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This small batch pumpkin spice granola is crisp, lightly sweetened, and filled with warm fall spices. Made with oats, nuts, seeds, and pumpkin purée, it’s an easy recipe that comes together quickly and makes the perfect topping for yogurt, oatmeal, or snacking on its own.
Featured Comment
“My first time making granola. It is so easy and the pumpkin spice flavor is delicious!…
– Bsnow
Why You’ll Love This Recipe
- Budget-Friendly: Cheaper than store-bought granola.
- Great for Gifting: Ideal small batch size for holiday or hostess gifts.
- Easy to Double: Make more when you need it.
- Full of Flavor: Warm spices, sweet maple, and crunchy nuts in every bite.
- Wholesome: A fiber-rich, feel-good snack with healthy fats.
This pumpkin spice granola is one of my favorite fall recipes. It fills the kitchen with the best warm, spiced aroma while it bakes and comes out perfectly crisp and golden.
I love snacking on it by the handful, but it’s also great with yogurt or sprinkled over oatmeal. It’s quick to make and such a simple way to bring fall flavors into your day.
Looking for more small batch granola recipes? Try my small batch maple granola, small batch butter pecan granola, small batch gingerbread granola, and small batch apple granola.
Ingredients
If you have any ingredients leftover from this small batch pumpkin granola recipe, check out our Leftover Ingredients Recipe Finder.
- Old-Fashioned Rolled Oats: The base of the granola. Use certified gluten-free oats if needed. Extra oats? Use them to make a small batch of oatmeal bars with jam.
- Nuts & Seeds: Walnuts and pumpkin seeds add crunch. Try almonds or pecans as substitutes. Use extras in small batch hermit cookies, banana nut bread for one, or a single maple muffin.
- Coconut: Adds texture and flavor. Optional. Use leftovers in coconut cream pie for one or small batch ambrosia salad.
- Brown Sugar & Maple Syrup: Provide sweetness. Honey can be used instead of maple syrup.
- Spices: Ground cinnamon, nutmeg, ginger, and allspice give warm fall flavor. Or use 3/4 teaspoon pumpkin pie spice.
- Butter: Adds richness. Use coconut oil for a vegan option.
- Pumpkin Purée: Adds moisture and fall flavor. Be sure to use plain pumpkin purée, not pumpkin pie filling. Use leftover purée in small batch pumpkin pie bars , small batch pumpkin spice coffee creamer, or small batch pumpkin muffins.
Tip:
Store pumpkin purée in an airtight container in the fridge for up to 7 days, or freeze in small zip-top bags for up to 3 months. Use leftovers in oatmeal, yogurt, or smoothies. Keep reading for more ways to use extra ingredients from this recipe.
Recipe Variations
This pumpkin spice granola is easy to customize. Here are a few ways to change it up:
- Nut-Free: Omit walnuts and add extra oats instead.
- Gluten-Free: Use certified gluten-free oats and double-check other ingredients.
- Vegan: Swap butter for coconut oil.
- Tropical: Stir in dried pineapple or mango after baking.
- Chocolate: Add chocolate chips or cocoa nibs once granola has cooled.
How To Make Pumpkin Granola
These 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.
Before You Begin: Preheat the oven to 300°F (150°C).
- In a large bowl, mix the oats, walnuts, pumpkin seeds, coconut, brown sugar, cinnamon, ginger, nutmeg, allspice, and salt.
- In a small pot over medium heat, melt the butter. Stir in the maple syrup and pumpkin purée and cook until smooth, stirring frequently. Remove from heat and stir in the vanilla.
- Pour the pumpkin mixture over the oat mixture and stir until fully combined.
- Spread the granola evenly on a parchment- or silicone-lined rimmed baking sheet.
- Bake for 30 minutes, stirring every 10 minutes to ensure even toasting.
- Let the granola cool completely, then transfer to an airtight container.
Expert Tips
- Watch Closely: Keep an eye on the granola while baking to prevent burning.
- Mix Thoroughly: Stir every 10 minutes while baking so every bite is evenly coated and flavorful.
- Store Right: Use an airtight container to keep the granola crisp.
Frequently Asked Questions
Store in an airtight container at room temperature for up to 1 week.
Stir every 10 minutes while baking and keep an eye on it toward the end of the baking time.
Yes, this recipe doubles easily. Use two sheet pans or bake in batches for best results.
Yes, just make sure it’s cooked and blended smooth. Avoid pumpkin pie filling, which contains added sugar and spices.
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:
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, mix the oats, walnuts, pumpkin seeds, coconut, brown sugar, cinnamon, ginger, nutmeg, allspice, and salt.
- In a small pot over medium heat, melt the butter. Stir in the maple syrup and pumpkin purée and cook until smooth, stirring frequently. Remove from heat and stir in the vanilla.
- Pour the pumpkin mixture over the oat mixture and stir until fully combined.
- Spread the granola evenly on a parchment- or silicone-lined rimmed baking sheet.
- Bake for 30 minutes, stirring every 10 minutes to ensure even toasting.
- Let the granola cool completely, then transfer to an airtight container.
Notes
- Watch Closely: Keep an eye on the granola while baking to prevent burning.
- Mix Thoroughly: Stir every 10 minutes while baking so every bite is evenly coated and flavorful.
- Store Right: Use an airtight container to keep the granola crisp.
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.