This pumpkin granola is the perfect fall breakfast or snack. Refined sugar free, gluten free, and vegan, it’s made from real-food ingredients and comes together with just about 10 minutes of prep. Serve with a bowl of milk or yogurt, or enjoy it straight from the jar.
Pumpkin season means cozy flavors and fragrant baking, and this homemade pumpkin granola fills the house with warm spice notes while staying healthier than many store-bought varieties. Most commercial granolas are high in refined sugar and contain added oils and preservatives, whereas this version uses simple pantry ingredients for a chunky, flavorful result.
The base is rolled oats combined with pecans and pumpkin seeds, seasoned with warm fall spices, and lightly coated in pumpkin puree, coconut oil, and pure maple syrup. The result is a crunchy, clumpy granola that’s naturally gluten free and dairy free when you choose gluten-free oats and plant-based milk or yogurt to serve.
Ingredients
Below are ingredient notes and helpful substitutions. Exact amounts appear in the recipe card.
Oats — Use old-fashioned/rolled oats for texture; do not use quick oats. If you need to avoid gluten, choose certified gluten-free rolled oats.
Canned pumpkin — Use 100% pumpkin puree, not pumpkin pie filling or mix.
Pumpkin seeds (pepitas) — These are the shell-free seeds; they add a nice crunch and extra nutrients.
Coconut oil — Refined or unrefined works. I prefer unrefined; the coconut flavor is subtle and blends with the spices.
Spices — Use good-quality cinnamon, nutmeg, cloves, and a pinch of allspice for classic pumpkin spice flavor. Organic spices are a good choice when possible.
Step-by-Step Directions
Homemade granola is simple to make. Follow these clear steps for the best texture and clumps.
- Preheat the oven to 325°F (about 163°C).
- Mix the dry ingredients: In a large bowl, combine rolled oats, pecans, pumpkin seeds, salt, cinnamon, nutmeg, cloves, and allspice.
- Whisk the wet ingredients: In a separate bowl, whisk together pumpkin puree, melted coconut oil, pure maple syrup (room temperature), and vanilla extract until smooth.
- Combine the wet mixture with the oat mixture and stir until everything is evenly coated.
- Spread on a baking sheet: Line a baking sheet with parchment paper. Spread the granola evenly and lightly press it down with the back of a spatula or your hands to encourage clumping.
- Bake for 30–35 minutes, stirring about halfway through (around 20 minutes). After stirring, press the granola down again so it can form clusters as it finishes baking.
- Cool completely: The granola may seem soft when it comes out, but it will firm up as it cools. Let it cool fully on the baking sheet before breaking into pieces or storing — this helps large clumps form.
- Enjoy immediately or store for later.
Tips for Making the Best Granola
Completely coat the oats with the wet mixture so every bite has flavor. Pressing the granola into the pan before baking and again after stirring encourages bigger clumps. Allow the granola to cool fully before breaking it up or storing — this is key to crunchy, clumpy texture. Watch closely near the end of baking; once the edges start to brown and the aroma is fragrant, remove it to avoid burning.
Serving Suggestions
- With milk or yogurt — Serve with your favorite milk or Greek yogurt and fresh fruit for a quick breakfast.
- Over ice cream — Sprinkle on vanilla or caramel ice cream for texture and spice.
- Apple nachos — Top sliced apples (room temperature or air-fried) with nut butter and granola for a fun snack.
- On waffles or pancakes — Add a crunchy topping to waffles or pancakes with a drizzle of maple syrup.
- On its own — This granola is a satisfying, portable snack.
Homemade granola also makes a thoughtful gift: jar it in a mason jar, add a ribbon, and you have a homemade present ideal for holidays and gatherings.
Storing
Store cooled granola in an airtight container at room temperature for up to two weeks. You can also refrigerate it if you prefer. Make sure the granola is completely cool before sealing the container to avoid condensation and sogginess.
Other Amazing Fall Recipes
-
Apple Cinnamon Baked Oatmeal
-
Gluten-free Chocolate Chip Pumpkin Bread
-
Easy Healthy Apple Crisp
-
Gluten-free Pumpkin Scones
If you try this pumpkin granola, please share how it turned out — comments and photos are always welcome.
Homemade Pumpkin Granola
This pumpkin spice granola is ideal for fall — refined sugar free, gluten free, vegan, and easy to make.
Equipment
- 2 mixing bowls
- 1 baking sheet
Ingredients
- 3 cups gluten-free rolled oats (or regular rolled oats if not gluten free)
- 1 ½ cups pecans
- ½ cup pumpkin seeds (pepitas)
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp allspice
- ½ cup pumpkin puree (not pumpkin pie mix)
- ⅓ cup melted coconut oil
- ½ cup pure maple syrup (room temperature)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F.
- Combine oats, pecans, pumpkin seeds, salt, and spices in a large bowl.
- In a separate bowl, whisk pumpkin puree, melted coconut oil, maple syrup, and vanilla. Add to the oat mixture and mix until fully combined.
- Line a baking sheet with parchment paper. Spread the granola and press down lightly to form clusters.
- Bake 30–35 minutes, stirring once about two-thirds through. After stirring, press the granola down again. Remove when edges begin to brown and the aroma is fragrant.
- Allow the granola to cool completely on the baking sheet before breaking into pieces and storing.
- Enjoy!
Notes
Recipe tips:
- Use rolled oats (old-fashioned) — not quick oats — for the best texture.
- Keep maple syrup at room temperature to prevent coconut oil from solidifying when mixed.
- Pressing the granola into the pan before and after stirring and letting it cool completely helps create clumps.
- After cooling, you can mix in chocolate chips or dried fruit if desired.
Substitutions: Swap pecans for almonds or walnuts, and consider adding unsweetened coconut flakes (about ½ cup) to the dry mix if you like.
Nutrition (per serving)
Carbs: 35 g |
Protein: 6 g |
Fat: 24 g |
Sugar: 12 g