• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / breakfast / granola

    Pumpkin Granola (gluten-free & vegan)

    Published Nov 1, 2021

    Jump to Recipe Print Recipe

    Pumpkin granola that's super simple to make and full of vibrant fall flavor. It's minimally sweetened, loaded with warming homemade pumpkin pie spice, and studded with toasty nuts and pumpkin seeds.

    Made with just a handful of pantry-friendly ingredients in under an hour. You'll never want to go back to store-bought once you've made this easy and addictive homemade pumpkin spice granola!

    pumpkin granola in a bowl with sliced apples, pomegranate, yogurt, and nut butter on gray marble

    As a longtime fan of pumpkin desserts and homemade granola recipes, it was inevitable that I would share a pumpkin granola recipe on TBG. I started mixing up batches of this pumpkin spice granola a few weeks ago to use up a surplus of golden pumpkin spice leftover from making gluten-free pumpkin muffins. 

    Jay and I couldn't stop reaching into the jar to nom crunchy granola clusters and toasty nuts and seeds. We had to hide the jar in the cupboard as no one was safe with it sitting out on the counter, taunting us day and night. 

    big clumps and clusters of golden pumpkin spice granola on a baking sheet

    Clumpy, Clustery Pumpkin Granola

    This pumpkin granola recipe is simple to make and takes well to variations. Here are a few more things that make it extra-special:

    1. It boasts large clumps and clusters thanks to a magical granola-making technique that I learned from my pastry school teacher (not during pastry school – that would be a weird thing to make – but at my teacher's bakery where I did an internship at the end of our course).
    2. It uses my golden pumpkin spice mix which you may have on hand if you've already whipped up a batch for GF pumpkin muffins or GF pumpkin bread.
    3. It's minimally sweetened with maple syrup and maple sugar or coconut sugar.
    4. It's moistened with olive oil, which lends healthy fats as well as fruity depth of flavor.
    5. A good hit of salt makes it completely addictive. 
    6. It's gluten-free, vegan, and low-FODMAP which keeps my tummy happy when I eat it.

    This pumpkin spice granola is so habit-forming, if you're anything like us, you'll be crunching it straight from the jar all fall and winter long. 

    ingredients for pumpkin spice granola
    Ingredients: maple syrup, golden pumpkin spice blend, salt, pumpkin seeds, oats, maple sugar or coconut sugar, pecans, olive oil, and pumpkin puree.

    Ingredients and Substitution Suggestions

    This pumpkin granola recipe uses just a handful of ingredients you probably already have in your pantry. It's quite forgiving, so feel free to swap ingredients as needed. I've shared a few options below. 

    • Oats are the star of this show. Be sure to use old-fashioned rolled oats (not instant or steel-cut oats). If you or your granola-eaters are gluten-sensitive, be sure to source certified gluten-free oats. I like One Degree Organic sprouted oats and Bob's Red Mill gluten-free oats. (If you're looking for grain-free or paleo pumpkin granola, try this one from Paleo Running Momma.)
    • Pecans and pumpkin seeds add crispy goodness. Feel free to swap in other nuts, such as walnuts, hazelnuts, almonds, and/or cashews. Or use other seeds such as sunflower, flax, hemp, and/or sesame seeds. Or add popped amaranth as per the granola recipe in Alternative Baker. To keep the granola nut-free, omit the pecans and use other seeds in their place. 
    • Maple syrup and maple sugar or coconut sugar sweeten the granola. I prefer using maple sugar as it keeps the granola more brightly colored. Coconut sugar makes a darker granola albeit with lovely brown sugar notes. Using half liquid sweetener and half granulated sugar helps the granola bake up shatteringly crisp. You can use agave syrup or date syrup in place of the maple syrup if need be, and brown sugar or date sugar in place of the maple sugar. I don't recommend using honey instead of maple syrup as it tends to absorb moisture and make granola soft.
    • Olive oil adds richness and depth. You can sub any neutral-tasting oil such as sunflower, grape seed, or avocado oil. Melted butter, ghee, or coconut oil will work too. 
    • My golden pumpkin pie spice adds layers of flavor from cinnamon, ginger, nutmeg, and allspice, while turmeric enhances the golden hue. You can use any pumpkin pie spice you've got, or see the recipe notes for spice subs if you don't feel like making a large batch. 
    • Fine sea salt sharpens the flavors. Kosher salt works just as well. Just don't use iodized table salt which can taste harsh. 

    pumpkin seed granola in a bowl with a jar of milk and white mini pumpkins in the background

    How to Make Pumpkin Granola

    This pumpkin spice granola could not be easier to make.

