Pumpkin Spice Granola

This Pumpkin Spice Granola is easy to make, crunchy, and full of BIG clusters and the BEST fall flavors! It’s naturally sweetened with maple syrup, gluten-free, and made with pumpkin pie spice, pumpkin puree, and pumpkin seeds!

this recipe

Happy fall everyone! 🍂

Today’s recipe is super easy to make, dangerously addictive (I can’t stop myself from snacking on those gorgeous big clusters!), and fall themed since that’s where we’re at. 🍁 But it can of course be made anytime of the year when you’re craving all things pumpkin. 💛

This Pumpkin Spice Granola is:

• Easy to make
• Healthy
• Not overly sweet
• Crunchy
• Customizable
• and sooo darn tasty!

Why This Recipe Works

• It’s full of the BEST fall flavors thanks to pumpkin pie spice, pumpkin puree, crispy pumpkin seeds, and crunchy toasty pecans!
• Baking without stirring the granola allows it to set, and yields BIG crunchy clusters. 😋
• It’s naturally sweetened with maple syrup, gluten-free, and cholesterol-free.
• You’ll get a good dose of healthy fats, fiber, and protein with each serving.
• It’s great for breakfast with some Greek yogurt or milk, a healthy midday snack, or dessert if you top it on a scoop of vanilla ice cream or a milkshake.
• You can halve or double the recipe easily as you wish.

Let’s make a batch!

Ingredients

• Oats: Use old fashioned rolled oats (not the quick cooking kind), and gluten-free oats if needed.
• Pecans and Pumpkin Seeds: These should be raw and unsalted. If you prefer, you could use almonds, walnuts, or any other nuts of your choice.
• Fine Sea Salt: You may need to use less if using table salt.
• Maple Syrup: This helps bind everything together and naturally sweeten the granola. Honey is another great option.
• Oil: I use extra light tasting olive oil, but melted coconut oil would work well too.
• Pumpkin Puree: Be sure to use canned pure pumpkin puree, and NOT pumpkin pie filling. If you happen to have fresh pumpkin puree on hand, feel free to use that instead.
• Pumpkin Pie Spice: I use a store-bought blend. But you’re welcome to use a homemade blend if you have some.
• Unsweetened Coconut Flakes: I love adding coconut flakes to my granolas, but you’re welcome to leave this out if you prefer. You could use also unsweetened shredded coconut instead of coconut flakes.
• Dried Fruit (optional): I didn’t add any, but dried cranberries, dried apple chips, or any other dried fruit of your choice would be a fantastic addition.

Full ingredient amounts and list are in the recipe card below.

How to Make Pumpkin Spice Granola

1. Combine dry ingredients: In a large mixing bowl, toss together the oats, pecans, pumpkin seeds, pumpkin pie spice, ground cinnamon, and fine sea salt.

2. Combine wet ingredients: Stir together the extra light tasting olive oil, maple syrup, and vanilla extract in a measuring cup. Then pour into the bowl with the dry ingredients mixture, and mix until everything is coated well.

3. Spread: Pour the granola mixture onto two parchment paper lined baking trays. Use a flat backed spatula to press down and spread into an even layer.

4. Bake in batches: Bake each tray (one by one) in a preheated oven at 165°C/325°F/Gas Mark 3 for 15 minutes. Then rotate the pan and bake for a further 10-12 minutes. Remove the pan from the oven and sprinkle the unsweetened coconut flakes on top. Return the pan (rotating it again) to the oven and bake for a further 3-4 minutes, until the granola is crisp and the coconut flakes have lightly toasted.

5. Cool and break into clusters: Allow the granola to cool completely. Then break into clusters of your desired size and stir in dried fruit if using. (Note: If you find that some of the granola clusters are not very crispy after breaking into clusters, place the tray on the top oven rack and bake for 2-3 minutes more at 350°F/175°C/Gas Mark 4.)

Now you can serve it immediately, or store in a sealed airtight container in a cool dry area for 2-3 weeks.

Full detailed instructions are in the recipe card below.

Cook’s Tips

• Don’t overcrowd the pans. In order to yield crispy and crunchy granola, divide the mixture evenly onto two pans. This will make it easier and quicker for the granola to absorb the liquid mixture and crisp up.

FAQs

More Healthy Breakfasts & Snacks

• Tropical Coconut Pecan Granola
• Apricot Almond Oat Slice (Oat Bars)
• Nutella & Peanut Butter Energy Balls
• Banana Pecan Nut Bread (with Peanut Butter)
• Or feel free to browse the entire Breakfast & Brunch and Snacks recipes collections.

