This Big-Batch Pumpkin Pie Granola is a wonderful recipe for making ahead, and it fills the kitchen with the warm smell of pumpkin pie spice as it bakes. When the weather starts turning cooler, I love having homemade breakfasts and snacks ready to grab.
Made with old-fashioned oats, pumpkin puree, pecans, raisins, Craisins, maple syrup, and brown sugar, this granola has plenty of fall flavor without being difficult to make.
This recipe makes about 4 quarts of granola, making it a good choice when you want enough to enjoy now and put some away for later. It stores well in an airtight container, and you can freeze part of the batch for another time.
Why Make Homemade Granola?
Homemade granola is one of those simple foods that is handy to have in the pantry. It can turn a bowl of yogurt or milk into a quick breakfast, and it makes an easy snack when everyone is looking for something to eat.
Making a large batch also means you only have to do the work once. Once the granola has cooled, divide it between containers and keep some in the pantry while freezing the rest.
It is also easy to adjust with ingredients you already have on hand.
Easy Big-Batch Pumpkin Pie Granola
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Equipment
Ingredients
- 10 Cups Old-Fashioned Oats
- 1 Cup Raisins
- 1 Cup Craisins
- 1 Cup Pecans
- 1 ½ Cups Butter melted
- 1 ½ Cups Pure Maple Syrup
- 1 Teaspoon Salt
- 2 ½ Teaspoons Pumpkin Pie Spice
- 2 Teaspoons Vanilla Extract
- 1 ½ Cups Brown Sugar
- 15 Ounces Pumpkin Puree 1 can
Instructions
How to Make Pumpkin Pie Granola
- Preheat the oven to 350°F.
- In a very large mixing bowl, combine the oats, raisins, Craisins, and pecans.10 Cups Old-Fashioned Oats, 1 Cup Raisins, 1 Cup Craisins, 1 Cup Pecans
- In a separate large bowl or container, melt the butter. Add the maple syrup, salt, pumpkin pie spice, vanilla extract, brown sugar, and pumpkin puree. Stir until everything is well combined.1 ½ Cups Butter, 1 ½ Cups Pure Maple Syrup, 1 Teaspoon Salt, 2 ½ Teaspoons Pumpkin Pie Spice, 2 Teaspoons Vanilla Extract, 1 ½ Cups Brown Sugar, 15 Ounces Pumpkin Puree
- Pour the pumpkin mixture over the oats. Stir well, making sure all of the oats are coated.
- Divide the mixture between two large sheet pans, spreading it into an even layer.
- Bake for 1 hour 15 minutes, stirring once halfway through the baking time.
- The granola is ready when the edges and tops are golden brown.
- Remove it from the oven and let it cool completely. The granola will become firmer as it cools.
- Remove the granola from the oven and let it cool completely. Once cool, break the granola into bite-size pieces. Store in airtight containers or freezer-safe bags.
Notes
Tips for Making Homemade Granola
Use two sheet pans. This is a big batch, and spreading it between two pans gives the granola room to bake properly. Stir halfway through baking. This helps the granola brown more evenly. Don’t judge the texture while it’s hot. The granola will continue to firm up as it cools. Let it cool completely before storing. This helps prevent condensation from forming inside the storage container. Keep an eye on it near the end. Once the granola starts browning, it can go from golden to too dark fairly quickly.A Couple of Ingredient Notes
Use plain pumpkin puree, rather than pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and would change the recipe. Old-fashioned rolled oats give this granola its hearty texture and are the best choice for this recipe.Nutrition
Easy Pumpkin Granola Variations
You can change this recipe based on what you have in your pantry.
Walnut Pumpkin Granola: Replace the 1 cup of pecans with 1 cup of chopped walnuts.
Pumpkin Seed Granola: Replace ½ cup of the pecans with ½ cup of pumpkin seeds (pepitas).
Extra Cranberry Granola: Replace the 1 cup of raisins with another 1 cup of Craisins.
Chocolate Chip Pumpkin Granola: Once the granola has cooled completely, stir in 1 cup of chocolate chips.
Nut-Free Granola: Leave out the pecans and replace them with 1 cup of additional oats or pumpkin seeds if desired.
How to Store Pumpkin Pie Granola
Once the granola has cooled completely, transfer it to airtight containers.
Keep a container in the pantry for everyday breakfasts and snacks. The rest can be divided into freezer-safe containers or bags and frozen.
Since this recipe makes about 4 quarts, freezing some of the batch is an especially convenient way to keep homemade granola on hand without having to make it again right away.
Thaw frozen granola at room temperature before serving.
Ways to Enjoy Homemade Pumpkin Granola
There are plenty of ways to use this homemade granola.
Serve it with milk for a quick breakfast, or spoon it over yogurt with fresh or dried fruit. It is also delicious sprinkled over oatmeal or eaten by the handful as an afternoon snack.
For a simple fall breakfast, layer vanilla yogurt, sliced apples, and pumpkin pie granola in a glass or bowl.
You can also package some in a jar or food-safe bag to share with family and friends during the fall and holiday season.
A Big Batch to Keep on Hand
A good homemade recipe doesn’t always have to be complicated. Sometimes the most useful recipes are the ones that make enough to keep on hand for busy mornings and quick snacks.
This Pumpkin Pie Granola is just that kind of recipe. Make a big batch, enjoy some while it is fresh, and put the rest away for later. With its maple, pumpkin, pecan, and warm spice flavors, it is a delicious way to bring a little taste of fall to the breakfast table.
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My family loved this!