This healthy homemade Pumpkin Spice Granola Recipe is sweetly spiced, and perfect for quick breakfasts on busy mornings. And it’s vegan and gluten free!
I try not to, but every time my pantry granola stash runs low I have a strange sense of urgency to hurry up and make a new batch.
For some strange reason granola has that effect on me, lol. I guess I just love having it around!
This seasonally-flavored batch is especially wonderful. This Pumpkin Spice Granola Recipe is great as pre-workout fuel, a healthy mid-morning or afternoon snack, or a festive addition to brunch for guests who arrive unexpectedly ravenous mid-morning on a Saturday.
Pumpkin Spice Granola Recipe
This Pumpkin Spice Granola Recipe is a great way to start the day on a healthy note! It has a full cup of pumpkin as well as sunflower seeds and heart-healthy oats.
You can use brown sugar or coconut sugar as the sweetener, and coconut oil or avocado oil as the fat.
It’s aromatic with warm spices and has a hint of vanilla.
It tastes like pumpkin pie, but in granola form!
More Pumpkin Spice Recipes to Make This Fall:
- Sugar Free Pumpkin Spice Syrup for Pumpkin Spice Lattes
- Dark Chocolate Coated Pumpkin Spice Candy Cups
- Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
- Keto Pumpkin Spice Cream Cheese Fat Bombs
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Pumpkin Spice Granola Recipe
- 1 cup pumpkin puree
- 6 tablespoons coconut oil or avocado
- 3/4 cup light brown sugar lightly packed
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 5 cups old-fashioned rolled oats
- 2 cups sunflower seeds or any raw, unsalted seeds or nuts
- Preheat oven to 350F.
- Combine the pumpkin, coconut oil, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a medium saucepan over medium heat; bring to a simmer, whisking occasionally to break up any clumps of brown sugar, and then turn off the heat.
- Stir together the pumpkin mixture with the oats and sunflower seeds in a large bowl.
- Spread in an even layer on a large baking sheet and bake for about 40 to 50 minutes, or until the moisture is gone and the granola is golden, toasted, and slightly crunchy, stirring every 10 minutes.
- Cool completely, and then store in an airtight container at room temperature for up to 3 months.
- This recipe makes about 7 cups of granola, or 14 (1/2-cup) servings.
This post was first published on An Edible Mosaic on November 11, 2011. I updated it with more information on September 9, 2020.
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