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.
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
- 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
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.
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.
PrintEasy Homemade Pumpkin Spice Granola
This pumpkin granola is so easy to make and is full of all the fun fall flavors. 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.
- Prep Time: 10 m minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 3 cups rolled oats
- 1/3 cup pumpkin seeds
- 1/3 cup chopped pecans
- 1/3 cup pumpkin puree
- 1 tablespoon brown sugar
- 1/4 cup maple syrup
- 2 to 3 tablespoons olive oil
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon1 tsp vanilla extract
- 1/3 cup finely shredded coconut
Instructions
- Preheat oven to 350º.
- Combine the olive oil, maple syrup, pumpkin puree, brown sugar, and spices in a saucepan and bring to a boil. Remove from heat.
- Add in the oats, nuts, pumpkin seeds, coconut, and vanilla and toss until no longer dry.
- Pour and spread the mixture evenly onto a sheet pan lined with parchment paper. 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.
Notes
Note: You can control how crunchy or chewy your granola is. If you want it more crispy, you can decrease the oven’s heat a little and increase the baking time by 2 to 3 minutes.
Lorrie Bredal says
Hi, I just took mine out of the oven and it smells wonderful. Haven’t tried it yet so can’t comment on that. Question, in the ingredients list the last one is salt but I don’t see it on the measurement list. Did I miss it? I didn’t add because I forgot it. I’m sure it doesn’t make a lot difference but for future reference what is the amount? If I missed it I’m sorry.
annie diamond says
Hi Lorrie! I hope you enjoyed your granola. I’m sorry about the salt…I sometimes add it, and sometimes skip it…I guess that’s why it got left off!
Julia says
Hi Annie. I’m planning to make the granola later today. How much salt do you use when you choose to add it? Thank you.
Mary Ann Cunningham says
I pinned this. Thanks, Annie.