Right now, my kitchen is all about honey-scented beeswax candles, creamy soups, and this homemade pumpkin spice granola.
Crunchy, sweet and infused with the flavors of fall – ground cinnamon, ginger, cloves, nutmeg and allspice – it’s a definite favorite with my kids.
I love that it takes just about 30 minutes to bake, which is so much faster than dehydrator versions. Plus, my house smells amazing when I pull a batch from the oven.
Ways To Enjoy Pumpkin Spice Granola
- All by itself
- Over homemade coconut yogurt or Greek yogurt
- As “cereal” topped with your favorite milk of choice (we’ve been using dairy-free oat milk lately)
- On a scoop or two of vanilla ice cream
Want More? Similar Recipes to Try
- Pumpkin Spice Latte – A healthy (and inexpensive) version of a Starbucks pumpkin spice latte.
- Easy Pumpkin Baked Oatmeal With Vanilla Glaze – Infused with warming spices, sweetened with pure maple syrup, and drizzled with vanilla glaze, this baked oatmeal is easy to make and so ridiculously yummy.
- Pumpkin Custard Bars – These maple-infused pumpkin custard bars are both delicious and easy to make.
- Paleo Maple Granola – This homemade granola from my friend Carol is both delicious and easy. Just toss some nuts, seeds, cinnamon, maple syrup, and a few other ingredients together and bake. Voila!
Pumpkin Spice Granola Recipe
Crunchy, sweet and infused with the flavors of fall, this homemade pumpkin spice granola recipe is a favorite in my house.
Servings 4 cups
Calories 815kcal
Equipment
- baking sheet
- chopping knife
- mixing bowl
- mixing spoon
- small bowl
- whisk
- airtight storage container
Ingredients
- 1¼ cup pecans
- 1¼ cups almonds
- ½ cup pumpkin seeds (pepitas)
- 1 cup gluten-free old-fashioned oats (I like this brand that is sprouted so that the oats are more easily digested)
- ¼ cup chopped dates (or raisins)
- ¼ cup pumpkin puree (how to make pumpkin puree)
- ⅓ cup maple syrup
- 2 tbs almond butter
- 2 tbs melted coconut oil
- ¼ tsp vanilla extract (how to make vanilla extract)
- 4 tsp homemade pumpkin pie spice
- 1 egg white
Instructions
- Preheat oven to 325° F and line a baking sheet with parchment paper.
- Roughly chop the almonds, then place them in the food processor with the pecans and pulse until the pieces are the size you prefer. I like chunky, largish pieces, but smaller pieces will work too.
- Add the pumpkin seeds and pulse a few more times, then place the nuts/seeds in a large bowl with old-fashioned oats and chopped dates/raisins.
- In a separate bowl, combine the melted coconut oil, pumpkin puree, maple syrup, vanilla extract and pumpkin spice and mix together.
- Add wet ingredients (pumpkin mixture) to the dry ingredients.
- In a small bowl, whisk the egg white until foamy and then pour it over the granola. Stir until everything is well-combined.
- Spread the granola in an even layer on the baking sheet and bake for 20 minutes, then stir and bake for another 10-15 minutes. Start checking at the 10 minute mark. If they look like they might start to burn pull them out, otherwise let them bake the full 15 minutes.
- Remove granola from the oven and allow it to cool to room temperature before eating or transferring to an airtight container.
Notes
Feel free to vary the mix-ins based on personal preference.
Nutrition
Serving: 0.5cup | Calories: 815kcal | Carbohydrates: 58g | Protein: 20g | Fat: 61g | Saturated Fat: 11g | Sodium: 20mg | Potassium: 821mg | Fiber: 13g | Sugar: 27g | Vitamin A: 2414IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 5mg
Are you a pumpkin spice lover? What do you use it for?
