Crunchy Pumpkin Spice Granola.

A super crunchy and flavorful pumpkin spiced granola, sweetened with maple syrup, a touch of brown sugar, and loaded with fall goodies like pecans, dried cranberries, and pumpkin seeds.

Pumpkin Spice Crunchy Granola - A super crunchy and flavorful pumpkin spiced granola, sweetened with maple syrup, a touch of brown sugar, and loaded with fall goodies like pecans, dried cranberries, and pumpkin seeds.

This recipe is dedicated to all of you pumpkin lovers out there. I know there are many of you! Hopefully you’ve made these by now… right?!

There is nothing like cozying up on the couch late at night, watching The Office DVDs, in fuzzy slippers, and munching on a bowl of pumpkin granola. Does pumpkin beer pair well with pumpkin granola? Umm… don’t answer that.

I have always been a big fan of making granola at home. Not only is it extremely cheap, but homemade granola is really really (really!) easy. And you have complete control over the ingredients. A lot of the “healthy” and overpriced granolas I see on store shelves have even more sugar than a candy bar. I’d rather save my sugar intake for a double fudge brownie, thank you very much.

This super crunchy granola recipe is quite robust in flavor and is lightly sweetened with pure maple syrup and a touch of brown sugar. I fill the granola with fall favorites like cinnamon, dried cranberries, pumpkin puree, and pumpkin seeds. I snuck some quinoa in there for added texture (I’m a texture freak, are you?) and threw in some unsweetened coconut.  The coconut gets all toasty and flavorful. Totally divine.

Pumpkin Spice Crunchy Granola - A super crunchy and flavorful pumpkin spiced granola, sweetened with maple syrup, a touch of brown sugar, and loaded with fall goodies like pecans, dried cranberries, and pumpkin seeds.

I tested this granola without the brown sugar and let me tell ya – I did not like it at all. Completely bland pumpkin. There is only 3 Tablespoons of brown sugar total in this recipe, which isn’t much divided over 5 cups. The little brown sugar used will lightly caramlize over the oats. Do not use regular white sugar, it will not incorporate well or add any flavor. Do not leave out the coconut oil; this healthy fat keeps the granola from turning into a horrible sticky mess and adds crunch and richness to every cluster. You may use vegetable oil or melted butter instead. I use two egg whites in the granola to add crunch, without adding many calories. If you prefer liquid egg whites, use about 4 Tablespoons. If you don’t wish to add egg whites, use about 2 extra tablespoons coconut oil.

The extra little goodies inside the granola? They’re so easy and you can swap any of them out (well, except for the pumpkin of course).

Pumpkin Spice Crunchy Granola - A super crunchy and flavorful pumpkin spiced granola, sweetened with maple syrup, a touch of brown sugar, and loaded with fall goodies like pecans, dried cranberries, and pumpkin seeds.

The wonderful thing about this recipe, and many of my other granola recipes, is that you can mix and match your add-ins to what you like and what you have on hand. I loathe taking extra trips to the grocery store (I already go almost everyday!), so use what you can and make this granola truly your own.

Here are some suggested substitutes and add-ins:

  • If you don’t like unsweetened coconut, simply leave it out.
  • Not a fan of dried cranberries? Use dried cherries, raisins, chopped dried apples, or leave them out completely.
  • Can’t find pumpkin seeds? Add some pecans, dried cranberries, or skip them.
  • Add chocolate chips, white chocolate chips, or butterscotch chips to the granola as you let it cool after it bakes.
  • Use honey, agave, or brown rice syrup instead of maple syrup.
  • Use vegetable oil instead of the coconut oil.
  • Feel free to leave out the quinoa.
  • Add 2 Tablespoons of unsweetened cocoa powder with the wet ingredients for chocolate pumpkin granola. 😉

I haven’t been able to stop thinking about quinoa granola since I made Apple Spice Quinoa Granola last month. I couldn’t leave out this fiber-packed, gluten free whole grain. Quinoa gives each granola cluster of my pumpkin granola a little crunch, but again – feel free to leave it out. The #1 reason I love adding quinoa to granola? It looks like white sprinkles.

My favorite quinoa

Each bite of the granola tastes like pure spiced pumpkin. You will taste slight notes of brown sugar and maple syrup, but most of what you’ll be enjoying is pure, slightly sweetened spiced pumpkin. It’s October in a bowl. ♥ 

Kevin does not like pumpkin (I know!), so the granola was gobbled up by yours truly. I munched on it every single day until it was all gone.  And I still was not sick of it, even up until the last crumb. There are so many goodies packed inside. So much to love! And the variations are endless. Try it in a bowl with milk, sprinkled over Greek yogurt (it goes exceptionally well with honey Greek yogurt) or munch on it handful by handful.

I’m going to treat myself and add butterscotch chips to my next batch of pumpkin granola. Sounds dee-lish, right?

