pumpkin spice granola

Crunchy, nutty, sweet, and perfectly spiced pumpkin spice granola. Pair it with non-dairy milk or yogurt for a simple and delicious fall breakfast.

Pumpkin Spice Granola

coconut oil

pumpkin puree

maple syrup

almond butter

½ tsp pumpkin spice

oats

walnuts

coconut flakes

pumpkin seeds

flaky sea salt

Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.

In a large bowl, whisk together melted coconut oil, pumpkin puree, maple syrup, and almond butter until smooth. Add pumpkin spice, oats, walnuts, coconut flakes, pumpkin seeds, and salt. Use a wooden spoon or spatula to combine. Spread granola in an even layer on to the prepared baking sheet.

Bake for 20 minutes until golden brown. Allow cooling for 10 minutes before transferring to an airtight container.

A super crunchy and flavorful pumpkin spiced granola, sweetened with maple syrup, a touch of brown sugar, and loaded with fall goodies like pecans, dried cranberries, and pumpkin seeds. Be sure to read the text of the post for substitution options. Granola is naturally gluten free if using certified GF oats.

Crunchy Pumpkin Spice Granola

(320 grams) old-fashioned whole rolled oats

(85 grams) unsweetened shredded coconut (leave out if desired)

(95 grams) pepitas (pumpkin seeds)

(125 grams) halved or chopped pecans

cinnamon

pumpkin pie spice*

salt

egg whites,

(60 milliliters) melted coconut oil oil

(115 grams) pumpkin puree

(120 milliliters) pure maple syrup

Tablespoons (38 grams) packed light or dark brown sugar

vanilla extract

(95 grams) dried cranberries

Preheat oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper. Set aside.

In a large bowl, stir the oats, coconut, pepitas, pecans, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.

In a medium bowl, whisk the egg whites for about 1 minute. Then whisk in the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened.

Spread mixture out onto prepared baking sheets and bake each batch for 40 minutes, making sure to stir the granola every 10–15 minutes to prevent burning.

Allow granola to cool for 20 minutes on the baking sheets. Granola gets crunchier as it cools. Pour into a large bowl and stir in the dried cranberries.

Cover tightly and store at room temperature for up to 3 weeks. Granola will lose its crunch over time because of the wet pumpkin.

Just made this last night and had it for breakfast this morning.
This is a great recipe to use pumpkin puree!
And thanks for making it so substitution-friendly. 
Never going back to store-bought granola again :)

There are plenty of pumpkin spice recipes out there, but none as good as the ultimate pumpkin spice granola. The perfect breakfast recipe for your yogurt, smoothie or simply on its own. Good luck not eating this by the handful!

The Ultimate Pumpkin Spice Granola

pecans

pumpkin seeds/pepitas

cashews

tsp pumpkin spice (see my DIY version to make it yourself)

tsp sea salt

tsp vanilla extract

pumpkin

maple syrup (use based on sweetness preference)

egg white, whipped*

Add in vanilla, pumpkin, coconut oil and maple syrup and stir to combine.

Add in optional whipped egg white at this point.

Place mixture on a baking sheet lined with a silicone mat or parchment paper.

Remove from oven and turn over as much of the granola as you can.

Remove from oven, and let cool for 20 mins before placing in a sealed jar or container.

Will keep for at least 2 weeks (if it lasts that long!)

Crunchy, Sweet, and Perfectly Spiced, this Pumpkin Spice Granola is a delicious Fall treat! Vegan, Gluten-Free, and made with only 7 ingredients.

Natural Almond Butter*

Maple Syrup

Rolled Oats, GF

Pumpkin Seeds

Pecans, Chopped

Unsweetened Coconut Flakes

tbsp Pumpkin Pie Spice

Salt

Preheat the oven to 325F. Add the Maple Syrup, Almond Butter, Pumpkin Pie Spice, and Salt to a large bowl. Mix Well.

Next, add the Oats, Pumpkin Seeds, Pecans, and Coconut Flakes to the bowl. Mix everything together with a spatula until all pieces are evenly coated in the wet mixture.

Transfer to a greased or lined baking tray, using a spatula to firmly press it down. Bake for 20 minutes, flip, then bake for an additional 10-12 minutes.

Remove from the oven and let cool completely on the tray. Serve as desired; leftovers can be stored in a sealed container at room temperature for up to one month.

I just made this granola this afternoon and it's fantastic. I can't wait to use it in my breakfast and as a plus it made my house smell so warm and inviting.

One of the BEST granola recipes I've ever had the joy of making!  I'm on batch 4 :)

Love this stuff! Made a batch last week, and my 2nd batch is cooling as I type. I recently came across your yotube channel and it's really encouraged me to go vegan. Your recipes are so great Caitlin! Thanks for sharing and doing all that you do!

So so yummy! Perfect for fall. Sweet but not too sweet. Way better than store bought. Definitely a new staple. Thanks for sharing!

This made the house smell fabulous while cooking! I subbed out the maple syrup for one super ripe mashed banana and it worked out perfectly, if anyone wants a no added sugar version. Delicious! ????

Delicious! I love the texture of the granola - very crunchy! I made one batch replacing half the almond butter with pumpkin puree and it was still super crunchy. I enjoyed it on top of almondmilk yogurt and have a bunch for the rest of the week. Thank you for coming up with an oil free granola!

An easy autumn breakfast you can make ahead of time! Made with warm &amp; cozy flavors like cinnamon, clove, maple, and pecan. Naturally sweetened and so delicious!

Pumpkin Spice Granola (Oil-Free!)

old-fashioned rolled oats (gluten-free if needed)

almond flour

pumpkin pie spice

pure vanilla extract

Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.

In a medium saucepan over medium-low heat, add almond butter and maple syrup. Heat for about 4-5 minutes, stirring often until mixture is smooth and combined. Turn off heat.

Add pumpkin pie spice, vanilla, and salt to the saucepan. Stir until spices are dissolved.

Add oats, almond flour, and pecans. (I lightly crush my pecans before adding.) Stir well to thoroughly combine.

Transfer granola mixture to the lined baking sheet and spread out. Bake for 30 minutes total, stirring every 10 minutes (or more frequently) to prevent burning.

Remove from oven and let cool completely, about 25-30 minutes. (The texture will be soft when it comes out of the oven, but hardens as it cools.)

So good!  I love how it forms delicious clusters, rather than being crumbly.  I enjoyed this with my oat-based yogurt and it was amazing! It was just the right amount of pumpkin spice to give a delightfully warm and cozy flavour!  Thanks for this wonderful granola recipe!

This homemade pumpkin pie granola recipe is packed with warm fall flavors. This cozy breakfast tastes like a pumpkin pie in granola form. 

Pumpkin Pie Granola

tahini

vanilla

pumpkin spice

pecans, roughly chopped

dates, roughly chopped

To a large mixing bowl, add the pumpkin puree, maple syrup, tahini, vanilla, pumpkin spice, cinnamon, and salt. Stir together until well incorporated.

Stir in the oats, pecans, and pumpkin seeds. Don&#8217;t add the dates just yet – we will add them after baking.  

Thinly spread the granola mixture onto a baking sheet lined with parchment paper or a reusable silicone mat. 

Bake on the bottom rack of the oven for 25-30 minutes, flipping half way through.

When the granola is gold brown and crispy, remove it from the oven and sprinkle on the chopped dates. 

Let the granola cool completely before enjoying! It will firm up considerably as it cools. Store in an air-tight container for up to 2 weeks.   

Pumpkin spice granola is a simple, easy-to-make granola recipe with the tastes of the season. Made with pumpkin puree, pumpkin pie spice, and old-fashioned oats, this pumpkin granola recipe is perfect to use on top of yogurt or cereal, or as the perfect topping for my pumpkin chia pudding!

Pumpkin Spice Granola Recipe

old fashioned oats

coconut oil (see notes)

almond milk (see notes)

sugar

preheat oven

Preheat the oven to 200 degrees. Line a large baking sheet with a silicone mat or parchment paper.

measure ingredients

Measure and place the oats in a medium-sized mixing bowl and set aside.

heat ingredients

Use a small saucepan. Heat the coconut oil, plant milk, and sugar on medium-low heat. Stir constantly and heat just until the sugar melts. Do not boil.

mix ingredients

Remove the heated mixture from the heat and mix in the pumpkin puree, pumpkin pie spice, salt, and vanilla extract.

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Top Tags

Pumpkin Spice Granola

Crunchy Pumpkin Spice Granola

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Top 7 pumpkin spice granola recipes from across the web

The most viewed pumpkin spice granola recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Spice Granola

Crunchy Pumpkin Spice Granola

The Ultimate Pumpkin Spice Granola

Pumpkin Spice Granola

Pumpkin Spice Granola (Oil-Free!)

Pumpkin Pie Granola

Pumpkin Spice Granola Recipe

The most viewed pumpkin spice granola recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine