Pumpkin Spice Granola

My Pumpkin Granola recipe is made with cozy oats, pumpkin puree, pecans, and pumpkin seeds.  It's oil-free and naturally sweetened with honey or maple syrup and Pumpkin Pie Spice.   This homemade recipe includes directions to make it either in the Crock Pot or oven!

Pumpkin Granola Recipe

This cozy Pumpkin Granola Recipe is SO perfect for fall and the holidays.  Sure you can buy it in the store, but there is something so satisfying about creating your own.  It's often much healthier, lower in calories, simple, and makes the house smell amazing.  In fact, I'd go so far that THIS recipe makes your house smell like a pumpkin dream.

I started making my own granola last year in a Crock Pot and haven't looked back since.  I first made a traditional Almond, Vanilla and Cranberry Granola and then moved on to a cute Christmas Granola.  Both of those seemed well received by you guys, so this year I decided to expand my Crock Pot Granola repertoire with a Pumpkin Spice version!

After a few tests, my Crock Pot Pumpkin Spice Granola recipe could NOT be easier or tastier!

BUT if the Crock Pot isn't your cooking jam this recipe now includes directions to cook it in the oven.  Either way, you decide to make it this Pumpkin Granola is a winner.

This Pumpkin Granola is Healthy!

I know the world seems to be on a bit of a pumpkin spice overload lately... but this is Pumpkin Granola is the real deal.  It tastes good, the flavors actually fit into the granola well and it's made with actual pumpkin.

The flavor comes from some good old-fashioned pumpkin pie spice and real pumpkin puree, which is a must-have in the kitchen this time of year.  The added pumpkin makes this granola even healthier.  Pumpkin is also a low-calorie and high-nutrient food.  It's full of fiber, potassium and vitamins including vitamin A and vitamin C!  It's a true fall superfood.

This whole thing comes together with only 8 simple ingredients, which makes it such a fast recipe.  The only trick is to leave the Crock Pot lid slightly cracked when cooking so the moisture will escape and the granola will not be soggy.

Ingredients:

• Oatmeal: The base for this Pumpkin Granola is old-fashioned oats.  Look for the classic rolled oats when making this recipe.
• Pumpkin Puree: I use actual pumpkin puree to boost the nutritional value of my granola and give it flavor.  Make sure to buy canned pumpkin puree and not pumpkin pie filling.
• Egg White: Egg white is my secret to baking off crisp granola without using oil. It also helps the granola cluster together.
• Honey: I like to use a more natural sweetener for my granola.  Honey or maple syrup is a great option.
• Vanilla Extract: Vanilla Extract adds lots of flavor to this granola.
• Pumpkin Pie Spice: The classic flavor you'd expect from pumpkin spice comes from Pumpkin Pie spice which is a blend of cinnamon, allspice, cloves, nutmeg and ginger.  You can buy it in the store or make your own with my Homemade Pumpkin Pie Spice.
• Pecans: Pecans are the perfect nut to add to this granola.
• Pumpkin Seeds (pepitas): I also like to add pumpkin seeds to my granola!  If you can't find them you can substitute another type of nut.
• Salt

How to Make Pumpkin Granola in the Crock Pot:

Here are the step-by-step instructions to make Pumpkin Granola in a Crock Pot or Slow Cooker.  Keep reading to see how to make it in the oven.  Both are super simple!

1. Mix together the egg white, honey, vanilla extract, pumpkin puree, pumpkin spice, and salt.
2. Pour the egg mixture over the oatmeal, pecans, and pumpkin seeds.  Fold together until it's all well coated.
3. Spray your crock pot with cooking spray and put your granola mixture into the slow cooker.
4. Cook on high for 2-3 hours leaving the lid slightly cracked so the moisture can escape.  That will help the granola turn crispy by allowing the moisture to escape.
5. Pour the granola on a foil-lined sheet pan to cool and dry.  The granola will continue to firm up on the sheet pan.

How to Make Pumpkin Granola in the Oven:

1. Preheat the oven to 300 degrees. Spray a baking sheet with cooking spray.
2. In a large bowl, mix together the egg white, honey, vanilla extract, pumpkin puree, pumpkin spice, and salt.
3. Pour the egg mixture over the oatmeal, pecans, and pumpkin seeds.  Fold together until it's all well coated.
4. Spread the mixture evenly on the baking sheet. Press it together to encourage clusters. Bake for 10 minutes. Carefully flip the granola trying not to break up the pieces. Return to the oven and bake for an additional 20-30 minutes, checking every 10 minutes, or until it is toasted.
5. Allow the pan to cool completely. The granola should continue to crisp up as it rests.