Pumpkin Spice Crunchy Granola - A super crunchy and flavorful pumpkin spiced granola, sweetened with maple syrup, a touch of brown sugar, and loaded with fall goodies like pecans, dried cranberries, and pumpkin seeds.

Make sure you have all of your measuring cups out. You’ll need each one!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Crunchy Pumpkin Spice Granola

Yield: 5 cups

Prep Time: 10 minutes

Total Time: 50 minutes

Print Recipe

A super crunchy and flavorful pumpkin spiced granola, sweetened with maple syrup, a touch of brown sugar, and loaded with fall goodies like pecans, dried cranberries, and pumpkin seeds. Be sure to read the text of the post for substitution options. Granola is naturally gluten free if using certified GF oats.

Ingredients:

  • 3 and 3/4 cups old-fashioned rolled oats
  • 2/3 cup unsweetened coconut
  • 2/3 cup pumpkin seeds (pepitas)
  • 1/4 cup uncooked quinoa
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice*
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 1/2 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1/4 cup coconut oil, melted (or vegetable oil)
  • 3 Tablespoons packed dark brown sugar (or light brown)
  • 1 teaspoon vanilla extract
  • 2/3 cup dried cranberries

Directions:

Preheat oven to 325F degrees.  Line two large baking sheets with silicone baking mats or parchment paper. Set aside. In a large bowl, toss the oats, coconut, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt together until combined.  Set aside. In a medium bowl, whisk the egg whites for about 1 minute.  Whisk in the pumpkin puree, maple syrup, melted coconut oil, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened. Spread onto two baking sheets and bake each batch for 40 minutes, making sure to stir the granola every 10-15 minutes to prevent burning.  Allow granola to cool for 20 minutes on the baking sheets. This will help it get crunchier. Pour into a large bowl and add the dried cranberries. Cover tightly and store at room temperature for up to 2 weeks. Granola will lose its crunch overtime because of the pumpkin.

Additional Notes:

*Be sure to read the text of the post for substitution options. There's a substitution for everything besides the oats, brown sugar, oil, and pumpkin puree. *Instead of pumpkin pie spice, use 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

How adorable is this colorful leaf placemat? I bought it from Pier 1 a couple weeks ago.

Pier 1 Leaf Placemat

 

After you bake this granola, try my Apple Spice Quinoa Granola next!

Apple Spice Quinoa Granola

 

 

 

   

105 Responses to “Crunchy Pumpkin Spice Granola.”

  1. #
    41
    Dawnposted November 17, 2013 at 3:27 pm

    Thanks for this recipe. We LOVE it! The best part was I had everything on hand except for the unsweetened coconut so used sweetened. Yum, so good over my morning yogurt.

    Reply

  2. #
    42
    christineposted November 28, 2013 at 11:11 pm

    I love LOVE that you list substitutions/add-ons! So often I skip recipes because I don’t like or don’t have some of the ingredients. It’s great to know which ones are not ‘essential’ and can be swapped out 🙂

    Reply

    • Sallyreplied on November 29th, 2013 at 8:45 am

      I’m glad that’s helpful, Christine. Thanks!

      Reply

  3. #
    43
    lauraposted December 15, 2013 at 8:54 pm

    Hey Sally, just made your pumpkin granola yesterday 🙂 Tastes very good but I thought it would be mor taste like pumpkin or coconut? I did exactly your recipe but it doesn’t taste that much! I mean it is a great crunchy granola but I expected more 🙂 I looovee your blog and all your wonderful ideas! I really fall in love with the salted caramel chocolate chip cookies 🙂 🙂

    Reply

    • Sallyreplied on December 15th, 2013 at 9:08 pm

      Hey Laura! I’m so sorry you don’t taste much of the pumpkin. Perhaps you can slightly increase it? Though that may have an effect on the crunchy texture since pumpkin is so moist as it is. Perhaps more spice too – try adding more pumpkin pie spice or even a bit of coconut extract for a stronger coconut flavor.

      Reply

  4. #
    44
    Sylviaposted December 16, 2013 at 9:07 pm

    Wow, I love your blog!!! Simply stunning photography and so many tasty recipes to try!! Thanks so much for sharing! Sylvia

    Reply

    • Sallyreplied on December 17th, 2013 at 10:14 am

      Thank you very much Sylvia!

      Reply

  5. #
    45
    Caitlinposted January 8, 2014 at 3:29 pm

    I tried this and stored it in my refrigerator in an airtight container. That was probably about two months ago and I still have a little left and it is still crunchy. 😉 I also used canola oil instead of coconut oil and another pureed squash because I didn’t have pumpkin, and it still turned out nicely. Thanks for this recipe. It is such a fun snack and has just the right taste for me.

