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Pumpkin Pie Granola in a plate with a spoon with a glass of milk in the background
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Easy Homemade Pumpkin Pie Granola

Start your morning with a fall-inspired breakfast bowl topped with this Easy Homemade Pumpkin Pie Granola! It’s super easy to make, way more delicious than the stuff you buy at the store. 
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 10 servings (about 1/2 cup)
Calories 398kcal

Equipment

Ingredients

  • 3 cups (336 g) old-fashioned rolled oats
  • 1 cup quinoa (uncooked)
  • 1 cup sliced almonds (or any nut of your preference)
  • 1 cup pumpkin seed (or any seed of your preference)
  • 2 teaspoons kosher salt
  • 1/2 cup (120 g) pure pumpkin puree
  • 1/2 cup (120 ml) light olive oil
  • 1/2 cup (120 ml) maple syrup
  • ¼ cup (50 g) brown sugar
  • 1 tablespoon pumpkin pie spice

Instructions

  • Preheat the oven to 350º F (180º C). Line a baking sheet parchment paper or a silicone baking mat. Set aside.
  • In a large bowl, combine rolled oats, quinoa, almonds, pumpkin seeds, and salt. Mix well.
  • Whisk pumpkin puree, olive oil, maple syrup, brown sugar, and pumpkin pie spice together in a small bowl.
  • Pour wet ingredients over the dry ingredients and stir to combine.
  • Transfer the mixture to the prepared baking sheet and spread out to form a uniform single layer.
  • Bake for 30 – 40 minutes, stirring every 10 minutes until evenly browned. Note: 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.
  • Remove from oven and allow to cool completely. It will continue to crisp up as it cools.
  • Store in an airtight container.

Notes

 
STORE the 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. 
GLUTEN-FREE: Be sure to use certified gluten-free oats.
NUT FREE: Omit the nuts and use seeds, like pepitas or sunflower seeds, instead.
SUBSTITUTIONS AND 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.
 
EXTRA TIPS:
  • Be sure to line the pan with parchment paper, so the sweetener doesn’t stick to the pan.
  • Let the granola cool completely before breaking it up. You can leave it in the baking tray overnight if you want.
  • If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the baking sheet to ensure even cooking.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section. 
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 398kcal | Carbohydrates: 42g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 473mg | Potassium: 345mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1910IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg