This homemade pumpkin spice granola is simple, crunchy, lightly sweet, and full of cozy pumpkin spice flavor. Serve it with yogurt for an easy breakfast, pack it in lunchboxes, or enjoy it by the handful as a snack.
Homemade pumpkin spice granola is one of those recipes that never lasts long in our house. It is easy to make, it fills the kitchen with warm fall spices, and it works for breakfast, school lunches, or an afternoon snack. The combination of rolled oats, pumpkin seeds, cashews, maple syrup, pumpkin puree, and pumpkin pie spice creates a crunchy granola that tastes comforting without being complicated.
One of the best things about making granola at home is how little effort it takes. You do not need any special equipment, and the ingredients are simple pantry staples. Once everything is stirred together, the oven does most of the work. The result is a batch of golden, crisp pumpkin granola that can be stored in an airtight container and enjoyed throughout the week.
This pumpkin spice granola is especially good with Greek yogurt. Add fresh berries, sliced bananas, or a spoonful of pumpkin puree if you want to turn it into a quick breakfast bowl. It also makes a great topping for parfaits, smoothie bowls, or oatmeal. For lunchboxes, pack the granola separately from yogurt so it stays crunchy until it is time to eat.
The flavor is warm and seasonal, but this is not a recipe you need to save only for autumn. Pumpkin pie spice pairs beautifully with oats and maple syrup any time of year. The pumpkin puree adds subtle flavor and helps the oat mixture bake into a crisp, lightly clustered texture. Raisins are stirred in after baking, which keeps them soft and chewy instead of dried out.
If your family enjoys granola, this recipe is a reliable one to keep on hand. It makes about seven cups, which sounds like a lot, but it can disappear quickly when everyone is adding it to breakfast or snacking on it after school. The granola keeps well in a sealed container at room temperature for up to three weeks, although it may not last that long if it becomes a household favorite.
This recipe is also easy to adapt. If you do not have cashews, use another nut you enjoy. If raisins are not your favorite, dried cranberries are a good option. Maple syrup gives this granola its classic cozy sweetness, but honey can be used if that is what you have available. The key is to spread the mixture evenly on the baking sheets and let it cool completely before transferring it to a storage container. Granola crisps as it cools, so do not rush that step.
Because this pumpkin spice granola bakes low and slow, it has time to dry out properly and become crunchy without burning. Swapping the baking sheets halfway through the baking time helps everything brown more evenly. Once cooled, stir in the raisins and store the granola in a large airtight container.
How to Make Pumpkin Spice Granola
- This homemade granola is easy to customize. Swap the cashews for another nut, use dried cranberries instead of raisins, or replace the maple syrup with honey if preferred.
- Spread the granola in an even layer on rimmed baking sheets so it bakes consistently.
- Let the granola cool completely on the baking sheets before moving it to an airtight container. It becomes crisp as it cools.
- Store the cooled granola at room temperature in a sealed container for up to three weeks.
More Granola Ideas
- Coconut Granola
- Chocolate Cherry Granola
- Chocolate Peanut Butter Granola Bars
- Cranberry, Almond and Orange Granola
Pumpkin Spice Granola
This homemade pumpkin spice granola is crunchy, flavorful, and easy to prepare. Pair it with yogurt, fruit, or milk for a simple breakfast or wholesome snack.
10 minutes
1 hour 15 minutes
1 hour 25 minutes
Ingredients
- 4 cups rolled oats
- 1 cup cashews, coarsely chopped
- 3/4 cup pumpkin seeds
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup vegetable oil
- 6 tablespoons pure maple syrup
- 1/3 cup pumpkin puree, not pumpkin pie filling
- 1 cup raisins
Instructions
- Preheat the oven to 250°F.
- In a large bowl, combine the rolled oats, chopped cashews, pumpkin seeds, brown sugar, salt, and pumpkin pie spice.
- In a separate bowl or measuring cup, whisk together the vegetable oil, maple syrup, and pumpkin puree.
- Pour the wet mixture over the oat mixture and stir until everything is evenly coated.
- Divide the granola mixture between two 11×17 inch rimmed baking sheets. Spread it into an even layer.
- Bake for 1 hour and 15 minutes, or until the granola begins to brown. Swap the baking sheets halfway through the baking time.
- Remove the baking sheets from the oven and allow the granola to cool completely.
- Stir in the raisins, then transfer the cooled granola to a large airtight container. Store at room temperature for up to 3 weeks.
Nutrition Information:
Yield:
28
Serving Size:
1/4 cup
Amount Per Serving:
Calories: 99
Total Fat: 6g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 0mg
Sodium: 48mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 7g
Protein: 2g
Nutrition information is an estimate based on the ingredients used and may not be exact.
This pumpkin spice granola is a simple make-ahead breakfast recipe that is perfect for yogurt bowls, lunchboxes, and easy snacks.