This healthy pumpkin spice granola recipe is a naturally sweetened and salty snack that is a healthy and crunchy way to curb your sweet tooth.
Fall is a magical time of year. Something about the air turning brisk, the leaves changing, the pumpkins, and fall activities that really comforts the soul.
It makes me excited to cook again and inspiration tends to hit around these parts. Maybe it’s because the garden is gleaming full of the last ripe vegetables waiting to be chopped, mixed with other delicious ingredients, and eaten by the bushel.
Maybe it’s because the house is finally at a nice temperature that I want to bake, and cook, and not just eat something that won’t heat up the house. Our house doesn’t have air conditioning, Lord help us.
Maybe it’s because the nice weather is ending, and we are anticipating the disappearing sunshine and the days of loom and gloom approaching.
Whatever it is, we tend to soak up these last days of beautiful weather. For now, I’m going to soak in these amazing days, the windows are open and the cool fall breeze is coming in. It really doesn’t get much better than that.
I get excited about all the things pumpkin flavor (but really, who doesn’t?). It gives me a nostalgic feeling, and I try to figure out how to use it any way possible.
I love this homemade pumpkin spice granola recipe. It works beautifully with milk, yogurt, on top of ice cream, or by the handful. Now, if you want to get totally insane, you could totally top this with some of this delicious homemade caramel sauce.
- Delicious snack
- Fall flavors
- Super easy recipe to make
- Cheaper than store-bought granolas.
- Healthy: Made with real food ingredients. Nothing fake or processed here.
- This recipe is totally customizable. Add nuts, seeds, and dried fruit to make this extra yummy.
- Make sure to stir the granola half way through so it dries out evenly and gets nice and crunchy. It also gives it a nutty flavor.
- Line a baking sheet with parchment paper or a silicon baking make for easy clean up.
- If you are celiac or have a gluten intolerance, make sure you use certified gluten free oats because oats typically use the same machinery as other grains and may have cross contamination.
- Make this vegan by using maple syrup rather than honey.
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Oats: I like using rolled oats or quick oats. While rolled oats are the typical choice, my husband (the breakfast maker) likes quick cooking for breakfast. So I will use what I have on hand.
Pumpkin seeds: raw
Chia seeds or flax seeds: Optional. If you don’t have them just leave them out.
Honey or pure maple syrup. Use maple syrup to make a vegan pumpkin granola.
Oil: Coconut oil, olive oil, or avocado oil will work. I like using these oils because they are healthy fats, not highly processed, and are not inflammatory oils like vegetable oil.
Pumpkin spice mix: You can even make your own homemade pumpkin pie spice. This gives it the flavors of fall.
Dried fruit: like dried cranberries, raisins, or dried apples would be delicious.
Nuts or seeds: raw pecans, walnuts, cashews, sunflower seeds,
Chocolate chips: Make sure the pumpkin granola recipe is completely cool before adding chocolate or else it may be a melted mess.
Tools you may need:
How To Make Pumpkin Spice Granola
Preheat the oven to 325.
In a large bowl, mix together the oats, pumpkin seeds, and flax seeds (or chia seeds).
In a small bowl, whisk together oil, honey, salt, vanilla extract, and pumpkin spice. Drizzle the wet ingredients over the oat mixture.
Spread an even layer onto a parchment lined sheet pan.
Bake for about 30 minutes, stirring around the 15 minute mark.
Let cool. Once cooled, add any other optional add-ins.
Mix together, breaking up large chunks.
Store in an airtight container at room temperature for 2-4 weeks. Or freeze in a freezer safe container like a ziplock bag, for up to 3 months.
How To Serve Homemade Pumpkin Granola:
- Top smoothie bowls. For double double pumpkin spice deliciousness, make this healthy pumpkin pie smoothie with real pumpkin purée and then top it with fresh fruit, and this granola.
- Make a yogurt parfait
- Eat it with milk, like cereal
- Sprinkle of top of ice cream
- Mix it into baked goods.
- With cottage cheese
- Add some on top of chia pudding
- Over applesauce: my husband’s favorite way.
- On roasted sweet potatoes.
Top your favorite salad for some extra crunch.
Why are homemade granola not crunchy?
Most likely they were not baked for long enough or at a low enough temperature. If it is baked at too high of a temperature, it will burn before it has sufficient time to dry out.
How do you know when granola is done baking?
When it starts to turn golden brown. It will harden as it cools.
Is it worth making your own granola?
Absolutely! Homemade granola is so much cheaper than granola you will find at grocery stores. Plus, you get to control the quality of the ingredients.
Find More Fall Recipes:
- Sourdough Apple Muffins
- Gluten Free Pumpkin Bread
- Sourdough Cinnamon Apple Bread
- Pumpkin Overnight Oats
- 3 Ingredient Butternut Squash Soup
If you try this recipe and love it, I would love if you could come back, commented on the post, and give it 5 stars! Please and thank you.
Pumpkin Spice Granola
- Preheat oven to 325.
- In a large bowl, mix together dry ingredients.
- In a small bowl, whisk together wet ingredients. Combine wet & dry ingredients together. Stirring well.
- Spread evenly onto a parchment lined baking sheet.
- Bake about 30 minutes until it starts turning golden. Stir halfway through smoothing out to an even layer.
- Let cool.
- Add any additional add-ins into the granola (dried fruit, chocolate chips, coconut, etc.)
- Store in an airtight container.
Dried apples and/or cranberries would be delicious. Add after the granola has cooled