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It’s officially fall in my kitchen, and that means one thing: Pumpkin Spice Granola is back! This homemade version is everything I want in a cozy seasonal breakfast or snack. It’s crunchy, just the right amount of sweet, full of warm fall flavor, and super easy to make in big batches.
If you’re a fan of my Mocha Chip Granola, you’re going to love this one too. I’ve been playing around with new flavors, and since pumpkin has been making its way into several of my other fall recipes lately, this was a natural next step. You can find more seasonal inspiration in my full collection of pumpkin recipes. Also, I added a touch of chia seeds adds extra texture and fiber — an ingredient I love including for its nutritional boost. If you’re looking for more ways to use them, browse my chia seed recipes for more ideas.
This recipe is naturally sweetened with maple syrup and coconut sugar, tossed with crunchy nuts and seeds, and spiced up with real pumpkin and pumpkin pie spice. Plus, it’s grain free, vegan, and Paleo-friendly.
What You’ll Love About This Pumpkin Granola
- Crunchy texture that holds up in milk or on yogurt
- Naturally sweetened with no refined sugars
- Fiber-rich thanks to chia seeds
- Much more affordable and nutrient dense than store-bought granola
- Meal prep friendly for snacks or breakfast throughout the week
Tips for Making It Perfect
- Pulse, don’t grind: Use a food processor to roughly chop the nuts and seeds. You want different sizes for maximum crunch, not nut dust.
- Watch your oven: Stir halfway through and don’t overbake. It crisps up more as it cools.
- Use real pumpkin puree, not pie filling.
- Cool completely before storing to preserve crunch.
Serving/Storing:
There are so many ways to enjoy this granola. My kids love it in a bowl with milk. I often sprinkle it over chia pudding or my Pumpkin Apple Chia Warm Chia Porridge. It’s also great on top of yogurt, or even a scoop of dairy free vanilla ice cream.
Fair warning: It’s addictive. I find myself grabbing little handfuls every time I walk past the jar.
Keep it in an airtight container at room temperature for up to 1 week. You can also freeze it for longer storage.
Pumpkin Spice Granola
Ingredients
- 1 cup raw unsalted almonds
- 1 cup raw unsalted pecans
- 1 cup raw unsalted walnuts
- 1/2 cup raw unsalted pumpkin seeds
- 1/2 cup raw unsalted sunflower seeds
- 1 cup unsweetened coconut flakes
- 1/4 cup chia seeds
- 1/4 cup coconut oil*
- 3 tbsp pumpkin puree
- 1/4 cup real maple syrup
- 1/3 cup coconut sugar
- 1 tbsp vanilla extract
- 2 tsp pumpkin pie spice
- pinch of sea salt
Instructions
- Preheat the oven to 300 degrees (F). Prepare a large sheet pan by lining with parchment paper and set aside.
- Add the almonds to a food processor and do a quick pulse (maybe only 3-4 times). Now add the remaining nuts: pecans, walnuts, pumpkin seeds, and sunflower seeds. Do a few more pulses in the food processor so that you have various sizes and textures of nuts and seeds.
- Now add the coconut flakes and chia seeds to the mixture.
- Prepare the syrup: in a small saucepan, place the coconut oil, pumpkin puree, maple syrup, coconut sugar, and vanilla extract inside. Heat to a medium heat and stir. Reduce heat to a simmer for 2-3 minutes, then remove from heat. Sprinkle in pumpkin pie spice and sea salt. The mixture should be thickened.
- In a large bowl, combine the nuts/seeds mixture with the syrup. Toss to coat everything.
- Spread out the mixture on a large baking sheet. Bake for 20 minutes, give it a quick stir, then bake another 15-20 minutes.
- Remove from heat and let cool completely. Enjoy or place in a large air tight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
