Crunchy warmly-spiced pumpkin spice granola made with gluten-free oats, nuts, seeds, pureed pumpkin, pumpkin pie spice, and pure maple syrup. This cozy, flavorful granola makes a lovely fall and winter breakfast.
Looking for something that is both crunchy and pumpkin-y? You’ve come to the right place!
I had a fall-inspired pumpkin granola recipe on my To Make list for eeons, knowing such a nugget would be a marvelous addition to my life. So I finally pushed the go button, and BEHOLD a lovely little snack//breakfast was born.
One of the things I love about granola, is you can change up the ingredients to your heart’s delight depending on what you already have in your pantry. You can incorporate pecans, walnuts, hazelnuts, sunflower seeds, etc.
How to Make Pumpkin Spice Granola:
Pumpkin granola is a bit different from your standard granola, as you’ll be working with pumpkin puree in addition to oil. Begin by combining the wet ingredients. You’ll likely need to heat them on the stove top to get the almond butter and coconut oil to stir.
In a separate bowl, stir together all of the dry ingredients except for the dried cranberries.
Stir in the pumpkin mixture and keep stirring until everything is well-coated and combined.
Bake the granola on two baking sheets until it begins to turn golden-brown. You can stir the granola half-way through if you’d like, but I usually rotate the baking sheets instead so that I end up with large granola clusters.
Once the granola comes out of the oven, don’t touch it! Allow it to cool all the way so that you get nice big granola clusters.
Once it has cooled, you can stir in the dried cranberries.
- Swap the puffed rice cereal for your favorite raw nut.
- Use peanut butter instead of almond butter.
- Swap the pure maple syrup for a zero-sugar liquid sweetener to make this lower in sugar. You can also replace it with coconut nectar. I don’t recommend replacing it with honey, as honey burns at a low temperature.
- Omit the dried cranberries or replace with raisins, dried cherries, or dried blueberries. I go with dried fruit that is juice-sweetened rather than sugar-sweetened.
Get your pumpkin crunch on!
- 1/3 cup coconut oil, melted
- 2 Tbsp unsweetened creamy almond butter
- 1/3 cup pure maple syrup
- 1/3 cup canned pumpkin puree
- 3 cups gluten-free rolled oats
- 1 cup puffed rice cereal
- 1/2 cup raw almonds, chopped
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw walnuts, chopped
- 3/4 tsp pumpkin pie spice, or more to taste
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/2 cup juice sweetened cranberries, optional
- Preheat oven to 350 degrees F.
- In a saucepan (or microwave), heat the first four ingredients (coconut oil through pumpkin puree) just until they become easy to stir together. Stir well until creamy, then remove from heat.
- Add the remaining ingredients except for the dried cranberries (oats through sea salt) to a large mixing bowl and stir together until combined. Stir in the oil/pumpkin puree mixture until everything is well combined.
- Spread the granola mixture over two baking sheets. Bake for 25 to 30 minutes until granola is golden-brown. Rotate the baking sheets half-way through baking.
- Remove from oven and allow granola to cool completely without touching it - this will result in large granola clusters!
- Store in a sealed jar, and use within 2 to 3 weeks.
- Once granola has cooled and you’re ready to break it into clusters, stir in the dried cranberries.
- Serve granola with choice of yogurt, fruit, non-dairy milk, etc.
Nutrition InformationYield 5 Serving Size 1 (of 10)
Amount Per Serving Calories 356Total Fat 21gUnsaturated Fat 0gCarbohydrates 38gSugar 14gProtein 9g