This Pumpkin Spice Granola Recipe is a must for a Fall breakfast! Pair with yogurt, pancakes or enjoy on it's own for a healthy snack on the go.
With summer coming to a close soon, I am very excited to dust off my boots and scarves and get into all the classic Fall traditions. This Homemade Pumpkin Spice Granola recipe is a must-make for me each year and I love munching on it for a healthy afternoon snack. This granola also is perfect for breakfast paired with a bowl of yogurt of glass of milk.
This granola features big chunks of pecans, sweet dried cranberries, sunflower seeds and of course some pumpkin and pumpkin spice. Another great thing about granola is it stays fresh for weeks AND can be frozen for months.
- Oil: You can use coconut oil, olive oil, sunflower oil or any other neutral tasting oil for this homemade granola.
- Pecans: You can use whole pecans, halves or crushed. Personally, my favorite are the whole pecans because I love that you get the big chunky bites in the pumpkin granola
- Pumpkin Puree: Not, not, not pumpkin pie filling.
- Pumpkin Spice: I have a homemade version I like to use in my recipes, but you can use a store-bought one as well.
Why You'll LOVE It!
Easy Prep Work: Only One Bowl & Baking Sheet Needed
Customizable: Make it Your Own with Different Nuts, Fruit & Spices
Long Shelf Life & Freezer Friendly
- Combine the Dry Ingredients
In a large prep bowl combine the rolled oats, pecans, sunflower seeds, sea salt, pumpkin pie spice and brown sugar. Stir until all the ingredients are well distributed.
- Add in Wet Ingredients
Add the pumpkin puree, oil, and maple syrup to the dry ingredients and stir until combined.
- Bake the Granola
Spread the prepped granola on a parchment paper lined baking sheet in an even layer and use the back of your spoon to press it down and together. Slide the granola into a preheated oven at 350 degrees F and bake for 20-25 minutes, stirring halfway.
- Cooling & Dried Fruit
Once the granola is golden and toasted, remove from the oven and let cool for 1 hour. After an hour break into chunks and top with dried cranberries. Enjoy!
Store leftover pumpkin spice granola in an airtight bag or container at room temperature for up to 2 weeks. See below for freezing instructions to further extend the shelf life of this granola.
Sure, you can combine the dry, then add in the wet ingredients then store in a large prep bowl with a lid for up to 24 hours. When you are ready to bake the granola stir it to recombine all the ingredients, then follow the recipe baking instructions.
Yes, you absolutely can. Store in a airtight freezer container or bag and store flat in the freezer for up to 3 months. Remove from the freezer and let the pumpkin granola come to room temperature before enjoying.
In most cases homemade granola is cheaper, healthy and better tasting than a store bought brand. You can make a large batch of granola at a time and easily store and save it. Additionally, you can customize the granola to your liking with different flavors, nuts and spices.
Nut & Seed Options: If you do not want to use pecans or sunflower seeds in your pumpkin pie granola then you could try almonds, hazelnuts, pepitas, walnuts, or chia seeds.
Fruit Options: To me dried cranberries scream fall, so I love adding them into this fall inspired granola. Some other good dried fruits to try would be dried cherries, raisins, or dried blueberries.
Fun Ad-Ins: Some additional things to add to your granola could be mini chocolate chips (once it has cooled), fresh fruit or a touch of cinnamon.
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Pumpkin Spice Granola Recipe
- 4 Cups Rolled Oats Old Fashioned Oats
- ¾ Cup Sunflower Seeds
- 1 Cup Pecans
- 1 tablespoon Brown Sugar
- 1 tablespoon Pumpkin Pie Spice
- 1 teaspoon Sea Salt
- ⅓ Cup Pumpkin Puree
- ½ Cup Olive Oil
- ⅓ Cup Maple Syrup
- 1 Cup Dried Cranberries
- Preheat your oven to 350 degrees F, and prepare a baking sheet with parchment paper.
- In a large prep bowl combine the rolled oats, pecans, sunflower seeds, sea salt, pumpkin pie spice and brown sugar. Stir until all the ingredients are well distributed.
- Into the same bowl add in the pumpkin puree, olive oil, and maple syrup. Stir until everything is well coated and distributed.
- Spread the pumpkin granola on your baking sheet in an even layer and use the back of your spoon to press it down and together. Slide the granola onto the center rack of your oven and bake for 20-25 minutes, stirring halfway.
- Once the granola is golden and toasted, remove from the oven and let cool for 1 hour on the pan. After an hour break into chunks and top with dried cranberries. Enjoy!
This is going to be so good sprinkled over my morning oatmeal. I love the flavors in it!
Yes! So yummy with some oatmeal!
I saw that same leaf fall from the tree and I totally agree, it's officially FALL. Love this warm and cozy granola recipe 🙂
I love when the leaves start changing and falling so I can finally break out the pumpkin!
OMG this has all the good stuff that we love about fall! All over this one!
Ugh I know this one is so good during the Fall!
I am so ready for pumpkin spice season! This pumpkin spice granola is going to be a fall staple in my house.
Thanks, same here!