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Pumpkin Spiced Granola

For breakfast, a snack, or a treat, this granola is an autumn staple in our house. Its simple, healthy'ish, and delicious. Warm fall spices, pepitas, maple, and pecans, all the flavours you need to embrace fall.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast
Author: Lisa Genest


  • cup brown sugar, packed
  • cup vegetable oil
  • cup maple syrup
  • ¼ teaspoon salt
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 3 cups old-fashioned rolled oats
  • 2 cups crispy rice cereal
  • 1 cup pepitas
  • ¾ cup pecans, rough chopped and whole
  • cup roasted, unsalted, shelled sunflower seeds
  • 3 tablespoons flaxseeds


  • Arrange oven racks to top and bottom thirds of the oven. Preheat oven to 325°F. Line two baking sheets with parchment paper.
  • In a small saucepan add the brown sugar, oil, maple syrup, salt, ginger, cinnamon, nutmeg, and cloves; cook over medium heat, stirring a few times, until sugar is dissolved, about three minutes. Cool.
  • While the wet ingredients are melting together, in a large bowl, stir together oats, cereal, pepitas, pecans, sunflower seeds, and flaxseeds.
  • Pour the brown sugar mixture over the oat mixture and stir; ensure it is thouroughly combined.
  • Divide the mixture between the two baking sheets, spread evenly, tamp down.
  • Bake for 20 minutes total, switching and rotating pans halfway through and stirring once. After you stir the granola around, tamp it down again to preserve clumps.
  • Remove from oven when granola has lightly browned and looks toasted. Cool. Do not touch and let cool completely for clumps.
  • Granola will keep in air-tight container for up to 3 weeks.


Adapted, lovingly and respectfully, from Canadian Living's Pumpkin Pie Granola.