5 from 1 review

Pumpkin Spice Granola

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This Pumpkin Spice Granola is on repeat for my breakfast and snacks lately. I can’t get enough of it! It has the perfect ratio of ingredients to create those big clusters and is jam packed with the best mix-ins. (Chocolate, I’m looking at you!)

The first day of Fall is inching closer and like many other girls out there I am getting anxious about pumpkin spice everything. Pumpkin cookies, pumpkin bread, pumpkin cinnamon rolls, you name is and I’m ready for it!

granola in a glass jar.

Why this recipe works

  • It’s easy to make and doesn’t take much time.
  • It makes big chunks and clusters!
  • Filled with lots of warming Fall spices and goodies
  • Customizable & shareable!
  • Super crunchy!
  • Stores well in the pantry for weeks (and stays crunchy!)


For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

ingredients in small glass bowls needed to make homemade granola.
  • Oats: I recommend using whole rolled oats for this recipe and not quick oats or instant oats. You won’t get the same texture if using quick oats.
  • Quinoa: I love adding some uncooked quinoa in my granola for added texture and crunch!
  • Oil: you need some type of fat when making granola to get those gorgeous clusters. If you leave the fat out, you’re usually left with a pile of dry oats.
  • Pumpkin: you’ll need 1/2 cup of 100% canned pumpkin puree. Since you’ll have leftover pumpkin, check out my pumpkin series recipes to use up the leftover pumpkin and get more recipe ideas.
  • Maple Syrup and Brown Sugar: the sugar will add sweetness to the granola and take your homemade granola from bland and disappointing to a delicious and crunchy breakfast option.
  • Mix ins: pepitas or pumpkin seeds, nuts, dried cranberries, mini chocolate chips. I love this combination for a Fall inspired treat.
milk being poured onto granola in a white speckled bowl.

Step by step directions 

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

oats, pecans and pepitas in a glass bowls with a whisk.
wet ingredients in a glass bowl.
  1. Combine the oats, quinoa, pepitas, nuts, spices and salt in a large bowl.
  2. Combine the wet ingredients in another bowl.
  3. Stir the wet ingredients into the oat mixture.
  4. Spread out between 2 baking sheets in an even layer and bake.
  5. Let cool before breaking up into clusters.
  6. Stir in the dried cranberries and chocolate chips once cooled and enjoy.
wet ingredients being poured into the dry ingredients.
granola on a sheet pan on a silpat mat.

Expert Tips

  • Press the granola down on the baking sheet using a spatula with a firm press in an even layer. This helps create those clusters we want!
  • Let the granola cool completely before breaking it up.
  • Be sure to add the dried cranberries and chocolate chips after the granola cooks and cools. The dried fruit will burn if you add it in while it bakes.
  • Know when to take the granola out! If your oven runs hot, take the granola out around the 30 minute mark. Just keep an eye on it and if the edges are browning remove it from the oven. The granola should actually still appear a little wet when it comes out of the oven and it finishes drying as it cools on the sheet pan.
  • Use old fashioned rolls oats (not quick or instant oats) for best texture.
  • Don’t skip the salt, it really makes the flavors stand out!
granola on a baking sheet with a spoon.

Variations and Substitutions 

  • Instead of canola oil you can try using melted coconut oil, avocado oil, olive oil or even butter. It just needs some type of fat to keep the clusters together and using the neutral oils works well.
  • Add different nuts and dried fruits like dried cherries, raisins and chopped dried apricots.
  • If you’re a fan of coconut, add in some unsweetened shredded coconut about half way through the baking process so the coconut doesn’t burn.
  • Use gluten free oats for a GF option.
  • Add some orange zest into the mixture (prior to baking) for a fresh citrus-y flavor.
  • Feel free to use honey instead of maple syrup.
milk being poured onto granola in a white speckled bowl.

