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Pumpkin Spice Granola (One Bowl)

An easy recipe for Pumpkin Spice Granola, made in one bowl! This healthy make ahead breakfast is gluten free, refined sugar free and freezer-friendly!

cup of pumpkin spice granola with a spoonful of granola

Fall is here! And with it come some of my favorite foods and flavors. As soon as September arrives, the internet seems to explode with pumpkin and apple recipes. If you had to choose between a pumpkin treat or an apple one, which would you choose? I don’t think I could give up either one!

If you’re a fan of apple, I have tons of great recipes on the blog for you. My favorites are Classic Apple PieSlow Cooker Apple Crisp, these Apple Pie Cookies, and these Apple Cinnamon Overnight Oats.

If pumpkin is your thing, then you’ll love my Healthy Pumpkin Bread and today’s Pumpkin Spice Granola.

And for those of you who just can’t decide? This Slow Cooker Pumpkin Apple Crisp is just for you!

Pumpkin Spice Granola on a baking sheet just out of the oven

A version of this Pumpkin Spice Granola recipe has been on the blog for a while. The photos needed updating, and when I read the recipe I realized that I could simplify it. Now it’s easier than ever because you only need one bowl to mix the ingredients!

To make this Pumpkin Spice Granola in one bowl, you’ll start by combining the wet ingredients. Then you whisk in the spices and salt. You want to mix the wet ingredients + spices first to make sure they’re well blended before stirring in the oats, nuts and seeds. The cranberries, if you decide to use them, are added at the very end, after baking.

Enjoy this spiced granola with your favorite milk or on top of some plain or vanilla yogurt. It’s an easy make-ahead fall breakfast or snack!

An easy recipe for Pumpkin Spice Granola, made in one bowl! This healthy make ahead breakfast is gluten free, refined sugar free and freezer-friendly!

Tips for making this Pumpkin Spice Granola (One Bowl):

  • You can sub the pecans for walnuts if you like. The dried cranberries are optional, and golden raisins would also be delicious!
  • You can use my easy pumpkin pie spice substitute or individual spices in this granola recipe. I’ve included measurements for both in the recipe.
  • I like to store my granola in the refrigerator. It will keep there for up to 2 weeks. Or, you can freeze it for up to 3 months.
  • Not sure what to do with the rest of that can of pumpkin? Try my Pumpkin Pie, Pumpkin-Apple Smoothie or Pumpkin Coffee Cake Muffins (with an irresistible crumb topping!)

Pumpkin Spice Granola (One Bowl)

pumpkin spice granola in a cup with a spoonful and granola and milk in background
Print Pin
5 from 1 vote
Course Breakfast
Cuisine American
Keyword breakfast granola, granola, pumpkin granola, spice granola
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings 12 (1/2 cup) servings
Calories 295kcal
An easy recipe for Pumpkin Spice Granola, made in one bowl! This healthy make ahead breakfast is gluten free, refined sugar free and freezer-friendly!


  • 1/3 cup coconut oil
  • 1/3 cup canned pumpkin puree (not pie filling)
  • ½ cup pure maple syrup
  • 3 teaspoons pumpkin pie spice (or 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ¼ teaspoon allspice, and 1/8 teaspoon nutmeg)
  • ½ teaspoon salt
  • 1/3 cup 30g pepitas
  • ¾ cup 70g raw pecans, coarsely chopped
  • 4 cups 320g old-fashioned oats
  • ¼ cup 25g ground flaxseed
  • 1 cup dried cranberries (optional)


  • Preheat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
  • Place coconut oil in a large bowl. Heat in the microwave until melted. Whisk in pumpkin puree and pure maple syrup.
  • Add pumpkin pie spice (or spices) and salt to the bowl; whisk until well combined.
  • Add the pepitas, pecans, oats, and flaxseed and stir until evenly coated. Transfer granola to the prepared baking sheet. Bake for 20 minutes. Stir gently and then press granola into an even layer on the pan. Continue baking for 20-25 minutes more, until granola is crisp, dry to the touch, and lightly golden.
  • Cool completely on baking sheet (without stirring). Then, add the dried cranberries (if using) and gently transfer to an airtight storage container.
  • Store in the refrigerator for up to 2 weeks.


Serving: 1/2 cup | Calories: 295kcal | Carbohydrates: 39g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Sodium: 97mg | Fiber: 5g | Sugar: 17g
Nutrition information is an estimate.
Tried this recipe?Mention @kristines_kitchen or tag #kristineskitchenblog!
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