Pumpkin Spice Granola
I decided to whip up a batch of pumpkin spice granola for breakfast and snacks this week. This granola took just a few minutes to make, smelled amazing while it baked, and tasted fantastic. I’ve never tried making pumpkin-flavored granola before, and I am so glad I finally tried some because it’s SO good! My kids both love it, too.
Pumpkin Spice Granola
Ingredients:
- 2 cups of oats
- ½ cup pumpkin seeds
- ½ cup pecans
- 1 tsp chia seeds
- ¼ cup maple syrup
- ¼ cup pumpkin puree
- ¼ cup coconut oil, melted
- 1Â tsp cinnamon
- ¼ tsp clove
- â…› tsp nutmeg
- â…› tsp ginger
- 1 tsp vanilla
- ½ cup shredded coconut
- ½ cup dried cranberries
How to Make Pumpkin Spice Granola
Heat oven to 350Â degrees. Â Line a baking sheet with parchment paper. Â Spray the top with a bit of coconut oil spray. Set aside.
Combine the oats, pumpkin seeds, pecans, and chia seeds in a large mixing bowl. Â In a separate bowl, whisk together the maple syrup, pumpkin puree, melted coconut oil, spices, and vanilla extract until smooth. Â Pour the maple syrup mixture over the oats mixture, and toss until everything is evenly coated.
Spread the granola mixture out evenly on the parchment-lined baking sheet and bake for 15 minutes. Â Remove from the oven and add the coconut, and mix well.
Return the granola to the oven and cook for an additional 8-10 minutes, or until the mixture is golden.
Remove and let it cool until it reaches room temperature. Â Stir in the dried cranberries.
Enjoy with milk, in yogurt, plain, or with ice cream. Store in an airtight container for up to 2 weeks.
Equipment
Ingredients
- 2 cups of oats
- ½ cup pumpkin seeds
- ½ cup pecans
- 1 tsp chia seeds
- ¼ cup maple syrup
- ¼ cup pumpkin puree
- ¼ cup coconut oil melted
- 1 tsp cinnamon
- ¼ tsp clove
- â…› tsp nutmeg
- â…› tsp ginger
- 1 tsp vanilla
- ½ cup shredded coconut
- ½ cup dried cranberries
Instructions
- Heat oven to 350Â degrees. Â Line a baking sheet with parchment paper. Â Spray the top with a bit of coconut oil spray. Set aside.
- Combine the oats, pumpkin seeds, pecans, and chia seeds in a large mixing bowl.  In a separate bowl, whisk together the maple syrup, pumpkin puree, melted coconut oil, spices, and vanilla extract until smooth. Â
- Pour the maple syrup mixture over the oats mixture, and toss until everything is evenly coated.
- Spread the granola mixture out evenly on the parchment-lined baking sheet and bake for 15 minutes. Â Remove from the oven and add the coconut, and mix well. Â
- Return the granola to the oven and cook for an additional 8-10 minutes, or until the mixture is golden.
- Remove and let it cool until it reaches room temperature. Â Stir in the dried cranberries.
- Enjoy with milk, in yogurt, plain, or with ice cream. Store in an airtight container for up to 2 weeks.
Sounds wonderful! Perfect for fall!
I’ve heard of using apple purée before but never pumpkin. Great idea Pam 🙂
A great seasonal granola, Pam.
I made granola bars yesterday, but I’ve never tried adding pumpkin. It sounds great, Pam!
I see chia seeds on the pic – but not on the recipe?
Leslie,
Thanks for letting me know. I have corrected the recipe. I used 1 teaspoon of chia seeds.
Pam
One of my favorite things to eat for breakfast. You made it very interesting with with the addition of pumpkin. I bet it is delicious with yogurt.
while i just don’t like the flavor of pumpkin itself, the spices involved in pumpkin spice delight me very much. this sounds great to me, sans that pesky pumpkin puree. 🙂
This is delicious! My husband had bought Trader Joe’s version and quickly devoured it. Then I saw this and whipped up a batch last night and it is just as good (and probably better ingredients). However, you didn’t state the amount of vanilla in the ingredients, so I guessed on that. Thanks for a great recipe!
Although, my husband thinks it needs to be more “pumpkiny” — would you recommend adding more pumpkin puree or more spices?
Stefanie,
Definitely more spices and you could also try a bit more pumpkin but be careful not to let it get too moist. Let me know how it turns out.
Pam
Stefanie,
Thanks for letting me know! I have corrected the recipe. I used 1 teaspoon of vanilla.
Pam