This Pumpkin Spice Granola is on repeat for my breakfast and snacks lately. I can’t get enough of it! It has the perfect ratio of ingredients to create those big clusters and is jam packed with the best mix-ins. (Chocolate, I’m looking at you!)
The first day of Fall is inching closer and like many other girls out there I am getting anxious about pumpkin spice everything. Pumpkin cookies , pumpkin bread , pumpkin cinnamon rolls , you name is and I’m ready for it!
Why this recipe works
- It’s easy to make and doesn’t take much time.
- It makes big chunks and clusters!
- Filled with lots of warming Fall spices and goodies
- Customizable & shareable!
- Super crunchy!
- Stores well in the pantry for weeks (and stays crunchy!)
Ingredients
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Oats : I recommend using whole rolled oats for this recipe and not quick oats or instant oats. You won’t get the same texture if using quick oats.
- Quinoa : I love adding some uncooked quinoa in my granola for added texture and crunch!
- Oil : you need some type of fat when making granola to get those gorgeous clusters. If you leave the fat out, you’re usually left with a pile of dry oats.
- Pumpkin : you’ll need 1/2 cup of 100% canned pumpkin puree. Since you’ll have leftover pumpkin, check out my pumpkin series recipes to use up the leftover pumpkin and get more recipe ideas.
- Maple Syrup and Brown Sugar: the sugar will add sweetness to the granola and take your homemade granola from bland and disappointing to a delicious and crunchy breakfast option.
- Mix ins: pepitas or pumpkin seeds, nuts, dried cranberries, mini chocolate chips. I love this combination for a Fall inspired treat.
Step by step directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card .
- Combine the oats, quinoa, pepitas, nuts, spices and salt in a large bowl.
- Combine the wet ingredients in another bowl.
- Stir the wet ingredients into the oat mixture.
- Spread out between 2 baking sheets in an even layer and bake.
- Let cool before breaking up into clusters.
- Stir in the dried cranberries and chocolate chips once cooled and enjoy.
Expert Tips
- Press the granola down on the baking sheet using a spatula with a firm press in an even layer. This helps create those clusters we want!
- Let the granola cool completely before breaking it up.
- Be sure to add the dried cranberries and chocolate chips after the granola cooks and cools. The dried fruit will burn if you add it in while it bakes.
- Know when to take the granola out! If your oven runs hot, take the granola out around the 30 minute mark. Just keep an eye on it and if the edges are browning remove it from the oven. The granola should actually still appear a little wet when it comes out of the oven and it finishes drying as it cools on the sheet pan.
- Use old fashioned rolls oats (not quick or instant oats) for best texture.
- Don’t skip the salt, it really makes the flavors stand out!
Variations and Substitutions
- Instead of canola oil you can try using melted coconut oil, avocado oil, olive oil or even butter. It just needs some type of fat to keep the clusters together and using the neutral oils works well.
- Add different nuts and dried fruits like dried cherries, raisins and chopped dried apricots.
- If you’re a fan of coconut, add in some unsweetened shredded coconut about half way through the baking process so the coconut doesn’t burn.
- Use gluten free oats for a GF option.
- Add some orange zest into the mixture (prior to baking) for a fresh citrus-y flavor.
- Feel free to use honey instead of maple syrup.
Storage & Freezer Directions
- Store in an air-tight container in the pantry or at room temperature for up to 2-3 weeks.
- Freeze for up to 3 months.
More Pumpkin Recipes
Pumpkin Alfredo Sauce
Pumpkin French Toast Casserole (with brioche)
Pumpkin Chocolate Chip Pancakes
Pumpkin Pie Overnight Oats
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Photos by Ella from Alpine Ella.
Pumpkin Spice Granola
Ingredients
- 3 cups old fashioned whole rolled oats
- 1/4 cup quinoa, uncooked
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup chopped nuts (pecans, pistachios or walnuts)
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. pumpkin pie spice
- 1/2 tsp. fine sea salt
- 1/2 cup 100% canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup maple syrup
- 1/3 cup oil (melted coconut oil, olive oil, canola oil, avocado oil all work well).
- 1/4 cup dark brown sugar, packed
- 2 tsp. vanilla extract
- 3/4 cup dried cranberries
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 325°F. Lightly grease two baking sheets or line with silicone baking mats.
- In a large bowl combine oats, quinoa, pepitas, nuts, spices and salt. 3 cups old fashioned whole rolled oats, 1/4 cup quinoa, uncooked, 1/2 cup pepitas (pumpkin seeds), 1/2 cup chopped nuts (pecans, pistachios or walnuts), 1 tsp. ground cinnamon, 1 tsp. ground nutmeg, 1 tsp. pumpkin pie spice, 1/2 tsp. fine sea salt
- In another bowl whisk together the pumpkin puree, maple syrup, oil, sugar, and vanilla. 1/2 cup 100% canned pumpkin puree (not pumpkin pie filling), 1/3 cup maple syrup, 1/3 cup oil (melted coconut oil, olive oil, canola oil, avocado oil all work well)., 1/4 cup dark brown sugar, packed, 2 tsp. vanilla extract
- Pour the wet mixture over the oats and stir to coat well.
- Divide the oat mixture between the two baking sheets and press them down with a firm press in a uniform layer.
- Bake for 35-40 minutes (Do not stir if you like chunks in your granola. You can turn the sheet pans about half way so all sides get cooked evenly). Bake until the oats turn a golden brown, & they should still actually be a little wet. Be sure not to wait until the oats look really brown because they continue to firm up once you pull it from the oven. I usually err on the side of them being underdone, like cookies!
- Cool completely before you stir, the granola will get crunchier as it cools and you’ll get those nice chunks! (I like to use a spatula to gently break it up) and then stir in chocolate chips and dried cranberries. 3/4 cup dried cranberries, 1/2 cup mini chocolate chips
Video
Notes
- Store in an air-tight container in the pantry or at room temperature for up to 2-3 weeks.
- Freeze for up to 3 months.