MADE THIS RECIPE? If you make this recipe, leave a comment below and let me know how you liked it! Take a photo and tag it with @thatspicychick on Instagram and hashtag it #thatspicychick and I’ll be sure to share your masterpiece!

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Pumpkin Spice Granola

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This Pumpkin Spice Granola is easy to make, crunchy, and full of BIG clusters and the BEST fall flavors! It’s naturally sweetened with maple syrup, gluten-free, and super tasty!

• Author: Lavina
• Prep Time: 5
• Cook Time: 30
• Total Time: 35 minutes
• Yield: 16 1x
• Category: Breakfast, Brunch
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 4 cups Old Fashioned Rolled Oats (I use gluten-free oats, but regular wholegrain oats if fine too)
• 1 cup raw Unsalted Pecans (or other nuts of your choice) – coarsely chopped
• ½ cup raw Unsalted Pumpkin Seeds
• 1.5 TSP Pumpkin Pie Spice
• ½ TSP ground Cinnamon
• ½ TSP Fine Sea Salt (use less if using table salt)
• ½ cup Extra Light Tasting Olive Oil (or melted coconut oil)
• ½ cup Pure Maple Syrup (or honey)
• ½ cup canned Pumpkin Puree (not pumpkin pie filling)
• 1 TSP Vanilla Extract
• ½ cup Unsweetened Coconut Flakes, (or unsweetened shredded coconut)
• ¾ cup Dried Cranberries (optional)

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Instructions

1. Prep: Preheat oven to 165°C/325°F/Gas Mark 3. Line two large rimmed baking trays with parchment paper (nonstick cooking paper).
2. Combine dry ingredients: In a large mixing bowl, combine the oats, pecans, pumpkin seeds, pumpkin pie spice, ground cinnamon, and fine sea salt. Mix until evenly combined.
3. Combine wet ingredients: Combine the extra light tasting olive oil, maple syrup, and vanilla extract in a measuring cup. Stir, then pour into the bowl with the dry ingredients mixture. Mix until everything is coated well.
4. Spread: Pour the granola mixture onto the prepared baking trays and use a large flat backed spatula to press down and spread into an even layer.
5. Bake in batches: Bake one tray for 15 minutes, then rotate the pan so that the back is facing the front (for more even baking) and bake for a further 10-12 minutes. Remove the pan from the oven and sprinkle the unsweetened coconut flakes on top. Return the pan (rotating it again) to the oven and bake for a further 3-4 minutes, until the granola is crisp and golden and the coconut flakes have lightly toasted. Repeat with the second tray.
6. Cool: Transfer to a cooling rack and allow to cool completely (at least 40 minutes). The granola will continue to crisp up as it cools.
7. Break into clusters and add dried fruit: Once completely cool, break the granola into clusters of your desired size and stir in the dried cranberries (if using). (Note: If you some of the granola clusters are not very crispy after breaking into clusters, place the tray on the top oven rack and bake for 2-3 minutes more at 350°F/175°C/Gas Mark 4.)
8. Serve and store: Serve with greek yogurt or milk, or enjoy on its own as a snack. Or store in a sealed airtight container in a cool dry area for 2-3 weeks.

Equipment

Maple Syrup

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Extra Light Tasting Olive Oil

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pumpkin puree

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Notes

Cook’s Tips and FAQs

1. Don’t overcrowd the pans. In order to yield crispy and crunchy granola, divide the mixture evenly onto two pans. This will make it easier and quicker for the granola to absorb the the liquid mixture and crisp up.
2. How long will it stay fresh? Two to three weeks if stored properly in a sealed airtight container and in a cool dry area. If you find that the granola starts to lose its crispness after two weeks, you can refresh it by baking for 10-15 minutes at 325°F/165°C/Gas Mark 3.
3. Can I make it less sweet? Reduce the maple syrup amount to 1/3 cup. Omitting the sweetener entirely will prevent clusters from forming if an alternate binding agent isn’t used.
4. Can I freeze granola? Once completely cool, transfer to a freezer friendly bag and freeze for up to 3 months. When ready to enjoy, thaw at room temperature for about 10 minutes before serving. I recommend freezing in individually portioned freezer bags so that you can thaw the number of portions that you need.

Nutrition

• Serving Size: 1 serving
• Calories: 233
• Sugar: 6.6g
• Sodium: 75.5mg
• Fat: 13.3g
• Saturated Fat: 2.8g
• Unsaturated Fat: 10.2g
• Trans Fat: 0g
• Carbohydrates: 23.4g
• Fiber: 3.6g
• Protein: 3.7g
• Cholesterol: 0mg

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