    While most granola recipes call for stirring the granola as it bakes, I've learned the secret to large granola clusters: spread the granola into a thin layer on a baking sheet lined with parchment paper and don't stir. It bakes into a sheet of evenly-baked pumpkin granola that you can break up into whatever sized clusters you like. 

    Here's how to make crispy, clumpy pumpkin spice granola:

    wet ingredients for pumpkin granola in a bowl
    Stir together the wet ingredients and spices. 
    adding oats, nuts, and seeds to the bowl
    Add the oats, nuts, and seeds. 
    granola stirred together in a large bowl
    Stir to combine.
    unbaked granola on a sheet pan
    Scrape the granola onto a baking pan lined with parchment paper.
    unbaked granola spread evenly on a sheet pan
    Spread the granola into an even layer with the edges slightly thicker than the middle. This will help the granola bake evenly without stirring. 
    baked pumpkin seed granola broken up into clusters on a pan
    Bake without stirring until golden. Let cool, then break up into large clumps and clusters. 
    pumpkin pie granola in a bowl with yogurt, nut butter, apple slices, and pomegranate arils
    Store for up to 1 month. Bojon appétit!

    Healthy Pumpkin Spice Granola for Everyone

    This granola is naturally vegan and can accommodate other dietary restrictions and food allergies too:

    • Gluten-Free Granola: use certified gluten-free oats.
    • Low-FODMAP granola: use maple sugar instead of coconut sugar. 
    • Nut-Free Pumpkin Granola: use extra seeds (pumpkin, sunflower, hemp, sesame, and/or flax) in place of the pecans. 

    How to Enjoy Pumpkin Granola

    This pumpkin pie granola is tasty enough to eat on its own like a crispy granola bar. Here are some other ways to dress it up:

    • Serve it with plant milk and seasonal fruit.
    • Sprinkle it over yogurt swirled with nut butter.
    • Put it on overnight oats, chia pudding, or breakfast porridge.
    • Crunch it with ice cream such as vanilla, maple sugar, horchata, maple pecan, or ginger ice cream for an impromptu dessert.
    • Crumble it over pumpkin ice cream or pumpkin pudding for double pumpkin trouble.
    • Pour creamy pumpkin seed horchata over it instead of milk.

    However you serve it, I hope you love this easy pumpkin granola recipe as much as we do!

    pumpkin spice granola in a white bowl with milk and pomegranate arils

    More Homemade Granola Recipes

    • My Favorite Granola a.k.a. Stolen Granola
    • Ginger Granola
    • Maple Brown Butter Granola
    • Cardamom Granola
    • Peanut Butter Granola with Chocolate
    • Dark Chocolate Granola

    More Gluten-Free Breakfast Recipes

    • Gluten-Free Buttermilk Pancakes (DF, vegan & low-fodmap options)
    • Almond Flour Crepes (paleo)
    • Sweet Potato Breakfast Bowls
    • Gluten-Free Breakfast Bars
    • Banana Buckwheat Pancakes

    More Gluten-Free Pumpkin Recipes

    • Gluten-Free Pumpkin Muffins (vegan option)
    • Gluten-Free Pumpkin Bread (dairy-free)
    • Pumpkin Pudding (vegan option)
    • Find all of my favorite gluten-free pumpkin desserts here!

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this pumpkin seed granola, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.

    pumpkin spice granola in a bowl with yogurt, nut butter, and fruit
    5 from 6 votes

    Golden Pumpkin Spice Granola (gluten-free & vegan)

    Print Recipe Pin Recipe
    Crispy, crunchy clusters of pumpkin spice granola studded with toasty almonds and pumpkin seeds. This granola is minimally-sweetened with maple syrup and coconut sugar and laced with just the right amount of my golden pumpkin pie spice. It's just the thing to enjoy on a crisp fall morning with yogurt or plant milk, fall fruit, and a swirl of nut butter.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total: 55 minutes
    Servings: 8 servings

    Ingredients

    • 6 tablespoons (75 g) mild olive oil or other vegetable oil
    • ¼ cup (55 g) pumpkin puree
    • 3 tablespoons (60 g) maple syrup
    • 3 tablespoons (35 g) maple sugar, coconut sugar, or light brown sugar
    • 2 teaspoons golden pumpkin pie spice*
    • ¾ teaspoon fine sea salt
    • 2 ½ cups (250 g) old-fashioned rolled oats**
    • 1 cup (100 g) raw pecan halves
    • ½ cup (75 g) raw pumpkin seeds

