to vote — no matter their affiliation — is not such a terrible thing. It is a democracy, after all.
Pumpkin coconut granola is the Fall granola for you’ll want on top of all your yogurts, oatmeals, and more!
Its got the perfect amount of spice and warmth.
It also has a bit of a salty flavor if you like salty sweet combinations.
I love all the little additions in this pumpkin coconut granola too.
It’s like different textural layers of flavor and crunch!
Is pumpkin coconut granola healthy?
It depends on how you look at it.
My healthy isn’t your healthy and your healthy isn’t mine.
I believe everything in moderation.
I definitely don’t think that eating an entire sheetpan-full is “healthy” haha but I think a good couple handfuls on top of yogurt or oatmeal is a good amount.
How would you eat the pumpkin coconut granola?
I love topping off my plain greek yogurts with granola. It’s my number one way to eat it.
I also like putting it in a small snack bag and bringing it to work.
I bet sprinkling this on top of ice cream would be really good, too!
Or, grab a big bowl and pour some milk in with this granola.
What does the pumpkin coconut granola taste like?
It’s salty and sweet and full of coconut and pumpkin flavor.
The pumpkin pie spice really accentuates this pumpkin coconut granola.
The sea salt flakes give your bites a salty/sweet kick and it’s my FAVORITE thing about this!
Is this gluten free?
It can be if you use gluten free oats!
What other additions could you add into this pumpkin coconut granola?
Any kind of nut that you like.
Dried fruit would be a great option too!
Are you positive it’s that much salt? The measurements sound high.
Yep, it’s correct. It’s meant to be salty sweet.
I also used Diamond Kosher Salt. There is a big difference in salts; read up about it here.
If you use table salt, this will be way too salty. So don’t do that.
Definitely use kosher salt (preferably Diamond brand) and if you’re worried it’ll be too salty, go with 1/2 teaspoon.
But I highly recommend you giving this Salt 101 Guide a read; it will teach you so much about salt!
Why are all the ingredients at room temperature and how necessary is this?
It’s necessary because you’re using melted coconut oil.
Coconut oil will seize up and harden if you pour something (maple syrup, pumpkin puree) straight from the fridge.
If you use room temperature, it will be less likely to do that.
Can I use another kind of oil?
I don’t recommend it because coconut oil is part of the flavor of the granola.
You could actually use avocado oil since it’s neutral tasting but that’s the only other oil I’d suggest.
My granola is browning fast; will it burn?
If you see that your granola is browning too fast, give it a quick stir and flip to get the oats on the bottom to the top.
If it’s still browning too fast, you can tent the baking dish with foil but honestly, in my oven, it didn’t get brown until the end and I just pulled it out of the oven before it started to actually burn.
This is one that you’ll want to keep an eye on.
Other granola recipes that you’d enjoy:
- Chocolate Coconut Granola
- Coconut Vanilla Granola
- Peanut Butter Granola
- Pumpkin Spice Granola with Dried Cranberries
- Honey Almond Granola
Pumpkin Coconut Granola
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 3 cups rolled oats
- 2/3 heaping cup pumpkin seeds or other nuts
- 3/4 heaping cup unsweetened flaked coconut
- 3 tablespoons chia seeds
- 1/2 cup room temperature pumpkin puree
- 1/2 cup melted coconut oil
- 1/2 cup room temperature maple syrup
- 1-1 1/2 teaspoons Diamond kosher salt
- 1 heaping teaspoon pumpkin pie spice
- Preheat oven to 350 degrees Fahrenheit and line a large rimmed baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, whisk together the oats, pumpkin seed, coconut flakes, and chia seeds. In a medium bowl, whisk together the pumpkin, coconut oil, maple syrup, salt, and pumpkin spice.
- Pour the liquid into the large bowl with the oats and mix and toss together with a spatula.
- Spread into an even layer on the prepared baking sheet and bake for 15 minutes. Then remove from oven and stir around then bake for another 15 minutes.
- Remove from oven and it will start to harden and crisp up as it cools.
- Store in a plastic bag or glass container for up to seven days.
There is an affiliate link in this post.