Make a delicious batch of gluten-free Pumpkin Spice Granola with oats, walnuts, pumpkin seeds, and a hint of maple syrup. It's infused with cinnamon, ginger, cloves, and nutmeg, and topped with tasty dried cranberries. Perfect for a satisfying snack or a delightful breakfast treat!
Add this to your favorite smoothie bowl like this Easy Smoothie Bowl for added crunch. For a cozy evening treat, enjoy it with a warm mug of Tsokolate or this Easy Dalgona Matcha.
Jump to:
Pumpkin Spice Granola is super popular in the fall, especially during Thanksgiving and Halloween. People love its spicy, cozy flavor during holiday get-togethers and baking sessions. It's like a warm hug in a bowl!
Health Benefits of Pumpkin Spice
Pumpkin spice contains a blend of spices like cinnamon, ginger, cloves, and nutmeg, each offering potential health benefits:
- Cinnamon may help regulate blood sugar levels and reduce inflammation.
- Ginger has anti-inflammatory properties and aids digestion.
- Cloves are rich in antioxidants and may have antimicrobial properties.
- Nutmeg may support brain health and digestion.
Variations
- Creamy Delight: Serve with yogurt instead of milk for a creamy and protein-packed breakfast or snack.
- Pumpkin-infused Goodness: Mix in pumpkin puree for extra fall flavor and moistness in your granola recipes.
- Chocolate Indulgence: Sprinkle in chocolate chips for a decadent treat that satisfies any sweet tooth.
- Seeds of Goodness: Add sunflower seeds alongside pepitas for extra crunch and nutrition.
Substitutions
- Nutty Twist: Substitute walnuts with pecans for a richer, nuttier flavor profile.
- Pumpkin Pie Spice Blend: Replace individual spices with pumpkin pie spice for a convenient shortcut.
- Olive Oil Elixir: Swap coconut oil with olive oil for a lighter option packed with healthy fats.
- Spice it Up: Experiment with allspice or vanilla extract for a unique twist on traditional flavors.
Storage
- Store the Pumpkin Spice Granola in an airtight container at room temperature for up to 10 days for optimal freshness.
- If you prefer a longer shelf life, you can store it in the fridge for up to 2 weeks or freeze it for up to 3 months.
Ingredients
Listed below are all the ingredients you will need:
- rolled oats
- walnuts
- raw pepitas (pumpkin seeds)
- maple syrup
- coconut oil
- salt
- ground cinnamon
- ground ginger
- ground cloves
- ground nutmeg
- dried cranberries
See recipe card for quantities.
Instructions
Preheat oven to 300°F/150 C. Line a baking sheet with parchment paper or a silicon baking mat. Meanwhile, roughly chopped the walnuts.
In a large bowl, combine the rolled oats, chopped walnuts, and pepitas.
Stir to distribute.
In a small saucepan, heat the coconut oil and maple syrup until the coconut oil is melted. Remove from heat and stir in the salt and spices.
Pour the maple mixture over the dry ingredients. Stir until everything is well coated.
Spread out the mixture on the prepared baking sheet into an even layer. Bake for 30-40 minutes without stirring until golden brown.
Remove from oven and allow to cool completely without disrupting the mixture. The less the mixture moves while baking and cooling, the more clusters will form.
Sprinkle the cranberries over the mixture and break the granola into pieces.
Hint: For extra crunchy clusters, resist the urge to stir the granola while it bakes. Patience is key for achieving that perfect texture!
⭐ Top Tips
- Take your time to thoroughly mix the dry ingredients with the maple syrup and coconut oil mixture to ensure every oat and nut is coated for maximum flavor.
- Bake the granola without stirring to allow clusters to form. Once baked, let it cool completely before breaking it into pieces for the perfect balance of crunch and chewiness.
FAQ
More Recipes
Looking for other recipes like this? Try these 3:
Pumpkin Spice Granola
Ingredients
- 3 ½ cups / 325g rolled oats
- ¾ cups / 75g walnuts coarsely chopped
- ¾ cups / 125g raw pepitas (pumpkin seeds)
- ½ cup / 120ml maple syrup
- ⅓ cup / 78ml coconut oil
- ½ teaspoon / 3g salt
- 2 teaspoons / 4g ground cinnamon*
- 1 ½ teaspoons / 3g ground ginger*
- ½ teaspoon / 1g ground cloves*
- ½ teaspoon / 1g ground nutmeg*
- ¾ cups / 95g dried cranberries
Instructions
- Preheat oven to 300°F/150 C. Line a baking sheet with parchment or a silicon baking mat.
- In a large bowl, combine the rolled oats, chopped walnuts, and pepitas. Stir to distribute.
- In a small saucepan, heat the coconut oil and maple syrup until the coconut oil is melted.
- Remove from heat and stir in the salt and spices.
- Pour the maple mixture over the dry ingredients. Stir until everything is well coated.
- Spread out the mixture on the prepared baking sheet into an even layer.
- Bake for 30-40 minutes without stirring until golden brown.
- Remove from oven and allow to cool completely without disrupting the mixture. The less the mixture moves while baking and cooling, the more clusters will form.
- Sprinkle the cranberries over the mixture and break the granola into pieces.
- Store in an airtight container at room temperature for up to 10 days.
Notes
Watch The Recipe Video!
Juanita says
I don't have walnuts, can I use something else?
Also, I'm excited to be trying this!
Lainey says
Yes, Juanita. You may use pecans instead of walnuts. I'm also excited for you to try this. Enjoy!