Fall mornings call for something warm, crunchy, and full of pumpkin spice, and this gluten free pumpkin pie granola delivers exactly that. It's simple to make from scratch with pantry staples like oats, nuts, and pumpkin puree, and it's completely vegan too. One batch makes enough for breakfast and snacking all week long.
This Gluten Free Pumpkin Pie Granola is the ultimate cozy snack or breakfast blend for fall, with warm pumpkin pie spices and satisfying crunch in every bite.
Whether you're topping a smoothie bowl, sprinkling over yogurt, or snacking by the handful, this pumpkin spice granola delivers the nostalgic flavors of autumn in a wholesome, homemade way.
If you are looking for more breakfast recipes try my Gluten Free Salty & Sweet Granola, my Gluten Free Chocolate Chip Oat Granola Bars, my Gluten Free Pumpkin Spice Pancakes or my Pumpkin Apple Baked Oatmeal with Streusel Topping.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes
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Why You'll Love This Recipe
- It's a big batch that lasts all week
- Naturally sweetened with maple syrup, no refined sugar
- Completely vegan and gluten free
- Simple pantry ingredients, no fancy equipment needed
Ingredient Notes
- Be sure to use certified gluten free rolled oats, since regular oats are often processed on the same equipment as wheat.
- Feel free to swap the almonds or walnuts for pecans or hazelnuts, and the pumpkin seeds for sunflower seeds if that's what you have on hand.
- Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that will throw off the recipe.
- Maple syrup keeps this granola vegan, so there's no need for honey.
Ways to Enjoy This Granola
This pumpkin pie granola is great served with milk or a dairy free alternative, sprinkled over yogurt with fresh berries, or layered into a smoothie bowl. It also makes a fun topping for baked oatmeal or a crunchy addition to a bowl of ice cream.
Storage
Store the granola in an airtight container at room temperature for up to 2 weeks. To freeze, place cooled granola in a freezer safe container or bag and freeze for up to 3 months. Let it thaw at room temperature before enjoying.
Top Tip
We like granola chunks, so I smash the granola down with a metal measuring cup before it goes into the oven. After the granola is browned and done I smash it down with the metal measuring cup again and let it cool completely before breaking it apart.
I think the key is waiting until it's completely cool before breaking it into pieces. I typically let the gluten free pumpkin pie granola sit in the baking pan overnight and then break up and store in a container the next day.
Frequently Asked Questions
Technically oats are gluten free. The reason you have to make sure the oats you purchase say they are certified gluten free is because most places process their oats on the same equipment as wheat and barley.
Oats themselves don't contain gluten, but if they aren't processed on a dedicated gluten free equipment they can be contaminated. Thrive Market and Bob's Redmill both make really good gluten free rolled oats.
Making gluten free granola really comes down to making sure everything you add in is certified gluten free. Since granola can be expensive it's amazing to make at home and really easy to make.
Granola can make an amazing breakfast! I like to mix mine with greek yogurt and some berries. Granola can be high in sugar so I like to stick to a smaller portion and add the yogurt and berries (or a banana) to get a complete breakfast.
I also like granola as a dessert with some vanilla ice cream!
Yes. This recipe is sweetened with maple syrup instead of honey and contains no dairy or eggs, so it's completely vegan as well as gluten free.
Stored in an airtight container at room temperature, this granola stays fresh for up to 2 weeks. You can also freeze it in a freezer safe bag or container for up to 3 months.
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Gluten Free Pumpkin Pie Granola
- Total Time: 40 minutes
- Yield: 10 cups (approximately) 1x
- Diet: Gluten Free
Description
This gluten free pumpkin pie granola is crunchy, sweetened with maple syrup, and full of warm fall spice. It's completely vegan and comes together with simple pantry staples you can bake in one batch. Enjoy it all week long for breakfast or snacking.
Ingredients
- 6 cups Gluten Free Rolled Oats
- 1 cup Sliced Almonds
- 1 cup Walnuts, roughly chopped
- 1 cup Coconut Flakes
- ½ cup Pumpkin Seeds
- 1 cup Pumpkin Puree
- 1 cup Maple Syrup
- ½ cup Coconut Oil, melted
- ¼ cup Avocado Oil
- 2 tsp. Sea Salt
- 2 tsp. Ground Cinnamon
- ½ tsp. Ground Nutmeg
- ½ tsp. Allspice
Instructions
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
Stir together all of the ingredients in a large mixing bowl. Be sure to get the oats and nuts thoroughly coated with the wet ingredients and spices.
Spread the mixture between two baking sheets. Smash down with your hands or a metal measuring cup.
Bake at 350 degrees for 15 minutes.
Rotate the trays in your oven.
Bake for another 15 minutes.
Check to see if the granola is browned and slightly crisp. If the granola is still very wet bake for another 10-15 minutes.
Remove the granola from the oven. Carefully press it down with a metal measuring cup or mug again.
Let the granola cool completely before breaking into chunks and storing in an air tight container.
The granola will keep for a week in the air tight container.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
I like to leave my granola on the baking sheet overnight to be sure it's completely cooled so it stays in nice chunks when I break it apart.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
I'd love to hear what you think of this gluten free pumpkin pie granola! Leave a comment and star rating below, and let me know how you like to enjoy it. Don't forget to pin this recipe so you can find it again all fall long.
Instructions
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
Stir together all of the ingredients in a large mixing bowl. Be sure to get the oats and nuts thoroughly coated with the wet ingredients and spices.
Spread the mixture between two baking sheets. Smash down with your hands or a metal measuring cup.
Bake at 350 degrees for 15 minutes.
Rotate the trays in your oven.
Bake for another 15 minutes.
Check to see if the granola is browned and slightly crisp. If the granola is still very wet bake for another 10-15 minutes.
Remove the granola from the oven. Carefully press it down with a metal measuring cup or mug again.
Let the granola cool completely before breaking into chunks and storing in an air tight container.
The granola will keep for a week in the air tight container.
Shelly says
This looks delicious. Hope to try it soon!