Chocolate Pumpkin Pie Spice Granola
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 cups
Crispy, crunchy, chocolaty homemade granola, bursting with flavorful fall spices!
  • 2 ½ cup Old-Fashioned Oats (Gluten Free, if needed)
  • 1 ½ cup Mixed Nuts/Seeds (a store-bought premixed variety, or an assortment of your favorite nuts and seeds)
  • ¼ cup Unsweetened Cocoa Powder
  • 1 Tablespoon Pumpkin Pie Spice
  • ½ teaspoon Salt
  • ½ cup Maple Syrup
  • 2 Tablespoons Melted Coconut Oil (measure in liquid state)
  1. Preheat oven to 275 degrees F. Prepare two large baking sheets by lining with silicone baking mats. Set aside.
  2. In a large bowl, stir to combine Oats, Nuts/Seeds, Cocoa Powder, Pumpkin Pie Spice, and Salt. Set aside.
  3. In a small bowl, stir to combine Maple Syrup and Melted Coconut Oil; pour over dry ingredients, and stir well until everything is coated with the maple mixture.
  4. Divide the mixture between the two prepared baking sheets, and spread into an even layer.
  5. Bake for 40-43 minutes, until toasted, gently stirring halfway through baking time.
  6. After removing from oven, DO NOT touch granola. Allow granola to cool, untouched, on the pan for at least 15-20 minutes, before breaking into clusters and transferring to a container.
  7. Store granola in a tightly sealed container at room temperature for up to 3 weeks.
  8. Makes about 5-6 cups.
Recipe by SunnySideUps | Living Life Sunny Side Ups at