Easy Homemade Pumpkin Spice Granola with Chocolate Chips

Meet your new favorite fall breakfast! This delicious pumpkin spice granola is both delicious and hearty. Packed full of toasted pecans, almonds, pumpkin seeds and oats, and paired with the aromas of cinnamon, pumpkin, and maple, it packs a punch with classic fall flavors we all know and love.

It’s getting to be that time of year where I am beginning to really anticipate fall. I don’t know anyone who doesn’t love it, from the cool weather, cozy clothes, fall decorating, and not to mention fall flavors! Pumpkin spice everything, am I right?

I have been brainstorming for quite awhile on different recipes I could create that celebrated the fall season. Pumpkin cookies, cinnamon rolls, breads… all the yummy stuff. And although I did manage to create a darn good pumpkin spice latte recipe, this pumpkin spice granola may be one of my favorite things I’ve made in awhile. It is a spin off of my family favorite maple pecan granola (and dare I say I like the pumpkin version even better?) I poured myself a hearty bowl of it this morning (topped with cold milk of course) and I absolutely devoured it. There’s just something about the cinnamon spice flavor paired with the chocolate that is so darn good. Bonus: it is a really easy recipe that makes the entire house smell like pumpkin spice heaven while it bakes.

Let’s get to it, shall we?

Why You’ll Love It

• Great for a quick and healthy breakfast. My favorite way to eat this is to simply pour milk over it and eat it like cereal, but its also really good tossed over oatmeal, paired with almond butter and honey over yogurt, as a yummy addition to smoothie bowls… really whatever strikes your fancy!
• It stores wonderfully in a sealed container for up to three weeks (although it usually doesn’t last near that long at my house!)
• Packed full of delicious fall flavors. I love putting a seasonal twist on our favorite regular ol’ recipes, and this one is no different! Pumpkin pie spice, cinnamon, maple and vanilla make the perfect combination to celebrate the coming fall season.

Ingredients

This recipe is packed full of simple ingredients:

• Rolled Oats (I buy mine from Thrive Market. I also like the One Degree Organic Sprouted Oats).
• Shredded Coconut (I used unsweetened)
• Pumpkin Seeds
• Chopped pecans
• Sliced almonds
• Chocolate Chips
• Maple Syrup
• Coconut oil
• Pumpkin Puree
• Pumpkin Pie Spice + Cinnamon
• Salt

How to Make Pumpkin Spice Granola

1. Begin by preheating oven to 300 degrees. Line two large rimmed baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, toss together the dry ingredients minus the chocolate chips. Set aside.
3. In another mixing bowl, prepare the wet ingredients. Whisk the maple syrup, melted coconut oil, vanilla extract, pumpkin puree, pumpkin pie spice, and cinnamon together until combined. Add in a pinch of sea salt if desired (I usually do). Pour this mixture over the dry ingredients, tossing together well.
4. Beat the two egg whites until foamy. Add them to the granola mixture, tossing gently to coat. The egg whites help the granola to clump up a little so you get those big granola clusters, which I love.
5. Spread the granola into an even layer onto two prepared baking sheets. Bake for 45 minutes, being sure to stir every 15 minutes until all of the granola is a nice golden brown color.
6. Allow granola to cool completely to room temperature before adding in 1 cup of chocolate chips. Mix well.
7. Add to an airtight container and store for up to three weeks.

Tips for Success

• Probably my biggest tip for this recipe, in order to obtain the best crunchy granola texture, is to split the granola mixture between two sheet pans. If there is too much granola stuffed onto one pan, it’ll still be delicious, just not super crunchy.
• Allow granola to cool completely before storing- this will help it obtain that crunchy granola texture we all love.
• Make sure to add in the chocolate chips after the granola has baked and cooled.
• This recipe is a great way to use up any leftover pumpkin puree you may have hanging around your kitchen!
• You can easily half this recipe if you prefer.
• I recommend keeping the lower oven temperature in this recipe. It may be tempting to turn up the heat to try and cook the granola faster, but I have found low and slow is the real key to making the best granola.
• You can use rolled oats or old fashioned oats in this recipe. I do not recommend quick oats. Use certified gluten-free oats for a yummy gluten free option.
• The ingredients in this recipe are easily customizable. Add in dried fruit, swap out pumpkin seeds for flax or hemp seeds, add in chia seeds or sunflower seeds, whatever you like!

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• Mixing bowls
• Magnetic measuring spoons
• Silpat baking mat

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• Cheddar + Herb Scones
• Blueberry Cake Donuts

Pin it For Later!

You can find the easy printable recipe card for this delicious homemade granola down below.

If you loved this recipe for yummy homemade pumpkin granola, be sure to come back and leave me a comment and a star rating to let me know how it turned out for you!

rachael