Make this healthy and super easy homemade Pumpkin Spice Granola at home in under 30 minutes using 8 ingredients. It’s super crunchy and loaded with fall flavors.
Check out some more of my fall recipes here – Pumpkin Apple Soup, Iced Pumpkin Spice Latte, Pumpkin Banana Bread, and Pumpkin Fluff.
About This Recipe
As soon as the fall sets in, pumpkin recipes begin to roll in my kitchen and this Pumpkin Spice Granola is my latest addiction. It is a beautiful blend of warming fall flavors of pumpkin and pumpkin pie spice and a heavenly crunch of oats, pecan seeds, and pumpkin seeds.
Loaded with protein, fiber, and healthy fat, this Pumpkin Granola is perfect to serve for breakfast with milk or yogurt, snacking as is, or sprinkled on ice cream, smoothies, or shakes.
It is a great holiday gifting idea too. Just pack it in a nice bottle and you have a fabulous DIY gift ready in no time. Since it is high in calories, it is also a great snack for camping and hiking.
Pumpkin Spiced Granola is naturally vegan and gluten-free and is healthy, light, and most importantly, crunchy and delicious.
Making this at home is super easy and it comes together in no time. Homemade granola is also free of refined sugar, chemicals, and preservatives. It is also much economical than the store-bought one. You can also customize it as per your liking as you have full control over the ingredients that goes into it.
Rolled Oats – Rolled oats are best to make granola. If they are not available, you can use instant oats too.
Pecan – Pecans adds a lovely crunch to this pumpkin granola. You can replace them with walnuts or almonds. I also added pumpkin seeds (pepitas) for extra crunch.
Pumpkin Pie Spice Mix – This spice mix adds instant warmth and fall flavors to this granola. Make Pumpkin Pie Spice at home using my easy recipe or buy a bottle.
Pumpkin Puree -Make Pumpkin Puree at home using my easy recipe or use canned puree.
Coconut Oil – I like to make granola with coconut oil as it is healthy and gives a lovely flavor to it but you can replace it with light olive oil or vegetable oil.
Others – You will also need vanilla extract and maple syrup. You can replace maple syrup with honey or agave nectar.
How To Make Pumpkin Spice Granola
Preheat the oven to 350 degrees F (180 degrees C).
Line a 9×13 inch baking tray with parchment paper.
Mix 2 cups rolled oats, ¼ cup chopped pecans, 2 teaspoon pumpkin pie spice, 2 tablespoon pumpkin seeds, and ¼ teaspoon salt in a large bowl.
Add ¼ cup pumpkin puree, 2 tablespoon coconut oil, 1 teaspoon vanilla extract, and ¼ cup maple syrup to the bowl and mix everything well.
Transfer the mixture to the baking tray and spread evenly.
Bake for 20-25 minutes until the granola is lightly browned.
Remove the tray from the oven and let the granola cool down for 20-30 minutes.
Transfer it in an airtight container and store it in a cool and dry place for up to a month or refrigerate for up to 3-4 months. You can also freeze it for 6-8 months. Use as required.
Pro Tips By Neha
Be careful while baking the granola. Keep a close watch once it has baked for 20 minutes as it burns in a wink of the eye.
Granola will crisp up as it cools down. Make sure to cool it well before transferring it to the jar.
You can add other ingredients too in this recipe as per your taste. Some of my favs are chocolate chips, shredded coconut, butterscotch chips, dried cranberries, quinoa, cocoa powder, chia seeds, and pistachios.
This Pumpkin Granola tastes great when topped on Smoothies, Ice Creams, Flavoured Yogurt, Milk, Porridge, Milkshakes, or just to munch on like a snack.
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Pumpkin Spice Granola Recipe
- 2 cups rolled oats (If not available, use instant oats)
- ¼ cup chopped pecans (or walnuts)
- 2 teaspoons pumpkin pie spice mix
- 2 tablespoons pumpkin seeds
- ¼ teaspoon salt
- ¼ cup pumpkin puree
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- Preheat the oven to 350 degrees F (180 degrees C).
- Line a 9×13 inch baking tray with parchment paper.
- Mix rolled oats, pecans, pumpkin pie spice, pumpkin seeds, and salt in a large bowl.
- Add pumpkin puree, coconut oil, vanilla extract, and maple syrup to the bowl and mix everything well.
- Transfer the mixture to the baking tray and spread evenly.
- Bake for 20-25 minutes until the granola is lightly browned.
- Remove the tray from the oven and let the granola cool down for 20-30 minutes.
- Transfer it in an airtight container and store it in a cool and dry place for up to a month or refrigerate for up to 3-4 months. You can also freeze it for 6-8 months. Use as required.
Did you make this recipe? Let me know!