Filled with rolled oats, pumpkin seeds, maple syrup, and pumpkin pie spices, this easy pumpkin granola recipe is a great fall meal prep idea that is perfect for healthy breakfast and snacks.
If you love the flavor of pumpkin spice, you’re going to love this pumpkin granola recipe. The combination of cinnamon, ginger, nutmeg, and cloves makes the perfect pumpkin pie spice mix to flavor this granola that will fill your house with fall scent and tastebuds with fall flavor.
Whether you’re whipping it up as a healthy breakfast, sweet snack, or as part of a weekend bunch, this pumpkin spice granola is a fun flavor that is sure to please a crowd.
Why You’ll Love Pumpkin Spice Granola
- Easy to Make – If can add ingredients to a bowl, stir, and turn on the oven, you can make this granola!
- Full of Fall Flavor – The combination of spices ensures that this granola is full of pumpkin spice.
- Crispy and Crunchy – This granola is toasted to perfection with crunchy clusters.
- Great for Meal Prep – This pumpkin granola keeps well in the pantry, fridge, and freezer.
Pumpkin Granola Ingredients
- Rolled Oats – Be sure to use rolled oats or old-fashioned rolled oats, do not use steel-cut oats, quick oats, or instant oats.
- Pumpkin Puree – To add moisture and pumpkin flavor.
- Raw Pecans – To add some flavor and healthy fats.
- Pumpkin Seeds – To add some crunch and enhance the pumpkin aspect of the granola.
- Pumpkin Pie Spice – A mixture of ground cinnamon, ginger, nutmeg, and cloves to spice the granola.
- Olive Oil – To make the granola crispy. You can also use melted coconut oil.
- Maple Syrup – To sweeten the granola, use pure maple syrup for the best results. If you don’t have maple syrup, you can use additional brown sugar or coconut sugar.
- Brown Sugar – To add more sweetness to the granola and help to make it clumpy, you can use light or dark brown sugar. If you’d prefer not to use brown sugar, just double the amount of maple syrup in the recipe.
- Vanilla Extract – To enhance the sweetness and pumpkin spice flavor.
- Salt – To balance the sweetness.
To Make it Gluten-Free: Use certified gluten-free rolled oats.
To Make it Dairy-Free: No adaptations are needed, this recipe is dairy-free.
How to Make Pumpkin Granola
- Mix the wet ingredients. Add the pumpkin puree, maple syrup, olive oil, vanilla extract, spices, and salt to a bowl and whisk until well combined.
- Add the dry ingredients. Add the rolled oats, pecans, and pumpkin seeds to the wet mixture and stir to combine.
- Transfer to a baking sheet. Transfer the mixture to a parchment paper-lined baking sheet and spread it out evenly.
- Bake until toasted. Transfer the baking sheet to the oven and bake at 325°F for 30 minutes until the granola is golden and toasted.
- Cool and enjoy!
You can find the detailed instructions in the recipe card below.
Tips for the Best Pumpkin Granola
Use homemade pumpkin. While canned pumpkin puree works well, and I often use it myself, homemade pumpkin puree will give you the best flavor. If you have leftover pumpkin puree from baking pumpkin pie, use it to make this granola.
Spice it well. To ensure the granola has a bold pumpkin spice flavor, make the homemade pumpkin pie spice mixture or use a high-quality store-bought option.
Use pure maple syrup. 100% pure maple syrup will provide the richest and deepest flavor. I recommend using Grade A amber, dark, or very dark maple syrup.
Don’t overcrowd the pan. To ensure your granola gets crispy and cooks evenly, don’t overcrowd your baking sheet. If your pan is too small, use a second baking sheet or cook the granola in batches.
Bake it at a low temperature. Cook your granola at 325°F to ensure it toasts well but does not burn. Be careful not to over-bake your granola as it will continue to cook on the baking sheet once you remove it from the oven.
Keep it clumpy. To ensure you get some nice chunks of granola, press the granola into an even layer before you put it in the oven and only stir it once halfway through the baking process.
Store it well. Once completely cooled, store the pumpkin granola in an airtight container to keep it crispy and sure it does not get soggy.
Pumpkin Granola Add-ins
This pumpkin spice granola recipe is classic and simple, but if you want to add some add-ins I would recommend:
- Flax seeds
- Chia seeds
- Sunflower seeds
- Dried fruit
- Chopped dates
- Nut butter
- Chocolate chips (only add once the granola is cooked and cooled)
More Granola Recipes
If you’re looking for more healthy granola ideas, check out these recipes:
Granola is a good source of complex carbohydrates, fiber, and healthy fats. Although some pumpkin granola is high in sugar, making homemade granola is a great way to control the sugar content and ingredients.
To ensure your granola is crunchy, it must be cooked at a low temperature for a long period of time. It’s also important to not overcrowd the pan when cooking granola to ensure that all the oats, nuts, and seeds are evenly exposed to the heat.
To make your granola clumpy, press the granola into the baking sheet before placing it in the oven and only stir it once during the baking process. You can also drizzle a bit of maple syrup on your granola the moment it comes out of the oven; this will cool and solidify into the granola and create clumps.
To Store: Place the cooled granola in an airtight container, jar, or bag and store it in the pantry or a dark, cool place for 2-3 weeks.
To Refrigerate: Place the cooled granola in an airtight container or bag and store it in the fridge for up to 1 month.
To Freeze: Place the cooled granola in an airtight container or bag and store it in the freezer for up to 3 months.
More Pumpkin Recipes:Print
This gluten-free pumpkin granola recipe is perfect for fall and makes a wonderful breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 cups (16 servings) 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- 3 cups rolled oats
- 1/2 cup pumpkin seeds
- 1/2 cup pecans, roughly chopped
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/3 cup olive oil, or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 pinch ground cloves, or allspice
- 1/2 teaspoon salt
- Preheat the oven to 325°F and line a large baking sheet with parchment paper.
- In a large bowl, add the pumpkin puree, maple syrup, brown sugar, olive oil, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt, and whisk until well combined.
- Add the rolled oats, pecans, and pumpkin seeds, and stir again until well combined.
- Transfer the granola mixture to the prepared baking sheet, spreading it out evenly, without overcrowding the pan. If your pan is too small, use a second baking sheet or cook the granola in batches. Once on the pan, gently press the granola into the pan with the back of a wooden spoon or spatula – this will help to create clumps.
- Transfer the baking sheet to the oven and bake for 15 minutes, remove it from the oven and give it a good stir, then return it to the oven for an additional 15-20 minutes until golden and crispy.
- Once baked, remove the pan from the oven and allow the granola to cool completely. Serve pumpkin granola with milk or yogurt and toppings of your choice.
- Any leftover granola can be stored in an airtight container or bag for up to 2-3 weeks at room temperature or up to 3 months in the freezer.
To Use Pumpkie Pie Spice: Omit the cinnamon, ginger, nutmeg, and cloves, and use 1 1/2 teaspoons of pumpkin pie spice mix.
- Serving Size: 1/4 cup
- Calories: 184 calories
- Sugar: 7 grams
- Fat: 9 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 4 grams