How long will pumpkin spice granola 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.

Can I make it less sweet?

I recommend reducing the maple syrup to 1/3 cup if you’d like your granola to be less sweet. Omitting the sweetener entirely will prevent clusters from forming unless an alternate binding agent is used.

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.

Can I halve the recipe?

Certainly! Just use half of all the ingredients and amounts specified, and bake on one parchment lined baking tray.

Pumpkin Spice Granola (with pumpkin puree + pecans)

Name: Pumpkin Spice Granola
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 16
Cuisine: American
Ingredients: 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)

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 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

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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

Prep: Preheat oven to 165°C/325°F/Gas Mark 3. Line two large rimmed baking trays with parchment paper (nonstick cooking paper).
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.
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.
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.
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.
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.
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.)
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.

Extra Light Tasting Olive Oil

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Notes

Cook’s Tips and FAQs

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.
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.
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.
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.