This gorgeous pumpkin spice chocolate chip granola is full of Autumnal flavour – crispy, crunchy oat clusters with pumpkin seeds, maple syrup, cranberries and a generous handful of chocolate chips. You won’t be able to stop eating it!
My favourite season of all is officially here. I love Autumn. I love the colours of the leaves, the cooler weather, making warming soups, cosy jumpers and pumpkin spice lattes.
This crunchy granola has plenty of Autumnal flavours in the form of pumpkin puree, pumpkin pie spice, pumpkin seeds and walnuts.
I also threw in a generous handful of dried cranberries and dark chocolate chips, just because I love them!
The original recipe for this granola used a mix of Autumnal spices – cinnamon, ginger and nutmeg. But since I made this pumpkin pie spice mix earlier in the week, I decided to use it instead.
The smell of the spices while the granola was baking was incredible – it was so good! If Autumn has a scent, then this is surely it!
I love this granola with natural yogurt and fresh berries. It’s one of my all time favourite breakfasts. Or its perfect just as it is, eaten in snatched handfuls whenever I pass the jar!
ingredients you’ll need to make pumpkin spice granola
- Rolled (porridge) Oats. I like using Jumbo oats for granola. Steer clear of anything labelled “quick” oats.
- Light brown soft sugar – not a huge amount, but just enough to give the right balance of sweetness.
- Pumpkin Seeds
- Walnut or Pecan Nuts (optional)
- Pumpkin Spice
- Tinned Pumpkin Puree – if you can’t find any, see my post on how to make pumpkin purée
- Vegetable or Sunflower oil
- Maple Syrup
- Dried Cranberries
- Chocolate Chips
- Adding an egg white to the oats help bind everything together, creating those addictive, crunchy, large clusters. But it’s entirely optional.
how to make pumpkin spice chocolate chip granola
(Full ingredient amounts and instructions are in the recipe card at the bottom of the post)
- Combine rolled oats, light brown soft sugar, salt, pumpkin seeds, walnuts/pecans and pumpkin spice in a large bowl.
- Combine the pumpkin puree, oil and maple syrup in a jug.
- Pour the wet ingredients over the dry and using a large spoon or your hands (a sticky job but it doesn’t bother me!) stir very well to combine.
- If using the egg white, whisk until foamy, pour over the oat mixture and combine well.
- When the oats are well coated, tip into a roasting tin and bake at 180C/160Fan/350F for 45-50 minutes, or until the granola is crunchy and golden.
- Leave the granola to cool slightly before adding the dried cranberries and the chocolate chips.
how long does homemade granola stay fresh?
If stored correctly, homemade granola can last for up to 4 weeks – and providing all of your ingredients were fresh when you made it!
If you threw in half opened packets of nuts and seeds that had been sitting in your cupboard for several months, then your granola won’t taste fresh for very long.
Homemade granola makes a lovely gift, so it’s worth making a big batch to give some away – if you can bear to part with it!
Pin this pumpkin spice chocolate chip granola for later…
Linking up with #CookBlogShare, hosted this week by A Strong Coffee
Did you make this pumpkin spice granola? Let me know what you thought of the recipe by leaving a comment and rate the recipe out of 5 by clicking on the stars in the recipe card. Thanks!
Did you take a photo of your homemade granola? I would love to see! Tag me on Instagram #sweetsavouryblog
want to see more Autumnal recipes using pumpkin?
More granola recipes
- 400 g rolled oats
- 125g walnuts or pecan nuts
- 50g pumpkin seeds
- 100g soft light brown sugar
- 1/2 tsp salt
- 100g tinned or homemade pumpkin puree
- 3 tbsp vegetable oil
- 100ml maple syrup
- 2 tsp pumpkin pie spice
- 125g dried cranberries
- 125g dark or milk chocolate chips
- Preheat the oven to 180C/160Fan/350F.
- In a medium bowl or measuring jug, mix together the pumpkin puree, vegetable oil and maple syrup.
- In a large bowl, mix together the oats, brown sugar, salt, pumpkin spice, pumpkin seeds and nuts. Pour over the wet ingredients and mix very well together.
- Pour this onto a deep baking tray/tin and spread out evenly. You may need to use two trays depending on their size. (I use a large roasting tin)
- Bake for 45-50 minutes or until the granola is golden and crunchy. Remove from the oven and leave to cool slightly before stirring in the cranberries and chocolate chips.
- This granola will keep for up to six months in an airtight jar.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 297Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 2mgSodium 85mgCarbohydrates 43gFiber 5gSugar 22gProtein 6g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.