    Reply

    • Sallyreplied on January 10th, 2014 at 7:00 am

      Still crunchy?! That really says something! So happy that your adaptions worked out so well Caitlin. Thanks for reporting back!

      Reply

  6. #
    46
    Laurieposted January 11, 2014 at 12:47 pm

    This is in the oven. It’s cold and rainy here in the DC area and the granola is warming up my house by the smell alone. I am going to mix in some cinnamon chips. I have a portion of a bag left…rather than open the butterscotch chips or chocolate chips (which I also have on hand). LOL. Can’t wait to try it.

    Reply

    • Lauriereplied on January 11th, 2014 at 12:49 pm

      p.s. Have you ever tried putting it in the oven for a few minutes to re-crunchify it if it loses the crunchiness?

      Reply

      • Sallyreplied on January 11th, 2014 at 1:57 pm

        Hey Laurie! Yep, you could put it back in the oven for a few minutes to get it warm and slightly crunchier if you’d like! I bet it is so, so good with cinnamon chips!

  7. #
    47
    Sherryposted March 5, 2014 at 1:27 pm

    Sally, I love your blog! any chance I can skip the agave in this recipe and just use more brown sugar? Would that really change the taste and texture? Thanks!

    Reply

    • Sallyreplied on March 5th, 2014 at 3:09 pm

      You may definitely skip the maple syrup and just use more brown sugar instead. Enjoy!

      Reply

      • Sherryreplied on March 5th, 2014 at 3:14 pm

        Whoops! sorry I meant to say maple syrup. I didn’t have that so was debating using agave or brown sugar. I have plenty of brown sugar.

  8. #
    48
    Sharonposted August 26, 2014 at 6:02 am

    Thanks for the recipe! Ive never been a huge fan of granola, but I’m trying to eat healthier and I absolutely LOVE everything pumpkin!! I made this last night for the second time. Delicious!! I added chopped almonds and flax seed (just in the last 10 min of baking so the seeds wouldn’t burn). Can’t wait to eat it on some yogurts this morning!

    Reply

  9. #
    49
    Sarah Rposted August 28, 2014 at 12:39 pm

    Holy yum! My batch is still cooling but that hasn’t stopped me from grabbing a few nuggets to test. I can’t wait to mix in the cranberries! The only change I made was to leave out the unsweetened coconut since I’m not a fan. I wish I had read the other comments since cocoa would be ah-mazing; not sure how I missed that in the post. I’m sure I’ll be making more this fall, so it’ll be a fun variation. Thanks, Sally!

    Reply

    • Sallyreplied on August 28th, 2014 at 1:49 pm

      Thanks for reporting back, Sarah!

      Reply

  10. #
    50
    Lisaposted August 28, 2014 at 9:18 pm

    I’ve never commented on a blog before (and I have read my fair share, I can tell you), but this granola is abso-LUTELY fabulous. I was eating it before it even cooled. Thank you for the recipe!!

    Reply

    • Sallyreplied on August 29th, 2014 at 8:11 am

      Thanks so much for reporting back, Lisa!

      Reply

  11. #
    51
    Hayleyposted September 7, 2014 at 2:17 pm

    I made this yesterday to have for breakfast this morning & it was so good! The granola was starting to slightly burn after 30 minutes, despite my having already turned it twice, so I took it out on the early side. I also added 1/2 cup chocolate chips & two tablespoons cocoa powder, but still the most obvious taste in this granola is the pumpkin & the cinnamon 🙂 super happy with this, I’ll probably be making it all Autumn long.

    Reply

  12. #
    52
    Caterinaposted September 16, 2014 at 8:14 am

    I made this last night to use up the 1/2 cup of pumpkin puree leftover from making your pumpkin chocolate chip loaf. Both amazing. Thank you for all of your great recipes Sally and enjoy your wedding day 🙂

    Reply

    • Sallyreplied on September 16th, 2014 at 11:41 am

      Thank you very much Caterina!

      Reply

  13. #
    53
    Andreaposted September 17, 2014 at 11:19 am

    Hey Sally! This looks SO good!! When you say it will lose its crunch over time, how long would you say it takes for that to happen?

    Reply

    • Sallyreplied on September 18th, 2014 at 9:24 am

      I think around day 5 it begins to slowly lose crunch.

      Reply

  14. #
    54
    Michelleposted October 3, 2014 at 6:29 pm

    This recipe looks greAt! I can’t wait to try. Do you know what the serving size is and calories?

    Reply

  15. #
    55
    micheleposted October 14, 2014 at 10:13 pm

    I’m making this for the second time. It’s so good and satisfies that crunchy urge! I use dries cherries instead of cranberries.

