Print

Pumpkin Granola Recipe

Pumpkin Granola Recipe
Print Recipe

★★★★★

5 from 27 reviews

This Pumpkin Granola recipe combines wholesome gluten-free oats with warm pumpkin pie spices, crunchy nuts and seeds, and a touch of maple syrup for natural sweetness. Perfectly baked to a golden brown, this granola is ideal for a nourishing breakfast or snack. Vegan, gluten-free, and easy to customize with dried fruits and vegan chocolate chips, it’s a deliciously cozy treat for autumn and beyond.

Ingredients

Scale

Dry Ingredients

  • 3 cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats (288g)
  • 1 cup chopped walnuts or any nuts (120g)
  • ¼ cup pumpkin seeds or sunflower seeds (28g)
  • 2 teaspoons pumpkin pie spice or cinnamon
  • ¾ teaspoon sea salt

Wet Ingredients

  • ¼ cup almond butter or any nut butter, tahini, or sunflower butter (64g)
  • ½ cup maple syrup or agave nectar (168g)
  • ⅓ cup pumpkin puree (81g)

Optional Add-ins

  • Dried fruit (to taste)
  • Vegan chocolate chips (to taste)
  • Vegan white chocolate chips (to taste)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, combine the rolled oats, chopped walnuts, pumpkin seeds, pumpkin pie spice, and sea salt. Stir until evenly distributed.
  3. Combine wet ingredients: In a separate bowl, vigorously stir together the almond butter, maple syrup, and pumpkin puree until the mixture is smooth and thoroughly combined.
  4. Combine wet and dry: Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, mix everything until all the dry ingredients are fully coated with the wet mixture.
  5. Spread mixture: Evenly spread the granola mixture onto the prepared baking sheet, creating a flat, uniform layer for even baking.
  6. Bake and stir: Bake on the oven rack farthest from the heat source for 25 minutes total. At the 12.5-minute mark, remove the tray and gently flip the granola with a spatula to ensure both sides toast evenly. Return to the oven and watch carefully to prevent burning during the last 5 minutes.
  7. Cool completely: Once golden brown, remove the granola from the oven and allow it to cool completely on the baking sheet. This cooling step ensures maximum crunchiness.
  8. Serve and store: Enjoy the granola immediately as a snack or breakfast topping. Store any leftovers in an airtight jar or zip-lock bag. It will keep in the refrigerator for up to one month while maintaining crunch.

Notes

  • Use gluten-free oats to keep this recipe gluten-free.
  • You can substitute any nut or seed according to preference or availability.
  • Adjust sweetness by varying the amount of maple syrup or agave nectar.
  • Optional add-ins like dried fruit or vegan chocolate chips can be mixed in after baking or just before serving.
  • Make sure to cool the granola completely before storing to preserve crunchiness.
  • Store in an airtight container in the fridge to extend shelf life up to a month.
  • This granola is naturally vegan and dairy-free.

Nutrition

Keywords: pumpkin granola, vegan granola, gluten free granola, healthy granola, fall breakfast, pumpkin spice granola

Find it online: https://flavorsbymaya.com/pumpkin-granola-recipe/