Healthy Pumpkin Spice Granola
A healthy Pumpkin Spice Granola scented with pumpkin flavor, warm fall spices, and studded with pumpkin seeds, pecans, and unsweetened coconut flakes. Perfect for breakfast either served in a bowl with a splash of milk or sprinkled over Greek yogurt and smoothie bowls. It also makes a great snack!
It’s pumpkin season! And I can’t think of any better way to celebrate than with a simple, healthy pumpkin spice granola.
This recipe takes about 10 minutes to prepare, and 30 minutes to cook and it’s just as easy as the Chunky Peanut Butter Quinoa Granola or the Homemade Vanilla Almond Granola I’ve done before. Plus your house will smell heavenly while you’re baking it!
The ingredient list is simple:
→ Rolled Oats
→ Raw Pecan Halves
→ Raw Pumpkin Seeds (Pepitas)
→ Pumpkin Spice (cinnamon, ginger, allspice, clove, nutmeg)
→ Unsweetened Coconut Flakes
→ Pumpkin Puree
→ Coconut Sugar
→ Maple Syrup
→ Coconut Oil
All the flavors of fall in one perfectly spiced, crunchy, and not too sweet, bowl of granola!
You’ll start by whisking the dry ingredients in one bowl and the wet ingredients in another. Then, combine the two together, spread on a baking sheet, and bake for 15 minutes. Remove from the oven and stir in the unsweetened coconut flakes. Pop it back in the oven for another 15 minutes until golden and no longer moist . The granola will get crunchier as it cools.
To make homemade pumpkin spice is so easy. Just combine cinnamon, ginger, nutmeg, clove, and allspice. I like to keep a batch of this fragrant blend on hand and use it in cakes, pancakes, cookies, oatmeal, smoothies, lattes, and more! If you prefer to use pre-mixed pumpkin spice, one teaspoon should be enough.
Make sure you get the pure pumpkin puree and not the pie filling which has sugar and spices already in it.
Not only is this recipe easy and quick it’s also customizable, and you can mix and match your add-ins to what you like and what you have on hand. I opted for pecans and pepitas, but you could really go with any nuts and seeds of your choice. Or omit the pecans for a nut-free version and add cranberries, raisins, or chopped dried apples.
Use agave or honey (if not vegan), instead of maple syrup. Not a fan of coconut flakes? Leave them out. Can’t find coconut sugar? Add light brown sugar instead.
Feel free to stir in some white or dark chocolate chips but only after the granola has cooled down.
Homemade granola is a great edible gift for the holiday season. Place it in a mason jar, attach the printed recipe with a pretty ribbon or some baker’s twine and you are done!
Store the granola in an airtight container at room temperature for up to 3 weeks or freeze for up to 3 months.
Have you ever made homemade granola? If you’ve never taken the leap, now is the perfect time to do it. You just can’t beat the flavor of made-from-scratch granola!
Try this recipe and let us know what you think! Leave a comment, rate it, and don’t forget to tag a photo #aseasyasapplepie on Instagram. We’d love to see what you come up with!
A crunchy and flavorful Pumpkin Spice Granola scented with pumpkin flavor, fall spices, and studded with pepitas, pecans, and unsweetened coconut flakes.
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 3 cups (270 grams) rolled oats*
- 3/4 cup (75 grams) pecan halves, roughly chopped
- 1/2 cup (65 grams) pumpkin seeds (pepitas)
- 1/2 cup (38 grams) unsweetened coconut flakes
- ½ teaspoon salt
- 1/2 cup (120 ml) pumpkin puree (not pie filling)
- 1/4 cup (35 grams) coconut sugar or light brown sugar
- 1/4 cup (55 grams) melted coconut oil or olive oil
- 2 tablespoons maple syrup or agave/honey (if not vegan)
Whisk all the ingredients together in a small bowl until combined.
Preheat the oven to 160 degrees C (325 degrees F) and spray a large baking sheet with cooking spray, or line it with parchment paper. Set aside.
In a large bowl combine the oats, pumpkin spice, pecans, pumpkin seeds, and salt.
In a medium bowl, whisk the pumpkin puree, maple syrup, melted coconut oil, and coconut sugar until smooth.
Pour the wet mixture over the dry ingredients and stir with a wooden spoon until evenly mixed.
Spread the granola onto the baking sheet in an even layer and bake for 15 minutes. Remove from the oven and stir in the unsweetened coconut flakes. Return the granola to the oven and cook for an additional 10-15 minutes, or until the mixture is uniformly golden and no longer moist.
Remove from the oven and let it cool completely. It will crisp up as it cools.
Store completely cooled granola in airtight containers for up to 3 weeks or freeze for up to 3 months.
*Make it gluten-free by using certified GF oats.
** If you prefer to use pre-mixed pumpkin spice, one teaspoon should be enough.
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