This homemade pumpkin spice granola is so easy to make – pair it with some yogurt for the perfect healthy breakfast or snack! You’ll love the extra crunch of pumpkin seeds.
Homemade granola is a favourite snack at my house. I love it, my kids love it … and my husband will occasionally eat it. It’s all right that he isn’t a huge fan of granola though, because the rest of us make up for it.
When I make granola, my kids are always suddenly starving as soon as they discover it. It can be minutes after a meal, but if they realize there’s homemade pumpkin spice granola available, they will insist they’re still hungry. That’s how much they enjoy this homemade granola!
I’m with them. Greek yogurt and some homemade pumpkin spice granola is pretty much the perfect breakfast, lunch or snack in my mind.
The kids love taking yogurt with granola for lunch at school – add some fresh berries and they will make parfaits with it, or eat everything separately, depending on which kid it is. They’ll also eat it for breakfast or an after-school snack. As you can imagine, a batch of granola doesn’t last too long here!
Between the kids and I, it’s usually gone in about a week.
It’s a good thing that this granola is so easy to make (which is one of the reasons I love homemade granola so much!) – it literally takes only a couple of minutes to toss the ingredients together.
Then all you need to do is spread it out on a couple of baking sheets and bake it for an hour and fifteen minutes. After it cools it will stay crunchy for weeks in a sealed container at room temperature.
You know, if it lasts that long. But if your family loves granola as much as mine does – it probably won’t!
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Pumpkin Spice Granola Recipe
Ingredients
- 4 cups Rolled Oats
- 1 cup Cashews coarsely chopped
- 3/4 cup Pumpkin Seeds
- 1/4 cup Light Brown Sugar
- 1/2 teaspoon Salt
- 2 teaspoons Pumpkin Pie Spice
- 1/4 cup Vegetable Oil
- 6 tablespoons Pure Maple Syrup
- 1/3 cup Pumpkin Puree not pie filling
- 1 cup Raisins
Instructions
- Preheat the oven to 250°F.
- Combine the oats, cashews, pumpkin seeds, brown sugar, salt, and pumpkin pie spice in a large bowl.
- In another bowl or measuring cup, combine the oil, maple syrup, and pumpkin puree.
- Pour the liquid into the oat mixture and stir until well combined.
- Divide the mixture between two 11×17 inch rimmed baking sheets, spreading it out so that it’s even.
- Bake for 1 hour and 15 minutes, until it starts to brown. Swap the baking sheets halfway through the baking time.
- Remove from the oven and allow to coolcompletely.
- Stir in the raisins and transfer to a large airtight container. It will keep in an airtight container for up to 3 weeks.