Pumpkin Spice Granola Recipe

Stacey Mebs | Bake.Eat.Repeat.

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!

Pumpkin Spice Granola Photo

I’m with them. Greek yogurt and some homemade pumpkin spice granola is pretty much the perfect breakfast, lunch or snack in my mind.

Pumpkin Spice Granola Picture

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!

Pumpkin Spice Granola Image

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.

Pumpkin Spice Granola Pic

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

    28 Servings


  • 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


  1. Preheat the oven to 250°F.
  2. Combine the oats, cashews, pumpkin seeds, brown sugar, salt, and pumpkin pie spice in a large bowl.
  3. In another bowl or measuring cup, combine the oil, maple syrup, and pumpkin puree.
  4. Pour the liquid into the oat mixture and stir until well combined.
  5. Divide the mixture between two 11x17 inch rimmed baking sheets, spreading it out so that it's even.
  6. Bake for 1 hour and 15 minutes, until it starts to brown. Swap the baking sheets halfway through the baking time.
  7. Remove from the oven and allow to cool completely.
  8. Stir in the raisins and transfer to a large airtight container. It will keep in an airtight container for up to 3 weeks.


Cooking Method:
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Related Recipes:
Lunchbox Recipes, Snack Recipes, Family Meals and Snack Recipes, Breakfast Recipes, Brunch Recipes, Baked Recipes, Easy Recipes, Fall Recipes, Pumpkin Recipes, Raisin Recipes, Oat Recipes, Cashew Recipes, Maple Recipes
Recipe Yields:
7 cups
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Stacey Mebs
Recipe Yields: 7 cups
Prep Time: 10 minutes
Cook Time: 75 minutes
Total Time: 85 minutes

Nutrition Facts

Serving Size 1/4 cup
Servings Per Recipe 28

Amount Per Serving
Calories from Fat 46
Calories 99

% Daily Value*
Total Fat 6g
  Saturated Fat 1g
Sodium 48mg
Total Carbohydrate 10g
  Dietary Fiber 1g
  Sugars 7g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Stacey Mebs

About Stacey

Stacey loves to Bake. Eat. Repeat. so much that it inspired the name of her blog. With three young kids at home, she's become an expert at packing lunches. Say hello to our Lunchbox fanatic!

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