This is, hands down, one of the best granolas I’ve made. It sounds dramatic, but once you try it you’ll understand why.
Granola can be ordinary, but this pumpkin spice version stands out. I won’t dive into comparisons or hyperbole — just know it’s intensely flavorful and satisfying. The recipe combines oats, puffed brown rice, and pepitas with a lightly sweet, spiced coating made from maple syrup, real pumpkin puree, coconut oil (or butter), vanilla, cinnamon, nutmeg, ginger, and allspice. The mixture toasts in the oven until the coating crisps around the grains, creating clusters and a wonderful aroma that fills the kitchen while it bakes.
Because the granola includes puffed brown rice and pepitas, it ends up lighter and airier than many all-oat granolas, making it easy to snack on by the handful. While it toasts, I found myself sneaking small clumps every time I stirred it — the aroma and texture are that tempting.
This recipe yields a generous batch, so you’ll want ideas for using it. Serve it with milk for breakfast, layer it over yogurt, sprinkle it on pumpkin cheesecake ice cream, or fold lightly crushed granola into oatmeal raisin cookie dough in place of some oats. It also makes a great trail-mix-style snack. If you still have extra, pack it into jars with tight lids and give it as a thoughtful homemade gift.
Please try the granola — it’s an excellent way to celebrate fall flavors.
Pumpkin Spice Granola | Make Ahead Mondays
Rebecca Lindamood
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Ingredients
- 10 cups old-fashioned rolled oats
- 2 cups unsweetened puffed rice preferably brown
- 2 cups raw pepitas
- 1/2 cup coconut oil or butter
- 1 1/2 cups pumpkin puree about a 15 oz can; not pie filling
- 2 cups Grade B maple syrup or dark karo syrup use the darker variety for deeper flavor
- 2 tablespoons pure vanilla extract
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- non-stick cooking spray
Instructions
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Preheat the oven to 325°F (163°C).
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Lightly spray two half-sheet pans (about 13″ x 18″ x 1/2″) with non-stick cooking spray and set aside.
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In a large bowl, combine the oats, puffed rice, and pepitas. In a blender or food processor, blend the coconut oil (or butter), pumpkin puree, maple or karo syrup, vanilla, cinnamon, ginger, nutmeg, and allspice on high until smooth. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated with no dry pockets. Divide the mixture between the two pans, pressing it down evenly to the edges.
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Bake for one hour, removing the pans every 15 minutes. Each time you remove them, gently slide a spatula underneath and flip sections to encourage clumping while ensuring even toasting — move edges toward the center on alternating turns. If the mixture still releases steam after an hour, reduce the oven to 300°F (149°C) and continue to toast, stirring every 15 minutes, until the granola feels dry and a cooled piece is crisp when bitten.
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If using dried cranberries or other mix-ins, stir them in immediately after toasting. Allow the granola to cool completely before transferring to jars or airtight containers. Stored at room temperature in a sealed container, the granola will stay crisp for up to three weeks. If it softens, briefly re-toast in a low oven to crisp it up.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use and your preferred nutrition calculator.
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