Superfood Pumpkin Spice Granola

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Hey, everyone! We’re quickly approaching that time of year again… pumpkin spice season!

I’ll be honest here, I’ve never had a pumpkin spice latte in my life (white girl card revoked!). But what I can tell you is that I love pumpkin pie! That’s part of what inspired this recipe.

It may be cliché, but I love fall. I absolutely adore it. The beautiful leaves changing colour, the crisp, fresh air, Thanksgiving, pumpkins, Halloween, and being able to cuddle up under a blanket with a hot drink. Fall is just about perfect.

Okay okay, I know we’re still in August here, but a girl can look forward to things, right?! I say it’s never too early to look forward to fall!

So with that, I present you this recipe! It’s chewy, yet crunchy and oh so delicious! The ingredient list may look a little daunting, but I promise you, it’s simple. All you’ll need is 2 bowls, some measuring cups and measuring spoons, a baking tray and some parchment paper – easy!

I used LIVA date sugar to sweeten this granola. It’s a great sugar alternative! While still a sugar, it contains more nutrients, fibre and antioxidants than regular white or brown sugar. You can find LIVA date sugar on Amazon,, Healthy Planet, Nature’s Emporium or Sobeys.

I would also like to add that if you decide to test out this recipe, share your photo and thoughts with me on Instagram or Facebook! I love interacting with you guys, and I appreciate any feedback!

Now let’s get onto the recipe, shall we?

Superfood Pumpkin Spice Granola

A delicious autumn inspired spiced granola full of healthy fats and carbohydrates great for breakfast, a snack or a gift for a friend.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Servings 10 servings


  • 2 cups rolled oats
  • 1 cup puffed rice cereal
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup sliced almonds or pumpkin seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup LIVA date sugar
  • 2 tbsp chia seeds
  • 2 tbsp ground flax seeds
  • 2 tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup puréed pumpkin, not pumpkin pie filling
  • 1/2 cup melted coconut oil, or another mild flavoured oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract


  • Preheat oven to 350F. Line a baking tray with parchment paper and set aside.
  • In a large bowl, add all of the dry ingredients. In a medium bowl, add all the wet ingredients and whisk together well to combine.
  • Pour the wet ingredients into the dry ingredients and mix well to combine. You'll know it's mixed enough when it looks like all the dry ingredients are coated in the pumpkin mixture.
  • Pour the mixture out onto the baking tray and spread it out evenly. The thinner the layer, the better it will bake.
  • Bake for 20-25 minutes, mixing every 10 minutes. You'll know it's done when the oats start to feel crunchy and look golden.
  • Remove from oven and let cool completely before storing in an airtight container.
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