This crunchy homemade pumpkin spice granola recipe is easy to make with simple ingredients and makes a delicious breakfast for fall mornings.

Jar of pumpkin spice latte granola sitting on a cutting board with a spoon beside it.

This maple pumpkin granola tastes like a pumpkin spice latte, especially served with your favourite milk like cashew or almond milk.

It’s made with simple ingredients, has lots of pumpkin flavor and can easily be customized with different add-ins like chocolate chips, raisins or pumpkin seeds.

For more healthy granola recipes, this Peanut Butter Granola and Cinnamon Raisin Granola is really good too!

Recipe Highlights

  • Vegan and gluten-free.
  • Make-ahead and store up to 3 weeks.
  • Pumpkin spice latte flavoured.
  • Makes a great gift.
  • Perfect for breakfast or a delicious snack.
  • Good use for leftover pumpkin.
  • Sweetened with maple syrup.

Ingredients Notes

  1. Rolled oats. Use rolled oats, old fashioned oats or large flake oats.
  2. Almonds. I used chopped almonds but pecans or pumpkin seeds are lovely in this recipe too.
  3. Pumpkin pie spice. Pumpkin pie spice makes flavouring pumpkin recipes quick and easy but if you can’t find any, you can replace it with a homemade pumpkin pie spice, about 1 tbsp cinnamon, 1 1/2 tsp ground ginger, 1 tsp nutmeg and a pinch of cloves or allspice.
  4. Maple syrup. Agave syrup or honey can be used as a substitute.
  5. Coffee. Brew some coffee – the stronger the better! Any coffee works but strongly brewed is best. You can use drip, French press, a strong Americano or any other brewing method.
  6. Pumpkin puree. You can use homemade or canned pure pumpkin puree (not pumpkin pie filling).
  7. Coconut oil. Coconut oil helps the granola clump together and get nice and crispy.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Variations & Additions

  • Optional add-ins. I added shredded coconut and chopped dates but technically they’re optional and the recipe will come out just fine if you leave them out. I like the added flavour and texture.
  • You could also use raisins, dried cranberries, chocolate chips (stir in after baking), any nuts like pecans or seeds such as hemp seeds or sunflower seeds.
  • You can add up to 1/4 cup of dry quinoa or chia seeds which will help further bind the recipe.

Step-by-Step Instructions

Step 1: In a large bowl, mix together all of the dry ingredients.

If you’re adding an extras like pumpkin seeds, chia seeds or walnuts, add those now as well. Ingredients like chocolate chips or raisins should be mixed in after baking once the granola has cooled.

Oats, dates, pumpkin, coconut and spices in a mixing bowl.

Step 2: In a small bowl, mix together the pumpkin, maple syrup, melted coconut oil, vanilla and coffee until fully combined.

Pour it into the bowl with the other ingredients and mix well.

Raw pumpkin spice latte granola in a mixing bowl with a spoon.

Step 3: Spread the granola on two baking trays in even layers. Bake at 300 F for 45 minutes, rotating 180 degrees half way through baking, until golden brown. Let the granola cool completely on the pan afterwards so it firms and gets crispy.

Baked pumpkin granola on a baking tray lined with parchment paper.

Recipe FAQ’s

How do you store pumpkin granola?

After the granola has cooled completely on the pan, it can be stored for up to 3 weeks in a sealed container at room temperature. It can also be frozen to extend its freshness.

Can I make this without coffee?

Yes. To make this without coffee, simple omit it from the recipe. No further adjustments need to be made.

Can I use quick oats or instant oats?

You could but you’ll get the best texture with rolled oats.

Baked granola on a baking tray with a spoon.
Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll get new recipes from me every week!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Open jar of pumpkin spice latte granola sitting on a cutting board with a spoon beside it.

Homemade Pumpkin Spice Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 minutes
  • Yield: 6 cups
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan
Save Recipe


This vegan pumpkin granola is delicious with with almond milk or yogurt and makes a great homemade alternative to store-bought granola.



  1. Preheat the oven to 300F.
  2. Mix Dry Ingredients: Add the oats, almonds, pumpkin pie spice, dates, coconut and sea salt to a large mixing bowl and stir to combine.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the vanilla, coconut oil, pumpkin, coffee and maple syrup then pour over the dry ingredients. Fold the wet and dry ingredients together.
  4. Bake: Spread the granola in an even layer on 2 baking sheets and bake at 300 degrees for 45 minutes, rotating the pans halfway through baking.
  5. Cool on Pan: Once it’s done, remove from the oven and let it cool on the pan completely before handling. This is an important step, as it cools it will harden and become nice and crunchy.
  6. Once it’s completely cool, store in an airtight container at room temperature for up to 2 weeks. Do not store before it’s completely cooled. It can also be frozen to extend freshness.


This recipe makes a large 6-7 cup batch of granola. Feel free to half the recipe for a smaller batch.

The dates and coconut can be omitted or substituted with other add-ins like pumpkin seeds or sunflower seeds. Nuts and seeds can be added before baking. If adding chocolate chips, raisins or cranberries, mix them in after the granola has cooled. Up to 1/4 cup of uncooked quinoa, ground flax or chia seeds can be added before baking.

This recipe was updated with new photos September 2019.