Pumpkin Spice Granola

Yesterday morning I was looking at our box of organic granola and was shocked to see that one serving had 14 grams of sugar in it.

It’s also fairly expensive, so I decided to make my own.

I’ve burnt many batches of granola in the past, so I’ve learned a few lessons:

1. Keep the oven not too high and stir the granola every 5-10 minutes

2. If you’re adding raisins, make sure to add them AFTER baking is finished

3. No one here likes coconut flakes, but a little bit of vanilla extract goes a long way to a tasty granola

We also make our own pumpkin pie spice (6 tsp cinnamon + 1 1/2 tsp ginger + 1 1/2 tsp nutmeg).


  • 4 cups gluten-free rolled oats
  • 1 handful seeds (I used ground flax seeds but you could use pumpkin, sesame, sunflower, etc)
  • 1 handful chopped nuts (I used a mix of slivered almonds and chopped cashews, but you could use hazelnuts, brazil nuts, macadamia nuts, etc)
  • 1 tsp pumpkin pie spice or cinnamon
  • 1 tsp vanilla extract
  • 1 Tbsp canola oil
  • 2 Tbsp maple syrup
  • Pinch of salt (optional)
  • 1 cup raisins (optional – only add these AFTER BAKING!)


In a large bowl, mix the oats, seeds, and nuts together. Stir in the pumpkin pie spice, vanilla, canola oil, maple syrup, and salt until it’s all well combined.

Spread the granola mixture onto a large, parchment-lined baking sheet so it’s in a thin layer.

Bake at 300F for 10 minutes, then stir it. Bake for 10 more minutes, then stir it again. Bake for 3 more chunks of 5 minutes each, stirring each time. When the edges of the granola in the pan are a darker brown and it starts to smell roasty, take it out of the oven and mix it one more time.

Once it’s out of the oven, stir in the raisins (if using). Leave it to cool on the tray. It will crisp up nicely. Cool completely, then store it in an airtight container in your cupboard. Enjoy!


For today’s inspiration as the maple leaves fall outside my window, here is a quote from the Happy Farm:

“The plants are once again preparing to teach us how to let go with grace and ease.

It’s not easy.

But it’s a great time to ask yourself, what do I wish to let go?

What can you let go of today?

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

2 responses to “Pumpkin Spice Granola”

  1. maitricookswithlove Avatar

    A comforting fall breakfast.

  2. maitricookswithlove Avatar

    Alternate recipe for granola with clusters in it:
    1/4 cup canola oil, 1/4 cup maple, 1/4 cup honey
    Bake 300F 45 mins with no stirring, let cool in oven then break into chunks

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