Pumpkin Pie Granola

All of your favorite fall flavors come together in this incredibly easy to make Pumpkin Pie Granola that only requires an hour of hands-off time and 7 common ingredients!

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All of your favorite fall flavors come together in this incredibly easy to make Pumpkin Pie Granola that only requires an hour of hands-off time and 7 common ingredients!

I generally don’t like store bought granola.  It’s usually too sweet, and I don’t like that I can’t pick and choose what goes into it.  It generally has too many nuts for my taste, and I like to be able to control the amount of salt and sugar that goes into it. 

This pumpkin pie granola is probably not what you’d consider “health food”, but it’s absolutely delicious, takes no time at all to put together and is totally customizable to your tastes. 

It takes the best flavors of pumpkin and pecan pie and turns it into a portable snack that you can take with you anywhere – what could be better than that???

Let’s talk about pumpkin pie spice:

This recipe calls for pumpkin pie spice, which as a baker I normally always have on hand.  If you don’t happen to have pumpkin spice in your pantry, you can make your own with the following recipe:

• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• ½ teaspoon ground nutmeg

If you’re not someone who does a ton of baking then aside from the cinnamon you might not have these spices readily accessible.  It might actually be less expensive to just buy pumpkin pie spice rather than 4 different spices.

Ingredient List

• Coconut Oil
• Maple Syrup
• Vanilla Extract
• Rolled Oats (not instant)
• Pecans
• Brown Sugar
• Pumpkin Pie Spice
• Salt

Highlights of Pumpkin Pie Granola:

• Easy to make
• Fun fall recipe
• Customizable
• Makes a great gift
• Lasts for a long time
• Made with mostly pantry staples

Tips and Tricks

1. Use pure maple syrup here if at all possible.  Pancake syrup (Mrs. Butterworth, etc.) are not the same thing at all, and will give this granola a completely different flavor.  It wont be bad, but it wont be nearly as good.
2. The key to this granola is a low and slow baking time.  Most granola recipes have you stir the granola as it bakes, but you really can just set it and forget it with this recipe.
3. You don’t want to burn the granola, so I’d advise checking it at about 50 minutes.  Just break off a small piece and give it a taste.  You want it done, but not burned. 
4. I recommend getting an oven thermometer if you’re at all concerned about the temperature of your oven.  You can get one at Target or on amazon for less than $10 and they are absolutely crucial to making sure you are baking things at the right temperature.

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How do I store the baked granola?

Store the granola in an airtight container at room temperature for up to three weeks and in the fridge for 6 weeks.

How do you serve this granola? 

Any way you’d normally eat granola, you can use this recipe.  I like a yogurt bowl with granola and fruit on top.  Adding some sauteed apples to this pumpkin granola and vanilla yogurt would be amazing!   You could add some milk and eat it more like a cereal.  My preferred method is to just grab handfuls of it and eat it as a snack at my desk.

Is this a sweet granola? 

There’s just a little bit of sugar added to this recipe, but the sweetness from the pecans and the coconut oil really shine through. 

Can I use a different oil?

Sure!  You could use any neutral oil here.

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