Warm, cozy and perfectly crunchy, this homemade pumpkin spice granola is the “it girl” make ahead vegan and gluten-free breakfast for fall. It’s made with wholesome pantry ingredients like oats, nuts and seeds, lightly sweetened with maple syrup and a touch of pumpkin pie spice for subtle fall flavor.
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If you’re a fan of granola clusters, I’ve got you covered on this one. Smaller pieces more your vibe? No worries because you can break this easy granola recipe into just the size you prefer…cuz we’re going for a fall or winter vibe here that includes cozy nights by the fire, snuggling up with some pumpkin spice granola snackaroos that leave everyone satisfied!
Ingredient Notes
- Sweetener: this is more of a savory granola, than sweet. I find that less maple syrup and a sprinkle of salt is the way to go. If you prefer a sweeter granola, consider the addition of ¼ cup mini chocolate chips or a handful of raisins.
- Nuts: Follow the TOTAL amount and use the ratios of nuts and seeds you have on hand or prefer. I like any combination of pumpkin seeds, pecans, walnuts or almonds with a bit of hemp or chia seeds thrown in.
- Nut or seed butter: Tahini is a more earthy/savory flavor profile than either peanut butter or almond butter…but it’s the consistency of a runny nut butter that’s most important in this recipe.
- Spices: I used my homemade pumpkin pie spice blend that’s loaded with cinnamon and other warm spices like ginger, cloves, nutmeg and black pepper. Perfect for this granola recipe and less expensive than buying already made in the store.
Ideas to use the rest of the can of pumpkin
There are approximately 1.5 cups pumpkin puree in one can. You need just ½ cup in this recipe. Don’t let the rest of the can go to waste in the back of your fridge….take the coaching and use it up with one of these ideas:
- Pumpkin spice balls: ½ cup pumpkin—so make a double batch. They’ll store beautifully in the freezer.
- Vegan pumpkin bread: 1 cup pumpkin puree
- Almond Flour Pumpkin Muffins: 1 cup canned pumpkin
- Another idea is to use the whole can by making a triple batch of this granola. Parcel it out in cute jars with a ribbon. Take it to holiday parties as a hostess gift. OR, teachers really appreciate homemade gifts, especially with a gift card attached.
How to make it
Preheat oven to 300 degrees. Line a large rimmed baking sheet with unbleached parchment paper.
Gather dry ingredients in a medium sized bowl: pumpkin seeds, walnuts, oats, dry quinoa, ground flax, pumpkin pie spice and salt.
Mix well. Evenly disperse all ingredients, especially the spices.
Use a glass measuring cup to measure out the wet ingredients: pumpkin puree, tahini, maple syrup and vanilla.
Stir until uniform in texture and color.
Pour pumpkin mixture onto the dry ingredients.
Mix well. Use a spatula to pull up the dry ingredients from the bottom of the bowl and blend completely with the wet ingredients.
Transfer the granola mixture onto prepared baking sheet.
Use wet hands to push granola into a thin layer, evenly dispersed on the tray.
Bake in preheated 300 degree oven for 50 minutes.
It will be dried out and golden brown when fully cooked. Check to be sure center is not still moist. If it is, break into small clusters and put back in the oven for an additional 5-10 minutes until cooked through.
Let granola cool completely. Transfer to airtight containers. It will stay good at room temperature for a month, or freeze for 3 months.
Serve with milk of choice, as a snack, or use as a topping for yogurt or ice cream.
Debra’s Pro Tips
- Save money: Buy walnut pieces, rather than whole walnuts; they’re less expensive and will save you time chopping too.
- Spread granola mixture in as thin a layer as possible. Check midway through baking to be sure the center is drying out. Mix if necessary and put back into the oven.
- Toppings take this homemade granola to the next level: chopped apples or pears, roasted or raw figs, any type of berries and mini chocolate chips make awesome pumpkin granola toppings.
- Transfer to a glass container with a ribbon to give as teachers gifts or hostess gifts for the holidays. Homemade gifts are always appreciated!!
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📖 Recipe
Pumpkin Spice Granola Recipe
Ingredients
- 2 cups old fashioned oats
- 1 cup pumpkin seeds
- ¾ cup walnuts
- ¾ cup quinoa, uncooked
- ½ cup ground flax
- 1 tablespoon pumpkin pie spice
- ½ teaspoon sea salt
- ½ cup canned pumpkin puree
- ¼ cup tahini
- ⅓ cup maple syrup
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 300 degrees. Line large rimmed baking sheet with unbleached parchment paper.
- In a medium sized bowl, mix together dry ingredients: oats, quinoa, flax, pumpkin seeds, walnuts, pumpkin pie spice and sea salt.
- Use a 2 cup glass measuring cup to pour in maple syrup, pumpkin puree, tahini and vanilla extract. Mix until fully blended.
- Pour wet ingredients into the dry mixture and mix well.
- Transfer to prepared baking tray. Spread into thin layer.
- Bake in preheated 300 degree oven for 50 minutes. Check center of pan to be sure it's dried out all the way through. If not, stir to mix and crumble, then put back in the oven for 5 additional minutes.
- Let cool completely before transferring to airtight container. Granola will stay good at room temperature for a month. Freeze for 3 months in freezer safe container.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Lisa Jeannine Weinstein
Looks so
Yummy. Might be a silly question but the quinoa is uncooked ?
Debra Klein
Yes! Leave the quinoa raw in this recipe….not a silly question since most recipes call for cooked quinoa. In this granola, it acts more like a seed.