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This healthy homemade pumpkin spice granola recipe is sweetly spiced and perfect for quick breakfasts on busy mornings. And it’s vegan and gluten free!
I try not to, but every time my pantry granola stash runs low I have a strange sense of urgency to hurry up and make a new batch.
For some strange reason granola has that effect on me, lol. I guess I just love having it around!
This seasonally-flavored batch of granola is especially wonderful. Pumpkin spice granola is great for kiddos breakfasts before school or as a healthy mid-morning or afternoon snack at work. And it’s a festive addition to brunch for guests who arrive unexpectedly ravenous mid-morning on any given Saturday in fall!
Easy Pumpkin Spice Granola Recipe
This pumpkin spice granola recipe is a great way to start the day on a healthy note! It has a full cup of pumpkin as well as sunflower seeds and heart-healthy oats.
You can use brown sugar or coconut sugar as the sweetener, and coconut oil or avocado oil as the fat.
It’s aromatic with warm spices and has a hint of vanilla.
It tastes like pumpkin pie, but in granola form!
Pumpkin Granola Ingredients
In this section I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), see the recipe card below.
- Pumpkin puree – canned pumpkin puree works well, just make sure it’s not pumpkin pie filling
- Coconut oil – or you can use avocado oil or vegetable oil
- Light brown sugar – or you can use coconut sugar
- Cinnamon, nutmeg, ginger, and cloves – this blend of warm spices is the classic pumpkin spice blend
- Salt – so our granola isn’t bland
- Vanilla – for a hint of vanilla flavor and aroma
- Old-fashioned rolled oats – this is the base of our crunchy granola
- Sunflower seeds – or you can use any raw, unsalted seeds or nuts you like; shelled unsalted pumpkin seeds (pepitas) would also be a great choice, and so would pecans or walnuts
How to Make Pumpkin Granola
- Preheat the oven to 350F.
- Combine the pumpkin, coconut oil, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a medium saucepan over medium heat. Bring to a simmer, whisking occasionally to break up any clumps of brown sugar, and then turn off the heat.
- Stir together the pumpkin mixture with the oats and sunflower seeds in a large bowl.
- Spread in an even layer on a large baking sheet and bake for about 40 to 50 minutes, or until the moisture is gone and the granola is golden, toasted, and slightly crunchy, stirring every 10 minutes.
- Cool completely.
How to Store Homemade Pumpkin Spice Granola
Once cool, store this granola in an airtight container at room temperature for up to 3 months.
How to Use Pumpkin Granola
This autumnal favorite is really versatile, and there is no one right way to eat granola. Here are a few ways you can eat homemade granola (just sprinkle it on top):
- Yogurt – or layer it with yogurt and fruit and make a granola yogurt parfait!
- Smoothie – either blended in or sprinkled on top
- Oatmeal – crunchy oats on top of a bowl of creamy oatmeal porridge is fall comfort food perfection
- Pudding – seasonal granola is an instant way to make pudding feel festive
- Ice cream – pumpkin granola is basically healthy sprinkles for ice cream; use vanilla bean ice cream for a classic combo, or keep the festive vibe going and use eggnog ice cream
- Pancakes or waffles – you can mix granola into the batter or use granola as a topping
- French toast – for extra crunch, try coating French toast in egg and then granola before cooking, or just serve the granola sprinkled on top
- Make it into trail mix – Add dried fruit, nuts, and chocolate chips to make pumpkin granola trail mix
- Eat granola the OG way – Serve granola with milk and eat it like cereal
More Pumpkin Spice Recipes to Make This Fall
- Sugar Free Pumpkin Spice Syrup for Pumpkin Spice Lattes
- Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
- Keto Pumpkin Spice Cream Cheese Fat Bombs
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Pumpkin Spice Granola Recipe
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Ingredients
- 1 cup pumpkin puree
- 6 tablespoons coconut oil or avocado
- 3/4 cup light brown sugar lightly packed
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 5 cups old-fashioned rolled oats
- 2 cups sunflower seeds or any raw, unsalted seeds or nuts
Instructions
- Preheat oven to 350F.
- Combine the pumpkin, coconut oil, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a medium saucepan over medium heat; bring to a simmer, whisking occasionally to break up any clumps of brown sugar, and then turn off the heat.
- Stir together the pumpkin mixture with the oats and sunflower seeds in a large bowl.
- Spread in an even layer on a large baking sheet and bake for about 40 to 50 minutes, or until the moisture is gone and the granola is golden, toasted, and slightly crunchy, stirring every 10 minutes.
- Cool completely.
Notes
- Recipe Yield and Serving Size: This recipe makes about 7 cups of granola, or 14 (1/2-cup) servings.
- Storage: Once cool, store this granola in an airtight container at room temperature for up to 3 months.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on November 11, 2011. I updated it with more information on September 9, 2020.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Looking forward to trying this granola. Have a vegan friend who has a wheat/gluten allergy and will make it for her! Sounds scrumpdiliiscious! I might even try adding some dried cranberries to it, and pecans. A friend just introduced me to your granola recipe and I think I better check your site out!
