Pumpkin Spice Granola

Pumpkin spice is everywhere at this time of year – whether it’s latte’s, browies, pies or oats – it’s the perfect flavouring as we head in to autumn. And this simple granola recipe is one of the best ways to enjoy it – crunchy baked oats, gooey dates, raisins and caramelised nuts in a sweetly spiced maple coating. It’s the perfect way to add a little pumpkin spice to breakfast time.

I say it every time but I really do love making my own granola. Whether it’s a batch of chocolate peanut butter date, biscoff or fruit + nut, there’s something so satisfying about the way the smell fills the house plus it always tastes a whole lot better than anything you could buy in the supermarket.

One of the reasons why granola is one of my favourite bakes, is that you can add in a many additions as you like, unlike shop bought which can more often than not be a let down when it comes to the amount of nuts or dried fruit it contains. But this granola is packed with

  • Oats
  • Pecans
  • Cashews
  • Dates
  • Mulberries
  • Pumpkin seeds

And another great thing about making your own is that it’s totally customisable, so if you don’t like dates then you could always switch them for raisins, and walnuts or almonds would be a great replacement for the pecans too.

This autumnal granola is

  • Perfectly spiced
  • Crunchy
  • Sweet
  • Nutty
  • The best breakfast bowl topping!

Whilst I of course love this granola as a nice cream bowl topping, it’s also delicious sprinkled on peanut butter toast, served with chilled plant milk and fruit or enjoyed as a snack straight from the jar.

Looking for more granola recipes? Find them here.

I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.


makes 1 batch


  1. Pre-heat the oven to gas mark 4 and line a large baking tray with grease proof paper.
  2. Add the oats, cashews, pecans and seeds to a large mixing bowl and stir until combined.
  3. Add the coconut oil to a small pan and set over a low heat and heat until melted.
  4. Once melted, add the maple syrup and pumpkin spice to the pan and stir gently until combined.
  5. Pour the wet mix over the dry ingredients and stir well, ensuring everything is fully coated.
  6. Transfer the granola to the baking tray and bake in the center of the oven for 20-30 minutes or until golden brown and fragrant. Make sure to remove from the oven and stir every 5-10 minutes, to ensure that it bakes evenly and doesn’t burn.
  7. Remove from the oven and leave to cool fully before stirring through the dried fruit.
  8. Transfer to an airtight container where it will keep for up to 6 weeks.
    Enjoy alone with chilled nut milk, sprinkled on your nice creamporridge bowl or as a snack straight from the jar!

If you liked this recipe then why not try my Chocolate Pistachio Granola or Rocky Road Nice Cream Bowl.

Posted by

Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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