Pumpkin Chocolate Chip Granola: Your Fall Favorite!

Fall is here, and with it comes pumpkin-flavored everything! If you’re like me and can’t get enough of that warm, cozy pumpkin spice vibe, this Pumpkin Chocolate Chip Granola recipe is a must-try. It’s crunchy, flavorful, and infused with those iconic fall spices we love, with the added bonus of sweet chocolate chips. It’s perfect for breakfast, a snack, or even as a crunchy topping for your favorite desserts.

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Why You’ll Love This Recipe

• A Perfect Fall Snack: This granola combines the earthy sweetness of pumpkin with the decadent melt-in-your-mouth chocolate chips.
• Simple Ingredients: You probably have most of the ingredients in your pantry right now! Plus, it’s naturally sweetened with honey.
• Versatile & Healthy: Serve it over yogurt, mix it into smoothies, or enjoy it straight out of the jar. The oats are packed with fiber, making it a healthier alternative to store-bought granola.
• Easy to Customize: You can switch things up with different add-ins (like nuts or dried fruit), but the base recipe is absolutely irresistible as is!

The Taste

Imagine the warmth of roasted oats mingling with pumpkin spice and cinnamon, all lightly sweetened with honey. As you bite into the granola, you get that satisfying crunch followed by the rich, creamy taste of chocolate chips. It’s indulgent without being too heavy, making it the perfect balance between a treat and a wholesome snack.

The Ingredients You’ll Need

Here’s what makes this Pumpkin Chocolate Chip Granola so magical:

• 3 cups rolled oats: The base that gives our granola its crunch and body.
• ½ cup pumpkin puree: Adds moisture, flavor, and a boost of nutrients.
• ¼ cup honey: For natural sweetness that caramelizes while baking.
• ¼ cup melted coconut oil: This helps the granola crisp up beautifully in the oven.
• 1 teaspoon vanilla extract: To deepen the flavor.
• 1 teaspoon pumpkin spice: A blend of cinnamon, nutmeg, ginger, and cloves that screams fall.
• ½ teaspoon cinnamon: For an extra touch of warmth.
• ¼ teaspoon salt: To balance the sweetness and enhance the other flavors.
• ½ cup chocolate chips: The star of the show that adds sweetness and indulgence.

Tools You’ll Need

• A large mixing bowl for combining the ingredients.
• A parchment-lined baking sheet to spread out the granola for baking.
• A wooden spoon or spatula to stir.
• Measuring cups and spoons for precision.

Optional Add-ins and Substitutions

Want to get creative? Here are some ways to customize your granola:

• Nuts & Seeds: Add ½ cup of chopped pecans, walnuts, or pumpkin seeds for an extra crunch and added protein.
• Dried Fruit: Mix in dried cranberries or raisins after baking for a chewy contrast.
• Sweetener Swaps: Feel free to use maple syrup instead of honey for a slightly different, yet equally delicious, flavor.

this Recipe

Step-by-Step: How to Make Pumpkin Chocolate Chip Granola

1. Preheat and Prep

Set your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking.

2. Mix the Ingredients

In a large bowl, combine the rolled oats, pumpkin puree, honey, melted coconut oil, vanilla extract, pumpkin spice, cinnamon, and salt. Stir until everything is well coated.

3. Spread and Bake

Evenly spread the granola mixture on your prepared baking sheet. Bake for 25-30 minutes, stirring halfway through to ensure even toasting. You’re looking for that beautiful golden-brown color and crunchy texture.

4. Cool and Add Chocolate Chips

Once baked, let the granola cool completely (this part is key!) before stirring in the chocolate chips. If you add them too soon, they’ll melt. Store in an airtight container for up to 2 weeks—if it lasts that long!

What to Serve with Pumpkin Chocolate Chip Granola

• Yogurt Parfaits: Layer the granola with Greek yogurt and a drizzle of honey.
• Smoothie Bowls: Add a handful on top of your favorite smoothie for a crunchy contrast.
• Ice Cream Topping: Sprinkle over vanilla or pumpkin ice cream for an indulgent treat.
• Cereal Alternative: Pour milk over a bowlful for a quick and easy breakfast.

Tips for the Perfect Granola

• Don’t rush the cooling: Let the granola cool fully before adding the chocolate chips or transferring it to storage. This ensures maximum crunch!
• Watch closely while baking: Every oven is different, so check your granola around the 20-minute mark. You want a golden-brown color, not burnt.
• Batch size: This recipe is easy to double if you want to stock up or share with friends.

Storage Instructions

Once your granola has cooled, store it in an airtight container at room temperature. It’ll stay fresh and crunchy for up to two weeks. You can also freeze it for up to three months. Just make sure it’s fully cooled before freezing to maintain that lovely crisp texture.

FAQ

Can I use quick oats instead of rolled oats?

Rolled oats are best for granola because they hold their shape and provide the perfect crunch. Quick oats might make the granola a bit too soft.

How do I make this granola vegan?

Simply swap out the honey for maple syrup or agave nectar, and you’ve got a vegan-friendly version of this granola!

Can I add the chocolate chips before baking?

I wouldn’t recommend it because the chocolate will melt and not give you those delicious chunks. Instead, wait until after the granola has cooled.

Conclusion: Your New Favorite Granola Recipe

This Pumpkin Chocolate Chip Granola will soon become your go-to recipe for fall snacking. It’s easy, flavorful, and packs the perfect amount of crunch. Whether you’re eating it for breakfast or sneaking a handful in the afternoon, it’ll bring that cozy fall feeling to every bite.

Don’t forget to check out my other seasonal favorites:

• Caramel Chocolate Crunch Bars
• Snickerdoodle Pumpkin Cookie Bars
• No-Bake Mini Pumpkin Cheesecakes

P.S.

If you make this recipe, leave a review below, and don’t forget to share your photos on Pinterest!

Nutritional Information (per serving, approx.)

• Calories: 200
• Protein: 4g
• Carbs: 28g
• Fat: 9g
• Fiber: 3g

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