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This easy homemade Pumpkin Spice Granola is crunchy, warm-spiced, and perfect for snacking or topping your favorite breakfast. Baked in under 30 minutes, it's a cozy fall favorite!
If you've got the urge to cozy up in the kitchen and make all things fall-spiced, this Pumpkin Spice Granola is a great place to start. It delivers the ultimate combo of sweet, spiced, and crunchy.
And let me tell you—this granola is EASY! It doesn't require stirring or a long baking time. This recipe yields granola that bakes up into large crisp clusters, sturdy enough to stand up to non-dairy milk or yogurt. It's deliciously satisfying when eaten straight from the jar too.
Plus, it fills your house with the most amazing smell while it bakes. It’s the perfect snack, breakfast, or crunchy addition to just about anything! I enjoy it alongside my vegan pumpkin spice latte or top it on my pumpkin pie overnight oats. No pumpkin limits when it's fall!
How to Make Pumpkin Spice Granola
Making this granola couldn’t be easier. Here's a quick step-by-step visual (full printable instructions in the recipe card below):
- In a large bowl, whisk together the maple syrup, oil, sugar, pumpkin pie spice, vanilla extract, and sea salt.
- Stir in the oats, pecans, and pumpkin seeds until everything is coated well.
- Spread the mixture evenly on the baking sheet, making sure it’s not too thin around the edges (because those thin bits can burn!). Bake for 12 minutes, give the pan a quick rotation, then bake for another 10-12 minutes. You want the granola to be lightly golden and fragrant. Let it cool completely before breaking it into clusters.
FAQs
It’s best to stick with rolled oats for this recipe. Quick oats are more processed and won’t give you that hearty texture and crunch that makes this granola so good.
You can swap avocado oil for any neutral-flavored oil like refined coconut oil, grapeseed, sunflower, or light olive oil. You can use unrefined coconut oil, but keep in mind that it will add a slight coconut flavor to the granola.
Yes! Just be sure to use certified gluten-free oats, and you’re good to go. Everything else in the recipe is naturally gluten-free.
More pumpkin recipes to try
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Recipe
Pumpkin Spice Granola
Ingredients
- ½ cup avocado oil or any neutral-flavored oil
- ½ cup pure maple syrup
- 3 tablespoons coconut sugar or 2 tablespoons brown sugar
- 1 tablespoon pumpkin pie spice
- ¾ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- ¾ teaspoon sea salt
- 4 cups rolled oats (gluten-free or regular)
- 1 cup raw pecans , roughly chopped
- ½ cup raw pumpkin seeds
Recommended Equipment
- 1 Large Baking Sheet or Half Sheet (*see note)
- 1 Large Mixing Bowl
- Parchment Paper
- Mixing Spoon or Spatula
Instructions
- Preheat the oven to 350 ° F (177 ° C). Line a baking sheet with parchment paper.
- In a large bowl, combine the maple syrup, oil, coconut sugar, pumpkin spice, vanilla extract, and salt. Whisk together until combined.
- Add the rolled oats, pecans, and pumpkin seeds. Stir together until everything is well coated.
- Pour the granola mixture onto your prepared baking sheet. Spread it out into an even layer about ½-inch thick. Use the back of your spoon or spatula to compact it together. Don't make the edges too thin or they can burn.
- Bake for 12 minutes then rotate the pan and bake for an additional 10-12 until it's slightly golden and smells toasty. The granola will still look wet and somewhat soft but it will dry and crisp up as it cools. Don't overbake.
- Remove from the oven and set the pan aside, undisturbed until completely cooled for 30-45 minutes. Break up into clusters and store in an airtight container at room temp for 2 weeks. Freezes well for 2-3 months.
Notes
- Nuts: Use raw nuts to avoid an over-roasted taste.
- Oven Temp: If your oven runs slightly hot, reduce the temp to 345 F. This will avoid burning the granola.
- Baking Sheet Size: I tried a half sheet and a large baking sheet (21"L x 15"W) to make the granola and they both worked well. They both yield large, crisp clusters, but the half sheet will yield thicker clusters with a very subtle chew.
- Pumpkin Pie Spice: A freshly opened bottle from a quality brand will yield the best flavor. The ratio of ingredients can vary with different brands. Feel free to amp up the flavors to suit your taste by adding a few shakes more of cinnamon, ground ginger, allspice, or a pinch of nutmeg. You can also make your own pumpkin pie spice.
- Swaps + Add-Ins: This granola will work with various nuts or seeds, so swap with your favorites but keep the amounts the same. Feel free to add a ½ cup of chocolate chips to the cooled granola or dried fruit such as cranberries, cherries, or raisins (do not bake with the add-ins).
Gabby
My family loved this! It'll be perfect for back to school snacks. Thank you.
Melissa Huggins
I'm so happy it was hit with everyone! Thanks for sharing feedback. 🙂