Pumpkin Spice Granola Recipe

Name: Pumpkin Spice Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 old fashioned oats; 1 raw pumpkinseeds (pepitas); 1 cup sweetened shredded coconut; 1/2 cup neutral vegetable oil (I used safflower); 1/2 cup maple syrup; 1 teaspoon pumpkin pie spice (make your own by combining a T of cinnamon, a tsp of ground ginger, a grating of fresh nutmeg, and a dash of allspice); 1/4 teaspoon fine sea salt; 1 tablespoon mild molasses; 1 vanilla; 1/3 cup pumpkin puree; 2 cups chopped pitted dates; 1 teaspoon pumpkinseed oil, for drizzling (optional)

Servings: persons

4 old fashioned oats
1 raw pumpkinseeds (pepitas)
1 cup sweetened shredded coconut
1/2 cup neutral vegetable oil (I used safflower)
1/2 cup maple syrup
1 teaspoon pumpkin pie spice (make your own by combining a T of cinnamon, a tsp of ground ginger, a grating of fresh nutmeg, and a dash of allspice)
1/4 teaspoon fine sea salt
1 tablespoon mild molasses
1 vanilla
1/3 cup pumpkin puree
2 cups chopped pitted dates
1 teaspoon pumpkinseed oil, for drizzling (optional)

1
In large bowl, combine oats, pumpkinseeds, and coconut.
2
In small bowl, whisk together oil, maple syrup, pumpkin pie spice, salt, vanilla, molasses, and pumpkin puree.
3
Add syrup mixture to oats, and combine well. Spread evenly on a cookie sheet lined with parchment paper or a silicone mat.
4
Preheat oven to 325 degrees. Place on rack in center of oven, and bake until lightly golden brown, about 25-30 minutes. Stir every 10 minutes.
5
Remove from oven and stir in chopped dates. Let cool completely. Store in an airtight container for up to a week. Enjoy plain, as a yogurt topping, or with milk as cereal. Drizzle with a ribbon of pumpkinseed oil to amp up the toasty, nutty flavor.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 old fashioned oats, 1 raw pumpkinseeds (pepitas), 1 cup sweetened shredded coconut, 1/2 cup neutral vegetable oil (I used safflower), and more.

Yes, Pumpkin Spice Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Spice Granola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions