Pumpkin Spice Granola (Nut-Free, Gluten-Free, Vegan)

Pumpkin Spice Granola bakes up sweet and salty with crispy clusters and lots of pumpkin spice. It’s also nut-free, gluten-free and vegan, and requires just nine ingredients and 10 minutes prep time. You’ll want to add this granola to your fall breakfast rotation!

*This post was originally published in September 2017 and has been updated to include adjustments to the recipe, as well as new text and photos.

October is flying by and I realized I hadn’t re-shared this granola with you. I’ve been making this nut-free pumpkin spice granola on a regular basis over the past few years and I’ve been playing around with different variations. So before pumpkin spice season comes to an end for another year, I wanted to share my re-vamped version with you.

In a nutshell, I’ve cut out some ingredients that might not be readily available in your pantry (like quinoa flakes and coconut palm syrup) and made it a little extra crispy. I also threw in some chewy cranberries for good measure.

So let’s make some pumpkin granola!

Ingredients

• Rolled oats
• Pumpkin seeds
• Coconut sugar
• Pumpkin spice
• Salt
• Dried cranberries
• Sunflower seed butter
• Maple syrup
• 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.

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.

Storage

Once your granola is fully cooled, break into pieces and store in an airtight container at room temperature for 7-10 days.

You can also make ahead and freeze this granola. Just place it in an airtight container or resealable freezer bag, and freeze for up to three months. De-frost at room temperature before enjoying. Note that the cranberries will be extra chewy once they are frozen and defrosted.

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.

More pumpkin recipes

• Baked Pumpkin Donuts are filled with pure pumpkin and pumpkin spice and require just 10 minutes prep time.

• Pumpkin Spice Granola Bars are baked up crispy with dried cranberries, pumpkin seeds and a hint of pumpkin spice.

• Pumpkin Spice Rice Krispie Treats are gluten-free and dairy-free and made without marshmallows.

If you make this pumpkin spice granola, I would love to hear what you think in the comments below!

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Pumpkin Spice Granola (Nut-Free, Gluten-Free, Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews

• Author: Leanne
• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Total Time: 2 hours
• Yield: 6-8 small bowls
• Category: Breakfast
• Method: Bake
• Cuisine: Gluten-Free

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Description

Pumpkin Spice Granola bakes up sweet and salty with crispy clusters and lots of pumpkin spice. It’s also nut-free, gluten-free and vegan, and requires just nine ingredients and 10 minutes prep time. You’ll want to add this granola to your fall breakfast rotation!

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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

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Instructions

1. Pre-heat oven to 350F and line a baking sheet with parchment paper. Spread the oats and pumpkin seeds out on the baking sheet. Toast for 10 minutes, keeping an eye on them to ensure they don’t burn.
2. Remove from oven and let cool slightly. Add the toasted oats and seeds to a large bowl (saving the baking sheet and parchment paper for the granola). Add the coconut sugar, pumpkin spice and salt and toss to combine. Stir in the dried cranberries.
3. In a small microwave safe bowl, add the sunflower seed butter, maple syrup and coconut oil and heat for 45-60 seconds (stirring at the halfway point). Stir or whisk together until a smooth liquid forms.
4. Add the wet mixture to the dry ingredients and stir until well combined. The granola mixture will be wet.
5. Spread the granola mixture out onto the parchment paper lined baking sheet and pack it down slightly. (I use a non-stick pan, but I highly recommend parchment paper to ensure it doesn’t stick).
6. Bake for 17-18 minutes, or until the edges start to brown. Let the granola cool completely in the pan. It will get crispy as it cools.
7. Once cooled, break apart and store in an airtight container at room temperature.

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Notes

1. 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 oats.
2. Toasting the oats and pumpkin seeds first adds some extra flavour, but if you’re pressed for time, you can skip this step.
3. If using a sunflower seed butter without salt, you may wish to add another dash of salt to the granola.
4. You can use nut butter as a replacement for sunflower seed butter. Just keep in mind that the granola will not be nut-free.
5. If your baking sheet is darker in colour the granola will brown on the bottom faster. Just keep an eye on the granola and/or reduce the bake time slightly.
6. For crunchy granola clusters, don’t stir the granola while it bakes and let it cool completely in the pan before you break it apart.