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.

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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Healthy Pumpkin Spice Granola

Marisa Moore, RDN

This easy homemade healthier pumpkin spice granola includes pumpkin puree, pepitas, almonds, and pure maple syrup. It's the perfect fall granola recipe! 

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Snack

Cuisine American

Servings 16

Calories 166 kcal

Ingredients

  

1x2x3x

• ▢ 2 cups old fashioned oats
• ▢ 1 cup raw pepitas (pumpkin seeds)
• ▢ 1 cup raw sliced almonds
• ▢ ¼ cup pure maple syrup
• ▢ ⅓ cup pure pumpkin puree
• ▢ ½ teaspoon pure vanilla extract
• ▢ 1½ teaspoon pumpkin spice
• ▢ ¼ cup extra virgin olive oil or sesame oil (not toasted)
• ▢ ½ teaspoon coarse salt

Instructions

 

• Preheat the oven to 300°F. Prepare a large sheet pan with a silicone mat or parchment paper. Set aside.
• Mix the oats, pepitas, and almonds in a large bowl. In a separate bowl, whisk the pumpkin puree, maple syrup, vanilla extract, spices, and oil until smooth. Add to the oat mix and stir until coated.
• Spread the mixture onto the sheet pan in a single layer. Use a second pan or work in batches to avoid crowding the pan. Sprinkle with the salt.
• Bake in the preheated oven 30-35 minutes, checking and stirring the granola after 20 minutes to make sure it doesn’t burn. When done, the granola will be fragrant with a golden brown, toasted color.
• Let cool completely on the pan. Store the pumpkin spice granola in a sealed jar for 2-3 weeks in a dark, cool place like the pantry.

Notes

NOTE: For this recipe, I got all of the nuts, seeds, and oats from the bulk bins at my local supermarket. Do this to save money and pick up just the amount you need so no waste. 

Nutrition

Calories: 166kcalCarbohydrates: 13gProtein: 5gFat: 11gSaturated Fat: 1gSodium: 75mgPotassium: 164mgFiber: 2gSugar: 4gVitamin A: 794IUVitamin C: 1mgCalcium: 35mgIron: 1mg

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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.