Pumpkin Spice Granola is here to glorify your fall morning routine! You’ll love the crunchy nutty textured, perfectly sweetened, and lightly spiced grain-free variation of granola. Simply serve with some milk, snack on it plain, or top your yogurt! Grain-Free, Paleo, and Vegan.
Every time I make a fresh batch of homemade granola, I am always left wondering, why don’t I do this more often? It’s simple, scrumptious, and quite honestly, one of my absolute favorite things to snack on in between meals.
And my family? They’ll take their batch with a bowl of milk.
After the HUGE success of my mocha chip granola recipe, I’ve been itching to create some different flavor variations. My love affair with pumpkin made the next flavor choice selection very easy.
This batch is made with crunchy nuts and seeds, lightly sweetened with some maple syrup, and jazzed up with some pumpkin spice. Compared to store bought granola, this one is far less expensive and much better for you too!
How to make Pumpkin Spice Granola:
We gather up our simple ingredients:
- almonds (raw, unsalted)
- pecans (raw, unsalted)
- walnuts (raw, unsalted)
- pumpkin seeds (raw, unsalted)
- sunflower seeds (raw, unsalted)
- chia seeds
- large coconut flakes
- coconut oil
- real maple syrup
- coconut sugar
- pumpkin puree
- vanilla extract
- pumpkin pie spice
- sea salt
To start, we add the almonds to a food processor and do a quick pulse (about 3-4 times). Add the remaining nuts: pecans, walnuts, pumpkin seeds and sunflower seeds. Do another few pulses so you have various sizes of textures of the nuts and seeds.
Preheat the oven to 300 degrees. Make the wet mixture by whisking together coconut oil, pumpkin puree, maple syrup, coconut sugar, and vanilla extract. Bring the mixture to a simmer, then remove from heat. It should be thickened. Stir in pumpkin pie spice and salt.
In a large bowl, add the nut/seed mixture with the coconut flakes and chia seeds. Top with the syrup and stir to coat everything.
Spread out the mixture on a baking sheet lined with parchment paper. Bake for 20 minutes, give it a quick stir, and then bake another 15-20 minutes,
Remove from the oven and let it cool completely.
Serving/Storing:
So many different ways to serve this recipe! You can serve in a bowl with milk or dairy free milk, especially if you are a cereal lover. Top your ice cream or your yogurt with this granola. I love with a chia pudding, or on top of my Pumpkin Apple Chia Warm Chia Porridge.
Store in an air tight container at room temperature for up to 1 week. WARNING: it’s addicting! Having this sit out at room temperature had me grabbing handfuls throughout the day.
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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.
Recipe Notes
*measured before melting the coconut oil while it's a solid.
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