It seems like once fall arrives, all we can think about is easy homemade pumpkin spice granola and, basically, pumpkin spice everything – from now until Christmas. This pumpkin granola is so easy to make, is full of all the fun fall flavors, and you know exactly what’s in it! It’s salty & sweet and is good with ice cream for a fall dessert, in a smoothie bowl, with yogurt for breakfast, or just cold milk. Nothing says the holidays quite like the smell of cinnamon and maple syrup.

Jars of pumpkin spice granola are served with yogurt and dollop of cranberry sauce.

I make this granola all the time, and it’s really quite versatile. Depending on the season, I swap different ingredients in and out. You can add dried fruit and nuts, depending on what you have in your pantry. And the best thing is that it always tastes great and much better than grocery store granola.

But I have to say, my favorite is this pumpkin spice granola. Maybe it’s because I love the holidays, and the taste and smell of this granola remind me of just that. And once you make it and realize how easy and good it is, you’ll always have a batch around the house. And it’s perfect for a late afternoon snack.

How can I make sure my granola is crunchy?

You can control how crunchy or chewy your granola is. If you want it more crispy, you can decrease the heat of the oven a little and increase the baking time by 2 to 3 minutes. Also, some recipes call for egg whites, which act as a binder and give you crispy chunks if you like it that way. But like I said, this granola is really versatile, and you can play around with it until you find the perfect way you like it.

How long will homemade granola last?

Homemade granola, on average, can stay fresh for up to a week if stored properly in an airtight container. Store-bought granola can last much longer because it usually contains some preservatives. But trust me, this granola is so good you’ll be lucky if it lasts longer than a week. You can also freeze granola, and it thaws very quickly.

How can you tell when the granola is done baking?

I watch my granola carefully while it’s cooking so that it doesn’t burn. I also stir it a few times while baking. This seems to help it cook more evenly.

When it is done baking, it will be a golden-brown color, and the nuts will be toasted. Keep in mind that it will still feel wet coming out of the oven, but it will dry and crisp up as it cools.

What kind of oats should I use when making homemade granola?

I only use old-fashioned rolled oats. I do not recommend using quick oats. In my opinion, they don’t work as well. And since the bulk of the dry ingredients are oats, I think it’s important to have good ones.

The equipment you’ll need:

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Saucepan
Parchment paper baking sheets
Baking sheet
Large bowl
Wooden spoon

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The ingredients for easy homemade pumpkin spice granola

All the ingredients for pumpkin spice granola are measured and place in containers ready for assembly.

Old fashioned whole grain rolled oats.
Pumpkin seeds
Chopped pecans
Pumpkin puree
Brown sugar
Maple syrup
Olive oil (or coconut oil)
Pumpkin pie spice (or you can make your own: cinnamon, nutmeg, ground ginger).
Ground cinnamon
Vanilla extract
Finely shredded coconut
Salt

A pot of granola with dry ingredients like pumpkin seeds, oats and coconut is being mixed.

Pot of granola with wooden spoon for mixing is sitting on a kitchen countertop.

Instructions for making your own granola:

Preheat oven to 350º.
Whisk the olive oil, maple syrup, pumpkin puree, brown sugar, and spices in a saucepan and bring to a boil. Remove from heat.
Add the oats, nuts, pumpkin seeds, coconut, and vanilla and toss until combined.
Pour and spread the mixture in an even layer onto sheet pans. It’s okay to leave some chunks as they make great little clusters when eating.
Bake for 20 minutes, removing halfway through to toss, making sure not to burn the granola.
Remove from oven and let it cool. It will crisp up as it cools.
Store the granola in an airtight glass jar. You can also freeze it, but if your house is like mine, it won’t last long enough to freeze.

Pumpkin granola is mixed and on a sheet pan, with a Le Creuset pot on the counter with a lid.

Substitutions or add-ins

Dried cranberries are a wonderful addition. I add them in after baking. Use your favorite kind of nuts (almonds, pecans, walnuts, cashews, or others), or skip the nuts. If you prefer, you could use honey instead of maple syrup. You could also substitute coconut oil for olive oil if the taste of olive oil is a bit strong.