7 Granola Recipes That Find Fall’s Finest Crunchy Flavors
Granola is an enjoyable treat any time of the year, but no season’s flavors are quite as well expressed in this snack as fall. Autumn’s spices and produce were seemingly made to fit into this healthy celebration of diverse flavors: Medleys of cinnamon, maple, apple, pear, and pumpkin flavors offer a true taste of the season.
Embrace the season by indulging yourself with these seven recipes, each offering its own take on the finest flavors of fall.
Pumpkin Spice Granola
Now is the wonderful time of year when stores, cafes, and restaurants begin unveiling their sweet and savory creations based on the delightful flavor of pumpkin. Sally’s Baking Addiction creates a flavorful, crunchy pumpkin spice granola with a touch of maple syrup and brown sugar for sweetness. Feel free to substitute vegetable oil or melted butter if you’re out of coconut oil.
Recipe yields 5 cups of pumpkin spice granola and takes 50 minutes to complete. Once finished, cover tightly and store at room temperature for up to two weeks.
- 3¾ cups old-fashioned rolled oats
- ⅔ cup unsweetened coconut
- ⅔ cup pepitas (pumpkin seeds)
- ¼ cup uncooked quinoa
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 2 large egg whites
- ½ cup pumpkin puree
- ⅓ cup pure maple syrup
- ¼ cup coconut or vegetable oil, melted
- 3 tablespoons light or dark brown sugar
- 1 teaspoon vanilla extract
- ⅔ cup dried cranberries
Directions: Preheat oven to 325 degrees Fahrenheit. Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
In a large bowl, toss the oats, coconut, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
In a medium bowl, whisk the egg whites for about 1 minute. Whisk in the pumpkin puree, maple syrup, melted coconut oil, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened. Spread onto two baking sheets and bake each batch for 40 minutes, making sure to stir the granola every 10 to 15 minutes to prevent burning.
Allow granola to cool for 20 minutes on the baking sheets. This will help it get crunchier. Pour into a large bowl and add the dried cranberries.
Maple Peanut Butter Granola
The Gumdrop Button’s Maple Peanut Butter Granola is a burst of nutty, crunchy goodness, perfect for snacking on during a crisp fall day. One important tip for this recipe is to stir the granola gently while baking to prevent it from burning. Also, be sure to add the dried fruit after the granola has completed baking in the oven — this will prevent fruit from over-drying or burning. Recipe yields 5 cups of granola and takes 50 minutes to make.
- ½ cup natural peanut butter
- ½ cup maple syrup
- 2 tablespoons pomegranate molasses
- 1 tablespoon water
- 3 cups rolled oats
- 1 teaspoon cinnamon
- Pinch salt
- 1½ cups filling (nuts, seeds, dried fruit)
Directions: Preheat oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper.
In a small bowl, heat the peanut butter, maple syrup, pomegranate molasses, and water together. In a large bowl, mix together the oats, cinnamon, salt, and filling. If you plan on adding any dried fruit, do not add them yet.
Pour in the peanut butter mixture and stir well to combine. Spread the mixture onto the cookie sheet. Bake for 20 to 30 minutes, stirring every 5 minutes, until the golden brown. The granola may still be soft at this point.
Remove from the oven and stir in the dried fruit. Let cool completely.
Apple Pistachio Granola
Finally, apple season is here! Although fresh apples are a delicious and crunchy treat on their own, dried variations can also be a fantastic addition to your snack mix. Fit Foodie Finds’s recipe blends that tart flavor in with salty, nutty pistachio nuts, offering a delightful and creative way to enjoy granola. The recipe takes 30 minutes to complete. The granola will keep well in an airtight container for about a week.
- 2 cups rolled oats
- 1 cup pistachio nuts, coarsely chopped
- 1 cup dried apples, chopped
- ¼ cup coconut, shredded and unsweetened
- 1 teaspoon cinnamon
- Pinch of salt
- ⅓ cup apple sauce, unsweetened
- 2 tablespoons coconut oil, room temperature
- 2 to 4 tablespoons maple syrup
- Splash of vanilla
Directions: First, preheat oven to 350 degrees Fahrenheit. Then, line two baking sheets with parchment paper.
In a large bowl, mix together all ingredients so that everything is well-combined. Evenly spread mixture onto two large baking sheets. Bake for about 10 minutes. Toss granola and place back in oven for 8 to 10 more minutes or until the oats begin to brown. Remove and let cool.
