Pumpkin Spice Granola

Happy Canadian Thanksgiving 🙂 Here’s a festive pumpkin spice granola to satisfy those fall flavours. This is perfect for breakfast or dessert, on top of some coconut yogurt, or as a cereal with almond milk and fresh fruit.

Granola is super simple to prepare, preheat your oven to 350.

Then combine all dry ingredients, make a well and add all wet and mix well.

I recommend a silicone baking tray liner, to help prevent all sticking. You can find those on Amazon or your local homewares stores.

I lay my granola out in a thin layer and press it down to help make those big granola chunks. When baking, check the granola every 8-10 minutes to turn the pan in the oven to ensure even cooking. I also like to take a spatula and flip some of it to help both sides cook.

After cooking, let cool and store in a sealed container. Granola should keep for 1-2 weeks.

Give this pumpkin spice granola a try? Let me know in a comment below or on Instagram!

Looking for more fall recipes? Try this pumpkin loaf, or apple cinnamon muffins 🙂

Pumpkin Spice Granola in glass jar

Pumpkin Spice Granola

Recipe by Rachael Penny
Prep time


Cooking time




  • 2 Cups Oats

  • 1/2 Cup Coconut

  • 1/4 Cup Pumpkin Seeds

  • 1/4 Tsp Salt

  • 2 Tbsp Chia Seeds

  • Tbsp Pumpkin Pie Spice

  • 1/2 Cup Pumpkin Puree

  • 1/4 Cup Maple Syrup

  • Tsp Vanilla Extract


  • Preheat oven to 350 degrees
  • In a medium bowl add all dry ingredients. (Oats, coconut, pumpkin seeds, salt, chia seeds, spices)
  • Make a well in the middle and add all remaining ingredients and combine (maple syrup, pumpkin puree, vanilla)
  • Lay on baking tray – silicone liner recommended. Make a thin layer and press it down (this helps form large chunks of granola, if that’s what you like 🙂 )
  • Bake for 25-30 minutes, checking every 8-10 minutes to turn and mix to ensure even cooking.


  • Keeps for 1-2 weeks in sealed container.

Rachael Penny

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