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Ready for a granola that brings the warm and cozy vibes of autumn to your breakfast table? Our Small Batch Pumpkin Spice Granola is a delightful small batch recipe that delivers plenty of flavor. From the inviting aroma of pumpkin spice to the satisfying crunch of oats and nuts, it’s a feast for the senses any time of year.
Looking for more small batch granola recipes? Try our flavorful Maple Granola, rich Butter Pecan Granola, spiced Gingerbread Granola, and sweet Apple Granola.
Why You’ll Love This Recipe
- Cost-Efficient: Making your own granola is way cheaper than buying the store-bought versions.
- Gift-Worthy: The small batch size makes it perfect for gifting, especially during the holiday season.
- Flexible: The recipe doubles easily, so you can make a larger batch whenever you want.
- Flavor-packed: Every bite offers a balanced blend of spice, sweetness, and nutty flavors.
- Wholesome: Packed with fiber and healthy fats, it’s a snack you can feel good about.
Pumpkin Spice Granola is your traditional granola kicked up a notch. Imagine the classic blend of oats and nuts sweetened with syrup, but now infused with the warming flavors of pumpkin and spices like cinnamon, nutmeg, and ginger. It’s fall in a bowl!
Ingredients
If you have any ingredients leftover from this pumpkin granola recipe, check out our Leftover Ingredients Recipe Finder.
- Old-Fashioned Rolled Oats: The base for any good granola. For a gluten-free option, use certified gluten-free oats.
- Nuts & Seeds: Walnuts and pumpkin seeds add crunch. Almonds or pecans are good substitutes. Consider using leftover nuts in Hermit Cookies, Banana Nut Bread, or a Maple Muffin.
- Coconut: Gives texture and flavor. Omit if you’re not a fan. Leftover coconut can be used in a Coconut Cream Pie or Ambrosia Salad.
- Sugars & Syrups: We use brown sugar and maple syrup for sweetness. Honey works well too.
- Ground cinnamon, nutmeg, ginger, and allspice: These are the warm flavors of fall. You can use 3/4 teaspoon of pumpkin pie spice instead of using the individual spices if you’d like.
- Butter: Adds richness. For a vegan version, use coconut oil.
- Canned pumpkin puree: Adds moisture and fall flavors. Make sure to use pumpkin purée and not pumpkin pie filling which contains added sugar.
How Long Will Pumpkin Puree Last?
For optimal shelf life, store pumpkin puree in an airtight container. It will last up to 7 days in the refrigerator. If you’re looking to store it for a longer period, consider freezing it. Portion the puree into small ziplock bags for convenience, and it will keep well in the freezer for up to 3 months. Leftover pumpkin puree pairs excellently with oatmeal, yogurt, or smoothies. Keep reading for more creative ways to utilize this and other ingredients in the recipe.
Recipe Variations
Our Pumpkin Spice Granola recipe is quite versatile. Check out these unique twists to make the dish your own.
- Nut-Free: If you have nut allergies, simply omit the walnuts. Substitute with more rolled oats for volume.
- Gluten-Free: Replace the old-fashioned rolled oats with gluten-free oats. Be sure to also check your other ingredients for any gluten-containing additives.
- Vegan Option: Substitute the butter with coconut oil.
- Tropical Flair: Add dried pineapple or mango pieces after the granola has cooled down for a tropical twist.
- Chocolate Lovers: Throw in some dark chocolate chips or cocoa nibs for a chocolatey kick after the granola is out of the oven and has cooled.
Now you’ve got plenty of options to customize this Pumpkin Spice Granola to your taste!
How To Make Pumpkin Granola
These step-by-step photos and instructions help you visualize how to make a small batch of pumpkin spice granola. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 300°F (150°C).
- In a large bowl, combine the oats, walnuts, pumpkin seeds, coconut, brown sugar, cinnamon, ginger, nutmeg, allspice, and salt.
- In a small pot on medium heat, melt butter and stir in maple syrup and pumpkin puree. Cook, stirring frequently until the mixture is smooth. Remove from the heat and stir in the vanilla.
- Pour the butter/pumpkin mixture over the oats and nuts and stir until well mixed.
- Pour onto a large rimmed sheet pan lined with either parchment paper or a silicone baking liner and spread the unbaked granola across the entire pan. Bake for 10 minutes.
Pro Tip: You will need to bake the granola for a total of 30 minutes, removing the pan from the oven to stir the granola every 10 minutes.
- Remove from the oven and stir the granola to encourage even toasting. Place the baking sheet back in the oven to bake for another 10 minutes.
- Remove from the oven and stir the granola one last time. Bake for another 10 minutes for a total of 30 minutes.
- Remove from the oven, cool, and then transfer the granola to a container to store.
