Big clusters of crunch-tastic oat bran granola ribboned with pumpkin puree, pumpkin spice and pumpkin seeds. This nutritious granola will welcome your taste buds to fall while possibly becoming one of your favorite seasonal snacks!
It’s only the FIRST day of fall and I’ve already turned into a total pumpkin-head. Two pumpkin recipes back-to-back were totally not planned. Oh well, no shame here.
Though I did just run out of pumpkin pie spice and had a brief moment of panic.
HAPPY FALL, friends!
This is my first time living in a state that actually has all four seasons, which makes me even more amped up for fall. The leaves in Birmingham have already started to change color and I love watching them fall to the ground in a whimsical, delicate manner.
This morning, I woke up and actually felt a slight crisp in the air so I decided to skip the gym in favor of a long walk. It was so gorgeous watching the sunrise, its beams peaking in through the hundreds of oak trees lining the road. The beautiful fall leaves began turning bride shades of gold and red as they soaked up the sun’s rays. It was the prettiest morning I’ve seen since moving to Birmingham and it made me appreciate this city even more.
With feelings of fall in the air, it only felt appropriate to bake something with some of my favorite seasonal flavors. Enter: pumpkin granola!
What’s unique about this granola is that it is actually made with a mix of oat bran and old-fashioned oats.
If you’re curious what exactly oat bran is, here’s a little breakdown. A whole grain contains three segments of a seed — the endosperm, germ and bran. As the name indicates, oat bran only contains the bran of the seed. While it is part of oat grouts and steel-cut oats, you’ll also find it sold separately at most grocery stores or in the bulk foods section. It is similar in consistency to wheat bran and can be cooked on its own or added to bread, muffins, cereal or granola!
1 cup of oat bran boasts a whopping 16 grams of protein and 14 grams of fiber (50% of the daily recommended value for adults). I love the rustic edge and earthiness it adds to some of my breakfast staples.
This granola is simple to make and can be easily customized. Swap the pumpkin seeds for any nut or seed you like, or add a generous handful of dark chocolate chips after its cooled. It’s the perfect crunchy topping for yogurt, chia pudding and smoothies, though also makes for a wonderful snack on its own.
I’ve been enjoying the heck out of it with yogurt, diced apples and cinnamon. It’s like the fall parfait of my dreams. 
Warm, nutty and with the perfect hint of spice, this granola must be added to your fall baking list!
If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
- 1 cup oat bran
- 1 cup old fashioned oats
- ½ cup roasted pepitas (pumpkin seeds)
- ⅓ cup pumpkin puree
- ⅓ cup honey
- 3 tbsp coconut oil
- 1 tbsp pumpkin pie spice
- ¼ tsp sea salt
- Optional add-ins: 2 tbsp chia seeds, 2 tbsp flax seeds
- Preheat oven to 325 degrees F
- Combine pumpkin puree, honey and coconut oil in a small saucepan and heat over medium-heat until smooth and melted, ~5 minutes.
- In a large bowl, combine oat bran, old fashioned oats, pepitas, pumpkin pie spice and salt. Pour melted pumpkin mixture into oats. Add optional add-ins if desired. Mix to combine.
- Spread out evenly on a baking sheet. Bake for 20 minutes, toss, and bake for another 15 minutes, until golden and toasty. Allow to cool for 1 hour before breaking up into clusters.
Your Turn!
What’s your favorite thing about fall?
Have you dove into pumpkin-madness yet??!
If you like this recipe, be sure to check out some of my other fall favorites:
Whole Wheat Apple Pecan Spice Donuts
Is it supposed to turn out soft?
I am about to try this right now! Does the flax seed need to be ground?
Hi Tiffany, the flaxseeds should be whole, not ground. The granola should harden and become crunchy once it fully cools (about an hour). How did it turn out? Xo
I had bought flax seeds whole, before I found out that they are easier to digest when ground. So, i used a food processor to try ∧ grind them myself, but it only did about half the job, so I ended up using ‘half ground’ glad seeds.
The granola remains soft, but I think it’s because I used too much pumpkin. I will make this again with more accurate measurements. Is still good though; I east it as a cereal, and it’s very filling.
Next time, i will also add a bit of coconut sugar; I’m surprised the maple syrup didn’t make it sweet. Buy again, maybe it was the excess pumpkin. I’ll also add some roasted pumpkin or other squash seeds if I have them on hand.
Thanks for the recipe!
I LOVE big hunky chunks of granola! My favorite thing about fall is getting all cozy in a giant sweater and warm boots and drinking coffee! 🙂
Ah mine too, Laura!! That just sounds so lovely right now. And yes, chunky granola for the win! <3