Falling Into Pumpkin Pie Granola

It’s impossible to express in writing how special fall is to me. Fall is not a list of adjectives or a series of temperature readings, but rather a feeling that eeks out just as the late summer air begins to crisp. Maybe it’s that I prefer cooler temperatures and my body finally feels like it can breathe, maybe it’s the coziness of putting on my favorite sweater, or maybe it’s the reminder that nature is a stronger force than I–but I’ve felt this powerful connection to fall for as long as I can remember.

It’s okay if you think I sound like a whackadoodle. It confuses me, too, as to why I feel more alive during fall than other season. But I just can’t fight that feelin,’ if you know what I mean. Neither could George Elliot:

“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”

So let’s begin this year’s flight through autumn with a bit of spice perfection: Pumpkin Pie Granola. 

Why is fall special to you?


Pumpkin Pie Granola

Adapted from My Baking Addiction

Makes 8-10 servings


4 cups old-fashioned oats
1/2 cup chopped pecans
3/4 cup flaked, unsweetened coconut
1/4 cup packed light brown sugar
1/3 cup honey
3 tablespoons pure maple syrup
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup dried cranberries (optional)


In a large bowl, combine oats, pecans and coconut; set aside. In a saucepan, combine brown sugar, honey, maple syrup and pumpkin pie spice; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. Bake at 350°F for 15 to 20 minutes, stirring occasionally. Cool. Add cranberries if using; store in an airtight container.


  1. Carlita says:

    Wow this recipe looks so amazing! Perfect for fall and a lovely work snack I’d imagine 🙂 Can’t wait to try some!

  2. I have granola every single morning but I have never made my own. Thanks for sharing this recipe! I will give it a go!

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