Cranberry Almond Granola
Cranberries — one of fall’s finest fruit offerings — are not only delicious, but they’re packed with antioxidants that help defend your immune system in the heart of cold and flu season. The fruit blends fabulously with crunchy salted almonds, while a bit of maple syrup in this recipe from Camille Styles balances out the flavors, giving you a final taste of autumn at the tail end of each bite.
- 3 cups oats
- 1 cup raw almonds, rough chopped
- 1 cup dried cranberries, chopped
- 1 cup natural almond butter
- 5 tablespoons maple syrup
- ¼ teaspoon sea salt
- Coconut oil
Directions: Preheat oven to 325 degrees Fahrenheit. In a large mixing bowl, combine oats, almonds, cranberries, maple syrup, almond butter, and salt, mixing thoroughly.
Lightly oil two 7-by-10-inch baking pans with coconut oil. Pour contents of mixing bowl into baking pans and spread evenly, pressing firmly. Bake for 30 minutes. Cool thoroughly before cutting.
Cinnamon Raisin Spice Granola
Cinnamon, pumpkin pie spice, pecans, and pumpkin seeds all come together in this quick and tasty granola treat. In addition to being Paleo-friendly, the dish is gluten-free, grain-free, dairy-free, and refined sugar-free — perfect for dieters of any kind (or anyone who loves fall flavors, for that matter). Cook Eat Paleo’s dish yields about 6 flavorful cups of the sweet, hearty snack.
- 2 cups pecan pieces
- 1 cup raw pepitas (pumpkin seeds)
- 1 cup sliced almonds
- 1 cup unsweetened shredded coconut
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- 2 tablespoons coconut oil, melted
- ¼ cup honey
- 1 cup organic raisins
Directions: Preheat oven to 300 degrees Fahrenheit. Combine pecans, pepitas, almonds, coconut, pumpkin pie spice, cinnamon, and salt in large bowl. Add coconut oil and honey and mix until well combined.
Bake on a rimmed baking sheet lined with parchment paper for 18 to 20 minutes, until lightly browned. Add the raisins and toss to combine. Cool completely before serving.
Chocolate Chunk Pecan Pie Granola
The flavors of pecan pie in this granola from Lemons for Lulu are a nostalgic reminder of homemade desserts from holidays past. The recipe even incorporates rich chocolate chunks for a mouthwatering combination of our favorite sweet autumnal flavors. The recipe takes 26 minutes to make and yields 16 servings. Store granola in an airtight container; it will last for two to three days.
- 3 cups oats
- 2 cups chopped pecans
- ½ cup wheat germ
- ⅔ cup unsweetened applesauce
- ¼ cup brown sugar
- 4 tablespoons butter, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 cup chocolate chunks
Directions: Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine oats, pecans and wheat germ. Stir in applesauce, sugar, butter, maple syrup, and vanilla. Pour out onto a foil-lined jelly roll pan.
Bake 30 to 40 minutes, stirring twice. Remove from oven and let cool for 30 minutes before mixing in chocolate chunks.
Vanilla Pear Quinoa Granola
Tart pear and pleasant vanilla flavors come together in a subtly sweet recipe from Strength and Sunshine, accompanied by uncooked quinoa that gives the treat an extra bit of crunch. Using a high-quality vanilla extract will bring out the intense flavors of each ingredient in the dish; a bourbon-infused extract will add its own delicious kick to the mix, if you happen to have it. This recipe yields 6 servings.
- 1½ cups rolled oats
- 1 cup crispy brown rice cereal
- ¼ cup quinoa
- ¼ cup quinoa flakes
- ¼ cup milled flax seed
- 1 cup freeze-dried pear
- ½ cup pear purée
- 6 drops liquid vanilla Stevia (or other sweetener)
- ½ teaspoon vanilla bourbon extract (or vanilla extract)
- ¼ teaspoon cinnamon
Directions: Preheat oven to 325 degrees Fahrenheit.
In a large bowl, combine oats, cereal, quinoa, quinoa flakes, flax, and dried pear. Mix well. Add the remaining ingredients and mix well so that everything is mingled together and thoroughly distributed.
Line a baking pan with parchment paper or an oiled piece of foil. Evenly spread out the granola on the pan and pop it in the oven. Bake for 25 to 30 minutes, stirring every 10 minutes.
Remove from the oven when done and let cool completely before storing in an airtight container or glass jar.