Crunchy Pumpkin Spice Granola is packed with big clusters of oats, almonds, pepitas, coconut flakes and lots of pumpkin pie spice. Healthy, wholesome and lightly sweetened, it’s oil-free with no refined sugar in sight and a treat for the fall season. Gluten-free friendly if using certified GF oats.
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Huge fan of granola? Then you are going to love Maple Cinnamon Granola, Chocolate Chip Granola, Peanut Butter Granola, and Triple Chocolate Granola Clusters.
Why You’ll Love This Recipe
- Deliciously spiced crunchy clusters of perfection.
- Healthier and much more delicious than store-bought granola.
- Nutrient-dense with plenty of healthy fat and fiber.
- Customizable based on what you like – hello, cranberries.
- IT IS SO ADDICTING! But in the best way.
Recipe Ingredients
Pumpkin granola is nothing more than a handful of pantry ingredients. You probably have most, if not all of these on hand. If not, next time you are at the grocery store, make sure to pick up:
- chia seeds – chia seeds add fiber, protein, and their gel-like structure creates those big, beautiful clusters.
- water – water is needed to soak the chia seeds prior to baking. A short 5-10-minute soak should do the trick.
- oats – I love the mixture of Bob’s Red Mill Gluten-Free Old Fashioned Oats and Quick Cooking Oats, because it helps you get clusters. Pick up certified gluten-free oats to keep the recipe free of gluten.
- pumpkin pie spice – you can use store bought or make it with homemade pumpkin pie spice mix that uses just 4 ingredients! We’re using a full tablespoon for lots of spice and flavor.
- ground cinnamon – I like just a little additional cinnamon for some warmth.
- raw almonds – whole almonds give it extra crunch we love.
- pumpkin seeds – adding shelled pumpkin seeds (pepitas) adds so much texture and flavor. Don’t skip them!
- unsweetened coconut flakes – coconut flakes give it sweetness and crunch.
- creamy almond butter – I typically use creamy almond butter here for flavor but cashew butter works too. Or a blend of the two.
- pure maple syrup – I love natural sweeteners and the maple syrup gives this granola the right amount of sweetness. Use honey in it’s place, if desired.
- vanilla extract – for floral sweetness and a little bit more oomph.
Add Ins and Mix Ins
The fun part of this recipe is that you can add, mix, or omit some of the ingredients based on what you like or what you have on hand. Some of my favorite additions and substitutions include:
- dried fruit – toss in a handful of dried cranberries, dried cherries, raisins, or golden raisins.
- chocolate chips – add chocolate chips or white chocolate chips as the granola cools.
- quinoa – add 1/4 cup of dry quinoa (uncooked) to the dry ingredients for extra crunch!
- nuts – not a fan of almonds? Try walnuts, pecans, or cashews instead.
- seeds – can’t find pepitas? Swap them out for sunflower seeds and add some hemp seeds for extra protein.
- Don’t like shredded coconut flavor? Omit it completely.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
Easy homemade pumpkin spice granola is so much easier than you think. Plus, with a plethora of fall flavors, it really celebrates the season in style. Here are the step-by-step instructions:
Mix the Wet Ingredients
First, mix together the chia seeds with water and allow the mixture to gel up – about five minutes. In a separate bowl, mix together the almond butter, maple syrup, and vanilla extract.
TIP: If your nut or seed butter is on the thicker side, try warming it up before mixing with the maple syrup.
Mix the Dry Ingredients
In a large mixing bowl, combine the rolled oats, quick oats, nuts, seeds, coconut, pumpkin pie spice, cinnamon, and salt together.
Make the Granola Mix
Now it’s time to mix everything together by combining the nut butter mixture with the chia seeds and oat mixture. Use your hands at the end to make sure everything gets fully coated and combined.
Spread in One Even Layer
Then, spread onto a baking sheet lined with parchment paper or a silicon mat, patting together in some spots, being sure to leave some clumps if you like granola clusters.
Bake! (& *Flip* for Clusters)
Now bake the granola for about 40 minutes total, flipping the granola halfway through baking time.
TIP: Flipping the granola with a flat spatula (versus stirring) will keep some of the clusters. Moving the granola halfway through baking time also prevents it from burning.
Cool & Serve
Don’t stir the granola again just yet. Let the granola cool for about 10-15 minutes. Allowing the granola to cool completely before storing will help keep it crunchy.
Serving Suggestions
Homemade pumpkin granola has a nutty flavor, natural sweetness, crunchy nuts and seeds, and warm fall spices, making it the perfect breakfast or anytime snack. It’s a great recipe to enjoy with:
- Yogurt and fresh fruit
- A little almond milk, like a cereal
- On top of muffin batter, for a crunchy topping
- By the handful for a snack
- Pumpkin Spice Lattes – a pumpkin lover’s dream!
- On top of smoothie bowls.
How to Store
Leftover pumpkin spice granola will keep in an airtight container at room temperature for up to 3 weeks.
You can also freeze the granola for up to 3 months. Just pull some out of the freezer and thaw whenever the craving hits!
More Healthy Fall Recipes You’ll Love:
If you make this Pumpkin Spice Granola recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Pumpkin Spice Granola
Ingredients
- 3 tablespoons chia seeds + ⅓ cup water
- 2 1/2 cups gluten-free old fashioned oats
- 1 cup gluten-free quick cooking oats
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup raw almonds
- 2/3 cup raw shelled pumpkin seeds
- 2/3 cup unsweetened flaked coconut
- 2/3 cup almond butter
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325ºF degrees and line a large baking sheet with parchment paper or silicone mat.
- In a small bowl, combine chia seeds with water. Set aside for a few minutes until chia seeds have absorbed the water.
- Meanwhile, in a large bowl, combine rolled oats, quick oats, pumpkin spice, cinnamon, almonds, pumpkin seeds, and coconut.
- In a small bowl or glass measuring cup, combine almond butter, maple syrup and vanilla, then add to bowl of dry ingredients. Add chia seed gel and stir until the dry mixture is well coated. Use your hands at the end to fully mix as needed. Spread mixture on prepared baking sheet until almost flat, leaving clumps sporadically.
- Bake the granola for about 40 minutes, gently flipping the granola at 20 minutes. (Flipping will help you maintain clusters while evenly baking.)
- Cool: Remove granola from the oven and allow to cool completely, but do not stir again until cool. While the granola cools, the air will help set the crunchy texture and avoiding stirring will keep the chunks.
- Store: Once fully cooled, store in airtight container.
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