Made with pumpkin spice, puree and pecans and, this homemade Pumpkin Spice Granola has no animal ingredients and is perfect for starting your mornings in a cozy way.
If you ove adding unique flavors to homemade baked goods, you need to try this delicious banana bread granola: it has no refined sugar and the most amazing banana flavor!
Don't know what to eat with granola? Check these 13 unique recipes to incorporate this ingredient!
🎃Why bake it
- It's the perfect fall gift: wait for it to cool, fill a pretty jar with it and give it to your favorite person!
- Big, big granola clusters, using plant-based ingredients only;
- This recipe has a good amount of fiber, protein and healthy fats, making it perfect for a satisfying breakfast or snack.
📃Ingredients and substitutions
Pumpkin puree. Use 100% pumpkin puree, and not pumpkin pie filling.
Almond oil. You can substitute with coconut oil, olive oil, or any vegetable oil of your liking.
Pumpkin spice. it's a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice (aka the best fall spice mix!). Don’t worry if you can’t find this spice mix: I'll teach you below how to make it.
My Homemade Pumpkin Spice
In a small bowl, add:
- 2 tablespoon of ground cinnamon,
- 2 teaspoons of ground ginger,
- 1 ½ teaspoon of ground nutmeg,
- ⅔ teaspoon of allspice, and
- ⅔ teaspoon of cloves.
Mix well all the spices before using and store in any container with a lid to keep the mix flavorful and aromatic.
See the recipe card for full information on ingredients and substitutions.
🥣How to make it
This recipe will give you a real pumpkin granola: we'll use both pumpkin spice and pumpkin puree when making it.
Step 01. In a large bowl, mix all ingredients until well combined.
Step 02. Spread the granola in a lined baking sheet in an evenly layer, not too thick. Bake for 45 minutes at 250°F.
Because we're using pumpkin puree, this granola needs to be baked for a little longer: 45 minutes for each batch. To prevent a burned bottom, we’re doing it at 250°F. Use middle or middle-lower shelf for baking.
- Check your granola after 35 minutes. Every oven is different, yours may be stronger/hotter than mine, and a hotter oven will bake more quickly.
- To get big granola clusters, there are 3 rules. First, don’t stir your granola while baking, and let it cool after taking it out of the oven to break it up in the size you want. Second, spread it well over the baking sheet, evenly, in a thin layer. Third, don’t leave much space between the pieces, but also don’t overcrowd the baking sheet. And don't overbake it!
🧇What to serve with it
Let me give you some delicious ideas for using this granola:
- This is my favorite option to have along pumpkin pancakes: top these pancakes with pumpkin granola and drizzle everything with apple brown sugar syrup!
- Mix it with your favorite yogurt and apple butter for a delicious fall treat;
- Or try to have it along one of my sweet favorite breakfast recipes for more options!
🙋🏻♀️Questions you might have
Store granola in an airtight container to keep it crunchy. It keeps for up to 4 weeks if stored correctly, at room temperature and away from sunlight.
For a crunchy granola, you need to follow the baking time and temperature. Don't bake at a higher temperature, as it will cause the granola to start to brown before the right time.
I don't recommend using quick oats only when making granola. When using instant oats instead of rolled oats, you'll get less texture, and the granola will bake quicker than when using old-fashioned oats.
🎃More Fall Recipes
If you tried this Fall Pumpkin Granola Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!
Fall Pumpkin Spice Granola
- Baking sheet
- Parchment paper
- ½ cup pumpkin puree
- ½ cup maple syrup
- ¼ cup almond oil or olive oil
- 3 ½ cup rolled oats
- 1 ⅓ cup pecans
- 1 ½ teaspoon pumpkin pie spice
- ⅓ cup hemp seeds or pepitas pumpkin seeds
- ¼ teaspoon salt
- Preheat the oven to 250°F. Line a rectangular baking sheet with parchment paper or with a silicone mat.
- In a medium bowl, mix the pumpkin puree, maple syrup and almond oil until combined.
- In a large bowl, add the rolled oats, pecans, hemp seeds, salt and pumpkin pie spice mix, and stir to combine.
- Pour the wet ingredients over the dry ingredients and stir until everything is evenly combined.
- Spread half of the granola in an even layer on a lined baking sheet. Don’t make the layer too thick or it won’t get too crunchy.
- Bake for 30 to 45 minutes on 250°F, middle or middle lower shelf, until the granola is lightly golden on top. It won’t be crunchy just after out of the oven, but it won’t feel wet either.
- Let the granola cool before stirring and breaking into chunks.
- Store in an airtight container at room temperature.