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Pumpkin Spice Granola on a baking sheet with granola being spooned into glass jars.

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

  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 2 hours
  • Yield: 6-8 small bowls 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: Gluten-Free


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!


  • 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


  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.


  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.

Keywords: nut-free granola, pumpkin granola