Clusters of gluten-free pumpkin granola crisped together in pumpkin seeds, pumpkin spices, coconut flakes and honey. Fall mornings never felt better enjoying this cozy oat breakfast!
Everything about fall says PUMPKIN! This pumpkin spice granola tastes fabulous and is wonderful served with fresh fruit and yogurt for breakfast, in a bowl with milk, or enjoyed as a dessert treat sprinkled over vanilla ice cream!
WHY THIS RECIPE WORKS
- gluten-free + dairy-free – Mot all oats are gluten-free so make sure when making this pumpkin granola recipe that you look for certified gluten-free rolled oats or old fashion oats.
- this granola is pumpkin spice and everything nice!– It's got all the cozy flavors of fall and winter in a combination of pumpkin pie spice mix coconut.
- homemade granola is more cost efficient – It costs far less money to make granola at home and is so simple to make in as little as 30ish minutes.
- good for the heart! – A bowl of granola is a satisfying place for the heart. Why? Because the Dietary Guidelines for Americans recommends 21-25 grams of fiber per day for women and 30-38 grams per day for men. Fiber (with water) flushes toxins from the body and aids to lower bad cholesterol. Plus it fills you up longer so you do not feel the need to eat as frequently. Sustainable energy? Yes please!
WHAT GOES INTO THIS GRANOLA RECIPE
This pumpkin granola is REALLY good made with butter, but I try to avoid butter and so for my granola recipes I always use coconut oil. You can totally use butter or ghee in place of the oil if you prefer and it will be just as satisfying! So an oil (coconut oil, butter or ghee), certified gluten-free rolled oats, honey, pumpkin pie spice mix, pumpkin seeds, pecans, hemp seeds, chia seeds, flax seeds, coconut flakes, salt are all you need for this recipe.
HOW TO MAKE THIS RECIPE
Add all the dry ingredients to a large mixing bowl. Stir together then add the honey and oil and mix until everything is coated.
Spray a large baking sheet with cooking oil. Spread the granola evenly over the pan. Bake for 25-30 minutes and using a spatula, flipping 1-2 times during cooking to prevent the granola from burning on the edges. The pumpkin granola will still be soft when it is done, but slightly golden in color. It will harden as it cools, so let it cool first before breaking it off the pan and transferring the granola to a storage container.
FAQs AND EXPERT TIPS
Either it was overcooked or was not flipped during baking. Flip it at least 1-2 times during cooking and move the granola that is on the edges of the pan to the center.
To make this vegan you can use maple syrup in place of honey, but it will not cluster as well.
You can add dried fruit such as cranberries or raisins. Simply mix about 1 cup in after the granola has baked and cooled.
Store this pumpkin spice granola recipe in an airtight container in a cool dry place for up to 2-3 weeks.
If you make this gluten-free pumpkin spice granola recipe from Delightful Mom Food I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Pumpkin Granola With Crispy Coconut Flakes
Ingredients
- 3 cups gluten-free old-fashioned oats
- ½ cup pumpkin seeds
- ½ cup hemp seeds
- ¼ cup chia seeds
- ¼ cup flax seeds
- ½ cup pecans chopped
- ½ cup coconut flakes
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- ⅔ cup honey
- ¼ cup coconut oil melted
Instructions
- Preheat the oven 325 degrees F. Spray a large rimmed baking sheet with cooking spray.
- In a large bowl combine the gluten-free oats, pumpkin seeds, hemp seeds, chia seeds, flax seeds, pecans, coconut flakes, pumpkin pie spice, and salt. Pour in the honey and coconut oil and mix together until the oat mixture is fully coated.
- Evenly spread the granola on the prepared baking sheet. Place in the oven and bake for 25-30 minutes, carefully stirring the granola often so it does not burn on the edges. The granola is done when it is lightly browned. Remove from the oven and let the granola cool, as it will start to harden as it cools. Break it apart the cooled granola with a spatula and pour it into an airtight container to store.
Notes
Nutrition
My boys and I have been eating pumpkin granola about 4 times a week with almond milk or in clusters with fresh fruit and just love it for breakfast! It is a fun change from my chocolate homemade granola recipe, and basic granola recipe. The secret is pumpkin seeds and pumpkin spice along with healthy chia seeds and hemp seeds for added protein and healthy fats. So much wholegrain ingredients going on in this pumpkin seed granola combo!
This recipe was previously published and has been updated.
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