Healthy Pumpkin Spice Granola

This healthy pumpkin spice granola tastes just like fall! It’s made with no refined sugar and is packed with heart-healthy fats and fiber!

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I caved. I’ll blame it on Starbucks. Now. I haven’t stepped foot in a Starbucks in at least a year. But they dropped their PSL (Pumpkin Spice Latte) on August 28 and since then my timeline has been full of all things pumpkin.

I’m a traditionalist. I think pumpkin should be reserved for the right season – fall. But I did my Falling for Pumpkin cooking demo this week. So I guess I’m all in! And I have to say I’m not at all mad about it. It’s still blazing hot and humid here in Atlanta. We still have the AC on summer speed but I’ve been filling the house with the sweet, comforting aroma of pumpkin and pumpkin-spiced everything over the past couple weeks.

Try this homemade pumpkin spice granola for a healthy and delicious snack idea! Click to Tweet

This pumpkin spice granola is probably my favorite. Yes. The smell is amazing but it has all my favorite things too. It’s easy, packed with nutrition, and delicious. It also keeps for 2-3 weeks in the pantry so there’s that too!

How to Make Pumpkin Spice Granola

 

Combine the dry ingredients in a bowl. I’m using traditional oats, sliced almonds, and pepitas (pumpkin seeds). I don’t recommend quick-cooking oats for this recipe. They may burn and/or get lost in the mix. However, you could try sunflower seeds, slivered almonds, pecans, or even pistachios for the nut/seed mix. The key is to get raw, unsalted nuts and seeds.

 

 

Mix the wet ingredients in a separate bowl. I’m using pure pumpkin puree, lots of pumpkin pie spice, maple syrup, and sesame oil (not toasted). I know sesame oil is not common so feel free to use what you have. Olive oil or any neutral tasting oil works just fine. I happened to have plain sesame oil in the fridge so I’m using it up to add an extra note of nuttiness to the granola. Whisk the ingredients together until smooth.

 

 

Check to see that your oven is preheated then combine the wet and dry mixtures. Combine the two. Move quickly with this part. Make sure the oats, almonds, and pumpkin seeds are all evenly coated with the pumpkin spice mixture and that there aren’t any pools of pumpkin at the bottom of the bowl. But don’t hang out for too long on this step. The oats will get soggy.

 

 

Spread the granola in a single layer on a baking sheet covered with parchment or a silicone mat (like a Silpat). Keeping it to a single layer is key. This lets the mix bake to a toasty, crunchy granola. If you skip the parchment or silicone mat, be prepared to scrub the pan with all your might. I’m telling you, baked-on maple syrup is relentless.

 

Once it’s in the oven, rest easy for about 20 minutes. From that point, you’ll need to stir it a couple of times and watch for the granola to reach its delicious golden brown status.

Enjoy a handful warm and let the rest cool completely on the pan. Add the cooled pumpkin spice granola to mason jars and seal. It will keep for 2-3 weeks in the pantry. This pumpkin spice granola would make a great fall brunch appetizer, fun and nutritious treat for the neighborhood parties or trick or treaters, and a tasty DIY food gift for the holidays.

Here’s the easy recipe. PIN it for later and be sure to tag me on Instagram when you make it.

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If you like this recipe, be sure to check out my almond peach granola. It’s made with almond butter and sliced almonds, dried white peaches, and oats for a simple snack or cereal.