There are people out there who love pumpkin spiced things, and people who only love pure pumpkin, but I happen to love both. This pumpkin spice granola may not have any actual pumpkin in it, but it is loaded with warm fall spices, pecans, and pumpkin seeds for the perfect fall granola. I love having a bowl of this for breakfast with some chopped apples and a drizzle of honey for a breakfast that tastes like autumn. Granola is so easy to make! You’ll never want to buy it from the grocery store again. Never made granola? Don’t worry! I share some tips below to get the perfect crunchy granola clusters.
How to Make the Perfect Crunchy Granola
- Coconut Oil: I have made homemade granola for years with multiple types of oil. Since coconut oil is a solid at room temperature, it will give you the best granola clusters. I know that melting the coconut oil gives you an extra step, but it is essential to getting your granola just right.
- Do not mix while baking! I know that many granola recipes tell you to toss it halfway through baking. For best results, pat the granola mixture down flat on your rimmed baking sheet and then let it cool completely before you disturb it. This will give you big crunchy granola clusters!
- Don’t use roasted nuts or seeds. Because the pecans and pepitas will be toasted during the baking process, if you use them already roasted they will burn while cooking.
Granola can be customized a hundred different ways. I love this version for fall with it’s warm spices, nuts, and seeds, but you can use any type of nuts or seasoning combination. I always put a little cinnamon in my granola, but add a sprinkle of cardamom to the mix for a chai-type flavor. Use walnuts instead of pecans if that’s what you have on hand. Honey works as a sweetener if you don’t have maple syrup. As long as you stick to the coconut oil in your granola, you’ll get great results every time! Let me know in the comments below if you decide to customize this pumpkin spice granola!
- 4 cups rolled oats (certified gluten-free, if necessary)
- 1½ cups pecans
- 4 tbsp. flaxseed meal
- ¾ cup pepitas
- ½ cup maple syrup
- ½ cup melted coconut oil
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. cloves
- ¼ tsp. allspice
- ½ tsp. ginger
- Preheat oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, mix together rolled oats, pecans, flax meal, and pepitas.
- In a liquid measuring cup or small bowl, mix together maple syrup, coconut oil, vanilla extract, cinnamon, nutmeg, cloves, allspice, and ginger.
- Add the coconut oil mixture to the oats mixture and mix until all the oats are coated in oil.
- Spread the granola onto the prepared baking sheet and pat down with a wooden spoon or spatula.
- Bake for 20-25 minutes until golden brown. Allow to cool completely on the baking sheet before breaking into granola clusters.
- Store in an airtight container for up to 10 days.
- Enjoy!
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