This pumpkin granola is perfect for fall. It is refined sugar free, gluten free, vegan, and made with real food ingredients. Easy to make with only 10 minutes of prep work! Great with a bowl of milk or as a snack.
Looking for more great pumpkin recipes? Try these easy gluten-free pumpkin scones or these easy almond flour pumpkin muffins next!
It's fall. And it's cold. But it is pumpkin season! And I am a huge fan of any sort of healthy pumpkin recipe (pumpkin breakfast cookies, anyone!?), especially this homemade pumpkin granola. And the aroma... this granola is beautifully fragrant and will leave your house smelling amazing!
Homemade granola is so easy to make and so much healthier than most store-bought varieties, which are high in refined sugar, contain unhealthy oils, and have unnecessary ingredients (like artificial preservatives and added flavors). My oat and honey granola is another delicious homemade granola recipe.
This homemade pumpkin granola starts with a simple mix of oats, pecans, pumpkin seeds, and fall spices, which is then lightly coated with the perfect combination of pumpkin puree, coconut oil, and pure maple syrup. And ends with a flavorful chunky healthy granola! It's gluten free, dairy free, and vegan. Real food and delicious!
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Ingredients
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes and substitutions.
OATS - Old-fashioned/rolled oats should be used. Don't use quick cooking oats. If you can't tolerate traces of gluten, be sure to use certified gluten-free oats. One Degree, GF Harvest, and Bob's Red Mill are all great options. Even though oats are naturally gluten free, they can become contaminated with gluten during processing
Clean food tip: Like with most grains, oats are sprayed with glyphosate (an herbicide that's been linked to increased cancer risk) prior to being harvested. Because of this, organic is best to ensure this herbicide does not make its way onto your oats.
CANNED PUMPKIN - Be sure to use 100% pure pumpkin and NOT pumpkin pie puree.
PUMKIN SEEDS - Also known as pepitas. Pepitas are the seeds that have been removed from the shell. You'll see them called pumpkin seeds or pepitas.
COCONUT OIL - Either refined or unrefined coconut oil can be used. I recommend unrefined, and don't worry, you won't taste the coconut in this recipe.
Clean food tip: I highly recommend organic spices when possible. Why? The FDA does not require spice manufacturers to label spices with added ingredients, like sugar, salt, colors, or preservatives… so you never know exactly what you are getting with conventional spices… yikes! Certified organic spices have more standards. They don't have anything added, so what you see is what you get. With organic, you can also be sure no chemicals were used in the growing process of the spices.
Step-by-Step Directions
It's seriously so easy to make homemade granola, and this pumpkin granola is no exception!
- Preheat oven to 325 degrees F.
- Mix the dry ingredients and spices: Add the oats, pecans, pumpkin seeds, and spices to a large mixing bowl and stir.
- Next, combine the wet ingredients: In a separate bowl, combine the canned pumpkin, melted coconut oil, pure maple syrup, and vanilla.
- Combine dry and wet ingredients: Pour the pumpkin mixture into the oats mixture and mix until all ingredients are fully combined.
- Spread granola on a lined baking sheet: Line a baking sheet with parchment paper and pour finished granola mix onto prepared baking sheet. Using the back of a spatula (or your hands), evenly spread and lightly push down granola into pan (this will help make "clumpy" granola).
- Bake: Bake for 30-35 minutes, stirring half-way through. After stirring, evenly press the granola into the pan again.
- Let sit after baking: Once you notice the edges are beginning to slightly brown and the granola is very fragrant (not burnt smelling) you'll know it's done. It may seem underdone at first, but the granola will set as it cools. Pro tip: Let the granola fully cool before stirring. It will be tempting to stir right away, but letting it sit as it cools will help create some nice clumps in your granola!
- Enjoy the best homemade pumpkin granola!
Tips for Making the Best Granola
Be sure to fully mix and evenly coat the oat mixture with the wet ingredients. This will ensure even flavor.
Using the back of a spatula, push granola into the pan before putting in the oven and after stirring during baking. This will help to create small clumps in the finished granola.
After baking, allow to fully cool before mixing and transferring to a storage container. Allowing to cool before stirring helps to create clumps in the granola.
Don't burn the granola! Once the granola is very fragrant and edges are just starting to lightly brown, the granola is done. Granola will continue to set/harden when you remove from the oven. Don't overbake!
