Pumpkin Granola
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Pumpkin Spice Granola is here to make your fall mornings feel like a cozy slice of pie—without the guilt! This recipe uses real pumpkin, so you’re not just getting the spice, but the full autumn experience in every crunchy bite. Whether you sprinkle it on yogurt, enjoy it with milk, or eat it straight out of the jar (no judgment here), this granola is basically pie for breakfast.
Be sure to check out some of our other sweet creations, like this Cinnamon Crunch Granola for a warm, spiced twist, or indulge in the smooth and comforting flavors of Vanilla Granola. And if you’re a chocolate lover, you definitely won’t want to miss the Easy Chocolate Granola—it’s like having dessert for breakfast every day! For more sweet treats, don’t forget to browse our full collection of Desserts to satisfy your cravings.
Why You’ll Love This Recipe
- Authentic Fall Flavor: It uses real pumpkin, giving you that true pumpkin spice experience in every bite—perfect for autumn lovers.
- Versatile Breakfast Option: Whether you sprinkle it over yogurt, enjoy it with milk, or snack on it by itself, this granola is a versatile and delicious way to start your day.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly and great for meal prepping.
- Perfect for Gifting: Packaged in a cute jar, this granola makes a thoughtful and delicious homemade gift for friends and family.
If you’re anything like me, fall means one thing: all things pumpkin spice. That’s why I’m so excited to share this Pumpkin Pie Granola recipe with you! It’s super easy to make and brings all the cozy vibes of pumpkin pie right into your breakfast bowl. Plus, you can whip up your own pumpkin pie spice if you don’t have any on hand—just mix together some cinnamon, nutmeg, ginger, and cloves, and you’re good to go.
What I love about this granola is how simple it is to customize. Want to toss in some nuts or dried fruit? Go for it! Feeling extra festive? Add a handful of chocolate chips or coconut flakes. It’s totally up to you. This recipe is your chance to get creative and make a breakfast that’s not just delicious, but exactly the way you like it. Trust me, once you try this, your mornings are going to be a whole lot cozier!
Ingredients Pumpkin Pie Granola
This. Is. Pumpkintastic.
- Rolled Oats: Use old-fashioned rolled oats for the best texture. Instant oats can become too soft and lose their structure, while steel-cut oats won’t cook evenly.
- Brown Sugar: Make sure to pack the brown sugar tightly when measuring.
- Salt: Don’t skip the salt! A small pinch balances the sweetness and enhances all the flavors in the granola.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can easily make your own.
- Pecans or Walnuts: For extra flavor, toast the nuts lightly before adding them to the granola.
- Coconut Oil: If you don’t have coconut oil on hand or prefer a different flavor, you can easily substitute it with melted butter or a mild-flavored oil like vegetable or canola oil. Keep in mind that using butter will add a richer taste, while other oils may be more neutral, letting the pumpkin spice flavors shine through.
- Honey: If you prefer a less sweet granola, you can reduce the honey slightly without affecting the texture too much. Just be aware that less honey may result in fewer clumps in the granola.
- Vanilla Extract: Add the vanilla extract after you’ve mixed the wet ingredients to avoid cooking off the flavor. This keeps the vanilla taste bold and aromatic in your granola.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
Variations and Serving Suggestions
These variations and serving ideas allow you to customize this pumpkin granola recipe to your taste and enjoy it in different ways throughout the day.
Variations:
- Nut-Free: If you have a nut allergy or just prefer to skip the nuts, you can replace them with sunflower seeds or pumpkin seeds for a similar crunch and pumpkin seed granola.
- Extra Crunch: For added texture, toss in some chia seeds, flaxseeds, or quinoa before baking. These superfoods not only add crunch but also boost the nutritional value.
- Sweet and Tart: Mix in dried cranberries, raisins, or chopped dried apricots after the granola has cooled for a sweet-tart flavor contrast that pairs perfectly with the pumpkin spice.
Serving Suggestions:
- Classic Breakfast: Enjoy your Pumpkin Spice Granola with a bowl of milk or a splash of almond milk for a simple, satisfying start to your day.
- Yogurt Parfait: Layer the granola with Greek yogurt and fresh fruit for a delicious and healthy parfait. This makes a perfect quick breakfast or afternoon snack.
- Dessert Twist: Use the granola as a topping for ice cream or baked fruit, like apples or pears, for an easy dessert with a crunchy, spiced twist.
How to Make Pumpkin Spice Granola
If you’re new to making granola, this simple process will guide you through each step to ensure perfect results:
- Mix the Dry Ingredients: Start by whisking together the rolled oats, brown sugar, salt, pumpkin pie spice, and pecans (or your chosen nuts) in a large mixing bowl. This ensures that the flavors are evenly distributed throughout the granola.
