Pumpkin Granola Recipe, Vegan & Gluten Free


Did you feel it? That morning chill in the air. The crispness of an inhale. Fall. My tastebuds immediately begin to yearn for certain flavors as the season changes. Hearty soups brimming with umami, cinnamon infiltrating warm beverages and desserts and pumpkin embracing both sweet and savory flavors.

Pumpkin’s versatility is tremendous. Sweet pumpkin pies, cookies, breads, tarts, cheesecakes,  even lattes and chais juxtaposed against pumpkin imbued stuffings, casseroles, soups, hashes or sauces. The possibilities are limitless. Today, I share my favorite granola recipes, that by happenstance, uses pumpkin.

Will produce about 6 cups of granola.

  • 3 Organic Cups Gluten Free Oats (rolled variety)
  • 1 Cup Organic Quinoa
  • 2 Tbsp Organic Chia Seeds
  • 1 Cups Pecans
  • 1/2 Cup Organic Dried Cranberries
  • 1/4 Cup Organic Coconut Oil (I have tried this recipe with good results using Olive Oil instead)
  • 1/3 Cup Organic Maple Syrup (or Honey)
  • 3/4 Cup Organic Pumpkin Puree
  • ¼ Tsp of salt
  • 3/4 Tsp Pumpkin Pie Spice
  • 1/4 Tsp Nutmeg
  • 1/2 Tsp Cinnamon
  1. Preheat oven to 340 degrees F.
  2. Place oats, quinoa, spices, sugar, and salt in a large bowl.
  3. In a small pot heat together: coconut oil, pumpkin puree and maple syrup.
  4.  Be sure to whisk well to eliminate separation. I bring this to a very slight simmer for a second or two (longer will produce a caramelized taste and a slightly harder granola).
  5. Pour contents of pot in bowl over dry ingredients and quickly mix with a spatula.
  6. Once fairly mixed add Chia seeds and mix a bit more. Chia likes to stick to the bowl and utensils, so do it quickly.
  7. Divide the mixture evenly between 1 or 2 baking sheets lined with foil or silpat liner.
  8. Bake for 15-20 minutes. Then stir around a bit (if you like very chunky granola, don’t stir) and add Pecans and dried cranberries. Then bake an additional 5-7 minutes.
  9. When the granola has turned golden brown remove from oven and let cool. It will be soft when you take it out and crisp as it cools.
    • I sometimes allow mine to cool slowly in the warm oven with the door open.
  10. Store in a mason jar or other airtight container.

Enjoy as a cereal, snack, or even topping to a pie or crisp. You will not be disappointed!

Nutrition Facts: Calories 140, Carbs 19 g, Fat 6 g, Protein 3 g, Sugars 6.


5 thoughts on “Pumpkin Granola Recipe, Vegan & Gluten Free

    1. Fantastic! Let me know how it turns out. Tip: if you want chunky granola make sure it’s nice and moist when you put it in the oven and don’t stir it. If you like fine granola mix it around with a spatula when you add the nuts. Also it’ll brown quickly towards the end so keep your eye on it! Let me know how it turns out. 😊


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