Pumpkin Spice Granola

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.

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 recipe 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:

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!

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

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