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Gluten Free Pumpkin Pie Granola

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  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 10 cups (approximately) 1x
  • Diet: Gluten Free


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.



6 cups Gluten Free Rolled Oats
1 cup Sliced Almonds
1 cup Walnuts, roughly chopped
1 cup Coconut Flakes
1/2 cup Pumpkin Seeds
1 cup Pumpkin Puree
1 cup Maple Syrup
1/2 cup Coconut Oil, melted
1/4 cup Avocado Oil
2 tsp. Sea Salt
2 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/2 tsp. Allspice


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.


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