This healthy pumpkin spice granola is easy to make, and is packed with all the flavors of fall! Whip up a big batch of this homemade granola to delight kids and adults alike.
If I asked my kids every morning what they’d like to have for breakfast, I have no doubt that 9 times out of 10, the answer would be “granola with milk!”
I don’t feed my kids granola every day, but when I do, it’s homemade, and this pumpkin spice version is one of our favorites. Granola from the store can be awfully expensive, and nearly all of it contains far more sugar than I want my kids eating in a whole day – much less for breakfast!
Even organic and gluten-free brands are so packed with sweeteners, I can feel my heart racing after even a small bowl of these deceptively wholesome-looking breakfast cereals.
Thankfully, it’s easy to make delicious and healthy granola right at home. Homemade granola is also much cheaper than any high-quality granola I’ve ever found in the store, so making it ourselves is a win-win.
This pumpkin spice granola recipe doesn’t actually contain pumpkin puree, but it is filled with nutrient-packed pumpkin seeds. Organic pumpkin seeds are a wonderful way to get some extra magnesium, manganese and even iron.
This recipe owes it’s seasonal fall flavor to the same spices that make pumpkin pie so heavenly – cinnamon, ginger, cloves, and nutmeg.
Fair warning – the smell of this granola while it’s baking is very likely to make you crave pumpkin pie. It makes the whole house smell like the day before Thanksgiving, and I love that!
This recipe make a big batch of granola that lasts my family of 4 for most of a week. If your family is small, or you don’t go through cereal quickly, you may want to cut this recipe in half, so that you can enjoy it while the flavors are still fresh.
I find that homemade granola keeps wonderfully in an airtight container at room temperature, for up to 10 days. You can also vacuum seal it for longer storage, or even freeze it, if you’d like to make a huge batch and save some for another week.
If you can’t get your hands on all of the nuts and seeds this recipe calls for, feel free to substitute. Almost any kind of nut or seeds would make a nice complement to this granola mixture.
I hope you enjoy this festively spiced granola just as much as my kids do. If you have any questions about making it, just ask away in the comments below!
- 3 cups rolled oats
- 2 cups unsweetened flaked or shredded coconut
- 1.5 cup broken walnuts, pecans, or a mixture of both
- 1.5 cups raw, unsalted pumpkin seeds
- 1 cup unsalted sunflower seeds
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/3 cup coconut oil
- 1/4 cup water
- 2/3 cup honey or maple syrup
- In a stand mixer, or large mixing bowl, add all dry ingredients - oats, coconut, nuts, seeds, and spices. Stir gently until well mixed.
- Add water, coconut oil, and honey or maple syrup, to a small sauce pan. Cook over low heat, stirring frequently, until mixture darkens in color, and bubbles start to grow smaller.
- Pour the hot syrup mixture over the dry ingredients, and stir well, until thoroughly mixed.
- Spread the granola in two large baking pans - 9x13 baking dishes, or even roasting pans work well.
- Bake at 350°F. After 15 minutes, give the granola a quick stir to ensure even browning. Stir again every 5 minutes, until granola is evenly a rich golden brown.
- Allow to fully cool before serving. Leftovers can be stored in an airtight container at room temperature, and maintain their taste and texture well for up to 10 days.