Crunchy clusters of Pumpkin Spice Granola will be your favorite fall snack! This perfectly spiced granola is simple to make and even easier to eat!
Did someone say pumpkin?! Either you love pumpkin or you couldn’t care any less about pumpkin. Or you’re like me and kinda like pumpkin but only in small doses and only a few certain things before you’ve had your fill of pumpkin for the year. I’m a fan of pumpkin muffins, pumpkin pancakes and a really good pumpkin cheesecake with a gingersnap crust.
But Pumpkin Spice Granola!! It’s perfectly spiced and not too overwhelming. I like to eat mine straight up out of the container or sometimes put it on top of Greek yogurt as my quick protein and carb balanced breakfast.
This recipe was based off my Honey and Maple Almond Granola recipe. Instead of using almonds, we replaced them with pecans. We also increased the amount of pumpkin pie spice in the recipe to give it a bit of a more pronounced “pumpkin spice” flavor. The flavor isn’t necessarily overtly pumpkin, but more a warm and fall spicy flavor.
Making your own granola at home is such a good way to get exactly what you want in a granola. Nothing is worse than buying granola only to find out the box is half littered with raisins! It’s also much cheaper to make your own instead of buying the small premade granola bags at the grocery store. You get to customize your own flavors and textures!
How do you get granola to cluster?
My sister wanted to make granola and insisted they be clusters instead of the crumbly type of granola. To get that perfect clustered granola, don’t stir the granola halfway through. Also, if it still seems loose once you take it out of the oven, leave the granola out and it will harden together as it cools.
Once the pumpkin spice granola has cooled, break it into smaller pieces. You will inevitably have some crumbly pieces, but you will also have those beautiful clusters.
How do you make crumbly granola?
To make a crumblier pumpkin spice granola, I recommend stirring the granola midway through the baking time. This breaks up the clusters and keeps them from sticking as much. You should also stir the granola once you remove it from the oven at the end of baking time to ensure it’s a crumbly granola.
Can I add other things to my pumpkin spice granola?
Absolutely, you can! Dried cranberries would probably be great in this granola. If you prefer a certain nut over the ones in this recipe, feel free to substitute at your discretion. Dried fruits, nuts or puffed cereals would probably be excellent additions to this granola - but I wouldn’t be too liberal with the dry ingredients without also increasing the wet ingredients to scale, otherwise the granola won’t be as fully coated in the coconut oil, honey and syrup mixture.
How do you store granola?
I like to keep my pumpkin spice granola in an airtight container at room temperature. I usually give some away or make a half batch if I know I won’t be eating it all right away, but I have had success with keeping it fresh for over a week. As always, use your best judgment here. This pumpkin spice granola is made from ingredients that all do not require refrigeration, so it should be less prone to spoiling.
Try this Pumpkin Spice Granola as a simple way to ease you into pumpkin spice season!
What are some things I might need to make this recipe?
Silicone Spatula (for stirring)
- 4 cups old fashioned rolled oats
- ¾ cup chopped pecans
- ¾ cup walnuts
- 1 teaspoon fine grain sea salt
- ¼ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup melted coconut oil
- ¼ cup maple syrup
- ¼ cup honey
- 1 teaspoon vanilla
- Preheat the oven to 350°F. Line a baking pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon, and pumpkin pie spice. Stir thoroughly to combine.
- Stir in the oil, honey, syrup, and vanilla. Turn the granola out onto pan and use a rubber spatula or large spoon to spread it out evenly.
- Bake for 24 minutes, stirring halfway through if you'd like crumblier granola. If you would like granola clusters, feel free to not mix halfway through or at the end of baking. The granola should be a light golden color (but keep an eye on it as honey/maple syrup tends to brown without warning). The granola will become crispier as it cools.
- Break granola into pieces or crumbles once cooled.
- Store the granola in an airtight container at room temperature for up to 1-2 weeks or freeze for a longer shelf life.
Nutrition Information:Yield: 16 Serving Size: 1 grams
Amount Per Serving: Calories: 232Unsaturated Fat: 0g
Here are some other pumpkin recipes you might like: