Homemade pumpkin spice granola made with gluten-free oats, pumpkin puree, maple syrup, and warm fall spices is a seasonal staple that should be found in every kitchen. Enjoyed on it on its own as a snack or served with yogurt and berries it makes a delicious and healthy breakfast option.
And if you are looking for a delicious gift for friends and family, I highly recommend this gluten free pumpkin granola. Just package it in some cute mason jars or craft bags and tata - you have gift everyone will love.
Recipe Ingredient Note
Gluten Free Oats: Make sure to use old-fashioned oats (also known as rolled oats) in this recipe for Pumpkin Spice Granola. Quick cooking oats or instant oats are too thin and will not work in granola recipes. VERY IMPORTANT REGARDING OATS: Please make sure to purchase certified gluten-free oats if you have celiac or a wheat allergy. While oats are naturally gluten-free they are often processed in the same facility as wheat or other gluten-containing grains.
Ground Flaxseed: Ground Flaxseed is a wonderful addition to granola since it gives it a boost of fiber, heart-healthy omega 3s, and other essential nutrients. Flaxseeds are naturally gluten free.
Pumpkin Puree: Make sure to buy pure canned pumpkins and not pumpkin pie filling. Since this recipe does not use an entire can, make sure to check out my Gluten Free Pumpkin Muffin recipe or my Gluten Free Pumpkin Cake. The perfect way to use up the leftovers.
Maple Syrup: Pure maple syrup not only provides sweetness and flavor but also helps to bind the ingredients together.
Brown Sugar: This is the only sweetener aside from maple syrup. Granola made without it will taste very bland and boring.
Coconut Oil: Added oil turns granola crunchy and keeps it from being soggy. You can either use unrefined (also known as virgin olive oil) or refined coconut oil. I prefer unrefined since it gives the pumpkin spice granola a subtle hint of coconut. Make sure to measure the coconut oil when it is liquid.
Nuts & Seeds: I use a combination of roasted, pumpkin seeds (also known as pepitas), raw pecans halves, and chopped raw almonds.
Dried Fruit: I like to add dried cherries or cranberries to my gluten-free pumpkin spice granola. Golden Raisins would be delicious as well as diced dried apricots.
What spices do you use to make pumpkin spice?
While there are many commercial options at grocery stores for pumpkin spice, it is very easy to make it at home. It is a blend of ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Some people like to add ground allspice as well.
Pumpkin Spice does not taste like pumpkin but it is used to flavor pumpkin pies or creations like this Pumpkin Spice Granola.
Homemade Pumpkin Pie Spice
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
¼ teaspoon ground cloves
How to make Pumpkin Spice Granola
The key to making crunchy and delicious pumpkin spice granola is allowing it to bake at a lower temperature for an extended period of time.
Step 1: Preheat the oven to 315F and line a sheet tray with parchment paper. I like to use half-sheet trays which are 18-by-13 inches.
Step 2: In a large bowl combine gluten-free oats, ground flaxseeds, coconut, pumpkin seeds, almonds, pecans, spices and kosher salt. With a spoon or clean hands mix everything together.
Step 3: In a separate bowl combine the brown sugar, pumpkin puree, maple syrup, coconut oil, and vanilla extract. Mix until combined.
Step 4: Add the wet ingredients to the dry ingredients and mix until fully combined. Make sure all the ingredients are evenly coated.
Step 5: Transfer the pumpkin spice granola mixture to the prepared baking sheet and spread it out in an even layer. If you only own smaller sheet trays, divide the granola between two sheets and bake them at the same time. Make sure to arrange the oven racks in the upper ⅔rd of the oven.
Step 6: Bake the granola for 20 minutes at 315F. Remove from the oven and with a spatula or a large spoon stir the granola. Return the sheet tray to the oven.
Step 7: Continue to bake for 15-17 minutes or until golden brown making sure not to burn the nuts. Remove the granola from the oven and allow it to cool completely on the sheet tray. The Pumpkin Spice Granola will get crunchier as it cools.
Enjoy the gluten free granola as is as a snack (maybe even add some chocolate chips along with the dried fruit?) or use it as a topping for your favorite smoothie bowl or yogurt.
Storage & Freezing
Once the pumpkin spice granola has fully cooled, mix in your dried fruit of choice like dried cranberries or dried cherries. Transfer the pumpkin granola to an airtight container and store up to 3 weeks. Because of the added pumpkin, the granola may get softer over time but still will be delicious.
If you like you may also freeze the granola for up to 3 months. This will keep it fresh and crunchy just like store-bought granola.
FAQ about Pumpkin Spice Granola
The key to crunchy granola is to bake it at a low temperature for an extended period of time. This way the nuts and seeds don't burn but the granola can slowly dry out. I also recommend to stir the granola to ensure it will brown evenly. If your granola should be chewy after baking, return it to the oven for an additional 5 minutes or so to dry it out more thoroughly. You can also just allow it to sit in the turned off but still warm oven.
No. Granola should be store in an airtight container at room temperature or in the freezer. The air in fridges tends to moisten granola and make it soggy.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
- 300 grams old fashioned oats, gluten free
- 25 grams ground flaxmeal
- 75 grams pepitas (pumpkin seeds)
- 100 grams raw pecan halves
- 75 grams raw almonds, roughly chopped
- 30 grams unsweetened coconut flakes
- 2 teaspoons ground cinnamon
- ¾ teaspoons ground ginger
- ½ teaspoons ground nutmeg
- ⅛ teaspoons ground cloves
- ¾ teaspoons kosher salt
- 125 grams pumpkin puree
- 100 grams pure maple syrup
- 50 grams coconut oil
- 65 grams light brown sugar
- 2 teaspoons vanilla extract
- 100 grams of add ins such as dried cranberries, dried cherries or even chocolate chips
How to make Gluten Free Pumpkin Spice Granola
- Preheat the oven to 315F and line a sheet tray with parchment paper.
- In a large bowl combine the dry ingredients. With a spoon or clean hands mix everything together.
- In a separate bowl combine the wet ingredients and whisk together it until fully combined.
- Add the wet ingredients to the dry ingredients and mix until fully combined. Make sure all the ingredients are evenly coated.
- Transfer the pumpkin spice granola mixture to the prepared baking sheet and spread it out in an even layer. If you only own smaller sheet trays, divide the granola between two sheets and bake them at the same time. Make sure to arrange the oven racks in the upper ⅔rd of the oven.
- Bake the granola for 20 minutes at 315F. Remove from the oven and with a spatula or a large spoon stir the granola. Return the sheet tray to the oven.
- Continue to bake for 15-17 minutes or until golden brown making sure not to burn the nuts.
- Remove the granola from the oven and allow it to cool completely on the sheet tray. The Pumpkin Spice Granola will get crunchier as it cools.
- Once fully cooled add your add ins such as dried fruit or chocolate chips and transfer the pumpkin granola to an airtight container. Store at room temperature up to 3 weeks.
Storage: The best way to store homemade granola is in an airtight container at room temperature or in the freezer. Because of the added pumpkin, the granola may get softer over time but still will be delicious.
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Katbite 200PCS 12x16 In Heavy Duty Flat Parchment Paper, Parchment Paper Sheets for Baking Cookies, Cooking, Frying, Air Fryer, Grilling Rack, Oven(12x16 Inch)
GF Harvest Gluten Free Certified Organic Rolled Oats, Non GMO, 41 oz Bag
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2 pack, 2-Pack, Silver
Amount Per Serving: Calories: 305
Calories are a guestimate and randomly generated.