Crazy-Easy Pumpkin Spice Granola [Macro-Friendly]

The nights have been dipping into the 40s more often than not lately, and I’ve found myself contemplating turning on the heat (I’m holding out until November 1st) and bundling up while walking Murphy first thing in the morning. The shift to colder weather does mean sweater weather, right?! 🙂

The chilly mornings and evenings have got me craving ALLTHINGSFALL, especially pumpkin- and pumpkin pie spice-flavored foods! I’ve already made a few batches of pumpkin spice protein balls, so I figured it was time for something new –  why not whip up some pumpkin granola? Granola is one of those foods that may seem complicated and slightly intimidating – but wouldn’t you know, this version turned out to be crazy-easy (hence the name)! Just toss your favorite trail mix (seriously, whatever you have on hand) with gluten-free oats, coconut oil, maple syrup, and of course, pumpkin pie spice – and you’ve turned a few pantry staples into a delicious fall-inspired treat!

I love this granola for a quick pre-workout snack or with a pour of almond milk for dessert. Use it to top your smoothie bowls for some extra crunch or pack it as a super portable and mess-free snack. Not only is it easy, it’s also way cheaper and healthier than most packaged varieties – and super customizable to your own taste preferences!

After taking the first bite, I can tell you that this granola is ALL FALL whirred into a yummy, healthy snack. With only six ingredients, it’s crunchy, pumpkin-y, and warmly spiced seasonal deliciousness. The complex carbs from the oats and the healthy fats from the trail mix mean that it will keep you satisfied, too! It’s also perfect to share or to gift – although after one taste, you might not want to!

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simple pumpkin spice granola shot from overhead




  1. Preheat oven to 325 degrees F.
  2. Mix the oats, trail mix, pumpkin pie spice, maple syrup, and salt together in a large bowl.
  3. Melt coconut oil in microwave. Pour over the dry ingredients and mix with a wooden spoon.
  4. Spread the mixture evenly onto a baking sheet and bake for 20-24 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir since it breaks up the clusters. Instead, just rotate the pan at the halfway point to ensure even cooking.
  5. Once the granola is golden brown, remove from oven and let cool completely – it will crisp up as it cools.
  6. Transfer granola to an airtight container and store for about a week.


Makes 4 servings


  • Calories: 229
  • Fat: 12
  • Carbohydrates: 27
  • Protein: 5

Keywords: granola, pumpkin spice granola, pumpkin granola, gluten-free


  1. Being a few days after Halloween I picked up a bunch of abandoned pumpkins at the local lot. What can I say I am a pumpkin freak and love this time of year. I will try this recipe. Thanks for passing this along.

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