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Pumpkin spice granola in bowl with yogurt
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4.25 from 4 votes

Pumpkin Spice Granola Recipe

Crunchy, sweet and infused with the flavors of fall, this homemade pumpkin spice granola recipe is a favorite in my house.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 cups
Calories 815kcal
Author Heather Dessinger

Equipment

  • baking sheet
  • chopping knife
  • mixing bowl
  • mixing spoon
  • small bowl
  • whisk
  • airtight storage container

Ingredients

Instructions

  • Preheat oven to 325° F and line a baking sheet with parchment paper.
  • Roughly chop the almonds, then place them in the food processor with the pecans and pulse until the pieces are the size you prefer. I like chunky, largish pieces, but smaller pieces will work too.
  • Add the pumpkin seeds and pulse a few more times, then place the nuts/seeds in a large bowl with old-fashioned oats and chopped dates/raisins.
  • In a separate bowl, combine the melted coconut oil, pumpkin puree, maple syrup, vanilla extract and pumpkin spice and mix together.
  • Add wet ingredients (pumpkin mixture) to the dry ingredients.
  • In a small bowl, whisk the egg white until foamy and then pour it over the granola. Stir until everything is well-combined.
  • Spread the granola in an even layer on the baking sheet and bake for 20 minutes, then stir and bake for another 10-15 minutes. Start checking at the 10 minute mark. If they look like they might start to burn pull them out, otherwise let them bake the full 15 minutes.
  • Remove granola from the oven and allow it to cool to room temperature before eating or transferring to an airtight container.

Notes

Feel free to vary the mix-ins based on personal preference.

Nutrition

Serving: 0.5cup | Calories: 815kcal | Carbohydrates: 58g | Protein: 20g | Fat: 61g | Saturated Fat: 11g | Sodium: 20mg | Potassium: 821mg | Fiber: 13g | Sugar: 27g | Vitamin A: 2414IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 5mg