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.
Why You’ll Love This Recipe:
- Real pumpkin puree and a generous blend of warm fall spices make this taste so much more vibrant and authentically pumpkin spice than any store bought version sitting in a bag on a shelf
- Less sugar than store bought granola means you can add it to everything from yogurt to smoothie bowls to oatmeal without it tipping your whole breakfast into dessert territory
- One bowl and twenty minutes in the oven is the entire commitment and the result keeps in an airtight jar for two full weeks so one batch covers your breakfast topping situation for a really long time
- The pumpkin puree helps the oats clump together into those satisfying clusters that make a really good granola so addictive and completely impossible to eat just a small handful of
Key Ingredients:
- Rolled oats: The base of the granola and the ingredient that gives you that hearty, satisfying texture. Use old fashioned rolled oats and not quick oats which are too thin and will burn before the granola has a chance to properly toast and clump
- Pumpkin puree: The ingredient that makes this granola so unique and so much better than a standard oat granola. It adds earthy fall flavor, helps the oats clump into beautiful clusters, and adds moisture that keeps the granola from getting too dry and crumbly as it bakes
- Maple syrup: The natural sweetener that caramelizes in the oven and creates that gorgeous golden coating that makes every cluster taste like it came from a really thoughtful artisan granola brand
- Coconut oil: Helps the granola toast evenly and gives every oat cluster a light golden crispiness without making the whole thing feel heavy or greasy
- Pumpkin pie spice: The warm blend of cinnamon, nutmeg, ginger, and cloves that gives this granola that unmistakably fall flavor from the very first bite
- Vanilla extract: Added after the granola comes out of the oven while it is still warm so the heat blooms the vanilla and it infuses into every cluster without baking off in the oven
Tips for Success:
- Spread the granola thin and even on the baking sheet so it toasts uniformly. A thick uneven layer means some parts will be perfectly golden while others are still pale and underdone
- Resist the urge to stir it too much while it bakes. One stir halfway through is all it needs. Leaving it alone between stirs is what allows the clusters to form and hold together
- Let it cool completely on the pan before breaking it apart or storing. The granola continues crisping as it cools and breaking it apart while it is still warm destroys the clusters before they have a chance to set
- Add the vanilla extract right when it comes out of the oven while it is still hot so it blooms into the granola rather than just sitting on top
Storage:
Store pumpkin spice granola in an airtight jar or container at room temperature for up to two weeks. Make sure it is completely cooled before storing or the residual steam will make it soft and chewy instead of crunchy. If it loses some crispiness over time spread it back on a baking sheet and toast in a 300 degree oven for five minutes to bring the crunch back. Do not refrigerate as the moisture will soften the clusters.
FAQ:
Can I use fresh pumpkin puree instead of canned?
Yes. Fresh roasted and pureed pumpkin works beautifully here. Make sure it is well drained and not too watery before adding it to the granola mixture since excess moisture can affect the texture and baking time. Canned pumpkin puree is the easier and more consistent option but fresh is absolutely delicious if you have it.
Can I add mix-ins to this granola?
Absolutely. Dried cranberries, chopped pecans, pumpkin seeds, and shredded coconut are all incredible additions that work beautifully with the pumpkin spice flavor. Add any dried fruit after the granola comes out of the oven and has cooled slightly so it does not dry out or burn during baking. Nuts and seeds can go in with the oats before baking.
Is this granola good for meal prep?
It is one of the best meal prep breakfast toppings you can make because one batch keeps for two full weeks and works on absolutely everything. Greek yogurt parfaits, smoothie bowls, oatmeal, overnight oats, cottage cheese bowls, and eaten straight from the jar as a snack are all completely valid uses for this granola.
Pumpkin Spice Granola
Ingredients
- 3 cups rolled oats
- 2 Tbs coconut oil, melted
- 2 Tbs olive oil
- ยผ cup maple syrup
- โ cup pumpkin puree
- 2 Tbs brown sugar
- 1 tsp vanilla
- ยฝ cup chopped pecans
- ยฝ cup shredded coconut
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ยผ tsp salt
Instructions
- Preheat your oven to 325โ.
- 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.
Comments +