Pumpkin Spice Granola
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Get a taste of fall with this perfectly spiced pumpkin spice granola recipe made with rolled oats, coconut, almonds, pumpkin seeds, maple syrup, and of course, pumpkin spice! This delicious fall granola is perfect for topping parfaits, yogurt, or as a crunchy snack.
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My favorite granola recipe got Fall-ified, ya’ll!! There is just something about this crispy, toasted, pumpkin spiced blend of oats, coconut, almonds and pepitas (pumpkin seeds) that I just can’t quit!
Why I love this recipe
Just look at all that golden brown goodness … freshly baked in my oven, no preservatives, no crazy additives.
I love the roasted salty flavor that the pepitas bring to balance out the sweetened coconut and maple syrup. But don’t worry, with only 1/3 cup of maple syrup spread over the entire pan of granola, it’s definitely not overly sweet!
Ingredients
- quick cooking oats
- sliced almonds
- sweetened coconut
- roasted pepitas (pumpkin seeds)
- coconut oil
- maple syrup
- pumpkin pie spice
If you don’t have pumpkin pie spice you can make your own. Combine 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of ground nutmeg, 1 ½ teaspoons of ground allspice, and 1 ½ teaspoons of ground cloves. Mix the spices together thoroughly, and store the blend in an airtight container
Step by step
- Preheat the oven and line a baking sheet with parchment paper.
- Mix the dry ingredients in a large bowl.
- Pour the coconut oil and maple syrup over the mixture and stir to coat.
- Add the spices and mix well.
- Spread the granola in an even layer on a baking sheet and bake for 10 minutes.
- Allow to cool and enjoy!
Tips for Best Results
- for best results use quick oats instead of old-fashioned oats
- spread the granola in a single layer for even cooking, use two baking sheets if necessary to avoid crowding
Variations
For this pumpkin pie version, I tweaked my original recipe for Nutty Coconut Granola a little by using coconut oil instead of olive oil and pumpkin pie spice instead of the blend of spices. This recipe is pretty forgiving so feel free to change it up to fit your family’s taste:
- Substitute pecans or walnuts for the almonds.
- Try honey instead of maple syrup.
- Use unsweetened coconut if that is what you have on hand.
- If you don’t have pumpkin pie spice, use cinnamon or apple pie spice.
- Add in dried cranberries, raisins, or chocolate chips after the granola cools completely.
Serving suggestions
This Pumpkin Pie Granola is delicious tossed over fruit (I like it with pears), sprinkled on yogurt, or ice cream, eaten in a bowl with really cold milk, or pack it up for a thoroughly tasty on-the-go snack!
Storage
Store granola in an airtight container at room temperature for up to 2 weeks.
Gifting suggestions
One batch of this Pumpkin Pie Granola filled two whole pint mason jars. So that means you have just about 4 cups of this glorious granola. It makes a great gift, just add a handwritten tag with the contents (and recipe!) and a pretty ribbon.
Need more breakfast ideas? Try our Pecan Cinnamon Roll Biscuits, Nutty Coconut Granola, Apple Butter Pancakes.
If you try this recipe, please comment and rate it below, I love hearing from you!
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Pumpkin Pie Granola
- Total Time: 15 minutes
- Yield: 4 cups 1x
Description
Get a taste of fall with this perfectly spiced pumpkin spice granola recipe made with rolled oats, coconut, almonds, pumpkin seeds, maple syrup, and of course, pumpkin spice! This delicious fall granola is perfect for topping parfaits, yogurt, or as a crunchy snack.
Ingredients
- 2 cups quick cooking oats
- 1/3 cup sliced almonds
- 1/3 cup sweetened coconut
- 1/3 cup roasted pepitas
- 1/3 cup coconut oil
- 1/3 cup real maple syrup
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a large sheet pan with parchment paper.
- In a large bowl, mix oats, almonds and coconut.
- Mix all spices in a small bowl.
- If your coconut oil is solid, microwave it until it is liquified. Drizzle oat and nut mixture with coconut oil and maple syrup and mix thoroughly.
- Sprinkle 1 teaspoon of the pumpkin pie spice over the oat mixture and stir.
- Sprinkle remaining teaspoon of pumpkin pie spice over the oat mixture and stir.
- Spread granola in a thin layer on the sheet pan.
- Bake 5 minutes. Stir the granola, spread it back out, and add the pepitas. Bake an additional 5 minutes or until golden brown and toasted.
- Allow granola to cool and store in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 341
- Sugar: 5 g
- Sodium: 6.2 mg
- Fat: 35.3 g
- Carbohydrates: 6.4 g
- Protein: 1.5 g
- Cholesterol: 0 mg
This looks and sounds delicious! I have pinned this and will give it a try.
Thanks for sharing
Suzanne
Pieced Pastimes
This looks so good! I’m a granola fiend, I will for sure need to try this! Especially since it’s pumpkin pie, so addicting! I’d love for you to come link up with us over at Throwback Thursdays!
Hah! I’m liking the idea of hiding it behind the canned tuna for safe keeping- this looks heavenly…