The second September hits I want everything in my kitchen to smell like fall and this pumpkin spice granola delivers on that completely from the moment it goes in the oven. Warm cinnamon, nutmeg, ginger, and cloves toasted together with oats, maple syrup, and pumpkin puree into the crunchiest, most festive granola that makes every breakfast feel like the cozy fall morning you have been waiting for since August. One bowl, twenty minutes, and your kitchen smells like a pumpkin spice candle that you can actually eat.
What I love most about making granola at home is knowing exactly what is in it. Most store bought granola has way more sugar than it needs and a lot of ingredients that do not need to be there. This pumpkin spice granola is naturally sweetened with maple syrup, gets its warm spiced flavor from real pumpkin puree and a generous blend of fall spices, and that is it. Less sugar, cleaner ingredients, and a flavor that is so much more vibrant and real than anything sitting in a bag on a grocery store shelf.
The pumpkin puree does something really special in granola that you might not expect. It adds a subtle earthiness and moisture that helps the oats clump together into those satisfying clusters that make a really good granola so addictive. Spread it thin on a baking sheet, resist the urge to stir it too much while it bakes, and let it cool completely on the pan before breaking it apart. That patience while it cools is what gives you those big beautiful clusters that stay crunchy and hold together perfectly.
Make a batch at the beginning of the week and keep it in an airtight jar for up to two weeks. It is incredible on greek yogurt with sliced bananas, sprinkled over a smoothie bowl, eaten with milk as a cereal, or honestly just by the handful straight from the jar on a crisp fall morning. Pumpkin spice season is short so make this early and make it often. Once you have a jar of this on your counter you will be reaching for it every single day.
Pumpkin Spice Granola
Ingredients
- 3 cups rolled oats
- 2 Tbs coconut oil, melted
- 2 Tbs olive oil
- ¼ cup maple syrup
- â…“ cup pumpkin puree
- 2 Tbs brown sugar
- 1 tsp vanilla
- ½ cup chopped pecans
- ½ cup shredded coconut
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Instructions
- Preheat your oven to 325℉.
- Combine all ingredients into a large mixing bowl, stirring until all the oats are evenly coated.
- Spread out into an even layer on a large baking sheet and bake for 20-30 minutes or until just golden brown. Let cool.
- Once granola is completely cooled, transfer to a large jar or air tight container and enjoy for up to 2 weeks.
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