This pumpkin granola is a simple, low-sugar way to get your pumpkin-spice on all season long!
I was never a huge granola fan until our honeymoon in Italy two summers ago. I always thought of it as oatmeal but too sweet and too crunchy (I’m more of a creamy-texture fan). But then we traveled around Italy and that notion totally changed. Every morning I’d enjoy homemade, unsweetened granola on top of plain creamy yogurt, drizzled with fresh honey and of course a cappuccino on the side. I came to adore this just slightly-sweet breakfast and went on a search for a similar granola back in the states.
While I have my go-to store brands, I wanted to try my hand at making a simple homemade version with the flavors of Fall. Enter in this pumpkin spice granola. I kept things simple (per usual) using just oats and chia seeds, but this would also be delicious with toasted almonds and dried cranberries.
Note that this is not an overly sweet granola – which is the way I prefer it. But once you combine it with creamy Greek yogurt and a drizzle of honey or almond butter (or both) it becomes just the right amount of sweet. However, if you like your granola on the sweeter side, I think dried cranberries would be the perfect addition!
As this recipe only uses 3 tablespoons of pumpkin puree, here are some recipes to use up the leftovers:
- Almond Butter and Pumpkin Parfait – The Healthy Toast
- Healthier Bourbon-Spiked Pumpkin Bread – The Healthy Toast
- Pumpkin Pie Smoothie – The Healthy Toast
- Healthy Whole Wheat Pumpkin Chocolate Chip Pancakes – Ambitious Kitchen
- Skinny Pumpkin Cheesecake Brownies – Sally’s Baking Addiction
- Baked Pumpkin Oatmeal – One Lovely Life
So here’s a toast to filling your house with toasty, pumpkin spice smells!
Pumpkin Spice Granola
- 3 cups rolled oats
- 2 tablespoons canned pumpkin
- ¼ cup chia seeds
- 2 tsp pumpkin pie spice
- 2 tsp vanilla extract
- 1/3 cup maple syrup
- ½ tsp salt
- 1/3 cup canola oil
- Optional ¼ cup of pecans walnuts, almonds, or dried cranberries
- Preheat oven to 325 F and grease large baking sheet (I usually cover my sheet with foil or parchment paper and then cover with cooking spray).
- Combine oats, chia seeds, and pumpkin pie spice in a large mixing bowl. If using nuts, add these in now. Set aside.
- In a medium saucepan over low heat, combine maple syrup, oil, vanilla, and canned pumpkin. Cook 3-4 minutes, stirring occasionally.
- Pour pumpkin mixture over the oat mixture and stir well to combine.
- Pour granola mixture onto prepared baking sheet and spread evenly.
- Bake for 20 minutes, or until oats are golden brown. Turn baking sheet half way through. If you like your granola clumpy, do not stir during baking; otherwise stir at the halfway mark.
- Allow to cool completely before storing.