I love the fall. I love the changing of the seasons and the slower pace of the weekends. I love the crunch of the leaves beneath my feet and the scent of the cool morning air. I also love curling up with a good book, a mug of chai tea and a bowl of Fall-Spice Granola!
This granola is infused with vanilla, molasses and sweet fall spices like cinnamon, nutmeg, ginger and cardamom. I love enjoying a bowl of it with almond or coconut milk. In early fall, it was absolutely deliciously topped with sweet, juicy peaches that were ripe and in season. Topping it with chopped apples is another delectable option!
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I love the fall. I love the changing of the seasons and the slower pace of the weekends. I love the crunch of the leaves beneath my feet and the scent of the cool morning air. I also love curling up with a good book, a mug of chai tea and a bowl of Fall-Spice Granola!
This granola is infused with vanilla, molasses and sweet fall spices like cinnamon, nutmeg, ginger and cardamom. I love enjoying a bowl of it with almond or coconut milk. In early fall, it was absolutely deliciously topped with sweet, juicy peaches that were ripe and in season. Topping it with chopped apples or pears is another delectable option!
For a tasty treat or a healthy dessert, enjoy a small bit of the granola with coconut yogurt and a dollop of raspberry or apricot jam. Alternatively you can also sprinkle a bit of the granola on top of baked apples sprinkled with cinnamon…there are so many delicious options!
Homemade granola or muesli is a staple in my home, and I haven’t purchased any store-bought cereals in years. In addition to the Fall-Spice Granola, you may also enjoy trying my Apricot Honey-Nut Muesli and Healthy Roasted Nut & Seed Muesli.
This recipe makes a lot of food (approximately 30 servings). I make large batches of muesli or granola every couple of weeks to save myself time in the kitchen and I keep it stored in glass jars to stay fresh. If you do not wish to make such a large quantity you can simply cut the recipe in half.
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Enjoy!
Servings: 15 cups (30 half cup servings)
- 5 cups old fashioned oats (make sure they are certified gluten-free if you are sensitive or celiac)
- 1 ½ cups almonds
- 1 ½ cups pecans
- 1 ¼ cups walnuts
- 1 cup cashews
- 1 cup hemp seeds
- 1 cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup sesame seeds
- 2 tbsp brown cane sugar
- 1 tbsp vanilla
- 1 tbsp molasses
- 3 tbsp maple syrup
- ¼ cup coconut oil
- ½ tsp nutmeg
- ½ tsp ground cardamom
- ¼ tsp ground ginger
- 2 tsp cinnamon
- 1 cup ground flax seeds
- ½ cup raisins
- ½ cup dried cranberries
- Preheat oven to 325°F on a convection setting or to 350°F in a regular oven.
- Use a food processor to chop the nuts into small pieces. Process the almonds separately from the other nuts because they are harder and take additional pulses to process. The cashews, walnuts and pecans can be processed together.
- Add all of the nuts to a large mixing bowl, along with the oats, pumpkin seeds, sunflower seeds, hemp seeds and sesame seeds.
- In a small bowl, combine the brown sugar, maple syrup, molasses, vanilla and coconut oil. Stir to combine before adding it to the granola.
- Add the nutmeg, cardamom, ginger and cinnamon and stir well to combine with the granola.
- Transfer the granola to a large baking dish and bake uncovered for 14 minutes.
- Remove from the oven and let cool before adding the ground flax seeds, dried cranberries and raisins. Flax seeds can easily be ground in a coffee grinder or small blender with a grinding blade. If you are grinding larger batches of seeds than will immediately be used be sure to store the ground seeds in the freezer to maintain freshness.
- Serve with almond or coconut milk and top with your favourite fruit. The Fall-Spice Granola is also delicious topped with almond or coconut yogurt. You can easily turn this into a dessert by also adding a dollop of raspberry or apricot jam!
- Dairy-Free, Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Vegan
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Comments 16
Suggestions for substitute for oats? They’re not in our good plan anymore. Quinoa flakes are too expensive.
Author
Hi Becky! I’ve made grain-free granola before by replacing the oats with flaked almonds. You likely would only want to use 3-4 cups instead of 5 cups and may optionally replace the chopped almonds with more of the other nuts and seeds.
Alternatively you may want to try buckwheat or puffed rice, but I haven’t tried using either myself. If you try any variations please let me know how it turns out!
I love the combination of all the delicious ingredients in this recipe. Particularly the spice combination. I’ve wanted to make my own granola for a while now and I think this is a great place to start!
Author
Hi Diana! I hope my recipe inspires you to give it a try! I started making my own several years ago and can’t imagine going back to store bought granola or cereals. I think you’ll find the same! 🙂 Let me know how it turns out!
Lovely recipe – I particularly like the warm and flavourful spice combination you went with here. We started making granola recently, and I must say that I’m very pleased with the results. I think a lot of people would look at it as too much work, but if you’re actually looking to get healthy granola, it’s sooooo worth the effort. I found myself constantly reading (and constantly disappointed by) the ingredients on store bought granola, and decided that enough was enough. It’s definitely worth making, not only for the amazing flavours, but for the peace of mind that comes with knowing what you’ve put into it!
Author
Hi Sean! I agree, it’s totally worth the effort. I make mine in a food processor (to chop the nuts) and find it really only takes me 15 minutes or so to throw together. Faster than a trip to the grocery store! I love making it in huge batches so that I only need to make more every 2-3 weeks or so.
I’m happy to hear that you’re getting into homemade granola as well! I’d love to hear about your recipe!
I don’t know why I don’t make homemade granola more often! You fall spice granola looks and sounds super delicious with all those lovely seeds, nuts, dry fruit and spices! I am going to replicate this one! P.s. I love Fall too!
Author
Amazing Nicoletta! Let me know how it turns out! I’ll often make a batch on the weekend so I have lots of healthy granola to get me through the week. It makes for a great morning ritual with a nice cup of chai tea!
I also keep a large batch of granola in a glass jar and eat it regularly for breakfast. I love all the nuts in yours and must try your recipe for a change!
Author
Let me know how it turns out when you try it Cathy! It’s always fun to change up the morning routine with a tasty new granola recipe!
This granola sounds perfect! I love how huge the batch is, too, we always go through granola so quickly around here. Peaches would be wonderful with all of these spices.
Author
Thanks Alexandra! I love big batch cooking! There’s nothing better than leftovers, and granola keeps so well that it makes perfect sense to load up!
I can smell those spices wafting across the province from your home to mine! 🙂 What a perfect way to start a crispy, fall day!
Author
Thanks Elaine! Nothing smells better than this granola baking in the oven. It warms my entire home with such a comforting aroma!
This looks fabulous — right up my alley! I love the combination of the warming fall spices with seasonal pears. Hope you’re settling into your new mountain home! 🙂
Author
Thank you so much Justine! I’m starting to feel right at home here in Nelson! I hope you’re doing well 🙂