Easy Homemade Pumpkin Pie Granola

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Oats:  I use whole oats, also known as Old-fashioned Rolled oats. I don’t recommend quick or instant oats – the texture of the whole rolled oats helps the granola stick together. For gluten-free, use certified GF oats.
• Quinoa (uncooked): For an extra crunchy texture and added protein.
• Nuts: I used almonds this time, but you can use any nut of your choice, such as pecans, walnuts, hazelnuts, pistachios, etc. Note that pecans and walnuts both burn easily, so I would suggest adding them toward the end of the baking time.
• Seed: I used Pumpkin seeds, but you can add other seeds, like pepitas or sunflower seeds, etc.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Pure pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
• Oil: Light olive oil, coconut oil, or any oil of your preference.
• Maple syrup: You can substitute for agave nectar, golden syrup, or honey.
• Brown sugar: Dark or light brown sugar will work for this recipe.
• Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 2 tsp cinnamon, 1/4 tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves, and ¼ tsp allspice.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Preheat the Oven and Prepare the Baking Sheet

Preheat the oven to 350º F (180º C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2 – Combine Dry Ingredients

In a large bowl, combine oats, quinoa, almonds, pumpkin seeds, and salt. Mix well.

Step 3 – Combine Wet Ingredients

Whisk pumpkin puree, olive oil, maple syrup, brown sugar, and pumpkin pie spice together in a small bowl.

Step 4 – Mix

Pour wet ingredients over the dry ingredients and stir to combine. Transfer the oat mixture to the prepared baking sheet and spread it out to form a single uniform layer.

Step 5 – Bake

Bake for 30 – 40 minutes, stirring every 10 minutes until evenly browned. Remove from oven and allow to cool completely. It will continue to crisp up as it cools.

Pro Tip: If you prefer chunkier granola, don’t stir while baking, as it breaks up the clusters. Instead, just rotate the baking sheet to ensure even cooking.

Substitutions & Additions

• Add your favorite dried fruit, such as cranberries, apricots, or raisins.
• Substitute almonds for your choice of nuts (pecans, walnuts, hazelnuts, pistachios, etc.) Note that pecans and walnuts both burn easily, so I would suggest adding them toward the end of the baking time.
• Avoid nuts and use seeds instead to make this granola a nut-free treat for allergic peeps.
• Add an extra teaspoon of salt for a more intense salty-sweet bite.
• Add a teaspoon of vanilla extract for extra flavor!

Storing & Freezing Instructions

STORE the homemade granola in an airtight container at room temperature for up to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.