Pumpkin Spice Granola
- Sally Rychlak
- Nov 17, 2025
- 1 min read
It's the season of fall flavors, and the idea of a pumpkin spice granola was too good to forget about. I wanted to create a recipe using real pumpkin puree. Ultimately, the pumpkin allowed me to use less oil than I normally would in a granola recipe. I loved how the texture turned out. Add this to yogurt for a traditional parfait, or use it as a topping for an apple crumble or similar fall desserts.
1
Storage
Store the cooled granola in an airtight container at room temperature for up to two weeks.
2
Serving Suggestions
Serve with yogurt and fresh fruits for a balanced breakfast or enjoy as a crunchy snack.
Notes
1
Preheat the oven to 310°F and line a large baking sheet with parchment paper.
2
In a large bowl, combine the rolled oats, pepitas, pecans, ground flaxseed, pumpkin spice, and salt. Stir until well mixed.
3
In a separate bowl, whisk together the melted coconut oil, pumpkin puree, maple syrup, and vanilla extract until smooth.
4
Pour the wet ingredients over the dry ingredients and stir with a spatula until every oat and nut is well coated. Have a taste and see if you want to add more cinnamon :)
5
Spread the mixture evenly onto the prepared baking sheet. Make sure to press it down slightly for chunky granola clusters.
6
Bake in the preheated oven for 40-45 minutes, stirring halfway through for an even bake, until golden and fragrant.
7
Remove the granola from the oven. If you are adding in dried fruit, mix in now and then let it cool completely on the baking sheet. It will become crisp as it cools.
Instructions
3 cups rolled oats
3/4 cup pecans
3/4 cup pepitas
2 TBSP coconut sugar (optional)
2 TBSP ground flaxseed
1 tsp pumpkin spice
1 tsp cinnamon
Granola Mixture
1/2 cup pumpkin puree
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 cup coconut oil
Wet Ingredients
Optional Dried Cranberries
Dried Fruit
Pumpkin Spice Granola
Sally Rychlak
Indulge in the perfect fall-inspired granola with flavors of pumpkin, pepitas, and pecans, maple syrup, and all the spices of fall.
Servings :
Calories:
Prep Time
15 mins
Cook Time
45 mins
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