Our pumpkin spice granola is a wholesome blend of whole grain oats, seeds, nuts and dried fruit. The quintessential “fall” flavor comes from pumpkin pie spice, which is actually a blend of cinnamon, cloves, nutmeg and ginger.

Plus, we like to add in a pinch more cinnamon to really make the granola pop.

We add the raisins and dried cranberries at the end after baking so that they stay chewy and flavorful. But, the very best thing about homemade granola is the ability to personalize to your own tastes, so have fun!

Homemade pumpkin spice granola

Homemade Pumpkin Spice Granola Recipe

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
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Ingredients
 

Yield: 14 servings (7 cups)
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  • 4 1/2 cups old-fashioned rolled oats
  • 1/2 cup pumpkin seeds, raw
  • 1/2 cup sliced almonds
  • 3/4 cup pecan pieces
  • 2 large egg whites
  • 1/2 cup pumpkin purée
  • 1/4 cup dark corn syrup, or honey
  • 1/4 cup oil
  • 3/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 3/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1/2 cup cranberries, dried
  • 1/2 cup golden raisins

Instructions
 

  • Place 2 racks as close to the center of the oven as possible with at least 4" of space between them. Preheat oven to 325 degrees and spray 2 baking sheets with cooking spray. Set aside.
  • In a large bowl, toss the oats, pumpkin seeds, almonds and pecans together until combined and set aside.
  • In a medium bowl, mix the egg whites, pumpkin purée, corn syrup, oil, brown sugar, cinnamon, pumpkin pie spice, salt and vanilla until smooth and well combined.
  • Pour the pumpkin mixture over dry ingredients and mix until everything is moistened. Divide the granola between the 2 baking sheets, spread into an even layer and bake 35–40 minutes with the oven door propped open about 1". (Use a wooden spoon to prop the door open.) Stir the granola at least every 10 minutes to ensure even browning. (Don’t skip this step because the granola near the edge of the pan seems to brown faster than the rest.)
  • Remove from the oven and cool completely in the pan. Pour the granola into a large bowl and mix in the dried cranberries and golden raisins. Store at room temperature in an airtight container for several weeks.

Notes

The recipe calls for a lengthy list of ingredients, but don’t let that scare you! Once you find out how easy (and delicious) it actually is to make your own granola, you’ll never buy the prepackaged stuff again.
Author: Lindsay Viker
Course: Breakfast
Calories: 315kcal, Carbohydrates: 40g, Protein: 7g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Sodium: 156mg, Potassium: 145mg, Fiber: 4g, Sugar: 18g
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