    Instructions

    • Position a rack in the upper third of the oven and preheat to 325º. Line a rimmed baking sheet with parchment paper.
    • In a large bowl, whisk together the olive oil, pumpkin puree, maple syrup, sugar of choice, pumpkin pie spice, and salt.
    • Add the oats, pecans, and pumpkin seeds. Stir well.
    • Spread the oat mixture into the prepared pan. Take the time to spread it into an even layer with the edges slightly thicker than the middle, this way the granola will bake evenly.
    • Bake the granola without stirring until deeply golden, 35-50 minutes. If it’s browning too quickly, lower the oven temp by 25º. It will still be soft when hot but should crisp up as it cools.
    • Test for doneness by removing a small clump of granola, placing it on a plate to cool for a minute or two, and eating it. If it’s crisp when cool, it’s done. If it’s still soft, return to the oven for 5 more minutes and test again.
    • Remove from the oven and let cool to room temperature, about 30 minutes. Break up into whatever size clusters you like and store airtight for up to 1 month. If the granola softens as it sits, return it to a 250º oven for 10 minutes to crisp it up again.

    Notes

    *If you don’t have a batch of golden pumpkin pie spice already made, use ¾ teaspoon cinnamon, ¾ teaspoon ginger, ¼ teaspoon freshly grated nutmeg, 1/4 teaspoon turmeric, and 1/8 teaspoon allspice. Or sub any pumpkin pie spice.
    **Use certified gluten-free oats if need be. I like One Degree Organic sprouted oats and Bob’s Red Mill gluten-free oats.
    Nutrition facts are for 1 of 8 servings. 

    Nutrition

    Calories: 341kcalCarbohydrates: 30gProtein: 6gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gSodium: 222mgPotassium: 226mgFiber: 4gSugar: 10gVitamin A: 1200IUVitamin C: 1mgCalcium: 42mgIron: 2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

    « Gluten-Free Pumpkin Desserts
    Paleo Apple Crisp with Almond Flour Crumble (vegan option) »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Andrea says

      November 02, 2021 at 3:45 am

      Do you recommend toasting the pecans and pumpkin seeds before baking the granola, or could doing so cause them to burn when baking them within the granola?

      Reply
      • Alanna says

        November 02, 2021 at 8:58 am

        Exactly - better to put them in raw because they get toasty as the granola bakes. Let me know if you try it!

        Reply
    2. Debbie Feely says

      November 02, 2021 at 10:57 am

      My granddaughter and I just made this. It’s tasty! Last week when she put way too much salt in ‘her own creation’ I discovered she had no idea I used recipes. So today your email came in and she said that’s what I want to bake today. So I read the recipe and she made the granola. Now she’s eating a huge bowlful. Perfect timing. We talked about more wet ingredients change the texture of granola. This is nice. My usual is similar minus the pumpkin but with 4 cups oats. Much drier. Yours is decadent in comparison.

      Reply
      • Alanna says

        November 08, 2021 at 8:59 pm

        Aw that's so sweet! I'm so glad you two enjoyed it and got to bake it together. Yes, I like a good amount of oil in my granola to get it good and crispy!

        Reply
    3. chrissy says

      November 03, 2021 at 11:03 am

      Great recipe! I like that it's not too sweet and can add a few chopped prunes, dates, or craisins. One question though, in the nutrition note it shows trans fat: 1g. Is this a typo?

      Reply
      • Alanna says

        November 03, 2021 at 8:26 pm

        I'm *so* glad you liked the recipe! All of those dried fruit options sound delicious.

        Haha good catch on the trans fats I have no idea why the recipe card thought one of those ingredients contained them! I went in and edited - no trans fats here!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Asparagus Crustless Quiche (gluten-free, grain-free, dairy-free & paleo options)

    Gluten-Free Madeleines

    Gluten-Free Scones

    Coconut Flour Cake (Paleo)

    Footer

    Instagram

    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/
    Sharing the recipe for these GF almond flour madel Sharing the recipe for these GF almond flour madeleines today in honor of my mom Madeline! 
*sponsored

These look fancy, but they're actually super simple to make with vanilla-flecked brown butter and a trio of @bobsredmill GF flours that work together to create a dreamy texture. Warm from the oven, these are crispy on the outside with tender middles bursting with butterscotch notes. 

Whip up a batch in under an hour to feel like you just stepped into a posh Parisian patisserie.

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-madeleines-almond-flour/

#glutenfreebaking #almondflour #almondflourrecipes #bakedwithbobs #bakedwithlove
    Sharing this green goddess potato salad in honor o Sharing this green goddess potato salad in honor of #earthday (which is literally every day because this is where most of us spend every second of our lives!) 

At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

This herbaceous potato salad is one of our favorite lunches to pack. It has protein from jammy boiled eggs, crunchy veggies, creamy potatoes, and a kicky dressing. 

Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack