Fall is a time when the weather cools down, and our schedules become packed with meetings, get-togethers, and holiday celebrations.
If you’re having a stressful day, pumpkin spice granola is the answer.
For me, baking is a relaxing ritual that’s an absolute must at this time of year, and the scent of this super-snackable recipe baking in the oven is downright calming and addictive.
It’s the perfect way to fill your home with the scent of warming spices, and all of those seasonal flavors that you are craving right now.
It’s better than any scented candle you can buy. I swear, if I could somehow get this scent into a candle, I’m pretty sure I’d be a millionaire.
The enticing aroma is just that good!
It’s like walking into a bakery that specializes in making nothing but pumpkin pies. (Why doesn’t that kind of place exist in real life?)
And then, that taste is followed up by ALL the texture you could ask for. There’s hearty oats, and a killer combination of seeds – hemp, pumpkin, and sunflower.
Each of those seeds brings a different kind of flavor with it, and the crunchiness of these ingredients all baked together… oh wow, it’s just delicious.
I really cannot stop eating this. And there are so many ways to enjoy it.
You can gobble up a handful for a snack in the afternoon, or add it to a bowl with your favorite kind of milk.
I’ve also been loading up yogurt parfaits with a hearty helping of this crunchy masterpiece for a delicious breakfast. And you can sprinkle it on your favorite ice cream or frozen yogurt for dessert.
We’d recommend our recipe for pumpkin cinnamon ice cream. Will there ever be a limit to going over-the-top with fall flavors? Nope, nope, nope.
I have no plans to curb my newfound habit of devouring this delicious creation in every way that I can, every single day until it’s gone. I keep thinking that the next batch I make, I’ll actually give it away to share the goodness with my friends and family… but somehow it just winds up in my bowl the next morning, with some yogurt and fresh berries.
So for all you pumpkin lovers out there, you need to make this recipe right away!
If you’re anything like me, your plans for tonight will involve snuggling up in your favorite hoodie with a fuzzy blanket, a bowlful of this tasty snack, and a pumpkin beer.
Too much? Nope, you can never have too much pumpkin in the fall!Print
Homemade pumpkin spice granola will be your new favorite snack this fall, made with hearty oats, crunchy seeds, and a sweet dose of maple and pumpkin spice.
- 3 cups rolled oats
- 1/2 cup ground flax seeds
- 1/2 cup hemp seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup canned or homemade pure pumpkin puree
- 1/2 cup pure maple syrup
- 2 Tbsp coconut oil, melted
- 2 1/2 tsp cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- Preheat oven to 300˚F. Line a large baking sheet with parchment paper.
- In a large bowl, stir together oats, flax seeds, hemp seeds, pumpkin seeds, and sunflower seeds. Set aside.
- In a medium bowl, stir together pumpkin puree, maple syrup, coconut oil, cinnamon, nutmeg, ginger, and salt until combined.
- Pour wet ingredients over dry ingredients and stir together until well combined, and all the oats and seeds are coated well.
- Spread mixture evenly onto the baking sheet.
- Bake for 15 minutes, then stir well. Make sure to spread the mixture back out into an even layer before returning to the oven. Bake for another 15 minutes.
- Stir and continue baking for 8-10 more minutes, or until lightly browned. Watch closely to prevent burning.
- Let cool completely in the pan, then break up into small pieces. Store in an airtight container.
- Category: Granola
- Method: Oven
- Cuisine: Breakfast
Keywords: pumpkin, pumpkin spice, granola
Cooking By the Numbers…
Step 1 – Melt Coconut Oil and Measure Remaining Ingredients
Add coconut oil to a small microwave-safe bowl. Melt in the microwave, about 15-30 seconds.
Measure out all remaining ingredients as listed on the ingredients list.
You can use canned plain pumpkin (the kind without any spices already added) or homemade roasted pumpkin puree to make this recipe.
Preheat oven to 300˚F. Use parchment paper to line a large rimmed baking sheet.
Step 2 – Combine Dry Ingredients
Add the oats and all the different seeds to a large mixing bowl. Stir together to combine and then set aside.
Step 3 – Combine Wet Ingredients
Add the pumpkin puree, maple syrup, melted coconut oil, cinnamon, nutmeg, ginger, and salt to a medium bowl. Stir together until well-combined.
Add the wet mixture to the oats and seeds. Stir well, making sure all the oats and seeds are coated evenly.
Step 4 – Bake
Spread the mixture in an even layer on the prepared baking sheet.
Bake for 15 minutes, then stir. Make sure that it is spread out in an even layer again before returning the pan to the oven.
I like to rotate the pan when I put it back in the oven, to ensure even baking. Bake for another 15 minutes.
Stir again, and spread back into an even layer. Bake for another 8-10 minutes, until it is lightly browned. Be sure to keep an eye on it so it doesn’t burn.
Step 5 – Break Up and Store
Let the mixture cool completely in the pan before breaking the granola up into small pieces with your hands.
Store in an airtight container.
How Do I Store Granola and Keep It Crunchy?
When it comes to storing granola, you want to make sure the mixture is fully cooled before you store it.
To store your granola properly, add it to an airtight container. This can be a plastic container with a lid, zip-top bags, or a mason jar. Be sure to keep it in a cool, dry spot when you are storing it to provide the longest possible shelf life.
You can also freeze your granola in a resealable freezer bag, if you choose.
Are you looking for even more granola recipes to make throughout the year? Here are some of our favorite varieties:
How will you enjoy this crunchy and tasty autumn treat? Tell us in the comments below, and be sure to rate the recipe as well after you’ve given it a try!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 8, 2013. Last updated: October 6, 2019 at 11:09 am. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.