This super flavorful pumpkin spiced granola recipe captures all the best fall flavors in one tasty bite. The recipe uses a traditional granola mix and adds spices like cinnamon, ginger, cardamom, and nutmeg to give it a seasonal fall flare.
There is no lack of fall flavors when it comes to this pumpkin spiced granola. The hearty granola takes a classic recipe and gives it a seasonal twist thanks to the pumpkin spice seasoning mix.
Pumpkin finds its way into just about everything once the weather starts to cool down. When I want to embrace the pumpkin flavors without all the cookies and cakes, I turn to making this pumpkin granola. The recipe features warming spices like cinnamon, ginger, and nutmeg that are frequently found in pumpkin-based baked goods. Rolled oats, cashews, pumpkin puree, hemp seeds, sugar, and cranberries mix with the fall spices to create a granola that is perfect for adding to yogurt, chia pudding, or alongside fruit.
The granola is also an excellent gift to give during the holiday season. Simply add the granola to a mason jar and spruce it up with a holiday label. It’s a gift that keeps on giving long after the holiday has ended.
This will easily fall into your rotation of fall recipes. Your family will love adding it to their breakfast, snacking on it during the day, and sneaking a bit of it into their dessert. It is one of those fall treats that you’ll want to make year-round!
Why You’ll Love This Recipe
- Super Customizable. The granola recipe highlights some of the best fall ingredients, but if you are not a fan of an item, you can easily take it out. The recipe also allows for mix-ins like chocolate chips, dried apples, and raisins.
- Simple And Easy To Make. This granola is easy to make regardless of your skill level in the kitchen. It is also a great recipe for your kids to help out with since it requires minimal cooking.
- Great For On The Go. The granola makes a great snack any time of the day. It is healthy and filling and a great alternative to cookies and chips.
- Healthy and Wholesome Ingredients. The recipe for pumpkin spiced granola highlights healthy ingredients like rolled oats, hemp seeds, and cashews. The spices mixed with the sugar and maple syrup keep the granola tasting sweet but not overly sugary.
How To Make Pumpkin Spiced Granola
The recipe is quite simple to follow and will come together in a flash. Below, you’ll find all of the details in the recipe card, which is also printable. Let’s check out the recipe and the steps here!
- Rolled Oats. The oats provide the base for the granola and soak up the spices to carry the pumpkin flavor in each bite.
- Pumpkin. Canned pumpkin is best here. The recipe uses a full can so you won’t have to worry about what to do with the leftover puree.
- Cashews. The nuts give the granola a nice crunch. If you’re not a fan of cashews, swap them out with walnuts or pecans.
- Hemp Seeds. A healthy additive to the granola. Flax seeds can also be used in place of the hemp seeds.
- Pumpkin Spices. Combine cinnamon, ginger, cardamom, and nutmeg to capture the best of the fall-warming spices.
- Maple Syrup. The syrup adds a touch of sweetness to the granola without making it overly sweet.
- Dried Cranberries. The dried berry adds a flavor of tartness to balance out the sweet ingredients.
- Prepare. Preheat the oven and line a baking sheet.
2. Mix the ingredients. Mix all of the ingredients except the dried cranberries.
3. Bake the granola. Spread out the granola on the baking sheets and bake for 45 minutes to an hour.
4. Add in the cranberries. Let the granola mixture cool, and add in the cranberries.
Recipe Tips and Variations
- Make It Extra Crunchy. If you find that the granola isn’t as crunchy as you’d like it to be, add an egg white to the recipe. The extra binder will coat all of the ingredients before you bake them, allowing them to crisp up nice and crunchy in the oven.
- Personalize The Batch. Don’t like cranberries? Want to add some chocolate? Feel like it needs more protein? Feel free to switch up the recipe to your liking. Raisins can be swapped for cranberries, flax and chia seeds can be mixed in, and mini chocolate chips are great flavor additions.
- Double The Recipe. This granola won’t last long as everyone will be snacking on it left and right. You might as well double the recipe and store it in jars to have in your cupboard. You can even use the extra granola as a gift around the holiday season.
- Don’t Crowd The Baking Sheet. Don’t ignore the step to use two baking sheets. Overcrowding the granola won’t let it cook evenly, and you’ll find undercooked spots in the batch.
Make-Ahead and Storage Recommendations
The granola can easily be made ahead of time and stored in mason jars or in an airtight container. Keep the granola at room temperature to keep it fresh. If you plan to make the granola ahead of time and want to use it at a later date, keep the granola in the refrigerator or even in the freezer.
If you plan to use the granola as a gift, make a large batch and store the granola in mason jars in the freezer until you are ready to give them out.
Try These Other Pumpkin Recipes
- Pumpkin Ravioli – Fresh pasta surrounds a delicate pumpkin filling for a pasta that is perfect for fall.
- Pumpkin Protein Waffles – Start your day off on the right foot with these protein pumpkin waffles. The seasonal waffles will keep you full all morning long.
Pumpkin Spiced Granola
- 1 Large bowl
- 2 baking sheets
- 8 cups rolled oats
- 15 oz pumpkin puree
- 1 1/2 cup cashews raw, unsalted, and roughly chopped
- 3/4 cup hemp seeds raw
- 1 tbsp. fine sea salt scant tablespoon
- 2 tbsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground nutmeg
- 1/2 cup extra virgin coconut oil liquid
- 1/4 cup butter melted
- 1/2 cup maple syrup
- 1/2 cup raw sugar
- 1 cup dried cranberries
- Preheat oven to 300°F (149°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Mix all of the ingredients except the dried cranberries in a very large bowl. Make sure the oats, nuts, and seeds are coated with the pumpkin, salt, spices, coconut oil, butter, maple syrup, and raw sugar.
- Spread the granola evenly over the two pans. Pack it together and press it down evenly with a wooden spoon or your hands.
- Bake for 45 minutes to 1 hour, breaking the granola up and stirring it around once or twice as it cooks, or until the granola is golden brown and done to your liking.
- Allow the granola to cool slightly, then mix in the dried cranberries. You can store in an airtight container at room temperature for several weeks; place in the refrigerator, or freezer for longer term storage.