Easy Homemade Pumpkin Spice Granola 

jars with pumpkin granola and yogurt, topped with cranberry sauce

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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.


  • 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


  1. Preheat oven to 350º.
  2. Combine the olive oil, maple syrup, pumpkin puree, brown sugar, and spices in a saucepan and bring to a boil. Remove from heat.
  3. Add in the oats, nuts, pumpkin seeds, coconut, and vanilla and toss until no longer dry.
  4. 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.
  5. Bake for 20 minutes, removing halfway through to toss, making sure not to burn the granola.
  6. Remove from oven and let it cool. It will crisp up as it cools.
  7. 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.


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.