Serving Suggestions
- With milk or Greek yogurt - serve with milk or Greek yogurt and some fresh fruit for a quick and tasty breakfast or snack.
- With ice cream - sprinkle some on top of your favorite ice cream. Vanilla, caramel swirl, and cinnamon are all yummy options!
- Make some apple nachos - apple nachos are a favorite of mine! Make with air fryer apples or apples straight from the fridge. Drizzle on some of your favorite nut butter and add granola on top.
- Add to waffles or pancakes - make some easy gluten-free waffles or pancakes with oat flour and sprinkle this granola on top with some pure maple syrup.
- As is - this homemade pumpkin granola makes a delicious and healthy snack as is!
Don't forget… homemade granola makes the perfect gift. It is one of my favorite things to give around the holidays. Scoop some in mason jars, add a festive ribbon, and perfecto... the perfect gift for family and friends!
Storing
Homemade granola will stay good in an airtight container for up to two weeks - that is if you don't eat it all before then! It can be stored at room temp or in the fridge.
Make sure you let the granola fully cool before transferring to a storage container. You don't wany any condensation getting in your container or else you'll end up with soggy granola, and no one wants that!
Other Amazing Fall Recipes
If you make this pumpkin granola recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!
Homemade Pumpkin Granola
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Equipment
- 2 mixing bowls
- 1 Baking sheet
Ingredients
- 3 cups gluten-free rolled oat/old fashioned oats (if not gluten free, regular oats work)
- 1 ½ cups pecans
- ½ cup pumpkin seeds
- 1 tsp. salt
- 1 ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- ¼ tsp. all spice
- ½ cup pumpkin puree (not pumpkin pie mix)
- â…“ cup melted coconut oil
- ½ cup pure maple syrup (room temp)
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 325 degrees.
- In a large bowl, combine the oats, pecans, pumpkin seeds, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk the pumpkin puree, coconut oil, maple syrup, and vanilla. Add this to the oat mixture and mix until ingredients are fully combined.
- Line a baking sheet with parchment paper and pour finished granola mix onto prepared baking sheet. Using the back of a spatula, evenly spread and lightly push down granola into pan (this will help make clumps in the granola).
- Bake for 30-35 minutes, stirring at around 20 minutes. After stirring, evenly press and lightly push down the granola into the pan. You will know your granola is done when the edges of the oats begin to lightly brown and the granola is very fragrant. Don't overcook - burnt granola is not good! Note: granola will continue to harden as it cools.
- Allow to fully cool on baking sheet before mixing and moving to a storage container. Allowing to cool first will help the granola be extra clumpy.
- Enjoy!
Notes
- Make sure to use rolled oats (also known as old fashioned oats) and not quick cooking oats.Â
- When mixing your wet ingredients, make sure that your maple syrup is room temp - this will help the melted coconut oil from solidifying again (if it comes in contact with a cold liquid it will begin to turn into solid little pieces - and we don't want that).
- In order to create "clumpier" granola, make sure to push granola down in pan prior to baking and then again after you mix in the middle of baking. Using the back of a spatula works great. In addition, let the granola fully cool before mixing - this also helps those nice clumps to form!
- I like using a commercial baking sheet - this allows you to evenly spread out the granola, and create the nice little clumps.Â
- You can sub any nut for the pecans - I think almonds or walnuts would be great.
- Some unsweetened coconut flakes or chips would be good to add into the dry ingredients (½ cup or so).
- AFTER baking (and after you've let the granola cool), try adding in some chocolate chips or dried fruit for an extra special treat.Â
Nutrition
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Michael Tridente says
awesome
Renee Provost says
It’s a great recipe. Tastes wonderful and is easy to mix up. I do think it would make a nice holiday gift to give!!
Sara says
Ah, yes, it would made a delicious gift for the holidays! Thanks so much for the note, I really appreciate it and am so happy to hear you enjoyed the recipe!
Tamara says
You show Allpsice in the picture but don't have it in the recipe. Is Allspice used? And if so how much? thanks so much!
Sara says
Yes, you need 1/4 tsp. all spice. Thank you so much for calling that out! I can't believe I missed that... the recipe has been updated to include this. Thanks and enjoy!