Pumpkin Pie Granola

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(Note: this post was originally published on October 27, 2019. The date above reflects migration to the new platform.)

The Perfect Fall Granola

Welcome to your new cozy fall breakfast/lunch/snack/dessert heaven! This Pumpkin Pie Granola is super crunchy, delicately sweet, and loaded with pumpkin pie flavor. It has become a staple in our house from October through December because it's versatile, easy to make, loaded with iconic fall flavors, and makes the house smell heavenly.

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!! Hence granola is taken very, very seriously in our house, and I love to make my own so that I can control the ingredients. I'm so excited to share this one with you!

Large bowl of Pumpkin Pie Granola, with pumpkin puree on the side

Cozy Fall Flavors

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.

Half the fun of this granola is the add-ins! There are toasty pecans, tart cranberries, and zippy crystallized ginger, all of which are classic fall ingredients. I've also added pepitas (the inner parts of pumpkin seeds!) to really bring home the pumpkin theme.

Bowl of Pumpkin Pie Granola with milk

This Granola Belongs on Everything

What can you do with this special fall granola?? That's a trick question because the answer is EVERYTHING!

Usually I just munch on this granola by the handful, 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.

Finally, this granola also makes for a great homemade holiday gift! Just make a couple batches and put them in cute bags with ribbons. Everyone will love them!

Large bowl of Pumpkin Pie Granola, with pumpkin puree and cinnamon sticks

Let's Talk Ingredients

Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

  • Maple syrup
  • Coconut oil
  • Pumpkin puree
  • Vanilla
  • Old fashioned oats
  • Salt
  • Cinnamon. If you have a pumpkin pie spice blend that you really love, you can substitute that for all the spices here. But personally speaking, I love to make my own blend so that I can be in control over the flavors and ratios.
  • Ginger powder
  • Nutmeg
  • Allspice
  • Cardamom
  • Roasted/salted pecans. I can buy fresh-roasted pecans in bulk at our Co-Op, so I like to get those and add them at the end. If you'd rather use raw pecans, just add them in about 15 minutes before the end of the baking time. Don't put them in from the beginning because they'll burn!
  • Roasted/salted pepitas. These are the small, green, inner parts of pumpkin seeds and are available at most health food stores. Same as above: if you buy raw, add them in about 10 minutes before the end of the baking time.
  • Juice-sweetened dried cranberries
  • Crystallized ginger. If you want to completely avoid refined sugar, then feel free to omit this. But in my opinion it's the most magical part of this recipe! Look for it in the bulk bins in health food stores.

Pumpkin Pie Granola on a baking sheet

Closing Thoughts

If you've never tried making your own granola before, now is the time! It's easy! Just toss everything together and bake, stirring occasionally. Once you start making your own, it's hard to go back to store-bought. There's really no greater magic than smelling this granola in the oven and stealing a few spoonfuls of it while it's still warm.

Regardless of how you choose to enjoy it, this Pumpkin Pie Granola is such a satisfying and comforting fall treat. I hope you love it as much as we do!

Serving bowl of Pumpkin Pie Granola, with a glass of milk

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

Suggested Pairings

Apple Cider Donut Oat Flour Cake

Pumpkin Macadamia Bundt Cake

Maple Pecan Ginger Oat Flour Scones

Breakfast Stuffed Delicata Squash

Sweet and Salty Stuffed Figs

Pumpkin Pie Granola

Bursting with sweet pumpkin, fragrant vanilla, and iconic cozy fall spices, this granola is even better than pumpkin pie. It has all the nostalgic pie flavor, plus the most addicting crunch!

Author:
Lee

Ingredients

  • 0.5 c maple syrup
  • 0.5 c coconut oil
  • 0.5 c pumpkin puree
  • 1 tsp vanilla
  • 4 c old fashioned oats
  • 0.5 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp ginger powder
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp cardamom
  • 0.25 c roasted salted pecans
  • 0.25 c roasted salted pepitas
  • 0.25 c juice-sweetened dried cranberries
  • 0.25 c finely diced crystallized ginger

Instructions

  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 vanilla.
  3. In a large mixing bowl, combine the oats, salt, and spices. Pour the wet mixture over the top and mix well.
  4. Spread the mixture across a very large sheet tray or two smaller sheet trays; 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 pecans, 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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Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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