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Super crunchy pumpkin spice granola is perfect to use on chia pudding or yogurt bowls. This granola cereal tastes like fall! Lightly sweetened oats, walnuts, pumpkin seeds, shredded coconut, and lots of pumpkin pie spice.
Homemade pumpkin spice granola.
Who needs a fall scented candle when you can make the whole house smell like fall and have the perfect breakfast crunch for your chia pudding or yogurt parfait.
There is nothing, absolutely nothing like a big bowl of homemade crunchy granola . I love stumbling upon jumbo clusters of granola on the rare occasion that they find their way into my grocery store granola.
So the best thing about homemade granola is definitely the abundance of jumbo lump granola and little crunchy nooks and crannies. Plus, you use way less oil, have more control over the amount of sugar, and honestly, homemade pumpkin spice granola tastes better!
Load it into jars and share with family and friends for an easy homemade gift. I love this recipe because it uses mostly pantry-staple ingredients and the taste is incredible.
Ingredients for Pumpkin Spice Granola
- Rolled Oats: If you’re gluten-free, make sure to purchase gluten-free rolled oats for this recipe.
- Shredded Coconut: I suggest using shredded coconut for this recipe not fine flakes! You want a medium shred so that it doesn’t end up burning in the oven.
- Pepitas: or pumpkin seeds are a great crunchy addition to any fall recipe!
- Walnuts: In the past, I’ve used pecans for this recipe, but after making it many times after hitting publish, I find myself liking this recipe better with walnuts – but either will work!
- Pumpkin Pie Spice: pumpkin spice contains ingredients like cinnamon, ginger, nutmeg, and cloves. This pumpkin spice mixture really amps up the flavor profile on the granola.
- Cinnamon: we’ll add an extra sprinkling of cinnamon to the recipe so that the flavor is more pronounced.
- Kosher Salt: we’re using just a pinch. This adds dimension and helps amp the sweeter ingredients in the recipe.
- Egg White: the egg whites act as a binging agent and create chunkier granola pieces. The low and slow cooking process helps the protein in the egg white bing to the oats, pepitas, and walnuts to create clusters.
- Pumpkin Puree: this adds moisture and real pumpkin flavor. I don’t suggest leaving it out.
- Coconut Oil: I like using coconut oil because we’re already using coconut in the recipe too! But any neutral tasting oil will work here as well if you didn’t have coconut oil on hand. Olive oil would also work, just be sure to use one that’s suitable for cooking/baking.
- Brown Sugar + Maple Syrup: a couple tablespoons of brown sugar and maple syrup bring the sweetness.
- Vanilla Extract: works well with the pumpkin spice and brown sugar.
Making Homemade Granola
- Start the prep. You’ll want to preheat the oven and line a baking sheet with a silicone mat or parchment paper. This keeps the sugar from sticking to the baking pan and makes cleanup easier.
- Combine the dry ingredients. In a large bowl, add the the rolled oats, coconut, pepitas, walnuts, cinnamon, pumpkin pie spice, kosher salt and mix with a rubber spatula.
- Combine the wet ingredients. In a glass measuring cup, add the egg white, pumpkin puree, coconut oil, maple syrup, brown sugar, and vanilla and whisk until most of the brown sugar dissolves. Pour this over the dry ingredients and toss to combine.
- Bake the granola. Spread this out onto the prepared baking sheet. Bake the granola for 45-60 minutes, stirring and tossing every 12-15 minutes to brown everything evenly.
- Let it cool completely. Allow the granola to come to room temperature before you stir in any chocolate (if using) otherwise it’ll melt.
- Store it. Once cooled you can store it in jars to share with friends and family.
Variations And Suggested Substitutes
- Add your favorite nuts or dried fruit. I used walnuts for this granola recipe. If you’re not a fan swap them for pecans, cashews, almonds, or use dried fruit instead. Cranberries would be an amazing addition – just be sure to add them once the granola is done baking so that they don’t burn in the oven.
- Not a fan of coconut flakes? Leave them out.
- Add chocolate chips. add bittersweet or semisweet chocolate chips once the granola has cooled completely would allow you to add a little more sweetness without altering the recipe. You know what else would be delicious? Peanut butter chips. YUM.
- Like your granola on the sweeter side? Instead of adding 2 tablespoons of maple syrup, like the recipe suggests, add an extra tablespoon.
- Want to add extra protein? add in a couple tablespoons of dry quinoa.
- Want to up the fiber? 2 tablespoons of chia seeds is a great addition and you don’t have to change anything else.
- Play around with the sweetener you use. Want to use agave nectar or honey instead of the maple syrup? Be my guest.
Other Homemade Granola Recipes
Other Pumpkin Spice Recipes
- Chai Pumpkin Cheesecake Muffins
- Pumpkin French Toast Casserole
- Weekend Pumpkin Chili
- Best Starbucks Pumpkin Loaf
- Cold Brew with Pumpkin Cold Foam
Crunchy Pumpkin Spice Granola
Super crunchy pumpkin spice granola is perfect to use on chia pudding or yogurt bowls. This granola cereal tastes like fall! Lightly sweetened oats, walnuts, pumpkin seeds, shredded coconut, and lots of pumpkin spice.
Ingredients
- 1½ cup rolled oats
- ⅓ cup unsweetened shredded coconut
- ⅓ cup pepitas
- ½ cup walnuts halves and pieces
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1 pinch of kosher salt
- 1 egg white
- 3 tablespoons pumpkin puree not pie filling
- 2 tablespoons coconut oil melted
- 2 tablespoons maple syrup
- 2 tablespoon brown sugar
- ½ teaspoon vanilla extract
Instructions
- PREHEAT: Preheat the oven to 300ºF. Line a large baking sheet with parchment paper and set aside for now.
- DRY INGREDIENTS: In a medium bowl, toss the oats, shredded coconut, pepitas, walnuts with the cinnamon, pumpkin pie spice, and kosher salt using a rubber spatula or a wooden spoon.
- WET INGREDIENTS: In a 2-cup measuring up, stir the egg white with the pumpkin puree, melted coconut oil, maple syrup, brown sugar, and vanilla extract. Whisk or stir to combine until the brown sugar mostly dissolves. Then pour this over the dry ingredient and thoroughly mix to combine.
- BAKE: Spread this out on the prepared baking sheet and bake the granola for 45-60 minutes, stirring every 12-15 minutes to make sure that the ingredients aren’t burning.
- COOL: Then allow the granola to cool in the baking sheet for 15-20 minutes. The granola will be soft when it comes out of the oven but will harden as it cools.
- STORE: Transfer to an airtight container once the granola cools. Store for 2 weeks or longer if it's not humid where you live!
Notes
- Storage: Store homemade granola in an airtight container for up to 2 weeks. Depending on the humidity where you live, you might be able to keep it another week, but we usually got through this pretty fast because it's so good.
Nutrition
Calories: 169kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Fiber: 3g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
I won’t be able to finish this in 1 week. Can I refrigerate to extend the shelf life?
I LOVE big clustery granola! I could easily eat an entire batch of this gorgeous stuff—pumpkin granola is my absolute weakness. 🙂 Pinned!
This granola is a huge winner for me. I love the stuff so I’m careful not to make it too often. I think now is the time to make this one!