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This pumpkin spice granola is a cozy way to welcome fall into your kitchen. With its toasty crunch and gentle warmth from cinnamon and nutmeg it makes mornings feel like a treat. Whether you spoon it over yogurt or eat it straight from the jar this one is a pantry favorite that disappears fast in my house.
I first whipped up a batch of this granola during a chilly weekend breakfast when we were low on store bought cereal. It quickly became a seasonal go to and now we make a double batch every fall weekend.
Ingredients
- Old fashioned oats: provide a hearty crisp base and bake beautifully
- Pumpkin seeds: add crunch and earthy flavor choose unsalted and raw if possible
- Puffed quinoa: offers lightness and subtle crisp texture
- Pistachios: give a sweet nutty balance go for shelled to save time
- Hemp seeds: are protein rich and add mild nuttiness
- Pumpkin pie spice: infuses the blend with warm autumn aroma use fresh spice mix for best taste
- Maple syrup: naturally sweetens the mix look for pure grade A syrup
- Avocado oil: keeps it moist without overpowering flavor a neutral oil works just as well
Step-by-Step Instructions
- Mix the Dry Ingredients:
- In a large mixing bowl combine oats pumpkin seeds puffed quinoa pistachios hemp seeds and pumpkin pie spice stir well so everything is evenly coated in spice
- Add the Wet Ingredients:
- Drizzle maple syrup and avocado oil evenly over the dry mixture use a wooden spoon or spatula to gently stir until every piece is lightly coated
- Bake the Granola:
- Line a baking sheet with parchment paper and spread the mixture in an even layer bake at 325 degrees Fahrenheit for 25 minutes stirring gently every 10 minutes for even browning
- Cool and Store:
- Remove from the oven and let cool completely the granola will crisp as it cools store in airtight containers once fully cooled
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The pumpkin pie spice is my favorite part of this granola it brings warmth and aroma that fills the kitchen as it bakes. One fall morning my daughter walked in and said it smelled like a bakery. That moment sealed this as our go to granola forever.
Storage Tips
Let the granola cool completely before sealing it into containers this prevents trapped steam that could soften the crisp texture. Store in airtight jars at room temperature for up to two weeks. For longer storage pop it in the freezer and thaw at room temp before eating.
Ingredient Substitutions
If you do not have puffed quinoa puffed rice works just as well. No pistachios Swap in chopped almonds or walnuts. Maple syrup can be replaced with honey for a warmer finish just note it will brown more quickly during baking.
Serving Suggestions
Top it over Greek yogurt with banana slices or serve it with a splash of almond milk for a quick breakfast. It also makes a great crunch layer in parfaits or a topping for baked apples. Kids love grabbing a handful straight from the jar too.
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Commonly Asked Questions
- → What makes pumpkin spice granola taste like fall?
The pumpkin pie spice blend combined with maple syrup gives the granola its warm, cozy fall flavor.
- → Can I use different seeds or nuts in this granola?
Yes! Swap pistachios for almonds or walnuts, or use sunflower seeds instead of hemp for a personalized mix.
- → How do I keep granola crunchy during storage?
Let it cool completely before storing in an airtight container. Avoid moisture to maintain crunch.
- → Is homemade granola cheaper than store-bought?
Generally yes, especially when using bulk ingredients. You also control quality and sweetness.
- → Can I freeze this granola?
Absolutely. Store in freezer-safe bags or containers for up to 6 months. Thaw at room temperature before eating.
- → What’s a good way to serve this granola?
Serve with milk, yogurt, or fresh fruit. It’s also great on smoothie bowls or as a snack on its own.