    Reply

  16. #
    56
    Fayeposted October 15, 2014 at 10:15 am

    Hi Sally, I made this over the weekend and shared a ziploc-full with a good friend. She has been asking if she can “place an order” every month for a bagful! Ha!!! It is absolutely delish! I added chunky walnuts to mine along with some chia seeds and loaded up on the spices (like the fragrance and taste kick!). My granola ended up a bit crumbly – wondering how I can get it to stay more in clusters? Less stirring? Or should I increase the amount of egg white? Thank you for another winner recipe!

    Reply

    • Sallyreplied on October 15th, 2014 at 11:28 am

      Hi Faye! Thanks for the sweet comment. I’m glad this granola is a hit! Yep, a little more egg white (maybe just 1) will certainly help the granola remain in larger clusters.

      Reply

  17. #
    57
    Shelaposted October 15, 2014 at 7:38 pm

    Hi Sally,

    I have a tried and true recipe for granola in the slow cooker. I love it!! I’ve never done it with pumpkin though. Have you made this pumpkin granola in the slow cooker before? Plus, I’ve never used egg whites.

    Thanks for your suggestions. One way or the other I’ll make this pumpkin granola in the slow cooker and I’ll let you know how it turns out!

    Blessed!

    Reply

    • Sallyreplied on October 15th, 2014 at 7:51 pm

      Hi Shela! I’ve never tried it in the slow cooker actually – let me know how it goes.

      Reply

  18. #
    58
    Jeannine D.posted November 23, 2014 at 2:07 pm

    I just have to tell your that this is the third time I’ve made this granola in a month!!! It’s amazing! I’m now making another batch to put into mason jars for Thanksgiving gifts for teachers, hostess gifts, and family. Love it!!!

    Reply

  19. #
    59
    Aliposted December 20, 2014 at 2:13 pm

    Would chia seeds be a good replacement for quinoa in this recipe and in your Apple spice quinoa granola?

    Reply

  20. #
    60
    Emiliaposted March 6, 2015 at 11:11 pm

    Hi I’ve just made your granola, but it hasnt seemed to have formed clusters, no matter how much maple syrup I put into it. Are they supposed to form cluters because it looks like it in the photos 🙂 thanks.

    Reply

  21. #
    61
    Auroraposted May 17, 2015 at 11:52 am

    Can you recommend what do to if I want to leave the egg out? 

    Reply

    • Brittneyreplied on May 24th, 2015 at 7:31 pm

      It’s in the text before the ingredients and directions. 🙂
      “I use two egg whites in the granola to add crunch, without adding many calories. If you prefer liquid egg whites, use about 4 Tablespoons. If you don’t wish to add egg whites, use about 2 extra tablespoons coconut oil.”

      Reply

  22. #
    62
    Brittneyposted May 24, 2015 at 7:26 pm

    Sally, this is amazing! I just made this tonight with my husband and kids. I halved the recipe,  added a little extra quinoa, pumpkin puree, chia seeds, flax seeds before baking, added caramel bits & dulce de leche bits, gave it a stir & added sunflower seeds after cooled… Let me just tell you, this is FANTASTIC! I LOVE pumpkin so I knew I had to make this, thanks for the awesome recipe! I had to give it a try before it was completely cooled and it is so delicious with the caramel, if you haven’t done it with them, you should! The granola came out so crunchy( I forgot i was halving the recipe & ended up putting 2 egg whites, oh well extra crunch!), pumpkin-y & not too sweet.
    -Brittney

    Reply

  23. #
    63
    Connieposted September 4, 2015 at 10:46 am

    Hi Sally,
    Can I use quick oats? That is all I have at home!

    Reply

    • Sallyreplied on September 5th, 2015 at 2:12 pm

      Connie– definitely. That should be just fine here! I prefer whole rolled oats because they have more texture.

      Reply

  24. #
    64
    aprilposted September 14, 2015 at 1:17 pm

    I just made this and ate some with yogurt. It was so good I had to have a second bowl!!!!! I am stuffed now but very happy. I like this recipe because it doesn’t require heating any ingredients on the stove to melt. Also, I do not have Chia seeds so I used flax seed. Yet another granola recipe to add to my collection!!! 🙂

    Reply

  25. #
    65
    Aylsunposted September 21, 2015 at 10:04 am

    A little late commenting here but I have a question about the quinoa addition: are the health benefits the same given that it’s uncooked? I have read that the seed needs to be cracked if not cooked otherwise it will simply pass through without any nutritional benefit. Curious if this is something you would recommend.

    Reply

  26. #
    66
    Tabithaposted November 1, 2015 at 2:13 am

    Sally, you have just completed my autumn.  This granola recipe is absolutely delicious!  I added in the cocoa because I am a bit chocolate obsessed, and I added about 2tsp of ground ginger because I am likewise ginger obsessed. 🙂  
    Perfectly tasty, divine smell, and really, really good.  Thank you!

    Reply

    • Sallyreplied on November 2nd, 2015 at 8:52 am

      So glad you made and loved it!

      Reply

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