Pumpkin Spice Protein Granola
This Pumpkin Spice Protein Granola is the ultimate fall breakfast or snack! It’s made with real food ingredients like rolled oats, pumpkin puree, maple syrup, and protein powder and warm pumpkin pie spice flavor. It has big, crunchy clusters and includes optional add-ins like pecans, pepitas, chewy dried cranberries and dark chocolate chips!
I have been eating this Pumpkin Spice Protein Granola on repeat while I tested and re-tested the recipe, and let’s just say I wasn’t mad about it. 🙂
I wanted to achieve big, crunchy clusters like the ones in my peanut butter granola recipe, and this recipe delivers.
It also delivers the cozy fall flavor of pumpkin spice, a protein boost from protein powder, and real pumpkin purée to add even more fall flair.
This pumpkin granola is packed with wholesome ingredients that are mostly pantry staples, it comes together in about 10 minutes.
It includes pumpkin purée, which adds extra moisture, so the key to achieving crunchy granola is to spread it extra thin in a parchment lined baking sheet and bake it until golden and crispy.
You may be tempted to stir it during baking and right after it comes out of the oven, but don’t. The granola will crisp up as it bakes and continue to set as it cools.
Once cooled, break into big clusters and stir in dried cranberries and dark chocolate chips or your favorite add-ins.
This is perfect as a fall breakfast or snack served as-is, or in a bowl with milk or atop Greek yogurt, and it keeps for up to 2 weeks!
Why you’ll love this recipe
- Protein-packed: It’s made with your favorite protein powder, nuts and seeds to make it extra satisfying.
- Naturally sweetened: Maple syrup adds just the right touch of sweetness.
- Real pumpkin flavor: Pumpkin puree and pumpkin pie spice give this granola a warm, seasonal twist.
- Crispy and satisfying: Clusters of oats, nuts and pumpkin seeds bake up to golden brown and crunchy perfection.
- Perfect for meal prep: It keeps for up to 2 weeks, making a great make ahead fall breakfast or snack option.
Recipe ingredients
The ingredients in this protein granola are pretty basic aside from the protein powder, and they can be customized with what you have on hand.
- Oats. Use old fashioned rolled oats, not quick oats or steel cut oats.
- Pumpkin. Use homemade or canned pumpkin purée. Avoid pumpkin pie filling as that includes sweeteners and spices.
- Protein powder. I used both plant-based and whey protein powder when testing this recipe and they both worked great. The texture and flavor may vary slightly depending on the brand that you use.
- Maple syrup. Sub the maple syrup with honey or your favorite sweetener.
- Coconut oil. Use melted coconut oil or substitute it with what you have on hand.
- Pumpkin spice. Use my homemade pumpkin pie spice or your favorite store bought variety.
- Nuts and seeds. Pecans and raw pepitas (hulled green seeds inside pumpkin seeds) add crunchy texture, fiber and even more protein. Sub them with your favorite nuts or seeds.
- Add-in’s. Sub the dried cranberries and dark chocolate chips with your favorite add-in’s or omit them entirely.
See the recipe card below for the full list of ingredients and quantities.
How to make pumpkin spice granola
This pumpkin spice granola recipe is hearty and wholesome with big, crunchy clusters. It takes about 10 minutes to prep and it bakes up in 30-35 minutes.
Pro tip: The pumpkin purée in the granola adds moisture, so spread the granola very thin on the parchment lined baking sheet to ensure that it crisps up nicely while it bakes. Avoid stirring it until it cools completely after baking for big crunchy clusters.
See the recipe card below for full instructions.
Recipe FAQs
Vanilla plant-based or whey protein powder both work great. Chocolate protein powder is another option as pumpkin and chocolate are a great combo.
Keep in mind that all protein powders vary, so the brand(s) you use may cause a slight variation in texture and flavor.
The pumpkin purée can be omitted if you don’t have any on hand, but keep in mind that the texture will vary. Consider adding 1-2 additional tablespoons of oil to add moisture.
Pumpkin adds moisture, so it’s important to spread the granola into a thin layer (about 1/4″) in order for it to crisp up in oven. If the granola is too thick on one baking sheet, use two baking sheets.
