Pumpkin puree + maple syrup + cinnamon + crunchy oats = YUM! This Pumpkin Spice Granola Recipe is absolutely perfect in every way! Granola is not just for breakfast. Enjoy this sprinkled over yogurt, ice cream, in a bowl with your favorite milk, or eat it as is with a spoon!
Tara’s Tips for Pumpkin Spice Granola Recipe Success:
- Customize it! If you love one nut more than another, add more of your favorite. You need a total of 1 cup of nuts. I like an even combination of almond slices, pecans, and walnuts.
- Don’t overcook! Remove from oven when the granola is just golden brown, not dark brown! But don’t undercook it either. If it is too wet after the suggested cook time, bake longer in 10 minute increments.
- Let your granola sit after done cooking for at least 20 minutes! When you let this one rest, it gets crunchy and chunky and amazing.
- The low heat is a necessity. It will burn if you aren’t mindful, so put your pan on the center rack of your oven and set a timer to give it a gentle turn/stir at the 20 minute point. Don’t stir too much!
- Don’t like almond butter? Use peanut butter or cashew butter or walnut butter!
- Use old fashioned rolled oats. Steel cut or quick cook do not work in this Pumpkin Spice Granola.
- Measure the coconut oil or vegan butter in its melted state.
- If you are not vegan, you can substitute honey for the maple syrup.
- What to do with your Pumpkin Spice Granola? Eat it as is, put it in a cute jar and give it as a gift, serve it at brunch or a breakfast gathering (as I did in the image above), sprinkle over yogurt or milk of choice!
Love Granola? Me too!
Try one of my other favorites:
Need More Breakfast Inspiration?
Try one of these:
Breakfast Quinoa Bowl
Instant Pot Steel Cut Oats
Pumpkin Spice Granola Recipe
September 28, 2022
: 8
This Pumpkin Spice Granola can be eaten for a healthy breakfast or as a yummy fall dessert!
Ingredients
- 3 cups old fashioned rolled oats (not steel cut or quick cooking)
- 1 cup of pumpkin seeds
- 1/4 cup chopped walnuts
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 tsp pumpkin spice
- 3 tbsp almond butter (sub any nut butter of choice)
- 1/2 cup pumpkin puree
- 3 tbsp maple syrup
- 4 tbsp sugar (I use raw cane turbinado sugar but cane sugar works too)
- 3 tbsp melted vegan butter or coconut oil
Directions
- Step 1 Preheat oven to 250 degrees. Line a baking sheet with parchment paper or silicone liner.
- Step 2 In a large mixing bowl, combine oats, cinnamon, and salt. Give everything a gentle stir.
- Step 3 Heat almond butter, pumpkin puree, maple syrup, sugar, and butter or coconut oil in a small saucepan over medium-low heat until fully combined, stirring constantly.
- Step 4 Pour the warmed liquid ingredients over the dry ingredients and stir until all dry ingredients are coated with the wet ingredients.
- Step 5 Spread the granola mixture onto the prepared baking sheet. Bake in 250 degree oven for 35 minutes.
- Step 6 Give the granola a good stir and return to the oven for another 35 minutes until granola is no longer moist to touch.
- Step 7 At this point, I sprinkle the whole baking sheet of granola with cinnamon and turbinado sugar. No measurement, just enough to dust the top. We like the added sweet crunch from the extra cinnamon sugar. If that isn’t your thing, don’t do it!
- Step 8 Return the tray back into the oven for another 10 minutes. Remove the tray from the oven and check to see if your granola is done. If it is still wet, return to the oven for another 10 minutes. Don’t stir it again or you won’t get any chunks. It is done when the oats are slightly golden brown and the granola is not wet to the touch. Cook in additional 5 minute increments as needed.
- Step 9 Remove from oven, allow to cool for at least 20 minutes, break into desired cluster sizes. Serve with dairy or vegan milk or yogurt or eat as is!
- Step 10 Store leftovers in an airtight glass jar or container for up to 2 weeks.
❤Did you make this Pumpkin Spice Granola Recipe? Love it? Leave a rating + a comment below!❤
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