I make a lot of my own granola using two different recipes, but usually always the same base for both. Mine uses 1/4 cup brown sugar and apple juice as the sweeteners, which is what I’d probably stick with, though with pumpkin, a bit more brown sugar might be needed.
I’ll have to try this. Thx!
I’m a huge granola fan and start to get a bit antsy when my stash runs low as well. I love the look of this fall inspired breakfast treat! Oh, and your pictures were great even back in the day. It’s fun to see how far you’ve come. :) Have a wonderful Thanksgiving holiday!
Hi Faith! I have been meaning to do something like this. I would also go with the coconut oil. Looks wonderful!
Wow, my homemade granola obsession just kicked up a notch.
I just made a batch of granola to tide me over for the next month. I wish I would have seen this recipe first. The pumpkin puree must taste wonderful in it.
Ooh, I’ve never had pumpkin granola before. It does sound intriguing. Great for my kiddies to snack on also.
I love this recipe. I just bought a bunch of rolled oats to make some granola with except i don’t have a recipe.
I can understand that. Granola is such a staple that your pantry feels off-kilter if it’s missing in action on the shelves. I always have some on hand, too. It’s great for topping yogurt or just munching by the handful.
One of my favorite flavors of granola this time of year! Yum!
I love this – I would have to use butternut squash, but I think the result would be the same.
What a great seasonal take on a common staple! I do one flavoured with homemade applesauce so I know that moist pumpkin puree will be perfect too. Must try it the next I make granola.
I wanted to let you know that I featured this on my “What I Bookmarked This Week” post – stop by and see!
I try to keep granola on hand at all times. :) This one looks good, and is different from any I usually make- it’s going to be my next batch for sure! I have some pepitas that I bet would be good in it. :)
This is a granola recipe I would like to try – they are often so sweet I get turned off but this looks delicious!
I’ve been thinking about making pumpkin granola – terrific recipe!
This would be such a great gift to give loved ones for Thanksgiving. I want to make a batch ASAP! Thank you for sharing such an inspiring recipe. I just finished eating but am already hungry again. (I would love a bowl of this and ice-cream) Much love from Austin!
You are so right about the urge of making granola – once my supply is low, I am definitely making this recipe – can’t get enough of pumpkin, anyways :D
I love making homemade granola. This version sounds just wonderful.
I love your new look, Faith!
I love the round cutting or serving board. I have been looking for some round ones – dark and light – and thick and rustic – not easy to find, for me. Your recipe looks delicious. I am going to snoop a bit more… there may be some cookie dough recipes I am missing. ;)
Just retired, back from Italy, and don’t plan to miss anymore of your incredible posts!
:)
V
Valerie, Lol, sorry to disappoint, but I haven’t posted any cookie dough recipes lately. ;) I’ll have to come up with one just for you soon though! Hope you had a wonderful trip! Faith
That looks really tasty and crunchy. It sounds relatively easy to do too. My kind of snack!
Been waiting to try Pumpkin Granola all year! Looks like a winning recipe!
Saving this one, I can see being addicted to pumpkin granola! Thanks, Faith!
Oooooh, yummy! This time of year I’m obsessed with anything and everything “spice” flavored!
OMG is there no end to the way you can use pumpkin?????. I want to try this I love Granola like you can have it anytime
Tania, There is truly no end to pumpkin’s versatility…like any squash, it is amazing. Hope you enjoy the granola if you try it!
I love granola too and always think I’m going to make some when I see a blog for it like this, and then forget! What’s up with that? I like this fall-inspired granola, and I actually think your first granola post is lovely!
I love granola too! Though we hardly ever have it. Hegui isn’t a “breakfast cereal” kind of guy. Too bad. I’m going to turn to your first granola post now.
I completely agree with your choice of making it less sweet.
This would be perfect on my morning yogurt ;O)
Have a nice weekend Faith.
Ciao for now,
Claudia
This sounds delicious!
I love granola but have never made any. Maybe I should come over for breakfast at your place ha ha. love the seasonal flavor.
Ok I just bookmarked this recipe. It is forecast to rain this weekend and I think I found the perfect stay-in breakfast + snack. This sounds and looks delicious!!
This looks simply fantastic. how perfect for fall!
This sounds perfect, Faith!!!
Granola looks superb and irresistible.
A great idea. That granola looks irresistible!
Cheers,
Rosa
I am making this today -sounds fabulous!
I’ve never really gotten into granola, but I bet it’s because I’ve only ever had super sweet storebought flavors. Give me a bowl of this and I’m certain I’d be won over.
This sounds fantastic—I love granola, and pumpkin spice sounds perfect for this time of year (and I’m imagining it on my greek yogurt)…
I love granola and this seasonally spiced version looks very delicious.