This granola captures all the comforting flavors of fall in every bite. It’s easy to make, customizable, and much healthier than store-bought options. The combination of pumpkin puree and spices creates a rich flavor while keeping the granola slightly chewy with crisp clusters. It’s perfect with yogurt, milk, or eaten straight from the jar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) rolled oats pumpkin puree maple syrup or honey coconut oil or vegetable oil brown sugar pumpkin spice blend cinnamon vanilla extract salt chopped nuts (such as pecans or almonds) seeds (optional, like pumpkin or sunflower seeds) dried fruit (optional, added after baking)
Directions
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a large bowl, mix together the pumpkin puree, maple syrup, oil, brown sugar, vanilla extract, and salt until smooth.
In another bowl, combine the oats, pumpkin spice, cinnamon, nuts, and seeds.
Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
Spread the mixture evenly onto the prepared baking sheet, pressing it down slightly for clusters.
Bake for 25 to 30 minutes, stirring halfway through if you prefer a looser texture, or leaving it undisturbed for chunkier granola.
Remove from the oven and let it cool completely. It will crisp up as it cools.
Once cooled, mix in any dried fruit if desired.
Servings and timing
Servings: 6 to 8 servings Prep time: 10 minutes Cook time: 25 to 30 minutes Total time: about 40 minutes
Variations
You can swap maple syrup with honey or agave syrup for a different sweetness profile.
Add chocolate chips after the granola cools for a sweeter treat.
Use different nuts like walnuts or cashews for variety.
For a gluten-free version, ensure your oats are certified gluten-free.
Add shredded coconut for extra texture and flavor.
Storage/Reheating
Store the granola in an airtight container at room temperature for up to 1 to 2 weeks.
For longer storage, keep it in the refrigerator for up to 3 weeks.
You can also freeze it for up to 2 months.
No reheating is necessary, but you can warm it slightly in the oven for a freshly baked feel.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, just make sure it’s well-cooked and blended smoothly with excess moisture removed.
How do I make my granola clump together?
Press the mixture firmly onto the baking sheet and avoid stirring while baking.
Can I make this granola vegan?
Yes, simply use maple syrup instead of honey.
Is this granola healthy?
It’s a wholesome option made with natural ingredients and less sugar than many store-bought versions.
Can I skip the nuts?
Yes, you can omit them or replace them with seeds.
Why is my granola not crunchy?
It may need more baking time or more time to cool completely.
Can I add protein to this recipe?
You can mix in protein powder or add more nuts and seeds.
What type of oats should I use?
Rolled oats work best for texture and structure.
Can I reduce the sugar?
Yes, adjust the sweetener to your taste, but it may affect texture slightly.
Can I double the recipe?
Absolutely, just use a larger baking sheet or bake in batches.
Conclusion
Pumpkin spice granola is a simple, flavorful recipe that brings warmth and comfort to your daily routine. Whether you enjoy it for breakfast or as a snack, it’s a delicious way to embrace cozy seasonal flavors while keeping things nutritious and homemade.
This Pumpkin Spice Granola is the perfect cozy homemade breakfast or snack, made with rolled oats, pumpkin puree, warm spices, and natural sweeteners. Crunchy, lightly sweet, and easy to customize, this pumpkin spice granola is a healthier alternative to store-bought versions.
Ingredients
3 cups rolled oats
1/2 cup pumpkin puree
1/3 cup maple syrup or honey
1/4 cup coconut oil or vegetable oil, melted
1/4 cup brown sugar
2 teaspoons pumpkin spice blend
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped nuts, such as pecans or almonds
1/4 cup seeds, optional, such as pumpkin or sunflower seeds
1/3 cup dried fruit, optional, added after baking
Instructions
Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together the pumpkin puree, maple syrup or honey, melted oil, brown sugar, vanilla extract, and salt until smooth.
In a separate bowl, combine the rolled oats, pumpkin spice blend, cinnamon, chopped nuts, and optional seeds.
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down lightly if you want larger clusters.
Bake for 25 to 30 minutes. Stir halfway through for a looser granola, or leave it undisturbed for chunkier clusters.
Remove from the oven and let the granola cool completely on the baking sheet. It will become crisp as it cools.
Once cooled, stir in the dried fruit if using.
Serve with yogurt, milk, or enjoy as a snack.
Notes
For a vegan version, use maple syrup instead of honey.For gluten-free granola, use certified gluten-free oats.Add chocolate chips only after the granola has fully cooled.Pressing the mixture firmly onto the tray helps create crunchy clusters.If using fresh pumpkin puree, make sure it is thick and not watery.
