Small Batch Pumpkin Spice Granola, the perfect amount if you’re cooking for one or two people. Satisfy your pumpkin spice craving with this easy recipe.
Small batch granola recipes are wonderful, especially if you are cooking for one or two people. Sure, homemade granola will last a while in an airtight container but I happen to think a small batch of granola is actually a better idea.
This small batch pumpkin spice granola is the perfect amount to enjoy for a few days. Since homemade 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.
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 sugar and unhealthy ingredients to extend the shelf life. Homemade granola is granola in it’s purest form. Simple ingredients – amazing flavors.
I’m even willing to guarantee that once you try homemade granola, especially this wonderful pumpkin spice granola, you won’t want to go back to packaged granola again.
Pumpkin Spice Granola Recipe
This small batch pumpkin spice granola gets it’s crunch from oats, walnuts (or pecans), pumpkin seeds and shredded coconut. This granola is sweetened with a touch of brown sugar and a small amount of maple syrup. To enhance the flavors of the season, I add two spoonfuls of pumpkin puree and homemade pumpkin spice.
You can certainly use the pre-mixed pumpkin spice but since I always have cinnamon, ginger, nutmeg and allspice in my pantry, I find it easier (and less expensive) to make my own. If you use pre-mixed pumpkin spice, use about 1/2 to 3/4 of a teaspoon.
The granola bakes in the oven for 30 minutes and will keep in a sealed container for a week.
This pumpkin spice granola is crunchy, slightly sweet and completely addictive. I love the big chunks of walnuts that seem to be in every single bite. Enjoy this granola with yogurt, milk or to snack on by the handfuls.
What to do with the leftover pumpkin…
You can use a little of the leftover canned pumpkin in a Pumpkin Coffee Cake For One, a Pumpkin Cheesecake For One, or a delightful Pumpkin Pie For One. You can also store pumpkin puree in the refrigerator and it will last a few days. 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.
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. For more information on the baking dishes I use in our “recipes for one”, please visit our FAQ page.
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- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts
- 1/2 cup pumpkin seeds
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- pinch allspice
- pinch salt
- 2 tablespoons butter , melted
- 2 tablespoons maple syrup
- 2 tablespoons canned pumpkin puree
- Heat oven to 350 degrees F.
- 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.
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.
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