Pumpkin Spice Granola

In Breakfast, Make-ahead by Frances Largeman-Roth


Makes 24 servings | Prep Time: 10 mins | Cook Time: 20 min

This one is for all of you PSL fans! I wanted a pumpkin spice granola that really had a pumpkin-kick, but without any cloying sweetness and this one gets it just right. The key is using pumpkin pie spice, which is a blend of cinnamon, clove, ginger, allspice, nutmeg and white pepper. It’s delicious over yogurt with fresh fruit, but it’s also pretty amazing over vanilla ice cream too. In fact, that would make a really easy Thanksgiving dessert! But I digress…

This recipe makes 2 jars of granola, which will keep in a cool spot for up to 10 days. This recipe is also nice for sharing with friends, so you might want to make extra. 


  • 2 cups old-fashioned oats
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup pumpkin seeds
  • 3/4 teaspoon pumpkin pie spice (use a full teaspoon if you really want to amp up the flavor)
  • 1/4 teaspoon sea salt
  • 1/4 cup unsalted butter or ghee, melted
  • 1/4 cup maple syrup


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, mix together the oats, pecans, pumpkin seeds, spice and salt. In another bowl, whisk the melted butter or ghee with the maple. Pour the wet ingredients over the dry and stir until combined. Spread the mixture over the prepared baking sheet. 
  3. Bake for 20 minutes, until golden. Let cool and then transfer to airtight glass jars.