Expert Tips
- Oven Watch: Keep an eye on your granola as it bakes to ensure it doesn’t burn.
- Mix Well: Ensure all ingredients are thoroughly mixed for a uniform flavor.
- Storage Savvy: Store your granola in an airtight container to keep it crispy.
Frequently Asked Questions
Up to 1 week in an airtight container.
Certainly! You can substitute the individual spices in the recipe with ¾ teaspoon of pre-made pumpkin spice blend.
While it’s technically possible to use quick oats, I strongly advise against it. They cook much faster and won’t give your granola the hearty texture that rolled oats do. Stick with the rolled oats for the best outcome.
Absolutely, you can double this recipe for a larger batch of pumpkin granola. Just make sure to multiply all the ingredient quantities by two.
Serving Suggestions
Wondering what to pair with your homemade Pumpkin Spice Granola? We’ve got you covered with these delectable options that go beyond the standard bowl of milk.
- Yogurt Parfait: Layer your granola with Greek yogurt and sliced fresh fruits like banana and strawberries for a nutritional boost.
- Smoothie Bowl: Sprinkle this granola atop a blend of frozen berries, banana, and a dash of almond milk. Add a swirl of almond butter for an extra treat.
- Ice Cream Topping: Go decadent by sprinkling your Pumpkin Spice Granola over vanilla ice cream. A drizzle of honey can be a nice touch.
- Overnight Oats: Incorporate the granola into your overnight oats recipe for added crunch and flavor.
- Trail Mix: Combine your granola with dried fruit and nuts for an on-the-go snack option.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the baking dishes I use in our “recipes for one”, please visit our FAQ page.
RELATED: 15 Easy Single Serving Dessert Recipes
If you’ve tried this pumpkin granola or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Pumpkin Spice Granola
Watch How To Make This
Equipment
Ingredients
- 1 cup old-fashioned oats
- ½ cup chopped walnuts
- ½ cup pumpkin seeds
- ¼ cup unsweetened shredded coconut
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon salt
- 2 tablespoons salted butter
- 3 tablespoons maple syrup
- 2 tablespoons canned pumpkin puree
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 300°F (150°C).
- In a large bowl, combine the oats, walnuts, pumpkin seeds, coconut, brown sugar, cinnamon, ginger, nutmeg, allspice, and salt.
- In a small pot on medium heat, melt butter and stir in maple syrup, and pumpkin puree. Cook, stirring frequently until the mixture is smooth. Remove from the heat and stir in the vanilla.
- Pour the butter/pumpkin mixture over the oats and nuts and stir until well mixed.
- Pour onto a large rimmed baking sheet lined with either parchment paper or a silicone baking liner and spread the unbaked granola across the entire pan. Bake for 10 minutes.Pro Tip: You will need to bake the granola for a total of 30 minutes, removing the pan from the oven to stir the granola every 10 minutes.
- Remove from the oven and stir the granola to encourage even toasting. Place the baking sheet back in the oven to bake for another 10 minutes.
- Remove from the oven and stir the granola one last time. Bake for another 10 minutes for a total of 30 minutes.
- Remove from the oven, cool, and then transfer the granola to a container to store.
Notes
- Oven Watch: Keep an eye on your granola as it bakes to ensure it doesn’t burn.
- Mix Well: Ensure all ingredients are thoroughly mixed for a uniform flavor.
- Storage Savvy: Store your granola in an airtight container to keep it crispy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love all the recipes for one. I used to.cut.recipes in half or even more because i live alone and most recipes are for large families. The only thing I wish I had more of is recipes for one hot dishes and other meals. I have a ton of desert type recipes so don’t really need more but keep finding more of them
Thank you so much for your kind words! I’m so glad you’re enjoying the single serving recipes. We actually have hundreds of hot dishes and meal recipes for one, so you’re sure to find plenty of options beyond desserts. You can use the search bar or browse our main recipe categories to find more savory meals. Let me know if there’s anything specific you’re looking for—I’d be happy to help!
This was so delicious! I just love homemade granola…the store bought stuff doesn’t even come close!
Thank you! I’m so glad you enjoyed it! Homemade granola really does make a difference—nothing store-bought can compare!
My first time making granola. It is so easy and the pumpkin spice flavor is delicious! I like it for breakfast or a night time treat over plain Greek yogurt.
I’m sharing the web link with family and friends.
THIS WAS OUTSTANDING SO FAR MY FAVORITE.
THANK YOU PAT.
Thank you so much!
I tried it and this was beyond delicious!!!! I had some pumpkin purée left over and made this recipe. I like clumps so I used the rings method. I can’t wait to make it again! Thank you for sharing!
I’m so happy to hear that you enjoyed the granola. Thank you so much for your feedback.
I don’t like maple, do you think I can use agave?
Yes, agave is a good substitute.