Addictive Recipes from a Self-Taught Baker

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

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:

  1. Preheat oven to 325F degrees.  Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
  2. In a large bowl, toss the oats, coconut, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt together until combined.  Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Cover tightly and store at room temperature for up to 2 weeks. Granola will lose its crunch overtime because of the pumpkin.

Recipe 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.

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© 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

 

 

 

114 comments

  1. YUM YUM YUM! I love granola and pumpkin and agree texture is awesome!!! I love that you suggested cocoa powder as a potential add-in….I bet I would really like that. I am a granola freak and am totally going to try this!

  2. Wow, this sounds incredible! I haven’t made granola in awhile but I’m going to try your recipe.

  3. I wish I had some of this to snack on right now!!

  4. What a fun granola recipe! I’ve actually never added quinoa to granola but I’ve been meaning to try it for a while now!

  5. I just love the colors of your pumpkin granola Sally! I’m sure the texture and flavor variety is fantastic!

  6. I love pumpkin and this looks like it would be no exception… YUM

  7. Hi Sally! Quick question. Is there anything I could substitute the egg whites for? I’m usually pretty good at figuring out substitutions, but I’ve never used eggs in granola so I’m at a loss lol I would like to make a batch of this for my sister, who is vegan. And could I use turbinado instead of brown sugar, or do you need the extra moisture from the molasses? Thank you!

    • Hi Andrea- I mention in the post “If you don’t wish to add egg whites, use about 2 extra tablespoons coconut oil”

      And you may use turbinado sugar instead, yes.

      • Oh, I don’t know how I missed that, I really did read the whole post lol. Just one of *those* days. Thanks!

  8. OH and one more thing. Could I sub the quinoa with millet? I’m not a huge fan of quinoa (I know…for a health food junkie that’s a pretty big fail lol).

  9. I haven’t made my own granola in a long time, but this recipe is the perfect motivation to make more…YUM!!!

  10. Homemade granola is the best! I make it all the time. Quinoa is a must. I also really like almonds and dried blueberries in it. Now I have to try pumpkin!

  11. 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.

  12. 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 🙂

  13. 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 🙂 🙂

    • 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.

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

  15. 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.

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

  16. 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.

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

      • 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!

  17. 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!

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

      • 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.

  18. 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!

  19. 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!

  20. 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!!

  21. 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.

  22. 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 🙂

  23. 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?

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

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

  26. 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!

    • 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.

  27. 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!

  28. 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!!!

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

  30. 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.

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