Pumpkin Pie Granola with Strawberry Peach Compote

Have you ever looked at a package of processed granola in a store? While usually delicious, they tend to be loaded with a lot of unnecessary ingredients and preservatives. Other than the taste, the best part of this is the scent. The vanilla and pumpkin pie spice really smell amazing and make my entire house smell very Autumnal which is my favorite time of year!

Pumpkin Pie Granola

Why compote and not jam? For me, it’s the texture. Jam is easily spreadable and has a more gel-like texture going on. Compote is generally chunky. I don’t know the difference in the cooking methods, although I’d assume jam often has pectin. If you don’t like the chunky texture, you could use an immersion blender or potato masher to break down the fruit even further as they soften. Why do this instead of buying jam? Chances are, you may already have the fruit and, maybe it’s just me, but homemade beats processed almost every time! It will also make your home smell amazing and that’s what really matters.

Granola Ingredients

  • 1 Cup Chopped Nuts of choice
  • 2 Cup Oats
  • 1/4 Cup Shredded Coconut
  • 1/4 Cup Dried Fruit
  • 1/4 Cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 tsp Salt
  • 2 tbsp Pumpkin Pie Spice


  1. Preheat oven to 350F
  2. Mix dry ingredients
  3. Mix wet ingredients
  4. Combine wet and dry ingredients
  5. Spread on baking sheet and bake for 30 minutes or until golden brown, mixing once halfway.
  6. Allow to cool completely before storing.

Rather than buying nuts and dried fruit separately, I used a mixture from Trader Joes and threw them in the food processor for a couple of seconds to chop them into smaller pieces. The mixture I used includes dried cranberries, pistachios, pumpkin seeds, almonds, walnuts, and pecans.

Compote Ingredients

  • 2 cups Fruit (I used fresh strawberries and frozen peaches)
  • 1/8 cup Sugar
  • 3 tbsp Water
  • 1 capful Vanilla extract
  • 1 tsp Ground Cinnamon 

Compote Instructions

  1. Add all ingredients to small saucepan and bring to boil over medium to medium-high heat
  2. Once bubbling, fruit should be soft enough to mash. Mash some down but leave some larger chunks
  3. Reduce heat to a low medium and cook for 10 minutes
  4. Remove from heat and allow to cool. If it seems liquidity, it will change in texture as it cools.

This can be done with most fruits (although I skip bananas and citrus fruits). Stone fruits work well, berries are great, mixtures of different kinds of fruits are even better. You don’t need many ingredients and the sugar acts as a preservative, extending the life of your fruits. Ripe fruits are very sweet so the amount of sugar you may want or need may vary. You could also make this without sugar if you’re planning to use it right away. 

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