Every year, I try to usher in Fall as soon as possible. So when I want Fall flavors, but the A/C is still running full blast, I reach for this Pumpkin Spice Granola recipe. It’s crunchy, sweet and spicy – perfect for yogurt parfaits, topping a bowl of oatmeal, or enjoying as a satisfying snack.
I hate summer. But we’ve been over this in other posts.
This recipe is the perfect answer to the “I want Fall food, but it’s Summer 2.0 outside” conundrum.
Technically, I stole this recipe from my mom (Thanks, Mom!) and tweaked it to my liking. But that’s part of what makes this recipe great: you can customize it.
Mom uses honey. Whereas, I use maple syrup because honey and my digestive system are mortal enemies.
Mom uses cinnamon. I use pumpkin spice.
She likes more nuts. I prefer more oats.
You, too, can adjust this to your liking!
Key Ingredients
- Oats – You’ll want to use Old Fashioned Rolled Oats in this recipe. Not quick-cooking, not Scottish, not steel-cut, and not instant. It’s the rolled oats that will bring the desired texture to the party.
- Maple Syrup vs Honey – While I call for maple syrup, you could also use honey, or use some of each. The main difference between the two, for the purposes of this recipe, is the flavor.
- “Mix-ins” – I prefer to use pecans, slivered almonds, dried cranberries and golden raisins…I just like that combination of textures and flavors. However, these ingredients can easily be swapped out for other nuts, seeds and dried fruit, if desired (see Recipe Notes).
The Process
So, good news: Pumpkin Spice Granola is EASY to make:
Mix the oats, brown sugar and spices in a large mixing bowl.
Add the oil and sweetener.
Toss, toss, toss.
Spread on a sheet pan and bake.
I let the granola fully cool before adding dried fruit.
Pumpkin Spice Granola
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
- Wooden Spoon
- Measuring Cups and Measuring Spoons
- Rimmed Sheet Pan
Ingredients
- 3 ½ cups old-fashioned, rolled oats (not quick-cooking, steel-cut or instant)
- 3 Tbsp brown sugar, packed
- 1 heaping tsp pumpkin pie spice
- ¼ tsp allspice
- ¼ tsp nutmeg
- ¼ tsp salt
- ⅓ cup maple syrup (or honey)
- ¼ cup neutral-flavored vegetable oil (canola, avocado, etc….)
- 1 tsp vanilla extract
- ½ cup dried fruit (see notes)
- ½ cup coarsely chopped nuts (see notes)
- ¼ cup pepitas (see notes)
Instructions
- Preheat your oven to 300°F. Lightly spray a rimmed sheet pan with non-stick cooking spray and set aside.
- In a large mixing bowl, add oats, brown sugar, spices and salt. Stir to combine.When using pre-roasted nuts, I like to add them in at the end so I avoid burning them. When using unroasted nuts, I add them in before baking so they develop a roasted flavor.
- In a small mixing bowl add maple syrup, oil and vanilla. Stir to combine.
- Pour the syrup mixture over the oat mixture and mix until everything is thoroughly coated.
- Spread granola mixture in a thin, even layer on a rimmed sheet pan.
- Bake granola mixture for 15 minutes, then stir.
- Bake for another 15-20 minutes, or until lightly golden brown and fragrant. (You can always bake a few extra minutes if you want a more toasted flavor.)
- Remove the sheet pan from the oven and place on a wire rack. Allow the granola to cool to room temperature (about 20 minutes).
- Add dried fruit and nuts to the cooled granola and stir to combine.
- Store in an airtight container for up to 2 weeks.
Notes
Looking for More Pumpkin Ideas?
Baked Pumpkin Spice Donuts
Moist and flavorful Pumpkin Bread
Quick and easy Pumpkin Oat Bites with Spiced Maple Glaze