For big crunchy clusters, pack the granola into a thin layer (about 1/4″) and don’t stir it as it bakes. Break into clusters only after it has cooled completely after baking.
If you like your granola in smaller pieces, feel free to stir it in the oven halfway through the baking time.
Serving suggestions
This homemade granola with protein powder is delicious served in a variety of ways!
- Sprinkle over plain Greek yogurt or cottage cheese with a drizzle of honey and your favorite fresh fruit.
- Enjoy in a bowl with your favorite milk for breakfast.
- Use as a topping for smoothie bowls or oatmeal.
- Pack in a jar for a satisfying on-the-go snack.
Recipe notes
- Pro tip: The pumpkin purée in the granola adds moisture, so spread the granola very thin on the parchment lined baking sheet to ensure that it crisps up nicely while it bakes. Avoid stirring it until it cools completely after baking for big crunchy clusters.
- Both whey or plant-based protein powders work well in this recipe. Keep in mind that the texture and flavor will vary based on the brand(s) that you use.
- The flavor and texture of dried cranberries and chocolate chips work very well in this fall granola. If you prefer to cut down on sugar and calories, simply omit them.
- Store the granola in an air tight container for up to 2 weeks.
More granola recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Pumpkin Spice Protein Granola
Ingredients
- 1/2 cup pumpkin purée not pumpkin pie filling; see note 1
- 1/2 cup vanilla protein powder see note 2
- 1/2 cup maple syrup sub with honey
- 1/3 cup coconut oil or your favorite oil
- 2 teaspoons homemade pumpkin pie spice or your favorite brand
- 1/2 teaspoon sea salt
- 3 cups old fashioned rolled oats not quick or steel cut oats
- 1 cup pecan pieces sub with favorite nuts or seeds
- 1/2 cup raw pepitas sub with favorite nuts or seeds
- 1/2 cup dried cranberries optional; see note 3
- 1/2 cup dark chocolate chips or your favorite variety; optional
Instructions
- Preheat the oven to 325 degrees and line a large rimmed baking sheet with parchment paper.
- Whisk together the pumpkin puree, protein powder, maple syrup, oil, pumpkin pie spice and sea salt together in a large bowl until well incorporated.1/2 cup pumpkin purée, 1/2 cup vanilla protein powder, 1/2 cup maple syrup, 1/3 cup coconut oil, 2 teaspoons homemade pumpkin pie spice, 1/2 teaspoon sea salt
- Add the oats, pecans and pepitas to the pumpkin mixture and stir together until the oats are well coated.3 cups old fashioned rolled oats, 1 cup pecan pieces, 1/2 cup raw pepitas
- Spread/pack the granola out as thinly as possible (about 1/4" thick). It's essential the granola be spread very thin in order to crisp up. If you can't do this on one baking sheet, divide the mixture in half between (2) baking sheets. Pack the granola down and bake for 30-35 minutes or until dry and golden brown. Check for doneness after 20-25 minutes as all ovens vary. If the granola begins to brown too quickly, cover it loosely with foil for the remainder of the baking time.
- Remove from heat and cool completely before breaking into chunks. Add the dried cranberries and chocolate chips as desired and enjoy!1/2 cup dried cranberries, 1/2 cup dark chocolate chips
Notes
- Pro tip: The pumpkin purée in the granola adds moisture, so spread the granola very thin on the parchment lined baking sheet to ensure that it crisps up nicely while it bakes. Avoid stirring it until it cools completely after baking for big crunchy clusters.
- Both whey or plant-based protein powders work well in this recipe. Keep in mind that the texture and flavor will vary based on the brand(s) that you use.
- The flavor and texture of dried cranberries work very well in this fall granola. If you like to cut down on sugar and calories, simply omit them.
- Store the granola in an air tight container for up to 2 weeks.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
2 Comments on “Pumpkin Spice Protein Granola”
I’m assuming we can leave out the protein powder? Or will it change the texture?
The granola should be totally fine without the protein powder. Just be sure to spread it very thin on the baking sheet so that it can get nice and crispy.