Pumpkin spice granola is a simple, easy-to-make granola recipe with tastes of the season. Made with pumpkin puree, pumpkin pie spice, and old-fashioned oats, this pumpkin granola recipe is perfect to use on top of yogurt or cereal.
What if I told you that the creation of this pumpkin spice granola was a total accident when I was working on developing my no-bake pumpkin cookies!? Well, it’s totally true, and just the way it works out sometimes. I was experimenting with the amount of liquid I should use in the cookies, used less than I should, and ended up with a crumbly mess that kinda sorta resembled…granola!
You are going to love this homemade granola recipe. It’s very basic and fuss-free – not overly sweet, but tasty with the flavors of pumpkin spice. If you are a fan of pumpkin-flavored anything, then you should check out this post of my favorite vegan pumpkin recipes – both savory and sweet!
Pumpkin spice granola is perfect to sprinkle on top of yogurt, oatmeal, or pumpkin chia pudding. Or you can just do what I do and eat it out of your hand!
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Ingredients (and substitutions) needed to make your own homemade pumpkin spice granola
- old-fashioned oats -Do NOT substitute quick oats. Your granola pieces will be tiny and too soft.
- coconut oil – You can use refined coconut oil if you do not like a slight coconut taste. Or use virgin coconut oil if you are okay with it. Personally, I prefer using virgin coconut oil. The taste is only slight and, I think, even adds to the overall flavor. But, I do know that some people are offended by the coconut taste.
- almond milk – Or use another plant milk of your choice. I usually use almond or oat milk.
- granulated sugar
- pumpkin puree
- pumpkin pie spice – If you can’t find it at the grocery store, then make your own pumpkin pie spice.
- vanilla extract
How to make this simple homemade pumpkin and oats granola recipe
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step one: Prepare
Preheat the oven to 200° Prepare a large baking sheet with parchment paper and measure out the old-fashioned oats.
To get the best texture for granola made with oats, you need to bake it low and slow. 200° is just right to get that slight crisp texture without it being too crunchy.
The best size baking sheet for this recipe is a half-sheet pan which is about 13×18″. Any smaller and the layer of oats will be too thick. Cover the sheet pan with a silicone mat or piece of parchment paper.
Measure out the old-fashioned oats into a large bowl. It’s best the measure the oats and have them ready to go when the sugar/pumpkin mixture is heated and ready to pour.
Step two: The sugar/pumpkin mixture
Heat the coconut oil, plant milk, and sugar in a small saucepan on medium-low heat. Stir constantly while it’s heating to prevent it from boiling too quickly. You don’t want to heat this mixture to a rolling hard boil but only heat it long enough for the sugar to melt.
Remove the heated sugar mixture from the heat source and mix in the pumpkin puree, pumpkin pie spice, salt, and vanilla extract.
Stir or whisk well so that all of the pumpkin puree has been mixed in completely. You need this to be thoroughly mixed before adding it to the oats.
Step three: The oats
Now pour the heated pumpkin mixture over the oats and stir/fold everything together until the oats are evenly and well coated.
Turn the coated oats onto the prepared baking sheet and spread everything as evenly as possible.
Bake the oat granola mixture
Place the baking sheet with the oats into the two-hundred-degree preheated oven. You will be cooking the oats for one hour and fifteen minutes, but take it out of the oven every fifteen minutes to stir and turn the oats for more even baking.
Place the pan in the oven, set the timer for 15 minutes, take it out and flip/stir things around. Place the pan back in the oven and set the timer again. You will be doing this four more times for a total of five fifteen-minute baking sessions.
Count or watch your clock so that you don’t cook it too long and get over-cooked granola pieces.
Cool and enjoy
Allow the pumpkin oat granola to cool before storing it in an airtight container. This homemade granola can be stored at room temperature if tightly covered for about two weeks.
Pumpkin granola is super tasty when you sprinkle some on top of yogurt or when used to add a little texture to oatmeal. I tried it on my pumpkin chia seed pudding and the granola pieces gave just the right pop of texture and flavor.
Looking for some more tasty little homemade vegan snacks?
Pumpkin spice granola is a tasty homemade treat. Try some of my favorite homemade snacks from Veggie Fun Kitchen:
The Printable Recipe Card
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Pumpkin Spice Granola Recipe
- 4 cups old fashioned oats
- ¼ cup coconut oil see notes
- 2 Tablespoons almond milk see notes
- ½ cup granulated sugar
- ½ cup pumpkin puree
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- Preheat the oven to 200 degrees. Line a large baking sheet with a silicone mat or parchment paper.
- Measure and place the oats in a medium-sized mixing bowl and set aside.
- Use a small saucepan. Heat the coconut oil, plant milk, and sugar on medium-low heat. Stir constantly and heat just until the sugar melts. Do not boil.
- Remove the heated mixture from the heat and mix in the pumpkin puree, pumpkin pie spice, salt, and vanilla extract.
- Pour the wet mixture over the oats and stir together until the oats are evenly coated.
- Transfer the oat mixture to the prepared baking sheet. Bake for one hour and fifteen minutes, stirring and flipping around every 15 minutes.
- Remove from the oven and allow to cool completely before storing in an air-tight container.