This healthy and homemade gluten free pumpkin pie granola is so easy to make! My recipe walks you through a diy recipe for gluten free granola. This makes a great breakfast or snack.
This recipe makes a large batch of granola that you can store in an air tight container for breakfast or snacks all week long. I love recipes that last for a few meals. I love to eat this gluten free pumpkin pie granola with milk or mixed into my greek yogurt.
We like granola chunks, so I smash the granola down with a metal measuring cup before it goes into the oven. Then I flip the granola over halfway through baking. 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.
What is gluten free granola made of?
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.
I prefer to use gluten free rolled oats instead of quick cooking oats. I think the rolled oats hold up better and have a nice hearty flavor.
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.
Is it good to eat granola for breakfast?
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!
If you like this recipe you might also enjoy:
Gluten Free Chia Pudding Breakfast Parfait
Gluten Free Blackberry Oat Muffins
Gluten Free Oven Baked Pancakes with Blueberry Sauce
Gluten Free Buttermilk Pancakes
Gluten Free Salty & Sweet Granola
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Pumpkin Pie Granola
- Total Time: 40 minutes
- Yield: 10 cups (approximately) 1x
- Diet: Gluten Free
Description
This healthy and homemade gluten free pumpkin pie granola is so easy to make! My recipe walks you through a diy recipe for gluten free granola. This makes a great breakfast or snack.
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.
Stir the granola and 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.
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.
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: Gluten Free
