Clusters of oats, nutty pumpkin seeds, chewy dried cranberries, and warming fall spices come together in this crunchy Vegan Pumpkin Spice Granola. Oil-free and gluten-free, it’s a versatile, delicious option for breakfast, snacks, or even dessert.
When autumn arrives, pumpkin flavors are everywhere. This Pumpkin Spice Granola is one of the simplest homemade fall recipes and delivers a better crunch and flavor than many store-bought options. It’s easy to adapt, economical, and keeps well for quick breakfasts or grab-and-go snacks.
Serve with almond or other plant-based milk, over dairy-free yogurt, alongside fresh fruit, straight from the jar by the handful, or as a crunchy topping for vegan ice cream.
Ingredients you need
Ingredient notes and substitutions
Oats — Old fashioned rolled oats give the best texture. Quick oats won’t provide enough bite, and steel-cut oats alter the liquid ratio. Use certified gluten-free oats if needed.
Rice cereal — Crisp rice cereal adds a pleasant crunch. Check labels, as not all brands are vegan.
Spices — Pumpkin pie spice is a convenient blend; you can mix your own using cinnamon, ginger, nutmeg, allspice, and cloves. If you prefer a simpler profile, use cinnamon alone for an oatmeal-cookie-like flavor.
Maple syrup — Use pure maple syrup (not pancake syrup). Its sweetness and sticky texture help form crunchy clusters without oil.
Pumpkin seeds — Pepitas reinforce the pumpkin theme. Swap with sunflower seeds or chopped nuts if preferred.
Dried cranberries — Add after baking so the fruit stays chewy. Dried cherries, apricots, or raisins are good alternatives.
Extras — After baking, stir in coconut flakes or chocolate chips if desired.
No pumpkin purée — This recipe relies on pumpkin spice rather than pumpkin purée. Purée adds moisture and can prevent a crunchy texture.
No oil needed — The recipe creates crisp clusters without oil. Store properly and avoid over-handling to keep larger clusters intact.
How to make the recipe
Scroll to the recipe card for exact measurements and step-by-step instructions. Below is an overview of the process.
Combine the dry ingredients in a large bowl and mix until evenly distributed. Stir vanilla into maple syrup, pour over the oat mixture, and mix thoroughly so everything is coated.
Spread the mixture onto a rimmed baking sheet lined with parchment or a silicone mat. Press it into a single thin rectangle, slightly thinner in the center so it bakes evenly. This compact layer helps form large clusters.
Bake at 300°F for 20 minutes, rotate the pan 180°, then bake 10–15 more minutes until golden and the edges are crisp. Let it cool on a wire rack, then sprinkle dried cranberries on top and cool 10–15 minutes more. When fully cooled, break into clusters.
Serving suggestions
Enjoy this granola by the handful as a snack, or pair it with plant-based milk for breakfast. Sprinkle it over dairy-free yogurt or smoothie bowls, mix into warm oatmeal, or layer into parfaits with fresh fruit.
Because the recipe is nut-free (unless you add nuts), it’s a good lunchbox option. For dessert, serve with vegan vanilla ice cream or alongside dairy-free puddings and sauces.
Storage
Counter: Once completely cooled, store in an airtight container at room temperature. It should stay crisp for at least two weeks.
Freezer: Fully cooled granola freezes well for up to three months in a freezer-safe bag or container. Thaw at room temperature for about an hour before serving.
Pro tips and tricks
~ Use old fashioned rolled oats for best texture.
~ Make sure the dry ingredients are evenly coated with the maple syrup and vanilla before baking.
~ Press the mixture into one thin, compact layer so clusters form and everything bakes evenly.
~ Do not stir the granola while it bakes; simply rotate the pan after 20 minutes for even browning.
~ Add dried fruit or chocolate chips only after baking so they won’t burn or melt.
~ Let the granola cool completely before breaking it into clusters to preserve larger pieces.
~ To double the recipe, bake on two sheets to avoid overcrowding and ensure crispiness.
FAQs
Old fashioned rolled oats give the best texture for homemade granola.
Bake at 300°F so the mixture has time to dry out without burning. Let the granola cool completely to achieve maximum crunch.
The granola is done when it turns golden and the edges are crispy. It will crisp further as it cools.
Yes. Once fully cooled, transfer to a freezer-safe container. It can be frozen for up to three months.
More vegan granola recipes
- Mint Chocolate Chip Granola
- Coconut Chia Seed Granola
- Coffee Granola
- Chocolate Chai Spice Granola
- Blueberry Almond Granola
- Gingerbread Granola
- Tahini Dark Chocolate Granola Bars
I hope you enjoy this recipe. If you try it, please rate and leave feedback in the recipe card. For more family-friendly plant-based recipes, explore other recipes and cookbooks from the author.
Vegan Pumpkin Spice Granola
Recommended Equipment
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Mixing bowls
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Rimmed Baking Sheet
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Parchment Paper
Ingredients
- 1 ½ cups old fashioned rolled oats certified gluten-free, if needed
- 1 cup crispy rice cereal
- ¼ cup pumpkin seeds
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ cup dried cranberries
Instructions
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Preheat the oven to 300°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
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Add the oats, rice cereal, pumpkin seeds, pumpkin pie spice, and salt to a large bowl. Mix well.
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Combine the maple syrup and vanilla. Pour over the oat mixture and stir until evenly moistened.
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Spread onto the prepared baking sheet and press into a thin layer, slightly thinner in the center than at the edges.
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Bake for 20 minutes, rotate the pan 180° (do not stir), and bake 10–15 more minutes until golden and edges are crispy.
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Move the pan to a wire rack, sprinkle dried cranberries on top, and allow to cool completely.
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Once cool, break into clusters and store in an airtight container.
Notes
~ Ensure ingredients are evenly moistened before baking.
~ Press into one compact layer and rotate the pan after 20 minutes; do not stir while baking.
~ Add dried fruit or chocolate chips after baking.
~ To make gluten-free, use certified gluten-free oats.
~ This recipe can be doubled; use two baking sheets to avoid overcrowding.
Nutrition facts calculated based on ½ cup per serving.
Nutrition
Nutrition values are estimates only.