This homemade, healthy granola recipe packs a delicious pumpkin spice punch, perfect for fall, and it’s made entirely with good for you ingredients (200 calories or 6 WW points). It’s an easy make-ahead breakfast or snack and since it stores well at room temperature or in the freezer, it would be a great homemade gift!
We’re in the thick of pumpkin spice season, friends, and this homemade healthy granola is a hit at our house. It’s quick to make and every ingredient is both nutritious and probably already in your pantry: rolled oats, pepitas (a type of pumpkin seed), canned pumpkin puree, pure maple syrup, coconut oil, and warm fall spices like cinnamon, nutmeg, ginger, and cloves. The maple syrup sweetens it juuust enough—not too little, not too much—and the aromatic cinnamon and ginger add warmth, depth, and help to bring out even more natural sweetness.
How To Make a Healthy Pumpkin Spice Granola
- Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine 3 cups oats and 1/2 cup of pepitas.
- In a small saucepan, whisk together coconut oil, canned pumpkin, maple syrup, cinnamon, nutmeg, ginger, cloves, a pinch of salt. Heat the mixture over medium heat, whisking occasionally, until the coconut oil is melted and the mixture is warm. Pour this warm pumpkin mixture over the oats and pepitas and mix well with a spoon. Scoop the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until until golden brown, 20 to 25 minutes. The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed, then break the granola into pieces with your hands, separating it into big or small chunks depending on your preference.
Tips for Better Granola
- Be sure to line your baking sheet with parchment paper so that the sweet stuff sticks to your oats rather than the pan.
- Heating your wet ingredients and spices (coconut oil, canned pumpkin, maple syrup, cinnamon, nutmeg, ginger, cloves, and salt) in a small saucepan serves to melt the coconut oil (like butter, coconut oil is a solid at room temperature), allowing it to combine more easily with the other ingredients, and ensures that all of the flavorful ingredients and spices are evenly mixed into a sort-of sauce that you can pour over your oats.
- Instead of heating your wet ingredients on the stove, you can whisk them together in a microwave-safe bowl and then heat them for 45 seconds to 1 minute.
- For chunky granola, gently press down on the granola with the back of a spatula after spreading it on your baking sheet before baking. Not stirring the granola halfway through baking also helps to create a clumpier texture.
- Don’t bake the granola too long—just until it’s golden on top. It might seem a little soft to the touch when you remove it from the oven, but it will continue to crisp up as it cools.
- Using pepitas, a type of pumpkin seeds, makes this recipe nut-free, which would make the granola an allergy-friendly option for your kids to bring to school. Pecans, almonds, or walnuts would work just as well.
How Long Will Homemade Granola Last?
After your granola has completely cooled, store it in an air-tight container at room temperature for up to 10 days. You can also freeze the granola just as you would cookies or other treats—either wrapped tightly in a layer of plastic wrap and a layer of aluminum foil or in resealable freezer bag.
Check Out These Other Easy Breakfast Recipes
Cashew Ginger Granola with Dates and Sesame Seeds
Roasted Butternut Squash with Granola and Greek Yogurt
Toasted Coconut and Pineapple Granola
Slow Cooker Oatmeal 3 Ways
Superfood Green Smoothie Bowl
DIY Breakfast Toast Bar
Banana Oatmeal Recipe by Chocolate Covered Katie
Healthy Blueberry Muffins by Well Plated
If you have tried this Easy Granola recipe, or any other recipe on my blog, please let me know how it turned out in the comments below! You can also follow me on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family-friendly food!
Healthy Pumpkin Spice Granola
Servings: 12 1/4-cup servings
- 3 cups old fashioned rolled oats
- ½ cup pepitas (or chopped pecans)
- ¼ cup coconut oil
- ½ cup canned pumpkin puree
- ⅓ cup pure maple syrup
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp ground ginger
- pinch ground cloves
- ¼ tsp salt
Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, mix the oats and pepitas.
In a small saucepan, whisk together the coconut oil, pumpkin, maple syrup, cinnamon, nutmeg, ginger, cloves, and salt. Heat over medium heat, whisking occasionally, until the coconut oil is melted and the mixture is warm. (Alternatively, you can whisk these ingredients in a microwave-safe bowl and then heat for 45 seconds to 1 minute.
Pour this pumpkin mixture over the oats and pepitas and mix well with a spoon. Spread mixture onto your prepared baking sheet and bake until golden brown, 20 to 25 minutes. Remove the pan from the oven and let it cool completely, undisturbed (it will crisp as it cools). Once cool, break the granola into pieces with your hands if you want to retain big chunks, or break it apart with a wooden spoon if you don’t want extra-clumpy granola.
Store in an air-tight container at room temperature for up to 10 days.