I really hope y’all aren’t tired of pumpkin yet, because I honestly feel like I am just getting started. This easy pumpkin spice granola is pretty much going to carry me through the season. I’ll eat it for breakfast with almond milk (hello delicious cereal option), I’ll eat it in handfuls as a snack, and I will eat on top of my all time favorite Trader Joe’s item… pumpkin greek yogurt.
Basically, I will be eating it nonstop. And then I will be working out extra to make up for it. Or maybe I will just eat it WHILE working out.
As a side note, my friends always laugh at me for saying that I will need to work out more to make up for eating my treats. Why? Because even though they taste like a million calories, they are as clean as can be. That goes for this granola as well. It is totally clean and totally guilt free.
So really I am just working out because I can. And I want to.
Back to the pumpkin granola. This easy pumpkin spice granola is gluten free, dairy free, and refined sugar free. It’s also low fat (if you care about that) because the pumpkin takes the place of oil. It’s all super adaptable, meaning you can switch up the dry ingredients to use all of your favorite things. In order to make it feel truly “fall-like” I used pecans, cranberries, and pumpkin seeds, but any seeds and nuts will work just fine!
But, FYI, pecans are a must to me… if you want my opinion.
Just like my other granola recipes, you simply mix everything together, spread it out and bake it.
It really doesn’t get much more simple.
If you want to add a tiny bit more crunch to the recipes, you can add in one fourth a cup of coconut sugar. This will give it a crunchy glaze and make it more of a treat than a snack. But you do you.
Bonus points… this granola makes your house smell UH-maze-ing.
Enjoy!
As soon as cranberries are available in the store, I am making this recipe. Yum!
it’s literally our new favorite!
375 seems a little hot for that amount of time to me – I tried making granola this weekend and the first batch with all my dried fruit burned at 300 for 25 minutes! I had to make a second batch where I JUST toasted the oats alone and then added the fruit. How did you keep the granola and fruit from burning at that temp? Genuinely curious because this recipe sounds amazing, I’m just scared I’ll burn everything!
Hey there! Thanks for asking! The recipe instructs 325, not 375, so that definitely is a big difference. As far as the fruit burning, I am not really sure.. I baked mine all at once and didn’t experience any burning. BUT… I am at high altitude, so perhaps that makes a difference?
I definitely read that number incorrectly the first time! But now that you mention your altitude, I bet that does make a difference. Im going to try making granola again but I’ll be keeping a close eye on it for sure
Totally.. I honestly watch my granola like HAWK. It’s a fineeee line you know?
Mmmm YUM! This looks like a pumpkin spice recipe I can get behind! Definitely going to try it this season!
It is so good! It’s definitely got that fall flavor, but it’s not overwhelming! I think it’s just enough that anyone can love it!