- Prepare the Wet Ingredients: In a small, microwave-safe bowl, combine the coconut oil and honey. Microwave them for just a few seconds, until they’re melted and easy to mix. Then, whisk in the vanilla extract and pumpkin puree until everything is well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients over the dry ingredients in your large mixing bowl. Gently stir the mixture until all the oats and nuts are evenly coated with the pumpkin mixture. This step is crucial for ensuring that every bite of your granola is full of flavor.
- Spread and Bake: Spread the granola mixture evenly onto a baking tray lined with parchment paper or a silicone baking mat. This helps prevent sticking and ensures even baking. Bake the granola in a preheated oven at 300°F for about 40 minutes, stirring every 10 minutes to promote even browning.
- Cool Completely: After baking, allow the pumpkin spice granola to cool completely on the baking tray. As it cools, it will become crisp and develop that perfect crunch. Once cooled, you can break it into clusters and enjoy!
Storage Instructions
To keep your Pumpkin Spiced Granola fresh and crunchy, it’s important to store it properly:
- Cool Completely: Before storing, make sure the granola is completely cooled to room temperature. This prevents moisture from building up, which can cause the granola to become soggy.
- Airtight Container: Transfer the cooled granola into an airtight container, such as a glass jar with a tight-fitting lid or a resealable plastic bag. An airtight container will help keep the granola crisp and preserve its flavor.
- Store at Room Temperature: Keep the container in a cool, dry place at room temperature. Properly stored, your granola will stay fresh for up to 2 weeks. If you prefer to keep it longer, you can also freeze it.
- Freezing Option: If you’d like to store the granola for a longer period, you can freeze it in an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months. To use, simply thaw the granola at room temperature, and it will be ready to enjoy.
Expert Tips:
Don’t Crowd the Baking Sheet: When spreading the pumpkin granola mixture onto your baking sheet, make sure it’s in an even layer and not piled too thickly. Crowding the granola can cause it to bake unevenly and may result in some pieces being too soft while others overcook. If needed, use two baking sheets to give the granola enough space to bake properly.
Stir Midway Through Baking: To ensure your granola browns evenly, give it a gentle stir halfway through the baking time. This helps redistribute the oats and nuts, preventing any spots from becoming too dark or undercooked.
Allow the Granola to Cool Completely: Once you’ve finished baking, it’s crucial to let the granola cool completely on the baking sheet. As it cools, the granola will continue to crisp up, giving you that perfect crunchy texture. If you move it too soon, it may not reach its full crunch potential.
For Clusters, Don’t Stir After Baking: If you love big clusters in your granola, avoid stirring it after it comes out of the oven. Instead, let it cool completely undisturbed. Once cooled, you can break it into the desired size of clusters.
Customize with Mix-Ins After Cooling: If you’re adding chocolate chips, dried fruit, or other delicate mix-ins, do so after the granola has cooled. This prevents these ingredients from melting or becoming overcooked, keeping their flavors and textures intact.
Recipe FAQs
The granola is done when it turns a light golden brown and the edges start to brown slightly. It may still feel a bit soft when you first take it out of the oven, but don’t worry—it will continue to crisp up as it cools. If you’re unsure, you can always bake it a bit longer, but keep a close eye on it to avoid burning.
This is normal! Granola often feels soft when it’s hot out of the oven. Allow it to cool completely on the baking sheet, and it will crisp up as it cools. If it’s still not crunchy after cooling, you can pop it back in the oven for a few more minutes.
Yes, you can substitute coconut oil with melted butter, olive oil, or a neutral oil like vegetable or canola oil. Keep in mind that each substitute will slightly alter the flavor of the granola, so choose based on your taste preference.
To achieve big clusters, press the granola down firmly on the baking sheet before baking, and avoid stirring it after it comes out of the oven. Let it cool completely on the sheet before breaking it into clusters.
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Pumpkin Spice Granola
Ingredients
- 3 cups rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup roughly chopped pecans or walnuts
- 1/4 cup coconut oil
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
Instructions
- Preheat your oven to 300°F and line a baking tray with parchment paper.
- In a large mixing bowl, whisk together the oats, brown sugar, salt, pumpkin pie spice, and pecans.
- In a small bowl, microwave the coconut oil and honey until melted. Stir in the vanilla and pumpkin puree.
- Combine the wet ingredients with the dry ingredients, mixing until fully incorporated. Spread the mixture evenly on the prepared baking tray.
- Bake for 40 minutes, stirring every 10 minutes, or until the granola is lightly golden brown.
- Let it cool completely on the tray before enjoying.
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I love all things pumpkin and can’t wait to try this! Do you by chance have the nutritional values? Thanks so much:)
Hi Sarah, I calculated nutrition facts using a third party provider. Per every 1/4 cup, and using pecans, it estimates this to be roughly 167kcal. You can see the recipe card for a more detailed breakdown.
That was supposed to say “This granola looks delicious!”
This granola looks delicious? I was wondering if there is a substitute for the coconut oil that would work?
Hi Erin, you could substitute the coconut oil for vegetable oil and it should work just as well.