Pumpkin Pie Granola

Welcome to your new fall breakfast/lunch/snack/dessert heaven! This Pumpkin Pie Granola is super crunchy, delicately sweet, and loaded with pumpkin pie flavor.

This granola is seriously like pumpkin pie in a crunchy, portable form. It has all the pumpkin pie spices including cinnamon, ginger, nutmeg, allspice, and cardamom, like a cozy fall hug. It gets most of its moisture from pumpkin puree, a touch of sweetness from maple syrup, and has lots of crunchy and chewy add-ins.

In case you're keeping track, it's free of refined sugar and contains only a bit of coconut oil.

I love the pecans! And the sweet, tart cranberries. And of course the pumpkin seeds make so much sense! Crystallized ginger adds such a zingy pop.

I've mentioned this before, but granola is my absolute favorite late morning treat. I prefer to graze throughout the day rather than have a big lunch, and my body seems to really want calories and fat around 10:30 or 11:00AM, a couple hours after my workout ends. So that means it's granola time!!

Usually I just munch on it dry, since I love the crunch. But one of the beauties of granola is that it's so versatile. Have it with your milk of choice, or in a parfait with your yogurt of choice and fruit. Have it for breakfast, maybe even on top of a breakfast salad, or for a snack or lunch.

Speaking of parfaits, this granola is totally dessert-worthy. Layer it up with your favorite yogurt, some pumpkin, and roasted pears, and you have yourself a totally nourishing yet indulgent pumpkin pie dessert. Perhaps this is sacrilege, but wouldn't these be such cute Thanksgiving deserts?

Regardless of how you choose to enjoy it, this Pumpkin Pie Granola is such a satisfying and comforting fall treat.

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for another granola? Then check out this Coconut MacNut Granola, which celebrates all things tropical.

Thoughts About Ingredients
(These are just suggestions, since rogue is more fun than recipe)
  • 1/3 c maple syrup
  • 1/3 c coconut oil
  • 1/3 c pumpkin puree
  • 1 tbsp bourbon. If you prefer, a tsp of vanilla is a fine substitute. But the bourbon makes the granola so delightfully complex!
  • 3 c old fashioned oats 
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp ginger powder
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice 
  • 1/4 tsp cardamom
  • 1/4 c roasted/salted pepitas. These are small, green pumpkin seeds and are available at most health food stores. Feel free to use your own homemade roasted pumpkin seeds in their place! If you can only find raw pepitas, I recommend roasting and salting them since they develop so much flavor, but it's not absolutely necessary.
  • 1/4 c juice-sweetened dried cranberries
  • 1/4 c crystallized ginger. Cut very, very finely! If you're very strictly against refined sugars, then you'll want to leave this out. But it adds incredible flavor to the granola! If you do omit it, I'd add more cranberries in its place.
Thoughts About Method
(These are just suggestions, be creative and make it yours)
  1. Melt the maple syrup, coconut oil, and pumpkin puree over low heat, then remove from the stove and cool until luke warm. This also works fine in the microwave.
  2. Stir in the bourbon (or vanilla).
  3. In a mixing bowl, combine the oats, salt, and spices. Pour the wet mixture over the top and mix well to combine.
  4. Spread the mixture across a large sheet tray; the more contact the oats have with the sheet tray, the more effectively they’ll brown.
  5. Bake at 350 for about ~35-40 minutes until the oats are evenly and lightly browned. Stir after 10 and 20 minutes to make sure all of the mixture gets contact with the sheet tray. Don’t stir toward the end of the baking time or after you take the granola out; leaving it undisturbed will help it to form some larger clumps.
  6. Cool completely by setting the sheet tray on a wire rack.
  7. Stir in the pepitas, cranberries, and crystallized ginger only after the granola has cooled.
  8. Store your granola in a sealed container to keep it crunchy!


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