My standard breakfast is a bowl of cereal.  I have it almost every single day, and really, I don’t mind at all.  I like cereal and I especially like how little thought it requires – I have enough going on in the mornings without worrying about breakfast.  And I’ll be honest – I love kids’ cereals.  I never grew out of them!  My favorite cereal is Count Chocula.  I’m just a big kid!  Unless I make a batch of muffins or scones, cereal is my standby.  However, this week I decided to switch it up when I saw this recipe for pumpkin spice granola.  Almost anything with the words “pumpkin spice” hooks me immediately.  This was a nice change of routine and layered with vanilla yogurt, it was an very enjoyable breakfast.  It also made for a simple addition to a healthy lunch or an easy afternoon snack.

This recipe is a nice way to use up whatever dried fruits and nuts you have on hand.  I normally am not a fan of nuts but I threw a handful of chopped pecans into the mix and I think they went well with the flavor of the granola.  I used dried cranberries for the fruit and I thought they were the perfect match, but I’m sure many other fruits would work well in their place.  This was a breeze to throw together and we have enjoyed snacking on it all week.  I have a feeling I will be making this frequently from now on.

(Photo updated on 9.24.10)

Pumpkin Spice Granola


3 ½ cups rolled oats

2 ½ cups puffed rice cereal

2 tsp. pumpkin pie spice

¾ tsp. salt

¾ cup brown sugar

½ cup pumpkin puree

¼ cup applesauce

¼ cup maple syrup

1 tsp. vanilla extract

up to 1 ½ cups chopped nuts

up to 1 cup dried fruit


Preheat the oven to 325°.  Line a large baking sheet with parchment paper.

In a large bowl, combine oats and puffed rice cereal.  In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract.  Whisk until very smooth.  Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated.  Spread on the prepared baking sheet in an even layer.

Bake for 30 minutes.  Then turn over the granola using a large, wide spatula.  Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden.  Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes.  Cool on pan or on a fine wire rack.

Break up granola as desired and toss with dried fruit.  Store in an airtight container.

Source: adapted from Baking Bites

  • sherrilee

    Sounds great! And much prettier than Count Chocula :)

  • Mmm I need to make some of this! It looks like a great change from my typical bowl of Cheerios.

  • My sister-in-law pointed me toward your site, and I am so glad she did. I grew up on homemade granola and while I have my favorite recipe, I am intrigued by the liquids in this one (my standard is honey, oil, and maybe orange juice, brown sugar, and vanilla – I posted about it about a year ago). I’ll have to give yours a try!

  • I always wonder…do foodies make the recipes look as pretty as the pics? I love your blog and this sounds so good, especially as we are getting into comfort food season.

  • Ooh this looks great. I am definitely starring this one!

  • goodthingscatered

    I love granola with yogurt. But the idea of pumpkin spice and fruit with it is fabulous!

  • Erin

    This looks great! What a great spin on the usual granola :)

  • Oooh this looks great. I love all things pumpkin, and a person should only eat so much pie :)

  • I love your blog! You have some great recipes. I NEED to try this one out.

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  • M from Wilton, CT

    Has anyone actually tried this recipe? I want to know how it worked out. Thanks!

  • Pingback: Pumpkin Spice Granola « Take a Megabite()

  • Maria

    I just made it this evening. It’s so good. I would maybe even add a bit more pumpkin. I did cut the brown sugar down a little and it’s still plenty sweet enough.

  • Samantha

    Awesome recipe! Super easy as well, will definitely be making it again.

  • Noel

    Hi Annie. Did you use dried cranberries for your fruit?

  • Annie

    Yes, it actually says that if you read the post.

  • ashlye

    just made this delicious granola. i too love all things pumpkin and over the weekend added a cup of canned pumpkin and a teaspoon of pumpkin pie spice to your yeasted waffle recipe with great results. i didn’t have applesauce on hand so instead i increased the pumpkin to 3/4 cup, added shredded coconut, sunflower seeds, and dried cranberries after baking. i plan on using a portion of the recipe as a trail mix to which i’ll add 1/2 cup yogurt covered raisins, and possibly some butterscotch chips, maybe some additional roasted nuts. love your blog, love your recipes and reeviews. because of you i’ve been introduced to the most wonderful cooking magazines, tv shows, and resource: america’s test kitchen, cook’s country tv, cook’s illustrated magazine & website, and my personal favorite – cook’s country magazine and website! thank you and have a very lovely pumpkin season!!!

  • Alice

    Made this last night and it is really good! The house smelled amazing as it baked. I have a slightly cool oven so I had to up the heat and bake it a little longer to really get that crispness, but I didn’t make any other changes. Thanks for sharing!

  • Leslie

    Hi Annie!

    This recipe looks delicious! I’ve never been able to find pumpkin pie spice in my grocery store so I was wondering if you used a mix of spices to make up your own pumpkin pie spice? I know you like to make your own seasonings so I was just curious if you had a suggestion for this spice.


  • Annie

    Leslie, you definitely can. I don’t have a specific suggestion but if you Google you will find a ratio to use. I plan to post about that sometime this fall. Enjoy!

  • Kathy

    I made this along with Tropical & Peanut Butter granola from your site today. ALL were amazing & so much better for you than so many other recipes! My 3 boys (17, 14, & 10) are sure to gobble them up in no time!