Healthy Pumpkin Spice Granola

This fall, stock your pantry with Healthy Pumpkin Spice Granola. Made with maple syrup, rolled oats, pecans, and dried cranberries, it combines all of the flavors of the season into a rich, crunchy, gluten-free treat perfect for topping your favorite dishes.

The perfect homemade granola recipe for fall

Now that fall is in full swing, I’ve pretty much maxed out my fall recipes, making all of the pumpkin and sweet potato dishes I could think of! But before I threw in the towel on this year’s seasonal goodies, I knew there was one more recipe I had to make: healthy pumpkin spice granola.

I’m a huge granola gal and use it on everything – yogurt, ice cream, smoothie bowls… I even eat it alone with almond milk! So when I took a peek at my granola recipe lineup, I knew a pumpkin addition would be absolutely perfect.

This delicious pumpkin spice recipe is perfect for keeping on hand in your pantry or in a cute jar on the counter. Then, whenever you have a recipe that calls for a little something extra in the topping department, it’s there!

This recipe is made with my favorite pumpkin pie spice, as well as rolled oats, maple syrup, and even dried cranberries. It’s the perfect concoction for autumn and one that everyone’s guaranteed to love.

Ingredients in homemade pumpkin granola

We’re keeping things nice and simple in this recipe. We’ll be using rolled oats for the base, followed by shredded coconut, pumpkin pie spice, and maple syrup for flavor!

• Rolled oats: Start with rolled oats. This ingredient makes the perfect base and is a great way to fill your recipe with protein, fat, and healthy carbs. You can also used certified gluten-free oats if you’d like.
• Pecans: Next up, take 1.5 cups of yummy pecans, and chop ’em up! When combined with the oats, the nutty flavor is so delicious.
• Coconut: Add a bit of shredded coconut for some light sweetness.
• Quinoa: For more protein, add quinoa! We’re using 1/4 cup of dry quinoa in this recipe because it helps to thicken everything up.
• Pumpkin pie spice: For the pumpkin pie spice, use your favorite kind, or make your own right at home!
• Salt: Add a dash of salt for flavor, obviously!
• Maple syrup: Maple syrup is my favorite sweetener. Not only does it add flavor to this recipe, it also helps all of the ingredients bind together.
• Coconut oil: For an oil base, we’re sticking with coconut oil. It enhances the shredded coconut flavor and works well as the much-needed oil for the granola.
• Dried cranberries: Last but not least, add 1/2 cup of dried cranberries for delicious flavor and extra bonus autumn points!

What you’ll need for this recipe

To get started making your granola, you’ll need a small number of kitchen tools. Gather everything before you begin for a smooth and easy baking experience!

And yes, this is a one bowl recipe!

• Baking sheet
• Parchment paper
• Large mixing bowl
• Stirring utensil
• Spatula
• Measuring cups: 1/2 tsp, 1 tbsp, 1/4 cup, 1/2 cup, 1 cup

How to make healthy pumpkin spice granola

Granola is one of the easiest snacks you can make, and it lasts so long! It’s a perfect recipe to include when meal prepping because it stays fresh for a whopping two weeks. To make it, you’ll just need to do a bit of mixing and baking.

To start, preheat the oven to 325F and line a baking sheet with parchment paper.

In a large mixing bowl, stir the oats, pecans, coconut, quinoa, pumpkin pie spice, and salt until everything is well incorporated.

Pour in the maple syrup and coconut oil, and stir until everything is very well combined and every piece is coated.

Next, spread the mixture in an even, flat layer on a baking sheet.

Bake for 40-45 minutes, or until it becomes slightly golden brown.

Let rest completely (at least 20 minutes) before breaking into clusters, and then add the dried cranberries.

A healthier granola idea

What’s great about this granola (and about making your own in general) is that it’s a much better option that using store-bought. The options in most grocery stores are filled with preservatives and chemicals that I try to avoid. As a solution, I just stick to making my own granola so that I know exactly what it’s made of.

Here are some of my favorite ingredients that I used in this granola:

Rolled oats
Rolled oats are absolutely loaded with nutrients. They’re an incredible source of protein, fiber, fats, carbs… the list goes on.

Chopped pecans
Pecans are my favorite type of nut because in my opinion they offer the most flavor! Plus, they’re a healthy carb and fat and help to keep you fuller longer.

Shredded coconut
Shredded coconut is another great source of healthy fat and makes a wonderful mix-in in granola. Plus, it tastes so yummy.

Maple syrup
Ditch the added sugar and use an all-natural sweetener like maple syrup! It tastes fantastic, and it’s so much better health-wise.

Coconut oil
Like always, this recipe skips the vegetable oil in favor of my preferred alternative, coconut oil.

Storing healthy pumpkin granola

This granola will stay nice, fresh, and tasty for up to two weeks! Keep it sealed in an airtight container and leave it at room temperature.

Dig into these granola recipes too

Want some more granola ideas? I have so many to share. Try my favorite oatmeal raisin rendition, or make things extra fun with cake batter!

• Healthy Oatmeal Raisin Granola
• Cake Batter Granola
• Chocolate Peanut Butter Granola
• Healthy Almond Butter Granola

Recipe by Erin Morrissey and Photos by The Mindful Hapa

★★★★★ 5 from 12 reviews

Healthy Pumpkin Spice Granola

This fall, stock your pantry with Healthy Pumpkin Spice Granola. Made with maple syrup, rolled oats, pecans, and dried cranberries, it combines all of the flavors of the season into a rich, crunchy, gluten-free treat perfect for topping your favorite dishes.

Prep: 10Cook: 40Total: 50 minutes

Yield 7 cups 1x

1x2x3x

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Ingredients

• 3 cups rolled oats
• 1.5 cups chopped pecans
• 1 cup shredded coconut
• 1/4 cup dry quinoa
• 2 tbsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 cup maple syrup
• 1/2 cup coconut oil
• 1/2 cup dried cranberries

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Instructions

1. Preheat oven to 325F and line baking sheet with parchment paper.
2. In a large bowl, stir together oats, pecans, coconut, quinoa, pumpkin pie spice, and salt.
3. Pour in maple syrup and coconut oil. Stir until very well combined and every piece is coated.
4. Spread flat onto baking sheet in an even layer.
5. Bake for 40-45 minutes or until slightly golden brown.
6. Let rest completely before breaking into clusters, at least 20 minutes. Then add dried cranberries.
7. Store in airtight container for up to 2 weeks.

Author: Erin MorrisseyCategory: breakfast, gluten-free, dairy-free,Method: ovenCuisine: AmericanDiet: Gluten Free