Pumpkin Spice Granola

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!

Course Breakfast, Snack

Cuisine American

Prep Time 5

Cook Time 25

Cooling 30

Total Time 1

Servings people

Calories 226kcal

Author Melissa Huggins

Equipment

1 Large Baking Sheet or Half Sheet (*see note)
1 Large Mixing Bowl
Parchment Paper
Mixing Spoon or Spatula

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

US Customary - Metric

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).

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