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Chunky Pumpkin Chai Granola

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Even though I live in Kuwait, where no pumpkins are growing near by, and quite warm for the beginning of November, you still get into the pumpkin spirit of the fall season thanks to the power of social media. As I’m working on a new pumpkin dessert for Crumbs, and sipping on my homemade PSL (pumpkin spice latte)…I new I had to create a granola with pumpkin and lovely warm spices.
As I’ve mentioned in past granola posts (here + here), I like my granola chunky so I can have it on its own…either with coffee in the morning, or as an afternoon snack…also with coffee. This pumpkin chai granola is no different, chunky and taste amazing with coffee. But if you’re a chai latte kinda gal (or guy), then go for it. I can imagine the combination would be perfection!
Now a let’s chat a little about the ingredients. You can certainly make your own pumpkin puree, however I used canned Libby’s brand. If you don’t have buckwheat groats, you can either replace it with 1/2 a cup oats, nuts or seeds. I’d imagine the recipe would also work if you replaced the maple syrup with sugar cane molasses or honey…but if you decided to go with brown rice syrup, bear in mind it will taste slightly sweeter. If you wanna do all the chai spices, you can certainly just use some, or stick with cinnamon and increase the amount to 1 or 2 teaspoons. You can also add some vanilla, about 1 teaspoon. As for the oil, you can use melted butter, grape seed or olive oil. You can also add some dried fruit; I added some cranberries as you can see in the picture Some chopped up dried dates would also taste amazing.
Okay, I think we’re all set now to get baking!


Chunky Pumpkin Chai Granola

Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

  • 1 1/2 cups rolled oats
  •  1 cup rough oat flour*
  • 1/2 cup buckwheat groats
  • 3/4 cup raw pecans, roughly chopped
  • 1/2 cup raw pumpkin seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ginger powder
  • 1/8 teaspoon ground cloves
  • pinch of black pepper
  • 3/4 cup pumpkin puree
  • 1/3 cup maple syrup
  • 1/3 cup coconut or brown sugar
  • 1/4 cup coconut oil
  • 1/2 cup dried fruit (optional)

  1. Pre-heat your oven to 300F OR 150C. Prepare a baking sheet with parchment paper or a silicone baking mat.
  2. Mix all the dry ingredients together in a medium bowl – oats, oat flour, buckwheat, pecans, pumpkin seeds, salt and chai spices.
  3. In a different bowl mix together the pumpkin puree with the sugar, maple syrup, and oil. Pour over the dry mixture and start mixing just until everything is nicely incorporated.
  4. Transfer the mixture to the prepared baking sheet. Spread evenly and press down firmly.
  5. Bake for 20 mins. Take the tray out of the oven and carefully flip big chunks of the granola to the other side, using a large metal spatula if you have one. Return the tray back to the oven and bake another 20-30 minutes until the granola is completely dry and has started to crisp up.
  6. Cool on a rack until it completely cools down. Break into chunks, add the dried fruit if using, and store in an airtight container in the fridge.


Process the oats to break it down without turning it into a fine flour.

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