This is the perfect breakfast for fall! Pumpkin spice granola is a happy medium between baked and crunchy granola recipes.
I cannot believe how much I’ve truly dug into pumpkin spice this year. I don’t know if it’s the colder weather we’ve had since early October or just really getting into the spirit of the season, but I am Team Pumpkin Spice!
Jump to:
Do you know what else I love? Granola! One day I was craving some so I got out my usual ingredients of olive oil, honey, and oats. I had my coffee going and was thinking about some pumpkin recipes I could make for the blog and then immediately thought of the perfect substitute for the regular cinnamon that I add to the granola – pumpkin spice!
Then, what could be more ‘fall’ than dried cranberries? Nothing! Add my usual walnuts for that good brain health and voila! Breakfast is ready.
This pumpkin spice granola recipe is so easy to make and ready in less than 25 minutes. I do like it a little on the warm side so I eat a big bowl of it right after making it. Such a great wholesome way to start the day.
The ingredients and why they work so well together
This easy baked granola recipe with pumpkin spices has-
- A mixture of olive oil, honey, pumpkin spice blend, and other spices. These flavors bake into the oats as it cooks.
- Instant oats. These are oats that I always have on hand.
- Dried cranberries and walnuts. A perfect flavor combination with pumpkin spice.
Visit YouTube for a video of how to make this
Pumpkin Spice Granola
How to make this pumpkin spice granola recipe step-by-step
Preheat the oven to 300 degrees.
In a large bowl mix the olive oil, honey, salt, pumpkin spice, and turmeric. Stir to combine.
To the liquid ingredients add the oats. Stir to combine completely.
Add parchment paper to a 9×13 pan and spread the oat mixture into a thin layer on the pan.
Bake in the oven for 10 minutes. Take the pan out of the oven and stir the granola, level back out and bake for an additional 10 minutes.
Take out of the oven and let cool.
Once the granola *has cooled completely* add the dried cranberries and walnuts.
Tips & Variations
- Do not add the dried cranberries and walnuts until the granola has cooled all the way. You will end up with burnt nuts and hard-as-rocks cranberries if you add them any earlier.
- Do you like crunchy granola? Follow the same recipe just use a 12×18 sheet pan instead and spread out thinly over the whole sheet.
- Want to make your own DIY pumpkin spice blend? I found a great one here.
- Swap out a 1-for-1 of the olive oil for coconut oil.
- Fill it out even further with the addition of pumpkin seeds, pecans, and cashews.
- How to store the granola: Store in an airtight container for up to 5 days.
Storage
Let cool completely and add to an airtight covered container and place on the counter. Eat within one week.
It is not recommended to freeze this granola recipe.
More pumpkin recipes
Serve with milk or yogurt and with a little drizzle of maple syrup.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Pumpkin Spice Granola
Equipment
- 9×13 baking sheet
- parchment paper
- medium sized bowl
- spatula
Ingredients
- 1/2 cup olive oil you can substitute for coconut or vegetable oil as well
- 1/2 cup honey
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice blend
- 1/2 teaspoon cinnamon
- 1/4 teaspoon turmeric
- 3 cups instant oats
- 1/4-1/2 cup chopped walnuts
- 1/4-1/2 cup dried cranberries
Instructions
- Preheat the oven to 300 degrees.
- In a bowl, mix the olive oil, honey, salt, pumpkin spice, and turmeric. Stir to combine.1/2 cup olive oil, 1/2 cup honey, 1/2 teaspoon salt, 1 teaspoon pumpkin spice blend, 1/2 teaspoon cinnamon, 1/4 teaspoon turmeric
- To the liquid ingredients, add the oats. Stir to combine completely.3 cups instant oats
- Add parchment paper to a 9×13 pan then spread the oat mixture onto the pan in an even layer.
- Bake in the oven for 10 minutes. Take the pan out of the oven and stir the granola, level back out and bake an additional 10 minutes.
- Take out of the oven and let cool.
- Once the granola *has cooled completely* add the dried cranberries and walnuts.1/4-1/2 cup chopped walnuts, 1/4-1/2 cup dried cranberries
- Serve with milk or yogurt. Enjoy!
Video
Notes
- Do not add the dried cranberries and walnuts until the granola has cooled all the way. You will end up with burnt nuts and hard-as-rocks cranberries if you add them any earlier.
- How to store the granola: Store in an airtight container for up to 7 days on the counter.
Originally published in October of 2018. Updated post in October of 2021 with new photos, and the same great recipe.
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Last Updated on May 12, 2023 by Erin@BottomLeftoftheMitten
Oh, I love the combination of pumpkin and cranberry you have here. So festive. Can’t wait to try this!
Yes, they work so well together! Thank you, Amanda.
You had me at pumpkin spice! This looks amazing!
Thank you so much Jessica!
We made something similar at the weekend and it was such a lovely seasonal breakfast.
I agree–perfect for Fall Danielle.
I am so on board the pumpkin spice train still! I would love this granola for breakfast as a cereal or in yogurt – yum!
It’s very good with yogurt! Thank you, Lauren.
Love the sound of this pumpkin spice granola and the addition of turmeric. A great grab & go snack that I look forward to trying.
I hope you enjoy it Stephanie! I like adding turmeric to anything sweet to kind of ‘hide’ the taste from my kids. It works great.
I want some of this granola over a bowl of yogurt for breakfast… or over ice cream for dessert! It looks SO GOOD. Actually, I might just eat it by the handful!
Oh, you had me at ice cream! What a wonderful idea Morgan.
Yummmm!!! Pumpkin spice all year long!!!!
I agree, it never gets old!