Description
Both gluten free and vegan, this homemade pumpkin spice granola is delicious on its own, or as a topping for smoothie bowls, yogurt, chia pudding and more! It's packed with fall favorites like cinnamon, nutmeg, pecans and maple syrup.
Ingredients
- 2 cups old fashioned rolled oats
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 1/4 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice blend*
- 1/4 teaspoon kosher salt
- 1 cup pecans or walnuts, chopped
- 1/2 cup pepitas
Instructions
- 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 large baking sheet. Bake for 30 minutes, stir slightly to prevent burning, then return to oven for 15 minutes (45 minutes total bake time) or until granola is golden brown.
- Let cool completely before breaking up into clusters.
Notes
*Don't have any pumpkin spice blend on hand? Make it yourself. In a small bowl, whisk together 2 tablespoon cinnamon, 2 teaspoon ground ginger, 1-2 teaspoon ground nutmeg, 1/2-1 teaspoon ground cloves and optional: 1/2 teaspoon allspice. Simply make sure everything is well-incorporated before adding to your recipe!
Storage: Store your homemade granola in an airtight glass jar or container. Homemade granola can last for up to a month or two if stored properly. You can also freeze granola for up to 3-6 months.
Oats: be sure to use old fashioned whole rolled oats in this granola, NOT instant or quick cooking oats.
To make this recipe nut free, sub pecans with more pepitas or another seed of choice. Coconut flakes are another great alternative.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 268
- Sugar: 7.1 g
- Sodium: 234.7 mg
- Fat: 18.2 g
- Carbohydrates: 21 g
- Fiber: 3.4 g
- Protein: 5.1 g
