Pumpkin Pie Granola is in the house today and it smells SO GOOD! I seriously can’t stop eating this.
Truth, I’m not really one of those people that gets overly excited for fall and everything pumpkin spice but this granola is a whole mood. Toasty pecans, crunchy pepitas in a cinnamony, salty-sweet, crunchy treat that’s just perfect with a glass of almond milk, as a topping for greek yogurt or just by the handful for snacking. It’s fall season perfection. If you’re a pumpkin spice enthusiast, you should make this granola part of your Sunday meal prep routine because you deserve to have it all week during the season. It’s the responsible adult thing to do.
This recipe has very simple ingredients and is pretty quick to make. Once you see what a boss you are, you might not buy store bought granola ever again. It’s vegan, gluten free and low in refined sugar. Store bought granola can be packed with sugar and the fancy kind with all the good stuff is wildly expensive! Making your own is not only delicious, it’s economical and healthier as you can control the amount of added sugar in your batch. It’s a win win!
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What do I need to make Pumpkin Pie Granola?
Rolled oats (I like to use gluten free)
Honey or maple syrup
Pumpkin pie spice
A baking sheet and some parchment paper and you’re set!
Pumpkin Pie Granola is a salty sweet treat! Made with oats, pecans, pepitas, pumpkin puree, spices honey, vanilla and olive oil, it’s perfect for breakfast or snacking.
- 3 cups rolled oats
- 1 1/2 cups raw pecans
- 1/3 cup raw pepitas
- 1/3 cup pumpkin puree
- 1/4 cup dark brown sugar
- 1/4 cup honey or maple syrup
- 1/4 cup olive oil
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 tsp salt
- Flaky sea salt like Maldon (optional)
Preheat oven to 325 degrees and line a rimmed baking sheet with parchment paper.
In a large bowl, combine oats, pecans and pepitas.
In a separate bowl, whisk together sugar, honey, pumpkin puree, vanilla extract, olive oil and 1/2 tsp of salt.
Pour wet ingredients into oat mixture and combine well with a wooden spoon or spatula until everything is well coated.
Spread mixture out into an even layer on the baking sheet, sprinkle lightly with a little flaky salt if desired. Bake for 30-40 minutes, turning the pan halfway through. Start checking it at 30 minutes. It will be lightly toasty when done.
Let cool completely. It will crisp up while it cools. Store in an airtight container.
Make sure that you use raw pecans and pepitas. These will toast in the oven and if you use roasted, they will burn.
Granola will keep in an airtight container in the pantry for about 2-3 weeks.
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