This healthy pumpkin spice granola is easy to make, and is packed with all the flavors of fall!
If I asked my kids every morning what they'd like to have for breakfast, 9 times out of 10, the answer right now 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 most of it contains more sugar than I want my kids to start their day with.
Even organic and gluten-free brands are so packed with sweeteners, I can feel my heart racing after even a small bowl.
Thankfully, it's easy to make delicious and healthy granola right at home. Homemade granola is also so 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--something I recently discovered my body is very low in, so I'm trying to focus on getting more of it into my diet.
This recipe owes that classic fall flavor to the same spices that make pumpkin pie so heavenly--cinnamon, ginger, cloves, and nutmeg.
Fair warning though, 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 3 for most of a week. If your family is small, or you don't go through cereal quickly, you may find that cutting this recipe in half is plenty.
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.
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 works well. Just use what you like, and what you can get your hands on. Cashews or chopped hazelnuts can be a delicious addition.
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!
📖 Recipe
Pumpkin Spice Granola
Ingredients
- 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
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ⅓ cup coconut oil
- ¼ cup water
- ⅔ cup honey or maple syrup
Instructions
- 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.
Nutrition
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Anna Chesley
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.
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