Name: Pumpkin Spice Granola (Nut-Free, Gluten-Free, Vegan)
Prep time: 10 min
Cook time: 28 min
Total time: 158 min
Ingredients: 2 cups gluten-free rolled oats; 1 cup raw pumpkin seeds; 1/3 cup coconut sugar; 1 tablespoon pumpkin spice; 1/2 teaspoon kosher salt; 1/2 cup dried cranberries; 1/4 cup sunflower seed butter (with salt); 1/4 cup maple syrup; 3 tablespoons virgin cold-pressed coconut oil

How to make pumpkin spice granola

Step 1: Pre-heat your oven to 350F and spread the oats and pumpkin seeds out on a baking sheet. Toast for 10 minutes and let cool slightly.

Step 2: Add the toasted oats and seeds to a large bowl and toss with coconut sugar, pumpkin spice and salt.

Step 3: Stir in the dried cranberries. (I add them after so the pumpkin spice doesn't stick to them as much).

Step 4: Add the sunflower seed butter, maple syrup and coconut oil to a microwave safe bowl and heat for 45-60 seconds, stirring at the halfway point.

Step 5: Stir or whisk together the sunflower seed butter mixture until a smooth liquid forms.

Step 6: Add the wet mixture to the dry ingredients and stir until well combined. The granola mixture will be wet.

Step 7: Spread the granola out onto a baking sheet lined with parchment paper. (I used a non-stick baking sheet here, so I didn't use parchment paper, but I highly recommend it). Using the back of a spoon, press the granola mixture into the baking sheet.

Step 8: Bake for 17-18 minutes, or until the edges start to brown. Let the granola cool completely in the pan as it will get crispy as it cools.

Collage of photos showing how the granola is mixed together and packed down on the baking sheet.

How to get crunchy granola clusters

Here are a few things to keep in mind to help you get crispy granola clusters:

Your granola mixture will be wet and that's okay. The oil and liquid sweetener will help the oats and other ingredients stick together.

Pack the granola mixture into the baking pan. This will help the ingredients clump and bake together.

Don't stir the granola while it's baking. Again, you want the ingredients to bake together.

Let the granola cool completely in the pan before stirring. The granola may not seem crispy when you remove it from the oven, but it will harden as it cools. Once cooled, it easily breaks apart into crispy clusters.

Ways to enjoy this granola

Eat it just like cereal. Add some to a bowl with nut or dairy milk and you've got yourself a filling snack or breakfast.

You can also pair it with yogurt and fruit, or eat handfuls as a snack.

I love adding a sprinkle on top of toast (see above).

Since we're approaching the holidays, you can also bottle it up in glass jars, add a label and some ribbon, and give it away as gifts.

Tips and substitutions

I like to toast the oats and pumpkin seeds first to give some extra flavour, but if you're pressed for time, you can skip this step.

Some granola recipes suggest adding dried fruit to granola after it has baked as the fruit will burn on the pan. I haven't had this happen with dried cranberries (although it may be the case with other dried fruit). You can leave out the cranberries and add them after, but I like the extra chewy texture of the baked cranberries in the granola.

I always use a light coloured baking sheet when making granola as I find darker pans brown the bottom of granola more quickly. So, if you're using a dark pan, you may need to reduce your roasting and baking times slightly. And keep an eye on the granola to ensure it doesn't burn.

If you don't need this granola to be nut-free, you can substitute a nut butter in place of the sunflower seed butter.

To keep this granola gluten-free, make sure your oats are certified gluten-free. If you'd like to make it grain-free, substitute buckwheat flakes for the oats.