All the flavors of fall can be found in this pumpkin spice granola recipe. This small batch recipe is made with oats, nuts, pumpkin puree, and wonderful pumpkin spice. You'll love enjoying this granola with yogurt, fruit, or by the handfuls.
If you're looking to enjoy the wonderful flavors of fall, you will absolutely love this pumpkin spice granola recipe. It's crunchy, easy to make, and sweetened with a touch of brown sugar and maple syrup.
Granola recipes are wonderful, especially if you are cooking for one or two people. Homemade granola will last quite a while in an airtight container and this small batch pumpkin granola recipe yields the perfect amount to enjoy for a few days.
Since granola is so easy to make, you can easily whip up another batch when you're ready or try our other favorite granola flavors like Butter Pecan Granola, Gingerbread Granola and Apple Pie Granola anytime you like.
Why This Recipe Works
- Have you ever made homemade granola? If you have, then you know you just can't beat the flavor of made-from-scratch granola.
- When it's homemade, you control the ingredients you use. Store bought granola is often loaded with plenty of sugar and unhealthy ingredients to extend the shelf life. Homemade granola is granola in its purest form. Simple ingredients - amazing flavors.
- I guarantee that once you try homemade granola, especially this wonderful pumpkin spice granola, you won't want to go back to packaged granola again.
- A small jar of pumpkin spice granola makes a wonderful gift.
RELATED: Cooking For One - Simple Tips For Solo Cooking
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Oats: I use old-fashioned rolled oats in my granola recipes. If you’d like to make a gluten free granola, be sure to use gluten free oats. I do not recommend using quick oats.
- Walnuts and pumpkin seeds: These nuts are delicious in this pumpkin granola recipe but feel free to use nuts you love, just use the same amounts as called for in this recipe. Consider using chopped pecans or almonds instead.
- Shredded coconut: I use unsweetened shredded coconut, you may use sweetened instead or leave the coconut out altogether.
- Brown sugar: I highly recommend using brown sugar. It caramelizes over the oats and makes the granola absolutely delicious!
- Ground cinnamon, nutmeg, ginger, and allspice: These are the warm flavors of fall. You can use ½ teaspoon of pumpkin pie spice instead of using the individual spices if you'd like.
- Salt
- Butter: Salted butter is what I prefer using, you may use coconut oil instead.
- Maple syrup: You can use honey, agave, or brown rice syrup instead of maple syrup.
- Canned pumpkin puree: Canned pumpkin is best in this pumpkin granola recipe. Make sure to use pumpkin purée and not pumpkin pie filling which contains added sugar.
Expert Tips
- Pumpkin puree freezes well and can be stored in an airtight container or portioned into small ziplock bags in the amount you might use in another recipe. It will keep well in the freezer for 3 months. Also, see below for ways to use up this and other ingredients found in this recipe.
- Customize your granola to include seeds, dried fruit, chocolate chips and spices such as cinnamon and nutmeg.
- If you like big clusters of nuts and oats, press the oats mixture into little 1-inch ovals for the first 10 minutes of baking.
- Be sure to let the granola cool before eating or transferring into a jar. As the granola cools, the crispier it gets.
- If you’re adding dried fruit to your granola, add it at the end. You don’t want to run the risk of burning your dried fruit in the oven. Stir it in after the granola cools.
Frequently Asked Questions
Store granola in a sealed container. It will stay crunchy for about a week.
Yes. The spices used in this granola recipe are those found in pumpkin spice. If you would like to use the premixed version, use about ½ to ¾ of a teaspoon.
For this recipe I use a small quarter-sized baking sheet with a silpat lining that fits the sheet.
You can use any sized baking sheet that will hold the granola. Please visit our store page to see the pan size used.
Serving Suggestions
While this granola is delicious eaten as is, you might like to enjoy it in other ways too:
- With milk: Serve granola with milk and sliced fruit.
- With yogurt: This makes a wonderful breakfast or snack.
- With ice cream: Granola makes a delicious ice cream topping.
What To Do With Leftover Ingredients
If you have any ingredients left over from this pumpkin spice granola recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Pumpkin puree: Pumpkin Coffee Cake For One, Pumpkin Cheesecake For One, Pumpkin Pie For One.
- Oats: Baked Apples, DoubleTree Chocolate Chip Cookies, Overnight Oats
- Walnuts: Maple Walnut Muffin, Microwave Fudge, Deep Dish Chocolate Chip Cookie
- Coconut: Coconut Cream Pie, Coconut Macaroons, Mocha Oatmeal Bowl
- Maple syrup: Breakfast Bread Pudding, Roasted Salmon, Sweet Potato Pie
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
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Small Batch Pumpkin Spice Granola
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- quarter sheet pan
- Mixing bowl
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
- pinch allspice
- pinch salt
- 2 tablespoons salted butter , melted
- 2 tablespoons maple syrup
- 2 tablespoons canned pumpkin puree
Instructions
- Heat oven to 350 degrees F (177 degrees C).
- In a medium-sized bowl, combine the oats, walnuts, pumpkin seeds, coconut, brown sugar, cinnamon, ginger, nutmeg, allspice, and salt.
- In a small bowl, whisk together the melted butter, maple syrup, and pumpkin puree. Pour over the dry ingredients and stir to make sure everything is coated.
- Pour onto a large baking sheet and spread the granola mixture across the entire pan.
- Bake for 30 minutes, stirring every 10 minutes to achieve an even color.
- Remove from the oven, set the baking sheet on a cooling rack to cool, then transfer to a bowl or into a small container.
Notes
- Pumpkin puree freezes well and can be stored in an airtight container or portioned into small ziplock bags in the amount you might use in another recipe. It will keep well in the freezer for 3 months. Also, see below for ways to use up this and other ingredients found in this recipe.
- Customize your granola to include seeds, dried fruit, chocolate chips and spices such as cinnamon and nutmeg.
- If you like big clusters of nuts and oats, press the oats mixture into little 1-inch ovals for the first 10 minutes of baking.
- Be sure to let the granola cool before eating or transferring into a jar. As the granola cools, the crispier it gets.
- If you’re adding dried fruit to your granola, add it at the end. You don’t want to run the risk of burning your dried fruit in the oven. Stir it in after the granola cools.
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.
Cindy says
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!
Joanie Zisk says
I'm so happy to hear that you enjoyed the granola. Thank you so much for your feedback.
Andi L Ruch says
I don't like maple, do you think I can use agave?
Joanie Zisk says
Yes, agave is a good substitute.