Storage & Freezer Directions 

  • Store in an air-tight container in the pantry or at room temperature for up to 2-3 weeks.
  • Freeze for up to 3 months.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

5 from 1 review

Pumpkin Spice Granola

Prep: 5 minutes
Cooling time: 30 minutes
Cook: 35 minutes
Total: 1 hour 10 minutes
Servings: 5 cups
Pumpkin Spice Granola has the best big & crunchy clusters and is studded with pecans, pepitas, chocolate chips and dried cranberries. Enjoy with milk or yogurt, on smoothie bowls or just by the handful!


  • 3 cups old fashioned whole rolled oats
  • 1/4 cup quinoa, uncooked
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/2 cup chopped nuts (pecans, pistachios or walnuts)
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. fine sea salt
  • 1/2 cup 100% canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup maple syrup
  • 1/3 cup oil (melted coconut oil, olive oil, canola oil, avocado oil all work well).
  • 1/4 cup dark brown sugar, packed
  • 2 tsp. vanilla extract
  • 3/4 cup dried cranberries
  • 1/2 cup mini chocolate chips

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Preheat the oven to 325°F. Lightly grease two baking sheets or line with silicone baking mats.
  • In a large bowl combine oats, quinoa, pepitas, nuts, spices and salt.
  • In another bowl whisk together the pumpkin puree, maple syrup, oil, sugar, and vanilla.
  • Pour the wet mixture over the oats and stir to coat well.
  • Divide the oat mixture between the two baking sheets and press them down with a firm press in a uniform layer. 
  • Bake for 35-40 minutes (Do not stir if you like chunks in your granola. You can turn the sheet pans about half way so all sides get cooked evenly). Bake until the oats turn a golden brown, & they should still actually be a little wet. Be sure not to wait until the oats look really brown because they continue to firm up once you pull it from the oven. I usually err on the side of them being underdone, like cookies! 
  • Cool completely before you stir, the granola will get crunchier as it cools and you’ll get those nice chunks! (I like to use a spatula to gently break it up) and then stir in chocolate chips and dried cranberries.



  • Store in an air-tight container in the pantry or at room temperature for up to 2-3 weeks.
  • Freeze for up to 3 months.

Nutrition Information

Serving: 1cup, Calories: 447kcal (22%), Carbohydrates: 38g (13%), Protein: 12g (24%), Fat: 19g (29%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 3mg (1%), Sodium: 215mg (9%), Potassium: 456mg (13%), Fiber: 10g (42%), Sugar: 16g (18%), Vitamin A: 3868IU (77%), Vitamin C: 2mg (2%), Calcium: 119mg (12%), Iron: 4mg (22%)

Photos by Ella from Alpine Ella.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Nutrition à la Natalie

Pumpkin granola is the ONLY kind of granola!!


Fall perfection. This is the only thing I will have over my overnight oats in the morning!


I love how customizable this is! I made a few simple swaps with the things I had in my pantry and it still turned out amazing! Thanks ☺️


Any excuse to eat more pumpkin!!! This granola is the perfect fall topping for breakfast bowls of all kinds!


YUM loved the addition of quinoa, thanks!


Is there anything better than homemade granola? I think not!


So I’ve never made my own granola before. That being said- The quinoa that’s being used is it cooked quinoa or raw?

Barbara Higgins

I have been making home made granola for many years, so I was interested to see how you make it. I have found that if I mix a little of the honey and oil with just plain oats and toast it, stirring occasionally, for about 15 minutes, then add the rest of the ingredients, the oats get nice and toasted before the smaller seeds and nuts are over done. I also use avocado oil that I get at Costco here in Clovis, rather than canola oil that is GMO, heavily sprayed with round up, and is highly processed to get rid of the rancid smell and taste. Canola is one of the unhealthiest choices you can make.https://draxe.com/canola-oil-gm/

Barbara Higgins

Woops, I forgot, I actually use coconut oil in my granola. Avocado oil in the home made mayonnaise and salad dressings.

Sara @ sarahaasrdn.com

Yes, this is my kind of food! Lovely recipe! 😉

Lauren O'Connor

What a perfect granola for the Fall season! Mmmm… pumpkin makes everything oh so good. : ) And I like that you’ve incorporated quinoa.