This homemade pumpkin spice granola is the perfect cozy fall treat! Made with real pumpkin, maple syrup, pecans, and warm spices, this healthy breakfast recipe is shelf-stable for several weeks. Enjoy it with yogurt, milk, or by the handful for an easy homemade snack.
This homemade pumpkin spice granola is the perfect cozy fall treat! Made with real pumpkin, maple syrup, pecans, and warm spices, this healthy breakfast recipe is shelf-stable for several weeks. Enjoy it with yogurt, milk, or by the handful for an easy homemade snack.
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Easy Fall Snack Recipe
This year we have been enjoying fall a little earlier than normal, with cool temperatures in our area and my kids noticing all the pumpkin in their recipes 🙂
I’ve been throwing pumpkin in everything – from chili, to pancakes, to dutch babies, beef stew, cookies, muffins, and more.
But with 3 hungry kids – and kids who love to snack – I am finding that I definitely need a healthy options ready and on hand every day. That is why I love this homemade pumpkin granola.
I love that I get to actually use real pumpkin in this, and the rest is easy. You just throw all the ingredients together, bake it, and keep it ready to serve.
Recently I made a big batch of this and kept a small jar on the counter to eat this week, and then froze the rest.
I love that you can take this right out of the freezer and it’s fresh and tasty! And it thaws out instantly in yogurt or milk 🙂
I know you will love this easy fall granola recipe as much as we do!
Why We Love This Pumpkin Spice Granola
This homemade granola has the best warm pumpkin spice flavor, lightly sweetened, and full of hearty ingredients that keeps everyone full until supper time.
It’s easy to make with simple ingredients and has a delicious crunchy texture. My kids love to eat it with yogurt, milk (they call this – cereal), or just plain! I also personally love adding chocolate chips for a sweeter treat.
It’s an easy way to use up extra pumpkin and adds extra nourishment to this already healthy snack. If you don’t have homemade pumpkin puree on hand, canned pumpkin is a simple substitute that works just as well.
This is also such a nice housewarming gift. Whether you are attending an event or dinner at someone’s house, or a holiday, or you just want to give the gift of homemade food to a friend, homemade pumpkin spice granola is a great choice. I know I would love to receive it!
Tips for Making Pumpkin Spice Granola
Keep baking until everything feels dry. Be sure to look out for spots in the middle or spots where the granola was layered too thick.
Let the granola cool completely before storing it. It will continue to crisp up as it cools, so don’t worry if it seems a little soft when it first comes out of the oven. I let mine sit out for several hours.
For storage, keep a jar on hand that you plan to eat in the next 1-2 weeks. This can stay on your countertop. And then keep the rest on the freezer to preserve the freshness!
More Pumpkin Recipes From the Homestead
Whole Grain Pumpkin Coconut Chocolate Chip Cookies
Healthy Pumpkin Protein Einkorn Muffins
Iced Pumpkin Cookies with Sourdough Discard
Fluffy Sourdough Discard Pumpkin Pancakes
Naturally Sweetened Pumpkin Bread
Tools Needed
Large baking sheet
Large mixing bowl
Medium mixing bowl
Homemade Pumpkin Spice Granola Ingredients
4 cups old-fashioned rolled oats
1 cup chopped pecans or walnuts
½ cup pumpkin seeds
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon sea salt
½ cup pumpkin purée
⅓ cup pure maple syrup or honey
⅓ cup melted coconut oil or butter
1 teaspoon vanilla extract
½ cup dried cranberries, raisins, or chocolate chips (optional)
How to Make Pumpkin Spice Granola
Preheat the oven to 325°F and line a large baking sheet with parchment paper.
Combine the oats, nuts, pumpkin seeds, cinnamon, pumpkin pie spice, and salt in a large bowl.
In a separate bowl, whisk together the pumpkin purée, maple syrup, melted coconut oil, and vanilla.
Pour the pumpkin mixture over the oats and stir until everything is evenly coated.
Spread the granola into a thin, even layer on the prepared baking sheet. Press it down gently with a spatula for larger clusters.
Bake for 35–45 minutes, stirring once around the 20-minute mark. Because the pumpkin adds moisture, the granola may still feel slightly soft when it comes out.
Let it cool completely on the baking sheet—it will become crisp as it cools. Stir in dried fruit or chocolate chips, if desired.
Store in an airtight container at room temperature for 1-2 weeks.
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More Fall Favorites From the Homestead
Flaky Sourdough Discard Pumpkin Biscuits
Best Fall-Apart Pork Shoulder Roast
Whole Grain Baked Apple Cider Donuts
Einkorn Sourdough Cinnamon Raisin Bread
Sweet and Spicy Pumpkin Beef Stew
Pumpkin Spice Granola
This homemade pumpkin spice granola is the perfect cozy fall treat! Made with real pumpkin, maple syrup, pecans, and warm spices, this healthy breakfast recipe is shelf-stable for several weeks. Enjoy it with yogurt, milk, or by the handful for an easy homemade snack.
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup chopped pecans or walnuts
- ½ cup pumpkin seeds
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon sea salt
- ½ cup pumpkin purée
- ⅓ cup pure maple syrup or honey
- ⅓ cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- ½ cup dried cranberries, raisins, or chocolate chips (optional)
Instructions
Preheat the oven to 325°F and line a large baking sheet with parchment paper.
Combine the oats, nuts, pumpkin seeds, cinnamon, pumpkin pie spice, and salt in a large bowl.
In a separate bowl, whisk together the pumpkin purée, maple syrup, melted coconut oil, and vanilla.
Pour the pumpkin mixture over the oats and stir until everything is evenly coated.
Spread the granola into a thin, even layer on the prepared baking sheet. Press it down gently with a spatula for larger clusters.
Bake for 35–45 minutes, stirring once around the 20-minute mark. Because the pumpkin adds moisture, the granola may still feel slightly soft when it comes out.
Let it cool completely on the baking sheet—it will become crisp as it cools. Stir in dried fruit or chocolate chips, if desired.
Store in an airtight container at room temperature for 1-2 weeks.
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