Pumpkin Spice Granola
Pumpkin Spice Granola- easy to whip up and packed with pumpkin flavor, this granola will have your entire home smelling like fall! (vegan, gluten-free)
This Pumpkin Spice Granola is one of the best recipes to make this time of year. It’s so easy and the scent that fills your home as it bakes in your oven is incredibly lovely and warming. It engulfs you like a big cozy sweater. I’m telling you, it’s way better than any potpourri or candle you buy.
The best part is that you can customize it to your liking. Big clusters, no clusters, no problem. Can’t have nuts? Use extra seeds in their place. Want it to be oil-free? Replace the coconut oil with drippy nut butter. The benefit of making your own granola is that you’re the one in the driver’s seat!
Pumpkin Spice Granola Ingredients
- Pumpkin Puree- Make sure to use pumpkin puree and not pumpkin pie mix!
- Pure Maple Syrup- The maple flavor is key to this fall inspired granola so please don’t skip it.
- Coconut Sugar- I’ve made this without the coconut sugar before and while it’s still delicious, the coconut sugar amps up the sweetness and gives it more of a crispy texture.
- Vanilla Extract- Just a teaspoon for a bump of deliciousness.
- Coconut Oil- Melted unrefined coconut oil works beautifully for crisping granola and making luscious clusters without leaving behind any coconut flavor. That said, melted butter (I like Miyoko’s) will also work OR you could try it oil-free by replacing the oil with a drippy nut butter. Just keep in mind nut butter will make for a much softer texture and it will leave behind a stronger flavor depending on what kind you use.
- Rolled Oats- Good ol’ old fashioned rolled oats are most ideal for granola.
- Pumpkin Pie Spice- This is where most of that pumpkin-y fall flavor comes from!
- Ground Cinnamon and Ginger- A little more spice from ground cinnamon and ginger assures it’s definitely not lacking in taste.
- Salt- Just a little salt is key for balancing out the sweetness.
- Dried Cranberries- The pop of tart sweetness that the cranberries give is to-die-for! You can also use raisins but I’d stick with cranberries if you can.
How to Make Pumpkin Spice Granola
- Combine your wet ingredients in a large bowl. Add the pumpkin puree, pure maple syrup, coconut sugar, vanilla extract and melted coconut oil. Stir to combine.
- Then add the dry. Stir in the rolled oats, pumpkin seeds, pecans, spices and salt. You’ll see that I added cranberries in the bowl in my pictures but I actually like to add them at the end. Stir until all of the ingredients are coated in the wet mixture.
- Transfer to a lined baking sheet and bake for 45 minutes. By baking at 325°F you give the granola more time to dry out a bit so that the edges are golden brown and crispy.
Tips for Big Clusters!
If you’re like me and you prefer big hunky clusters then you want to be sure to do two things:
- When you transfer the mixture from your mixing bowl to the baking sheet, use a spatula to press it down and out so that it stays stuck together but still in a thin enough layer (1-inch or less) to cook evenly.
- Make sure you resist stirring during the baking process and allow it to COOL COMPLETELY before you touch it. I know, it’s hard but it’s so worth it!
If you haven’t tried making your own granola yet, I really hope I can convince you with this recipe. It’s so good and it’s super easy too. All you have to do is toss everything into one bowl, mix it together, pour it on a baking sheet and put it in the oven.
Then you can curl up on the couch in your cozy sweater with a homemade pumpkin spice latte while the intoxicating scent fills your home. Pure fall bliss.
Looking for more pumpkin recipes?
- The Best Vegan Pumpkin Bread
- Pumpkin Chia Pudding Parfaits
- Healthy Pumpkin Baked Oatmeal
- Vegan Pumpkin Blender Muffins
- Gluten-free Pumpkin Cake
- How to Make Pumpkin Butter
- Vegan Gluten-free Pumpkin Pancakes
- Whole Grain Pumpkin Spice Waffles
- Pumpkin Spice Steel Cut Oatmeal
Pumpkin Spice Granola
- ½ cup pumpkin puree, not pumpkin pie mix
- ¼ cup pure maple syrup
- ¼ cup coconut sugar
- ¼ cup melted unrefined coconut oil
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- ½ cup raw pepitas, pumpkin seeds
- ½ cup chopped pecans
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon fine sea salt
- ½ cup dried cranberries, preferably juice sweetened
- Preheat the oven to 325°F then line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the pumpkin puree, maple syrup, coconut, sugar, vanilla extract and melted oil. Stir together until evenly combined.
- To the bowl, add the remaining dry ingredients: rolled oats, pumpkin seeds, pecans, spices, and salt. I like to add the cranberries after the granola has baked but you can add them now if you like. Stir together until combined.
- Pour the granola mixture out onto the center of the lined baking sheet then use a spatula to firmly press it down and out towards the edges. You want to press it down to just under 1-inch in thickness so that it cooks evenly but also stays together to create big clusters once it cools. If you don't want big clusters then you can skip pressing it down and just spread it out.
- Transfer the baking sheet to the oven and cook for about 40-45 minutes, until light golden brown on the edges. Only stir halfway through the cooking process if you DON'T want big clusters. Also, your house should be smelling pretty amazing by now.
- Remove the baking sheet from the oven and set it aside to cool for about an hour. Allow it cool completely before breaking it up as that helps it stick together to achieve nice big clusters. Transfer to a large bowl and mix in the cranberries. Store in an airtight container for up to 1 week.