Fall Baking Begins – Pumpkin Spice Granola

I’ve been drinking a lot of tea lately. Chai tea with almond milk to be exact.

Our house is filled with different candles in each room. I’m currently loving the Spiced Cider scent from Bath and Body works. I bought it last week and the large jar is half way done.

I love that it’s finally cooling outside and it’s the first time in months we actually closed the outside door in the kitchen.

I’ve craving soups everyday for lunch and I want to make chili soon.

I’ve also baked with pumpkin this week, using my pumpkin supply that I hoarded from last year.  To my defense, I hoarded pumpkin because I was on a baking spree last year while we were doing a bake sale to fundraise for Disney half marathon last January.

First pumpkin creation this year is pumpkin spice granola.


I actually made this last year too. I made it to give to a friend who was pregnant and I wanted to make her healthy snacks.

I remembered I loved it then and how I’ve missed it, so I made it again.

Pumpkin Spice Granola

(recipe adapted from Baking Bites)

3 1/2 cups rolled oats
2 1/2 cups puffed rice cereal
2 tsp pumpkin pie spice mix
3/4 tsp salt
3/4 cup brown sugar
1/2 cup plain pureed pumpkin
1/4 cup plain applesauce
1/4 cup maple syrup
1 tsp vanilla extract
up to 1 1/2 cups chopped nuts
up to 1 cup dried fruit (I used dried cranberries and coconuts)

nut suggestions: almonds, walnuts, pecans, pumpkin seeds
dried fruit suggestions: cranberries, raisins, coconuts

– Preheat the oven to 325F and line a large baking sheet (or two smaller sheets) with parchment paper.
– In a large bowl, combine oats, puffed rice cereal. In a medium bowl, whisk together spices, salt, sugar, applesauce (do not use chunky applesauce), pumpkin puree, maple syrup and vanilla. Whisk until very smooth.
– Pour wet ingredients into dry ingredients and stir with a spatula or large spoon until mixture is evenly coated. Spread on prepared baking sheet(s) in an even layer.
– Bake for 30 minutes, then turn over the granola carefully using a large wide spatula. Sprinkle the nuts onto the granola, then bake everything for additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center might not be fully dried – if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10-15 minutes until done.
Cool on pan or on a fine wire rack.
– Break granola up as desired and store in an airtight container. Add dried fruit before serving.


Dry and Wet ingredients.


I love that this recipe uses puffed rice cereal. It makes the granola less dense and lighter than usual.


Nuts and fruit add-ins.


Crispy and done.

IMG_5043IMG_5045 IMG_5046

I ate this whole batch in a week. Need to make more.


Have A Great Weekend!!


  1. Love pumpkin! This makes me want to bake tomorrow

  2. Hope you had a great weekend and I hope all is well with you and the husband!

    Love this time of year because of pumpkin 🙂 The granola looks delicious!

    Happy Sunday love!

  3. your baking always looks so great!

  4. That looks DELICIOUS!!! 😀

  5. Yum! That granola looks so good! I’m obsessed with all things pumpkin right now!

  6. This looks wonderful – I pinned the recipe. This would make a great gift during the holidays.


  1. […] granola recipe is similar to the one I made last Fall. I love the base of this recipe, with the use of rolled oats and puffed brown rice cereal. I know […]

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