Homemade Pumpkin Spice Granola

This pumpkin spice granola is perfect for fall. It is refined sugar-free, gluten-free, easy to make, and will have your house smelling amazing.
Course Breakfast, Snack
Keyword breakfast, granola, oats
Prep Time 15 minutes
Cook Time 35 minutes
Servings 10 1/2 cup servings
Calories 376kcal


  • 3 1/2 cups rolled oats certified gluten-free if needed
  • 3/4 cup sliced almonds
  • 1/2 cup pumpkin seeds
  • 3/4 cup unsweetened coconut flakes
  • 2 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 cup pumpkin puree
  • 1/2 cup melted coconut oil
  • 1/2 cup pure maple syrup
  • 1 tsp. vanilla extract


  • Preheat oven to 325 degrees.
  • In a large bowl, combine the oats, almonds, pumpkin seeds, coconut flakes, pumpkin pie spice, salt, and cinnamon.
  • In a separate bowl, mix the pumpkin puree, coconut oil, maple syrup, and vanilla. Add this to the oat mixture and mix until all the oats and fixings are coated.
  • Evenly spread granola mix onto a baking sheet.
  • Bake for 30-35 minutes, stirring at around 20 minutes. You know your granola is done when oats begin to lightly brown.
  • 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. See recipe notes for extra tips on keeping your granola clumpy.


I love granola that stays in clumps after it's baked, but it's not always perfect. Letting the granola completely cool on the baking pan before stirring helps to keep the granola together. Also, after you mix the granola 1/2 through the baking time, lightly push the granola down on the pan to help form clumps as it continues to bake. 


Calories: 376kcal | Carbohydrates: 36g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Sodium: 198mg | Potassium: 307mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1906IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg