Pumpkin Spiced Granola

Close-up view of Pumpkin Spice Granola in a small jar with a larger jar behind it.

4 from 2 votes

This super flavorful pumpkin spiced granola recipe captures all the best fall flavors in one tasty bite. The recipe uses a traditional granola mix and adds spices like cinnamon, ginger, cardamom, and nutmeg to give it a seasonal fall flare.

Prep Time10

Cook Time1

Total Time1 10

Course: Snack

Cuisine: American

Diet: Vegetarian

Servings: cups

Calories: 512kcal

Equipment

1 Large bowl
2 baking sheets

Ingredients

8 cups rolled oats
15 oz pumpkin puree
1 1/2 cup cashews raw, unsalted, and roughly chopped
3/4 cup hemp seeds raw
1 tbsp. fine sea salt scant tablespoon
2 tbsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cardamom
1/2 tsp. ground nutmeg
1/2 cup extra virgin coconut oil liquid
1/4 cup butter melted
1/2 cup maple syrup
1/2 cup raw sugar
1 cup dried cranberries

Instructions

Preheat oven to 300°F (149°C). Line two large baking sheets with parchment paper or silicone baking mats.
Mix all of the ingredients except the dried cranberries in a very large bowl. Make sure the oats, nuts, and seeds are coated with the pumpkin, salt, spices, coconut oil, butter, maple syrup, and raw sugar.
Spread the granola evenly over the two pans. Pack it together and press it down evenly with a wooden spoon or your hands.
Bake for 45 minutes to 1 hour, breaking the granola up and stirring it around once or twice as it cooks, or until the granola is golden brown and done to your liking.
Allow the granola to cool slightly, then mix in the dried cranberries. You can store in an airtight container at room temperature for several weeks; place in the refrigerator, or freezer for longer term storage.

Notes

You can make this recipe gluten-free by using gluten-free certified oats.

Nutrition