Pumpkin Spice Granola
on Oct 19, 2015, Updated Mar 13, 2025
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This crunchy homemade pumpkin spice granola recipe is easy to make with simple ingredients and makes a delicious breakfast for fall mornings.
About the Recipe
It’s made with simple ingredients, has lots of pumpkin flavor (it tastes like a pumpkin spice latte!) and can easily be customized with additions like chocolate chips, raisins or pumpkin seeds. Here are a few reasons to love this recipe:
- 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.
For more granola recipes, this Dark Chocolate Granola Peanut Butter Granola and Healthy Cinnamon Raisin Granola are really good too!
Ingredients
Here’s what you’ll need and any possible substitutions you can make:
- Rolled oats. Use rolled oats, old fashioned oats or large flake oats.
- Almonds. I used chopped almonds but pecans or pumpkin seeds are lovely in this recipe too.
- 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.
- Maple syrup. Agave syrup or honey can be used as a substitute.
- 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.
- Pumpkin puree. You can use homemade or canned pure pumpkin puree (not pumpkin pie filling).
- 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
Customize the recipe to your liking!
- 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.
How to Make Pumpkin Granola
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.
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.
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.
Recipe FAQs
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.
Yes. To make this without coffee, simple omit it from the recipe. No further adjustments need to be made.
You could but you’ll get the best texture with rolled oats.
More Recipes to Try!
Pumpkin Spice Granola
Ingredients
- 3 cups rolled oats, 300 g
- 1.5 cups almonds or pecans, finely chopped (225 g)
- 2 tbsp pumpkin pie spice
- 10 pitted medjool dates, finely chopped
- 1 cup unsweetened shredded coconut, 100 g
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 2 tbsp coconut oil, 30 g
- 1/3 cup maple syrup
- 1/3 cup strongly brewed coffee
- 1/3 cup pumpkin puree
Instructions
- Preheat the oven to 300F.
- Mix Dry Ingredients: Add the oats, almonds, pumpkin pie spice, dates, coconut and sea salt to a large mixing bowl and stir to combine.
- 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.
- 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.
- 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.
Super delicious and makes the house smell amazing! I used raisins instead of dates is all I did differently.
SO GOOD! This is my favourite granola recipe. It is sooo good as a cereal with oat milk or similar 🙂 Sometimes I add chopped pecans/walnuts/cashews as well, I just make sure all the nuts add up to 1.5 cup. It keeps very nicely in the freezer, in fact I usually store it there even when I plan on eating it soon! Most cans of pumpkin have way more than the 1/3 cup required for this recipe, but you can always store the rest in the fridge and use for desserts or something 🙂
I try it now, it’s great!
This looks so good! I will try it today. Thank you for this recipe.
I was trying this recipe and I can recommend for everyone!
It looks very tasty! I must really try.
Yum, going to have to make this!
Thanks for sharing! I love crafts and DIY projects despite not being the most crafty / creative person myself! I love handmade gifts though and am super excited to give some of the ones you featured on this blog a try!
YUM! Deryn, you are making me crave granola SO hard right now. This looks delicious!