Say hello to pumpkin spice season! This pumpkin spice granola is gluten free, vegan, and the most delicious way to start any fall morning. We’ve also included a quick recipe for homemade pumpkin spice blend!
To be honest, I make this year-round. I can’t get enough of the warming spices – so perfect for homemade granola. Make a double batch during Sunday meal prep and use it all week as a topping for smoothie bowls, yogurt, overnight oats, or just enjoy by the spoonful.
Okay, so remember how I just told you that you should make this for your weekly meal prep? Yeah, I’m a bit of a hypocrite. Every time I make granola, I have the intention of using it as part of my weekly meal prep, but it never lasts more than two days in my house.
I can’t help myself, it’s just so dang addictive. Homemade granola makes for a delicious topping for smoothie bowls, yogurt, or simply mixed with nut milk. It’s really the best way to get ahead for the week, but still get some variety in breakfasts. There’s also the added benefit of infusing your entire home with the scent of cinnamon, nutmeg and other fall spices!
While there are definitely a few store-bought granola brands we absolutely love, nothing beats a batch of homemade granola. It’s surprisingly easy to make, and you likely already have most of the ingredients in your pantry!
How to make pumpkin spice granola
This gluten free and vegan pumpkin spice granola couldn’t be any easier to make. You only need eight ingredients, and once you stir everything together, the rest is up to your oven! Note: this granola is naturally gluten free, but be sure to use certified gluten free oats if you have celiac disease or a gluten allergy/sensitivity.
Coconut oil is our oil of choice for most of our homemade granola recipes. It adds plenty of flavor, and it leads to a super crispy texture. When it comes to sweetener, we almost always use maple syrup. It works perfectly paired with pumpkin spice (hello, fall flavors!) and it’s our first choice when it comes to natural sweeteners. Read more about why we choose maple syrup in this post.
The key to perfectly crispy (yet not burnt) granola is a low oven temperature. We cook ours at 315 F for about 45 minutes, which gives the granola plenty of time to get perfectly crunchy without burning. It’s also important to give the granola a stir about 30 minutes in to ensure even cooking on all sides.
Want super crispy, big granola clusters? Once you remove the granola from the oven, wait to break it up until it’s completely cooled. This allows the granola to set so you can break it up as desired. If you stir the granola while it’s still hot, it won’t set up quite as well.
Store your homemade granola in an airtight glass jar or container. Technically, homemade granola can last for many months if stored properly. However, it’s unlikely this granola will last for too long (if you’re as granola-obsessed as we are!).
How to make homemade pumpkin spice blend
Don’t have any pumpkin spice blend on hand to make this granola? Make your own at home with spices you already have in your pantry!
Here’s how to do it:
In a small bowl, whisk together 2 tbsp cinnamon, 2 tsp ground ginger, 1-2 tsp ground nutmeg, 1/2-1 tsp ground cloves and optional: 1/2 tsp allspice. Simply make sure everything is well-incorporated before adding to your recipe!
Double or triple the homemade pumpkin spice blend and store in an airtight jar with the rest of your spices. Use it in this pumpkin spice chia pudding, a homemade pumpkin spice latte, or your favorite pumpkin pie recipe!
If you can refrain from eating the whole jar yourself, this granola also makes for a lovely DIY holiday gift. Simply package it in a beautiful glass jar and complete the package with a burlap ribbon and hand-written note!
More of our favorite vegan & gluten free granola recipes
- Best gluten free granola – our classic crispy gluten free granola is our go-to. It’s easily customizable (you can add your favorite nut/seed, dried fruit – even chocolate!) and it’s pretty much impossible to mess up. If you’re looking for a basic recipe, we highly suggest you start here!
- Salted Caramel Granola – a sweeter, slightly more time-consuming granola recipe that’s most definitely worth the effort. It involves making a batch of homemade 4-ingredient vegan caramel. So yeah, you should make it ASAP.
- Chocolate Hazelnut Raspberry Granola – like your favorite Nutella, but healthier! Freeze-dried raspberries add a burst of brightness, tartness and crunch.
- Grain Free Granola via the Real Food RDs – this recipe is grain free and paleo. It contains honey, so if you are strictly vegan, substitute with agave or maple syrup.
- French Toast Granola via Salted Plains – loving the sound of this granola!
- Apple Pie Granola via My Food Story – getting sick of pumpkin spice everything? This apple pie granola is the perfect alternative!
When it comes to eating this vegan pumpkin spice granola, there’s really no wrong way to do it. I like to keep it simple with some cashew milk and fresh berries. Raspberries are a particular favorite, but you could also opt for blueberries, strawberries, or even bananas. Totally up to you!
Grab a (big!) bowl and a spoon and dig in!
If you make this gluten free and vegan pumpkin spice granola, be sure to leave a comment below and/or give a rating! We’d also love for you to tag us on Instagram @crowded_kitchen if you give it a try. We love hearing from you and seeing your beautiful creations!Print
Both gluten free and vegan, this homemade pumpkin spice granola is delicious on its own, or as a topping for smoothie bowls, chia pudding or with homemade dairy free milk!
- 2 cups old fashioned rolled oats
- 1/3 cup melted coconut oil
- 1/4 cup pumpkin purée
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice blend*
- 1 cup pecans or walnuts
- 1/2 cup pepitas
- Preheat oven to 315 F.
- In a mixing bowl, whisk together melted coconut oil, pumpkin, maple syrup, vanilla and pumpkin pie spice. Stir in oats until well coated. Add pecans and pepitas and stir.
- Spread mixture in an even layer on a baking sheet. Bake for 30 minutes, stir slightly to prevent burning, then return to oven for 15 minutes (45 min total bake time) or until granola is golden brown.
- Let cool completely before breaking up into clusters. Store in airtight glass container for up to a week and a half.
*Don’t have any pumpkin spice blend on hand? Make it yourself. In a small bowl, whisk together 2 tbsp cinnamon, 2 tsp ground ginger, 1-2 tsp ground nutmeg, 1/2-1 tsp ground cloves and optional: 1/2 tsp allspice. Simply make sure everything is well-incorporated before adding to your recipe!