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Start your fall mornings with a batch of crunchy homemade pumpkin spice granola. It’s an easy pumpkin recipe made with real pumpkin and warm spices, and it’s delicious over yogurt, with milk, or by the handful. Perfect for simple homemade living and from scratch breakfasts.

Pumpkin Spice Granola

Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Servings 8

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1 cup chopped nuts pecans, walnuts, or almonds
  • 1/2 cup pumpkin seeds pepitas
  • 1/2 cup shredded coconut optional
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin purée
  • 1/3 cup maple syrup or honey
  • 1/4 cup melted coconut oil or olive oil
  • 2 teaspoons vanilla extract
  • 1/2 cup dried cranberries or raisins

Instructions

  1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the oats, chopped nuts, pumpkin seeds, coconut, pumpkin pie spice, and salt.
  3. In a separate bowl, whisk together the pumpkin purée, maple syrup or honey, melted oil, and vanilla extract until smooth.
  4. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
  5. Spread the mixture onto the prepared baking sheet in an even layer.
  6. Bake for 35–40 minutes, stirring once halfway through, until golden and fragrant.
  7. Let the granola cool completely on the baking sheet. It will crisp up as it cools.
  8. Once completely cooled, stir in the dried cranberries or raisins.
  9. Store in an airtight container at room temperature for up to 2 weeks.

Recipe Notes

For bigger granola clusters, press the mixture down firmly on the baking sheet before baking and avoid stirring it too much after it comes out of the oven.