Autumn Spiced Granola
This Autumn Spiced Granola is sure to be a hit when fall arrives. Packed with oats, nuts, pumpkin seeds, and cranberries and flavored with honey and autumnal spices, you’ll have a tough time keeping your hands out of the granola jar.
Why You’ll Love This Recipe
- This easy recipe is packed with hearty oats, nuts, seeds, and dried fruit
- It’s customizable so you can make your granola exactly how you like it
- It’s the perfect snack to keep on hand when you need a pick-me-up
Recipe Ingredients
Ingredient Notes
- Be sure to use old-fashioned rolled oats and not quick-cooking oats for this recipe. They will result in the best texture.
- Pecans, walnuts, and almonds add a lot of flavor and texture to this granola. You could also use cashews, pistachios, or any other nuts you like.
- Shelled pumpkin seeds, also called pepitas, give this granola an added crunch. And, of course, pumpkin seeds up the fall factor! Look for ones that are roasted and salted. Sunflower seeds would also be good.
- Oil is necessary for making chewy granola since it adds much-needed moisture and helps to bind everything together. Otherwise, you would have dry and crumbly granola. Grapeseed oil is my oil of choice since it has a neutral flavor. However, olive oil (not extra virgin), vegetable oil, or melted coconut oil would also work.
- Honey is my sweetener of choice but maple syrup is a delicious option too, especially if you want to keep this vegan.
- Dried cranberries add a sweet and tart chewiness to granola. Of course, cranberries are ubiquitous with fall so they fit right in here. Other dried fruits, like raisins, would make a great substitution.
Step-By-Step Instructions
Step 1:
Mix the oats, nuts, and seeds in a large bowl.
Step 2:
Add the spices and sea salt to the oat mixture.
Step 3:
Then, stir the oil, honey, and vanilla into the dry ingredients. Make sure to mix it well. You want everything to be well coated.
Step 4:
Spread the granola into an even layer on a parchment-lined baking sheet. Don’t worry about packing it down since you’ll be stirring it halfway through baking.
Step 5:
Bake in a 350-degree F oven for 10 minutes. Stir the granola, smooth it out, and press down firmly. Bake for another 10 to 15 minutes or until the granola has become golden brown.
Step 6:
Allow the granola to cool on the baking sheet for at least 1 hour or until fully cooled. Then, break it into bite-sized pieces and mix in the dried cranberries. Enjoy!
Storage
Storage
Store the granola in an airtight container. It will be good for 1 week at room temperature or for 1 month in the fridge.
Freezing
Kept in an airtight container, the granola will last for up to 3 months in the freezer. Thaw at room temperature.
Frequently Asked Questions
Have a bowl of granola with milk (dairy or non-dairy) or serve it on top of Greek yogurt with fresh fruit for breakfast. Or, you could add chocolate chips or sprinkle it on top of ice cream for a sweeter dessert version. You really can’t go wrong however you want to serve it!
Of course! Use whatever kinds of nuts, seeds, and dried fruit you like. You can also add coconut flakes or chocolate chips. The sweetener in this recipe is honey, but it can be substituted with maple syrup or agave. Feel free to experiment until it’s just how you like!
More Breakfast Recipes You’ll Love!
Autumn Spiced Granola
Ingredients
- 4 cups old-fashioned rolled oats
- 1/2 cup pecans chopped
- 1/2 cup walnuts chopped
- 1/2 cup sliced almonds
- 1/2 cup shelled pumpkin seeds salted
- 1 teaspoon cinnamon
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 cup grapeseed oil
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla
- 1 cup dried cranberries
Instructions
- Preheat oven to 350 degrees F. Line a 10×15 baking sheet with parchment paper.
- In a large bowl, mix together the oats, nuts, and pumpkin seeds. Mix in the salt and spices.
- Add the oil, honey, and vanilla. Stir until everything is well coated.
- Spread the granola in an even layer on the baking sheet. Don't worry about pressing everything down at this point.
- Bake for 10 minutes and then give the granola a good stir. Smooth it back out and press down firmly to create a smooth even layer. Bake for another 10 to 15 minutes, or until the granola is lightly browned.
- Allow the granola to cool undisturbed on the baking sheet for at least 1 hour.
- Once the granola is completely cool, break it into bite-sized pieces and mix in the dried cranberries.
- Store the granola in an airtight container. (see notes)
Notes
- Store the granola in an airtight container. It will last 1 week at room temperature, 1 month in the fridge, or 3 months in the freezer.