How to Serve Pumpkin Granola

This Pumpkin Granola makes a great snack as shown but here are some other fun ways to serve it.

• With Milk: Serve this with milk in a bowl with sliced fruit like bananas or apples.
• With Greek Yogurt: This is the perfect topping for Greek yogurt!  Stir it in or sprinkle it on top.
• With a Smoothie Bowl: Make a Pumpkin Smoothie Bowl and use this as a topping.
• With Ice Cream: For a sweet treat top vanilla or pumpkin ice cream with this granola.

Variations & FAQ

• Make it Gluten Free: Use gluten free oats to easily make this gluten-free.
• Make it Vegan: Use maple syrup and substitute coconut oil or olive oil for the egg white.
• Add Color: Dried Cranberries are a fun and festive addition to this!
• Make it Chocolate: Add chocolate chips for more of a dessert granola option.  Toss them in after the granola bakes and cools.

How do I store the granola?

Store the homemade granola in an airtight container at room temperature.  It should keep for up to three weeks!

More Granola Recipes to Love:

• Crock Pot Almond, Vanilla & Cranberry Granola
• Crock Pot Christmas Granola

More Pumpkin Recipes to Love:

• Pumpkin Overnight Oats
• Greek Yogurt Pumpkin Bread
• Pumpkin Pie Baked Oatmeal
• Chocolate Chip Baked Oatmeal Cups
• Pumpkin Superfood Cookies
• Chocolate Chip Pumpkin Oatmeal Bars

If you make this recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Pumpkin Granola - Crock Pot or Oven

Julie Wunder

My Pumpkin Granola recipe is made with cozy oats, pumpkin puree, pecans and pumpkin seeds.  It's oil-free and naturally sweetened with honey or maple syrup and Pumpkin Pie Spice.   This recipe includes directions to make it either in the Crock Pot or oven!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 12 minutes mins

Course Breakfast

Cuisine American

Servings 8 servings

Calories 149 kcal

Ingredients

  

1x2x3x

• 3 cups old fashioned oatmeal
• ¼ cup pumpkin puree, not pumpkin pie filling
• ¼ cup honey or maple syrup
• 1 egg white, beaten
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin spice
• ¼ teaspoon salt, optional
• ½ cup pecans
• ¼ cup pumpkin seeds (pepitas)

Instructions

 

To Make in the Crock Pot:

• In a large bowl, mix together the egg white, honey, vanilla extract, pumpkin puree, pumpkin spice and salt.
• Pour the egg mixture over the oatmeal, pecans and pumpkin seeds.  Fold together until it's all well coated.
• Spray your crock pot with cooking spray and pour the granola into the crock pot.
• Cook in a crock pot on high for 2-3 hours leaving the lid slightly cracked so the moisture can escape.  That will keep the granola from being soggy.
• Pour the granola on a foil lined sheet pan to cool and dry.  The granola will continue to firm up on the sheet pan.

To Make in the Oven:

• Preheat the oven to 300 degrees. Spray a baking sheet with cooking spray.
• In a large bowl, mix together the egg white, honey, vanilla extract, pumpkin puree, pumpkin spice and salt.
• Pour the egg mixture over the oatmeal, pecans and pumpkin seeds.  Fold together until it's all well coated.
• Spread the mixture evenly on the baking sheet. Press it together to encourage clusters. Bake for 10 minutes. Carefully flip the granola trying not to break up the pieces. Return to the oven and bake for an additional 20-30 minutes, tossing every 10 minutes, until it is toasted.
• Allow the pan to cool completely. The granola should continue to crisp up as it rests.

Notes

Serve with milk, yogurt or ice cream.

Store any leftover granola in an airtight container at room temperature for up to 3 weeks.

 

Nutrition

Calories: 149kcalCarbohydrates: 21gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 90mgPotassium: 127mgFiber: 2gSugar: 10gVitamin A: 1197IUVitamin C: 1mgCalcium: 21mgIron: 1mg

Keyword Pumpkin Granola

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

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